5.0 from 3 votes
Chicken Francese Recipe
I love chicken Francese. The eggy batter browns so beautifully, and the creamy lemon sauce is so rich and tangy!
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4
Calories: 359 kcal
Course:
Main Course , Dinner
Cuisine:
Italian
Ingredients
- 2 boneless, skinless chicken breasts
- Kosher salt and freshly ground black pepper to taste
- ½ cup all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon ground paprika
- 1 large egg
- 1 lemon divided
- 3 tablespoons unsalted butter divided (⅜ stick)
- 1 tablespoon olive oil
- 3 cloves garlic minced
- ½ cup dry white wine
- 1 cup low-sodium chicken broth
- chopped fresh parsley for garnish
Instructions
- Pat the chicken dry with paper towels. Cut each breast in half horizontally, creating 4 pieces, then pound each piece to an even thickness of about ¼-inch, seasoning them with salt and pepper to taste.
- In one shallow bowl, whisk together flour, garlic powder, and paprika. In a second bowl, whisk together the egg and 2 tablespoons of lemon juice from half of the lemon.
- Melt 1 tablespoon of butter and oil together in a large cast-iron skillet set over medium-high heat.
- Working in batches, dredge both sides of the chicken in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off. Reserve 2 tablespoons of the leftover flour for later.
- Add the chicken to the hot skillet and fry for 2 minutes on each side until golden. Remove to a plate and set aside.
- Melt the remaining butter in the skillet, then sprinkle 2 tablespoons of the extra flour and garlic, stirring for 30 seconds. Splash in the wine and deglaze the pan, allowing the liquid to reduce for 1-2 minutes. Whisk in the broth and remaining juice from the used lemon, then simmer for 2 minutes, until the sauce reduces slightly.
- Reduce the heat to medium-low and return the chicken to the pan. Place the lemon slices from the other half of the lemon on top of the chicken. Cover and simmer gently for 3-5 minutes, until the chicken is heated through to 165°F. Season with salt and pepper, as desired, and garnish with chopped parsley before serving.
Cup of Yum
Notes
- Storage: Store chicken Francese in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Nutrition Information
Calories
359kcal
(18%)
Carbohydrates
16g
(5%)
Protein
30g
(60%)
Fat
17g
(26%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
0.4g
Cholesterol
145mg
(48%)
Sodium
758mg
(32%)
Potassium
584mg
(17%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
492IU
(10%)
Vitamin C
10mg
(11%)
Calcium
32mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 359
% Daily Value*
| Calories | 359kcal | 18% |
| Carbohydrates | 16g | 5% |
| Protein | 30g | 60% |
| Fat | 17g | 26% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 145mg | 48% |
| Sodium | 758mg | 32% |
| Potassium | 584mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 492IU | 10% |
| Vitamin C | 10mg | 11% |
| Calcium | 32mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.