Classic Chicken Francese Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Servings
8
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Calories
359 kcal
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Course
Main Course
Classic Chicken Francese Recipe
Description
The Classic Chicken Francese recipe calls for thinly sliced chicken breasts that are tenderized with a mallet. The chicken is first seasoned and dredged in flour, then dipped in an egg wash before pan-frying in olive oil and butter until golden and cooked through. Removing excess flour and egg mixture ensures a light coating. After cooking the chicken, garlic and shallots are sautéed in the pan drippings to build flavor, then deglazed with white wine and combined with chicken stock and fresh lemon juice to create the sauce.
The sauce is bright and aromatic from the fresh lemon and minced garlic, and has a silky texture due to the butter. The cooking method produces chicken with a tender center and a delicate crust. Serving suggestions include pairing with creamy risotto, roasted potatoes, or simple steamed vegetables to complement the citrus and garlic notes.
Make-ahead options include preparing the dish up to 30 minutes before serving and keeping it warm in the sauce. The recipe stores well refrigerated for up to 4 days or frozen for 3 months. Reheat gently with added water if needed to prevent drying. Variations can substitute chicken thighs or drum meat for breasts. White wine options such as pinot grigio, sauvignon blanc, or chardonnay can be used depending on preference.
Ingredients
- 1 cup all-purpose flour
- 3 egg large
- 4 chicken breast sliced in half widthwise
- ¼ cup olive oil
- 3 tablespoons butter unsalted
- 1 shallot peeled and small diced
- 3 garlic finely minced
- ¾ cup white wine
- 3 cups chicken stock
- ¼ cup lemon juice fresh squeezed
- salt to taste
- black pepper to taste
- parsley chopped, for garnish
Instructions
- Lightly pound each sliced chicken breast with a mallet between plastic wrap or in a plastic zip bag until slightly flattened and tenderized and set aside.
- Whisk together ¾ cup flour with salt and pepper in a dish, pie pan or shallow bowl.
- Next, whisk together eggs with salt and pepper in a dish, pie pan, or shallow bowl and set aside.
- Heat the olive oil in a large frying pan or rondeau pot over medium heat. It will be ready to use when you add some flour, and it fries but does not burn.
- In batches dredge the chicken breast in the flour on both sides and pat off any excess.
- Next, add it to the egg wash and coat on both sides. Drain any excess.
- Add the chicken to the pan and cook for 2 ½ to 3 minutes per side or until browned and just cooked through. Repeat the process with the chicken and set aside on a plate. It’s ok if you layer the cooked chicken, the breading will not fall off.
- Next, stir in the garlic and shallots in the rendered cooking oil over medium heat in the pan and cook for 1 to 2 minutes or until lightly browned and cooked.
- Deglaze with white wine and cook until there’s about a ½ cup of liquid left and then stir in the butter and ¼ cup of flour until completely mixed.
- Pour in chicken stock, or brodo, lemon juice, salt and pepper and mix until combined and turn the heat to medium-high to activate the roux and thicken. It will only take 4-5 minutes, or less, for the sauce to thicken.
- Add back in the chicken and cook for 2-4 minutes to heat up, turning once to make sure they’re coated.
- Serve with lemon wheels and parsley.
Notes
- Prepare the dish up to 30 minutes ahead and keep warm in the sauce over low heat before serving.
- Store leftovers covered in the refrigerator up to 4 days or freeze for up to 3 months; thaw in the fridge before reheating.
- Reheat gently with a few tablespoons of water on low heat to maintain moisture and sauce texture.
- Chicken thighs or drum meat can be substituted for chicken breasts if preferred.
- Use Italian white wines like pinot grigio, sauvignon blanc, or chardonnay for the sauce to suit your taste.
- Serve with risotto, potatoes, vegetables, or cheesy pasta such as cacio e pepe for a balanced meal.
- It is fine to layer the cooked chicken in the sauce or when reheating without the breading falling off.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 359 kcal
% Daily Value*
| Calories | 359kcal | 18% |
| Carbohydrates | 16g | 5% |
| Protein | 30g | 60% |
| Fat | 17g | 26% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 148mg | 49% |
| Sodium | 285mg | 12% |
| Potassium | 577mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 257IU | 5% |
| Vitamin C | 4mg | 4% |
| Calcium | 24mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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