Classic Chicken Francese Recipe

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5 from 90 votes

Classic Chicken Francese features breaded chicken breasts cooked in a lemony white wine sauce enriched with butter, shallots, and garlic. The result is tender chicken with a lightly crispy coating and a bright, savory sauce. Preparing the chicken by pounding and dredging it creates an even texture and coating, while the sauce balances acidity and richness. This dish pairs well with risotto, potatoes, or vegetables for a complete meal.

Prep Time

15 mins

Cook Time

25 mins

Servings: 8

Calories: 359 kcal

Course: Main Course

Cuisine: Italian, American

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

Cup of Yum

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

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%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 359

% 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.