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Creamy Chicken Francese

Chicken Francese features golden-fried chicken fillets nestled in a bright and velvety sauce made of lemons, garlic, cream, and white wine. Such a breeze to make, but tastes restaurant-worthy!

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4 fillets
Calories: 484 kcal
Course: Main Course
Cuisine: Italian , American

Ingredients

Chicken:
  • 2 large boneless/skinless chicken breasts cut in half horizontally to make 4 fillets
  • 2 large eggs beaten
  • 1/3 cup Parmesan Cheese finely grated
  • 1/3 cup all-purpose flour
  • 4 tablespoons olive oil
Sauce:
  • 2 tablespoons unsalted butter
  • 6 cloves garlic minced
  • 1/2 cup dry white wine
  • 3/4 cup chicken broth
  • 1/8 teaspoon ground black pepper
  • 1/2 teaspoon salt or to taste
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh parsley
  • 1/2 teaspoon fresh Rosemary finely chopped
  • 1 cup heavy cream
  • 1/2 lemon juiced
  • GARNISH:
  • 1 teaspoon parsley
  • 2 rosemary sprigs
  • lemon slices

Instructions

    Cup of Yum
  1. Prepare each chicken breast bu cutting it in half horizontally, so in total, you should have 4 fillets.
  2. If the fillets are too thick, pound each fillet to 1/2-inch thickness.
  3. Add beaten eggs, a pinch of salt and some black pepper to a shallow bowl and whisk to combine.
  4. To another shallow bowl, add the flour, finely grated parmesan, salt, and pepper, stir to combine.
  5. Dredge the chicken fillets in the egg mixture first and allow to drip off, after that toss in the flour mixture, again in egg and once again in the flour mixture.
  6. Place a large skillet over medium-high heat and add oil. Once the oil is hot and shimmering, fry the chicken fillets in batches of two for about 4-5 minutes per side, or until golden brown.
  7. Transfer the fried fillets on a paper towel lined plate.
Make the Sauce:
    Cup of Yum
  1. To the same frying pan, add the butter and melt.
  2. Once melted, add the garlic, and cook for 30 seconds stirring.
  3. Next, add the white wine, chicken broth, salt, pepper, lemon zest, parsley, and rosemary. Stir and try to get any bits that stuck to the bottom of the pan.
  4. Let the mixture cook for 5 minutes on high heat in order to reduce down.
  5. Next, reduce heat to medium-low and add the cream, simmer until slightly thickened. Taste and adjust for salt and pepper.
  6. Stir in the lemon juice, and add back the chicken fillets into the sauce, cook for 2-3 more minutes on low to heat through.
  7. Serve over pasta, rice or veggies. Garnish with parsley and fresh lemon slices.

Nutrition Information

Calories 484kcal (24%) Carbohydrates 13g (4%) Protein 33g (66%) Fat 31g (48%) Saturated Fat 10g (50%) Cholesterol 181mg (60%) Sodium 827mg (34%) Potassium 629mg (18%) Fiber 1g (4%) Sugar 4g (8%) Vitamin A 596IU (12%) Vitamin C 14mg (16%) Calcium 207mg (21%) Iron 2mg (11%)

Nutrition Facts

Serving: 4fillets

Amount Per Serving

Calories 484

% Daily Value*

Calories 484kcal 24%
Carbohydrates 13g 4%
Protein 33g 66%
Fat 31g 48%
Saturated Fat 10g 50%
Cholesterol 181mg 60%
Sodium 827mg 34%
Potassium 629mg 13%
Fiber 1g 4%
Sugar 4g 8%
Vitamin A 596IU 12%
Vitamin C 14mg 16%
Calcium 207mg 21%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.