Creamy Chicken Francese
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4 fillets
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Calories
484 kcal
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Course
Main Course
Creamy Chicken Francese
Description
This dish begins with chicken breasts sliced horizontally and pounded to an even thickness for quick, uniform cooking. The coating combines finely grated Parmesan with flour, seasoning the chicken and creating a flavorful crust after frying in olive oil. Double dredging through egg wash and flour mixture builds a crispy yet tender shell.
After frying, the sauce is prepared in the same pan by melting butter and sautéing minced garlic briefly, then deglazing with dry white wine and adding chicken broth enriched with fresh rosemary, parsley, and lemon zest. Heavy cream and fresh lemon juice finish the sauce, giving it a creamy body balanced by acidity from the lemon.
The finished chicken is served warm, garnished with parsley, rosemary sprigs, and lemon slices to highlight the fresh ingredients. This dish pairs well with simple sides like steamed vegetables or pasta to complement the creamy, citrus-infused sauce.
Ingredients
Chicken:
- 2 chicken breast cut in half horizontally to make 4 fillets, large; boneless; skinless
- 2 egg beaten, large
- 1/3 cup Parmesan Cheese finely grated
- 1/3 cup all-purpose flour
- 4 tablespoons olive oil
Sauce:
- 2 tablespoons butter unsalted
- 6 cloves garlic minced
- 1/2 cup white wine dry
- 3/4 cup chicken broth
- 1/8 teaspoon black pepper ground
- 1/2 teaspoon salt or to taste
- 1 teaspoon lemon zest
- 1 tablespoon parsley fresh
- 1/2 teaspoon rosemary finely chopped, fresh
- 1 cup heavy cream
- 1/2 lemon juiced
- GARNISH:
- 1 teaspoon parsley
- 2 rosemary sprigs
- lemon slices
Instructions
- Prepare each chicken breast bu cutting it in half horizontally, so in total, you should have 4 fillets.
- If the fillets are too thick, pound each fillet to 1/2-inch thickness.
- Add beaten eggs, a pinch of salt and some black pepper to a shallow bowl and whisk to combine.
- To another shallow bowl, add the flour, finely grated parmesan, salt, and pepper, stir to combine.
- 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.
- 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.
- Transfer the fried fillets on a paper towel lined plate.
Make the Sauce:
- To the same frying pan, add the butter and melt.
- Once melted, add the garlic, and cook for 30 seconds stirring.
- 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.
- Let the mixture cook for 5 minutes on high heat in order to reduce down.
- Next, reduce heat to medium-low and add the cream, simmer until slightly thickened. Taste and adjust for salt and pepper.
- 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.
- Serve over pasta, rice or veggies. Garnish with parsley and fresh lemon slices.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4fillets
Amount Per Serving
Calories 484 kcal
% 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.
User Reviews
Overall Rating
5
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