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Chicken Francese

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Chicken Francese is a classic Italian-American dish featuring lightly battered chicken breasts pan-fried to golden perfection and simmered in a tangy lemon-butter white wine sauce.

Ingredients

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  • 4 boneless, skinless chicken breasts (pounded thin)
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 2 tablespoons milk or water
  • 1/4 cup grated Parmesan cheese (optional)
  • 1/4 cup olive oil or butter (for frying)
  • 1 cup chicken broth
  • 1/2 cup dry white wine
  • 1 lemon, juiced (plus slices for garnish)
  • 2 tablespoons unsalted butter
  • Salt and black pepper, to taste
  • Chopped parsley, for garnish

Instructions

  1. Season chicken with salt and pepper. Dredge in flour, shaking off excess.
  2. In a shallow bowl, whisk eggs with milk and Parmesan cheese (if using).
  3. Dip floured chicken into the egg mixture, coating both sides.
  4. Heat olive oil in a large skillet over medium heat. Add chicken and cook 3-4 minutes per side until golden brown and cooked through. Transfer to a plate.
  5. In the same pan, add white wine and lemon juice. Simmer for 2-3 minutes to reduce slightly.
  6. Add chicken broth and bring to a simmer. Stir in butter to finish the sauce.
  7. Return chicken to the pan and simmer for 3-4 minutes, spooning sauce over the top.
  8. Garnish with lemon slices and parsley. Serve with pasta, rice, or vegetables.

Notes

  • Use thin chicken cutlets for even cooking.
  • Chardonnay or Sauvignon Blanc works well for the wine.
  • Double the sauce if serving with pasta or rice.
  • Can be made ahead and reheated gently in the sauce.

Nutrition

Find it online: https://ukfinda.com/chicken-francese/