Name: Chicken Francese Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian-American
Ingredients: ½ cup all-purpose flour; 1 teaspoon salt (or to taste); ½ teaspoon freshly ground pepper (or to taste); 3 large eggs; ¼ cup vegetable oil; 4 boneless, skinless chicken breasts (cut in half lengthwise); 1 large lemon (sliced into thin rounds, seeds removed); 1 cup low sodium chicken broth; ½ cup dry white wine; 1 tablespoon freshly squeezed lemon juice; 1 tablespoon all-purpose flour; 2 tablespoons unsalted butter; 2 tablespoons chopped parsley (for garnish)

Introduction

Chicken Francese is a classic Italian-American dish that features tender chicken breasts coated in a light lemony egg batter and served with a flavorful buttery sauce. It’s quick to prepare and perfect for a special weeknight dinner or entertaining guests.

A close-up of three golden brown seared chicken breasts in a white pan, each topped with a slice of cooked lemon with light browning and fresh green parsley sprinkled all over. The chicken pieces sit in a thick, creamy, light beige sauce with visible specks of pepper and herbs. Additional lemon slices float in the sauce, adding yellow and green color contrasts against the juicy chicken and sauce. The white marbled surface beneath the pan adds a clean and bright background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup all-purpose flour
1 teaspoon salt (or to taste)
½ teaspoon freshly ground pepper (or to taste)
3 large eggs
¼ cup vegetable oil
4 chicken breasts (boneless and skinless, cut in half lengthwise)
1 large lemon (sliced into thin rounds, seeds removed)
1 cup low sodium chicken broth
½ cup dry white wine
1 tablespoon freshly squeezed lemon juice
1 tablespoon all-purpose flour
2 tablespoons unsalted butter
2 tablespoons chopped parsley (for garnish)

Instructions

Step 1: In a shallow dish, combine the flour, salt, and pepper. In a separate dish, beat the eggs until smooth.
Step 2: Dip each chicken breast into the flour mixture, then into the beaten eggs, ensuring they are evenly coated on both sides.
Step 3: Heat the vegetable oil in a large skillet over medium heat. Fry the coated chicken pieces until golden brown and cooked through, about 3-4 minutes per side. Remove and set aside.
Step 4: In the same skillet, sauté the lemon slices until lightly caramelized, about 2 minutes per side. Remove and set aside with the chicken.
Step 5: Pour the chicken broth, white wine, and lemon juice into the skillet. Bring to a simmer and cook for 3 minutes.
Step 6: In a small bowl, whisk together the tablespoon of flour with a little water to make a slurry. Slowly whisk the flour mixture into the sauce along with the butter. Stir until the sauce thickens, about 2 minutes.
Step 7: Return the chicken and lemon slices to the skillet. Simmer for another 2-3 minutes to heat through and meld the flavors.
Step 8: Transfer the chicken to plates, spoon the sauce and lemon slices over the top, and garnish with chopped parsley before serving.

Tips & Variations

For extra flavor, marinate the chicken in lemon juice and garlic for 30 minutes before breading.
Substitute white wine with extra chicken broth if you prefer a non-alcoholic version.
Serve with a side of pasta or steamed vegetables to make it a complete meal.
Use a mix of butter and olive oil for a richer sauce.

Storage

Store leftover Chicken Francese in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to avoid drying out the chicken, adding a splash of broth if needed to loosen the sauce.

How to Serve

The image shows three golden-brown cooked chicken breasts with a crispy texture and slight char marks, each topped with a grilled lemon slice that has browned edges. The chicken lays in a light brown, glossy sauce dotted with finely chopped green herbs, likely parsley. The sauce pools gently around the chicken, adding a shiny, moist look to the dish. The background is a white marbled texture that slightly reflects the light. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well and stay juicy, but adjust the cooking time to ensure they cook through fully.

What can I use if I don’t have white wine?

You can replace the white wine with an equal amount of chicken broth or a mixture of broth and a splash of white grape juice for sweetness.

Chicken Francese Recipe

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★★★★★

4.5 from 67 reviews

Chicken Francese is a classic Italian-American dish featuring tender, boneless chicken breasts lightly coated in flour and egg, pan-fried to a golden crisp, and then simmered in a tangy lemon, white wine, and chicken broth sauce. Finished with fresh parsley, this flavorful dish pairs wonderfully with pasta or vegetables for a deliciously elegant meal.

Author: Toney
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Frying
Cuisine: Italian-American

Ingredients

Scale

For the Chicken

½ cup all-purpose flour
1 teaspoon salt (or to taste)
½ teaspoon freshly ground pepper (or to taste)
3 large eggs
¼ cup vegetable oil
4 boneless, skinless chicken breasts (cut in half lengthwise)

For the Sauce

1 large lemon (sliced into thin rounds, seeds removed)
1 cup low sodium chicken broth
½ cup dry white wine
1 tablespoon freshly squeezed lemon juice
1 tablespoon all-purpose flour
2 tablespoons unsalted butter
2 tablespoons chopped parsley (for garnish)

Instructions

Prepare the chicken coating. In a shallow dish, combine the flour, salt, and pepper. In a separate dish, beat the eggs until smooth. This mixture will be used for dredging the chicken.
Coat and fry the chicken. Dip each chicken breast half first into the flour mixture, shaking off excess, then dip into the beaten eggs. Heat the vegetable oil in a large skillet over medium heat, then fry the coated chicken breasts until they turn golden brown on both sides, about 3-4 minutes per side. Remove and set aside.
Sauté the lemon slices. In the same skillet, add the thin lemon slices and sauté briefly until they begin to soften and release flavor, usually about 1-2 minutes.
Prepare the sauce. Add the chicken broth, dry white wine, and freshly squeezed lemon juice to the skillet with the lemon slices. Bring the mixture to a gentle simmer. In a small bowl, whisk together the tablespoon of flour with a little water or some sauce liquid to create a slurry, then slowly whisk this into the skillet. Add the butter and continue whisking until the sauce thickens and becomes glossy.
Simmer chicken in sauce. Return the fried chicken breasts to the skillet, nestling them in the lemon sauce. Let them simmer gently for 3-5 minutes to absorb the flavors and ensure the chicken is cooked through.
Garnish and serve. Sprinkle chopped fresh parsley over the chicken and sauce before serving hot. Best served immediately alongside pasta, rice, or steamed vegetables.

Notes

Be careful not to overcook the chicken breasts to keep them tender and juicy.
Use dry white wine for the sauce to avoid sweetness; a Sauvignon Blanc or Pinot Grigio works well.
Removing seeds from the lemon slices prevents bitterness in the sauce.
For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
Ensure the pan is hot enough before frying to achieve a golden crust without absorbing too much oil.

Keywords: Chicken Francese, lemon chicken, pan-fried chicken, Italian-American recipe, lemon sauce chicken, quick chicken dinner