Description
Chicken Francese is a classic Italian-American dish featuring tender chicken breasts lightly dredged in flour, dipped in an egg wash, and pan-fried until golden. The chicken is then simmered in a tangy lemon, white wine, and butter sauce, creating a rich and flavorful meal perfect for serving over pasta, mashed potatoes, or with crusty bread.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts, pounded thin
- Salt and pepper, to taste
- 1/2 cup all-purpose flour (for dredging)
- 2 large eggs
- 2 tbsp water
Cooking
- 3 tbsp olive oil
- 2 tbsp unsalted butter
- 1/2 cup dry white wine (like Pinot Grigio)
- 1 cup chicken broth
- Juice of 1 lemon
- 1 tbsp chopped parsley (optional, for garnish)
- Lemon slices (optional, for garnish)
Instructions
- Season Chicken: Season the chicken breasts on both sides with salt and pepper to taste, ensuring the flavor is well distributed.
- Dredge in Flour: Coat each chicken breast evenly in all-purpose flour, shaking off any excess to avoid clumping.
- Prepare Egg Wash: In a shallow bowl, beat the eggs with 2 tablespoons of water until fully combined to create an egg wash for coating.
- Coat Chicken in Egg Wash: Dip each floured chicken breast into the egg wash, making sure each piece is thoroughly coated for a light crust.
- Pan-Fry Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 3-4 minutes on each side until golden brown and fully cooked. Transfer the chicken to a plate and keep warm.
- Make Sauce Base: In the same skillet, melt unsalted butter. Pour in the white wine and lemon juice, using a spatula to scrape up any browned bits from the bottom of the pan. Let simmer for 1-2 minutes to blend flavors.
- Add Chicken Broth: Pour in the chicken broth and allow the sauce to reduce slightly, simmering for about 3-4 minutes until it thickens and intensifies in flavor.
- Simmer Chicken in Sauce: Return the cooked chicken breasts to the skillet. Simmer them in the sauce for 3-5 minutes, spooning the sauce over the chicken to coat and infuse it with flavor.
- Garnish and Serve: Remove from heat. Garnish with chopped parsley and lemon slices if desired, adding freshness and visual appeal.
- Serving Suggestions: Serve the Chicken Francese immediately over pasta, mashed potatoes, or accompanied by crusty bread to soak up the delicious sauce.
Notes
- For a thinner sauce, add more chicken broth or white wine as needed.
- Make sure chicken breasts are pounded thin for even cooking and tenderness.
- Use a dry white wine such as Pinot Grigio for the best flavor balance.
- Adjust seasoning with salt and pepper to taste throughout cooking.
- This dish pairs beautifully with light sides like steamed vegetables or a fresh green salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian-American
