If you have a soft spot for bright, tangy flavors paired with tender, golden chicken, you’re going to fall in love with this Chicken Francese Recipe. It’s a classic Italian-American dish that effortlessly combines a light lemon butter sauce with perfectly cooked chicken breasts, resulting in a dish that’s both elegant and comforting. Whether it’s a weeknight dinner or a special occasion, this recipe brings a burst of sunshine to your plate that’s satisfying and unforgettable.
Ingredients You’ll Need
The magic of a great Chicken Francese Recipe lies in its simplicity. Each ingredient plays a pivotal role in creating the balance of crispy, juicy, and zesty that this dish is known for. From the basic pantry staples to fresh lemon, everything comes together to build layers of flavor and texture you’ll want to make again and again.
- Boneless, skinless chicken breasts: Pounded thin for even cooking and a tender bite.
- Salt and pepper: Essential for seasoning and bringing out the natural flavor of the chicken.
- All-purpose flour: Used for dredging to create the light, crispy coating.
- Eggs: Combined with water to form an egg wash that helps the flour stick perfectly.
- Olive oil: Provides a rich, fruity base for frying the chicken golden brown.
- Unsalted butter: Adds lush creaminess and depth to the sauce.
- Dry white wine: Such as Pinot Grigio, for a subtle acidity and aromatic lift.
- Chicken broth: Builds a savory foundation for the sauce, enhancing its richness.
- Lemon juice: The star of the sauce, lending bright citrus notes that cut through the richness.
- Chopped parsley: Optional, but perfect for a fresh herbal garnish that adds color and flavor.
- Lemon slices: Also optional, used for a charming, citrusy presentation.
How to Make Chicken Francese Recipe
Step 1: Prepare the Chicken
Start by seasoning your chicken breasts with salt and pepper on both sides—this step is key for seasoning from the inside out. Then, dredge each piece lightly in all-purpose flour, shaking off the excess so you get just a thin coating. This helps create a delicate crust once fried.
Step 2: Dip in Egg Wash
Whisk together eggs and water in a shallow bowl to make your egg wash. Dip each floured chicken breast into this mixture, ensuring it’s fully coated. The egg wash is what helps the flour stick and gives the chicken that light, silken finish.
Step 3: Cook the Chicken
Heat olive oil in a large skillet over medium-high heat until shimmering. Carefully place the chicken breasts in the pan, cooking 3 to 4 minutes on each side until wonderfully golden and cooked through. Then, transfer the chicken to a plate and keep it warm—this step guarantees juicy, flavorful meat.
Step 4: Make the Sauce
In the same skillet, melt the butter. Pour in the dry white wine and fresh lemon juice, scraping the pan gently to loosen all those delicious browned bits stuck to the bottom. Let this mixture simmer for a couple minutes to meld the flavors.
Step 5: Add Broth and Reduce
Next, stir in the chicken broth. Let the sauce simmer until it reduces slightly—about 3 to 4 minutes—thickening just enough to coat the chicken beautifully with a glossy finish.
Step 6: Return Chicken to Skillet
Place the chicken back into the skillet with the sauce. Simmer everything together for 3 to 5 minutes, spooning the sauce over the chicken so each piece soaks up all that luscious, lemony goodness.
Step 7: Garnish and Serve
Remove the pan from heat, then garnish with freshly chopped parsley and lemon slices if desired. These little touches bring freshness and a burst of color to your Chicken Francese Recipe, making it as pretty as it is delicious.
How to Serve Chicken Francese Recipe
Garnishes
A sprinkle of chopped parsley is not just for looks; it adds a subtle herbaceous flavor that complements the tangy lemon sauce perfectly. A few lemon slices on the side can elevate the presentation and give your guests the option to add an extra citrus kick.
Side Dishes
This dish is wonderfully versatile with sides. Serve it over a bed of tender pasta tossed in olive oil or butter to soak up the sauce. Mashed potatoes make an indulgent base that balances the acidity perfectly. For a lighter option, a side of sautéed greens or a crisp green salad works beautifully.
Creative Ways to Present
For a dinner party, try plating the chicken breasts atop a nest of angel hair pasta with the sauce drizzled artistically around. Or for a rustic family meal, present it on a wooden board with crusty bread on the side—perfect for sopping up every last drop of that irresistible sauce.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Chicken Francese, store it in an airtight container in the refrigerator. It will keep well for up to three days, maintaining its vibrant flavor and texture when properly chilled.
Freezing
While best enjoyed fresh, you can freeze cooked chicken breasts in the sauce if needed. Use a freezer-safe container and consume within 2 months for best quality. Thaw overnight in the refrigerator to preserve taste and texture.
Reheating
Reheat leftovers gently in a skillet over low heat to avoid drying out the chicken. Spoon some extra broth or water into the pan if the sauce has thickened too much. This method helps revive the silky sauce and keeps the chicken tender.
FAQs
What cut of chicken is best for Chicken Francese Recipe?
Boneless, skinless chicken breasts work best as they cook evenly and can be pounded thin for a delicate texture that absorbs the sauce beautifully.
Can I use a different type of lemon for the sauce?
Absolutely! Meyer lemons offer a sweeter twist, while regular lemons provide bright, classic acidity. Both will elevate the sauce nicely.
Is it necessary to use white wine in this recipe?
White wine adds depth and acidity, but if you prefer not to use alcohol, you can substitute with extra chicken broth and a splash of white wine vinegar or a squeeze more lemon juice.
How do I ensure the chicken stays tender and juicy?
Pounding the chicken breasts thin helps them cook quickly and evenly. Also, avoid overcooking by watching the time closely and simmering gently in the sauce.
Can this Chicken Francese Recipe be made gluten-free?
Yes! Swap out all-purpose flour for a gluten-free flour blend or almond flour for dredging, and double-check that all other ingredients are gluten-free to enjoy this dish safely.
Final Thoughts
I truly hope you give this Chicken Francese Recipe a try—it’s one of those dishes that never fails to impress with its delicate balance of flavors and effortless elegance. Whether for a cozy weeknight or entertaining friends, you’ll find this lemony, buttery chicken a new favorite in your kitchen. Happy cooking!
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Chicken Francese Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Italian-American
Description
Chicken Francese is a classic Italian-American dish featuring tender chicken breasts dredged in flour, dipped in egg wash, and pan-fried to golden perfection. The chicken is then simmered in a bright, tangy lemon and white wine sauce infused with chicken broth and butter, creating a flavorful and elegant meal that can be served over pasta, mashed potatoes, or with crusty bread. This dish comes together in just 30 minutes and serves four, making it perfect for a quick yet impressive weeknight dinner.
Ingredients
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
- 3 tbsp olive oil
Sauce
- 2 tbsp unsalted butter
- 1/2 cup dry white wine (like Pinot Grigio)
- 1 cup chicken broth
- Juice of 1 lemon
Garnish (optional)
- 1 tbsp chopped parsley
- Lemon slices
Instructions
- Season the Chicken: Season both sides of the pounded chicken breasts generously with salt and pepper to enhance flavor.
- Dredge in Flour: Coat each chicken breast in all-purpose flour, then shake off any excess to ensure a light and even coating for frying.
- Prepare Egg Wash: In a shallow bowl, beat the eggs with 2 tablespoons of water to create a smooth egg wash for dipping.
- Dip Chicken: Dip each floured chicken breast into the egg wash, making sure it is fully coated for a crisp crust.
- Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 3-4 minutes per side or until golden brown and cooked through. Remove and keep warm.
- Make Sauce: In the same skillet, melt butter and then pour in white wine and lemon juice, scraping up any browned bits from the pan. Allow to simmer for 1-2 minutes to meld flavors.
- Add Broth and Reduce: Pour in chicken broth and let the sauce reduce slightly for about 3-4 minutes until slightly thickened.
- Simmer Chicken in Sauce: Return the chicken breasts to the skillet and simmer in the sauce for 3-5 minutes, spooning the sauce over the chicken to coat it well.
- Garnish: Remove from heat and garnish with chopped parsley and lemon slices if desired for a fresh and vibrant finish.
- Serve: Serve immediately over your choice of pasta, mashed potatoes, or with crusty bread to enjoy this flavorful dish.
Notes
- For best results, pound the chicken breasts to an even thickness to ensure uniform cooking.
- Use a dry white wine like Pinot Grigio for a subtle, crisp flavor; avoid sweet wines.
- You can substitute chicken broth with vegetable broth for a lighter taste.
- Keep cooked chicken warm in a low oven while preparing the sauce to maintain temperature.
- This dish pairs wonderfully with a side of steamed vegetables or a light salad.
