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
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
- 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.
