Description
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
Units
Scale
- 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
- Season chicken with salt and pepper. Dredge in flour, shaking off excess.
- In a shallow bowl, whisk eggs with milk and Parmesan cheese (if using).
- Dip floured chicken into the egg mixture, coating both sides.
- 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.
- In the same pan, add white wine and lemon juice. Simmer for 2-3 minutes to reduce slightly.
- Add chicken broth and bring to a simmer. Stir in butter to finish the sauce.
- Return chicken to the pan and simmer for 3-4 minutes, spooning sauce over the top.
- 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
- Serving Size: 1 chicken breast with sauce
- Calories: 380
- Sugar: 1g
- Sodium: 430mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 155mg