Description
Chicken Francaise is a classic Italian-American dish featuring tender chicken breasts lightly coated in flour and eggs with Parmesan, pan-fried to golden perfection, then simmered in a luscious lemon-butter and white wine sauce. This flavorful and elegant dish is perfect for a comforting weeknight dinner or a special occasion, pairing beautifully with pasta, rice, or steamed vegetables.
Ingredients
Scale
Chicken
- 3 boneless skinless chicken breasts
- Salt and pepper, to taste
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/4 cup grated Parmesan cheese
Sauce and Cooking
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter, divided
- 1/2 cup chicken broth
- Juice from 2 lemons (about 1/4 cup)
- 1/4 cup dry white wine
Garnish
- 2 tablespoons chopped fresh parsley
- Lemon slices (optional)
Instructions
- Pound and season the chicken: Place the chicken breasts between two pieces of plastic wrap and pound them with a meat mallet or rolling pin until about 1/4-inch thick. Season both sides generously with salt and pepper to enhance flavor.
- Prepare the dredging stations: In a shallow dish, whisk together the flour with a pinch of salt and pepper. In a second shallow dish, beat the eggs and then stir in the grated Parmesan cheese to create a flavorful egg wash.
- Coat the chicken: Dip each chicken breast first into the flour mixture, shaking off any excess, then dip into the egg and Parmesan mixture, ensuring each piece is evenly coated for a crisp, golden exterior when cooked.
- Cook the chicken: Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Once the butter is melted and the skillet is hot, add the chicken breasts. Cook for approximately 3-4 minutes per side until the chicken turns golden brown and is fully cooked through. Remove from skillet and set aside.
- Make the sauce: In the same skillet, add the remaining 2 tablespoons of butter, chicken broth, lemon juice, and white wine. Stir to combine and bring to a gentle simmer. Cook for 2-3 minutes, allowing the sauce to thicken slightly and letting the alcohol evaporate from the wine.
- Combine chicken and sauce: Return the cooked chicken breasts to the skillet, spooning the sauce over them to coat. Let them simmer together for an additional 2 minutes to marry the flavors well.
- Serve: Plate the Chicken Francaise while hot. Garnish with fresh chopped parsley and optional lemon slices. Serve alongside pasta, rice, or steamed vegetables for a complete, satisfying meal.
Notes
- For even cooking, ensure the chicken breasts are pounded to an even thickness.
- If you prefer a non-alcoholic version, substitute white wine with additional chicken broth.
- Use fresh lemon juice for best flavor and brightness in the sauce.
- Serve immediately to enjoy the sauce at its best consistency.
- Leftovers can be refrigerated for up to 2 days but may lose some sauce texture upon reheating.
