Description
Chicken Francese is a classic Italian-American dish featuring tender chicken breasts dipped in an egg batter, lightly floured, and pan-fried to golden perfection. It’s served with a luscious lemon-butter and white wine sauce that is both tangy and rich, making for a sophisticated yet approachable meal perfect for family dinners or entertaining guests.
Ingredients
Scale
For the Chicken
- 2 large chicken breasts, skinless boneless (250-300g / 8-10oz each)
- 1/4 cup plain / all-purpose flour
- 1 tsp kosher salt
- 1 tsp black pepper
- 2 large eggs
- 1 tbsp milk (any fat %)
- 3 tbsp extra virgin olive oil
For the Lemon and Sauce
- 1 lemon, thinly sliced 0.3cm / 1/8″
- 50g / 3 tbsp unsalted butter
- 2 tbsp plain / all-purpose flour
- 2 cups low sodium chicken stock/broth
- 1/3 cup Chardonnay or other dry white wine
- 1/2 tsp kosher salt (no pepper)
- 1 tbsp finely chopped parsley (optional, for garnish)
Instructions
- Prep the Chicken: Cut each chicken breast in half horizontally to create 4 thin chicken steaks. This helps them cook evenly and quickly.
- Make Egg Mixture: In a small bowl, whisk together the eggs and milk, then set aside. This will be used to coat the chicken before frying.
- Flour Coating: On a plate, mix flour, 1 tsp salt, and 1 tsp black pepper. Coat each chicken piece thoroughly in the flour mixture, shaking off any excess, and set aside on a plate.
- Heat Oil: Warm the olive oil in a large nonstick pan over medium-high heat in preparation for frying the chicken.
- Cook Chicken: Dip each floured chicken piece in the egg mixture, letting excess drip off, then place in the hot pan. Cook for about 3 minutes until the bottom is golden. Flip the chicken, reduce heat to medium, and cook another 4 minutes until golden and the internal temperature reaches 68°C (155°F). Remove the chicken to a plate.
- Sauté Lemon Slices: Add the thin lemon slices to the pan. Cook for 1 minute until soft and slightly browned, then flip and cook the other side for 30 seconds. Remove onto a plate.
- Clean Pan: Wipe the pan clean with paper towels to prepare for sauce making.
- Make White Wine Sauce: On medium heat, melt the butter in the pan. Stir in 2 tablespoons of flour and cook for 1 minute to form a roux. Gradually pour in half the chicken stock while stirring to prevent lumps. Once smooth, add remaining stock, white wine, and 1/2 tsp salt. Stir continuously.
- Thicken Sauce: Increase the heat slightly and simmer for 3-4 minutes until the sauce thickens to a syrupy consistency.
- Finish and Serve: Return the cooked chicken and lemon slices to the pan and spoon the sauce liberally over them. Sprinkle with finely chopped parsley for garnish and serve immediately, ensuring to enjoy the full flavorful sauce.
Notes
- Note 1: Chardonnay is recommended for a dry white wine but other dry white wines like Sauvignon Blanc or Pinot Grigio can be substituted without affecting flavor too much.
- Note 2: Cooking the lemon slices until slightly browned intensifies their flavor and adds a pleasant caramelized note to the dish.
- Note 3: To avoid lumps in the sauce, whisk the flour into the melted butter thoroughly before adding the stock gradually while stirring.
