Recipes

Chicken Francese

Treat yourself to the classic Italian-inspired Chicken Francese, where juicy chicken breasts are delicately coated in a light egg and flour batter, pan-fried to a perfect golden hue, and elevated with a luscious lemon-butter sauce. This dish presents an irresistible balance of tangy and savory flavors that will delight your palate while the simplicity of its preparation will appeal to home cooks of all levels.
italiansautéingfryingweeknight mealsquick and easycomfort foodlemonpoultrymain coursedinner
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Ingredients

  • all-purpose flour (0.5 cups)
  • beaten eggs (2 large)
  • olive oil (2 tablespoons)
  • butter (2 tablespoons) - unsalted
  • chicken broth (0.5 cups)
  • chopped parsley (2 tablespoons) - fresh
  • salt (0.5 teaspoons) - to taste
  • ground black pepper (0.25 teaspoons) - to taste
  • thinly sliced chicken breast (2 pieces) - use boneless, skinless chicken breasts
  • juiced and zested lemon (1 medium)

Instructions

Prepare the Chicken

  • Slice the chicken breasts in half horizontally to create two thin pieces from each breast.
  • Season both sides of the chicken pieces with salt and pepper.

Coat the Chicken

  • Place the flour in a shallow dish.
  • In another shallow dish, beat the eggs.
  • Dip each chicken piece first into the flour, shaking off any excess, then into the beaten eggs, ensuring both sides are well-coated.

Cook the Chicken

  • Heat the olive oil over medium heat in a large skillet.
  • Add the chicken pieces to the skillet, cooking for 3-4 minutes on each side, until they are golden brown and cooked through.
  • Transfer the cooked chicken to a plate and set aside.

Make the Sauce

  • In the same skillet, reduce the heat to low and add the butter.
  • Stir in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the skillet to add flavor.
  • Allow the mixture to simmer for 5 minutes until it slightly reduces.
  • Return the chicken to the skillet to warm in the sauce for 2 minutes.

Serve the Dish

  • Plate the chicken, spooning the lemon-butter sauce over the top.
  • Garnish with lemon zest and chopped fresh parsley before serving.

Tips

  • For a richer flavor, consider using a combination of butter and a splash of white wine in the sauce.
  • If you prefer a thicker sauce, mix a teaspoon of flour with 2 tablespoons of water and whisk it into the sauce while it's reducing.
  • Serve with side dishes such as buttered pasta, mashed potatoes, or a fresh garden salad to complement the dish.
  • To add a touch of spice, sprinkle some red pepper flakes into the sauce.
  • Ensure the chicken pieces are patted dry before dredging them to help the flour adhere properly.