Chicken Francese

This chicken francese recipe is battered chicken breasts that are pan fried to golden brown perfection, then topped with a savory lemon sauce. An easy and unique dinner option that always gets rave reviews!

Course Main Course

Cuisine Italian

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 406kcal

Author Sara Welch

Ingredients

For the chicken

4 boneless skinless chicken breasts thin cut
1/3 cup all purpose flour
1 1/4 teaspoons salt
1/2 teaspoon pepper
2 eggs
2 tablespoons milk
1/4 cup olive oil

For the sauce

4 tablespoons butter divided use
1 lemon thinly sliced
1 tablespoon all purpose flour
1/2 cup white wine
3/4 cup chicken broth
1 tablespoon lemon juice
salt and pepper to taste
2 tablespoons chopped parsley

Instructions

For the chicken

Place each piece of chicken in between two pieces of plastic wrap. Pound with the flat end of a meat mallet to create thin cutlets.
Place the flour, salt and pepper in a bowl. Mix until combined.
Place the eggs and milk in a small bowl and whisk until smooth.
Heat the olive oil in a large pan over medium high heat.
Dredge each chicken cutlet in the flour mixture, then dip in the egg.
Place the chicken breasts in a single layer in the pan.
Cook for 4 minutes per side, or until golden brown and cooked through.
Remove the chicken from the pan and cover to keep warm. Wipe out the pan with a paper towel.

For the sauce

Heat 1 tablespoon of butter in the pan over medium heat. Add the lemon slices. Cook for 2-3 minutes or until lemon slices have browned. Remove the lemon slices from the pan.
Add the rest of the butter to the pan, and cook until melted. Add the flour and cook for one minute, stirring constantly.
Pour in the white wine and simmer for 2 minutes. Add the chicken broth and simmer for an additional 4-5 minutes or until sauce has just thickened.
Stir in the lemon juice and season with salt and pepper to taste.
Return the chicken to the pan. Spoon the sauce over the chicken, then top with cooked lemon slices. Sprinkle with parsley, then serve immediately.

Video

Notes

This dish works best with either chicken cutlets or thin sliced chicken breasts. You can buy chicken breasts that are already cut thin, or you can make your own by slicing thicker chicken breasts in half lengthwise. You can also make this dish with chicken tenders.
Be sure to use freshly squeezed lemon juice, it has a much better flavor than the bottled stuff.
Use a white wine that you wouldn’t mind drinking, such as a Chardonnay or Sauvignon Blanc.

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