Description
Chicken Francese is a classic Italian-American dish featuring tender, thinly pounded chicken breasts lightly dredged in flour, dipped in an egg wash, then pan-fried to golden perfection. The chicken is simmered in a tangy lemon, white wine, and buttery sauce, creating a bright and flavorful meal perfect for serving over pasta, mashed potatoes, or with crusty bread for a satisfying dinner.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts, pounded thin
- Salt and pepper, to taste
- 1/2 cup all-purpose flour (for dredging)
- 2 large eggs
- 2 tbsp water
Cooking & Sauce
- 3 tbsp olive oil
- 2 tbsp unsalted butter
- 1/2 cup dry white wine (like Pinot Grigio)
- 1 cup chicken broth
- Juice of 1 lemon
Garnish (optional)
- 1 tbsp chopped parsley
- Lemon slices
Instructions
- Season the Chicken: Season the chicken breasts evenly with salt and pepper on both sides to enhance flavor.
- Dredge in Flour: Coat each chicken breast thoroughly with all-purpose flour, shaking off any excess to ensure a light coating.
- Prepare Egg Wash: In a shallow bowl, beat the eggs with 2 tablespoons of water until well combined to create an egg wash.
- Coat with Egg Wash: Dip the floured chicken breasts into the egg wash, making sure each piece is fully coated for a smooth crust.
- Pan-Fry Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 3-4 minutes per side, until they turn golden brown and are cooked through. Remove the chicken and keep warm on a plate.
- Make the Sauce: In the same skillet, add butter and allow it to melt. Pour in the white wine and fresh lemon juice, scraping the pan to loosen any browned bits. Let it simmer gently for 1-2 minutes.
- Add Broth and Reduce: Stir in the chicken broth and continue to simmer the sauce for 3-4 minutes until it reduces slightly and thickens.
- Simmer Chicken in Sauce: Return the cooked chicken breasts to the skillet and spoon the sauce over them. Allow the chicken to simmer in the sauce for an additional 3-5 minutes to absorb the flavors.
- Garnish: Remove the skillet from heat. Sprinkle the chopped parsley over the chicken and add lemon slices for an optional fresh garnish.
- Serve: Plate the chicken francese immediately. It pairs beautifully with pasta, mashed potatoes, or crusty bread to soak up the delicious sauce.
Notes
- For even cooking, pound the chicken breasts to an even thickness.
- Use a dry white wine such as Pinot Grigio for the best flavor without overpowering acidity.
- Make sure not to overcook the chicken to keep it tender and juicy.
- Optionally, you may add capers to the sauce for a briny twist.
- Serve immediately to enjoy the sauce at its freshest and most flavorful.
