Classic Chicken Francese Recipe

the delicious world of Classic Chicken Francese. This dish is a perfect blend of simplicity and elegance, featuring tender chicken breasts coated in a light, lemony sauce. Whether you’re cooking for a special occasion or a simple weeknight dinner, Chicken Francese is sure to impress. Let’s get cooking and see why this classic Italian-American dish has stood the test of time.

Resume of the Recipe:

Chicken Francese is a beloved Italian-American dish where chicken breasts are lightly dredged in flour, dipped in egg, and sautéed to golden perfection. The highlight of the dish is the luscious lemon-butter sauce, which adds a tangy and rich flavor, making it a favorite at many dinner tables.

Exciting Story:

The first time I made Chicken Francese for my family, I was nervous but excited. My husband, who has a keen taste for Italian cuisine, had never tasted my take on this classic. As the aroma of lemon and butter filled the kitchen, our kids eagerly set the table, anticipating a special meal. When we finally sat down to eat, the first bite was met with wide eyes and happy sighs. The chicken was perfectly tender, and the sauce was a delightful mix of tangy and savory. It quickly became a requested dish for birthdays and family gatherings, bringing joy and a touch of elegance to our table.

Why This Classic Chicken Francese?

Why This Dish is a Must-Try

• Elegant and Simple: Perfect for both special occasions and weeknight dinners.
• Tangy and Rich: The lemon-butter sauce adds a burst of flavor that complements the tender chicken.
• Quick and Easy: Ready in under 30 minutes, making it ideal for busy days.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 4 large eggs
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste
• 1/4 cup olive oil
• 1/4 cup unsalted butter
• 1/2 cup dry white wine
• 1 cup chicken broth
• 1/4 cup freshly squeezed lemon juice
• 2 tablespoons chopped fresh parsley

How to Make Classic Chicken Francese:

1. Prepare the Chicken:
   • Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness.
   • Season both sides of the chicken with salt and pepper.
2. Dredge and Coat:
   • Place the flour in a shallow dish.
   • In another shallow dish, beat the eggs and mix in the grated Parmesan cheese.
   • Dredge each chicken breast in the flour, shaking off any excess, then dip into the egg mixture, coating thoroughly.
3. Cook the Chicken:
   • Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.
   • Add the chicken breasts and cook until golden brown on both sides, about 3-4 minutes per side. Transfer the chicken to a plate and keep warm.
4. Make the Sauce:
   • In the same skillet, add the white wine and cook for 1-2 minutes, scraping up any browned bits from the bottom of the pan.
   • Add the chicken broth and lemon juice, and bring to a simmer.
   • Reduce the heat and stir in the remaining 2 tablespoons of butter until melted and the sauce is slightly thickened.
5. Combine and Serve:
   • Return the chicken to the skillet, spooning the sauce over the top. Cook for an additional 2-3 minutes until the chicken is heated through and coated in the sauce.
   • Sprinkle with chopped fresh parsley before serving.

Tips:

• Tenderizing the Chicken: Use a meat mallet to ensure the chicken breasts are of even thickness, which helps them cook evenly.
• Wine Substitute: If you prefer not to use wine, substitute with additional chicken broth.

Classic Chicken Francese Recipe

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Recipe by Alexandra Course: All Word Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

1

Cook Mode

Keep the screen of your device on

Ingredients

• 4 4 boneless, skinless chicken breasts

• 1 cup 1 all-purpose flour

• 4 large 4 eggs

• 1/4 cup 1/4 grated Parmesan cheese

• Salt and pepper, to taste

• 1/4 cup 1/4 olive oil

• 1/4 cup 1/4 unsalted butter

• 1/2 cup 1/2 dry white wine

• 1 cup 1 chicken broth

• 1/4 cup 1/4 freshly squeezed lemon juice

• 2 tablespoons 2 chopped fresh parsley

Directions

• Prepare the Chicken:
• Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness.
• Season both sides of the chicken with salt and pepper.
• Dredge and Coat:
• Place the flour in a shallow dish.
• In another shallow dish, beat the eggs and mix in the grated Parmesan cheese.
• Dredge each chicken breast in the flour, shaking off any excess, then dip into the egg mixture, coating thoroughly.
• Cook the Chicken:
• Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.
• Add the chicken breasts and cook until golden brown on both sides, about 3-4 minutes per side. Transfer the chicken to a plate and keep warm.
• Make the Sauce:
• In the same skillet, add the white wine and cook for 1-2 minutes, scraping up any browned bits from the bottom of the pan.
• Add the chicken broth and lemon juice, and bring to a simmer.
• Reduce the heat and stir in the remaining 2 tablespoons of butter until melted and the sauce is slightly thickened.
• Combine and Serve:
• Return the chicken to the skillet, spooning the sauce over the top. Cook for an additional 2-3 minutes until the chicken is heated through and coated in the sauce.
• Sprinkle with chopped fresh parsley before serving.

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