Chicken Francese is a beautiful balance of crispy, golden-brown chicken breasts nestled in a luscious, tangy lemon-butter sauce. This dish is an absolute crowd-pleaser, with its perfect combination of crispy texture and rich, zesty sauce. It’s simple enough for a weeknight dinner yet elegant enough to serve at a special occasion. Prep time is just 15 minutes, and dinner is on the table in under 30 minutes!
Personal Story & Background:
I first discovered Chicken Francese while dining at a small Italian restaurant a few years ago. The crispy chicken, combined with the bright, lemony sauce, was a revelation. The flavors were light yet indulgent, and I found myself savoring each bite. I knew right then I had to recreate it at home.
What makes this dish so special to me is the simplicity of the ingredients combined with the amazing flavors. It’s one of those dishes that tastes so much fancier than it is to make, and I love how the crispy chicken contrasts perfectly with the smooth, buttery sauce. It’s a dish that’s perfect for impressing guests, but I often make it on a busy evening when I need a little bit of comfort in my life. There’s just something about that bright, lemony sauce that lifts the spirits!
Ingredient Notes:
- Chicken Breasts: Boneless, skinless chicken breasts work best for this dish. They cook quickly and stay juicy, and when pounded to an even thickness, they fry beautifully.
- Flour: A simple dredge of all-purpose flour gives the chicken its crispy golden coating. For a bit of extra flavor, you can mix a little garlic powder or onion powder into the flour.
- Eggs: Beaten eggs help the flour stick to the chicken, creating that deliciously crisp exterior.
- Lemon: Fresh lemon juice and zest are key here—don’t even think about using bottled lemon juice! The fresh citrusy tang is the star of the sauce.
- Butter: Use unsalted butter for the sauce to give it a smooth richness that balances the acidity of the lemon.
- White Wine: Dry white wine (like Sauvignon Blanc or Chardonnay) adds depth and brightness to the sauce. If you’re avoiding alcohol, chicken broth is a good alternative.
- Chicken Broth: Low-sodium chicken broth is used to add flavor to the sauce without making it too salty.
- Parsley: Fresh parsley adds a pop of color and a fresh herbal note to the finished dish.
Substitutions:
- For a lighter version, you can use chicken thighs instead of breasts for a juicier, richer flavor.
- If you’re looking to skip the wine, simply increase the chicken broth and add a splash of white wine vinegar for that tangy depth.
- For a gluten-free option, swap the flour for a gluten-free all-purpose flour or almond flour.
Step-by-Step Instructions:
1. Prepare the Chicken: Start by placing your chicken breasts between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to gently pound them to an even thickness, about ½ inch thick. This ensures the chicken cooks evenly and stays tender.
2. Dredge the Chicken: In one shallow bowl, whisk together 1 cup of all-purpose flour, ½ teaspoon of salt, and ½ teaspoon of pepper. In another bowl, beat two eggs. Dip each chicken breast into the egg mixture, then coat it with the seasoned flour, making sure to cover it fully.
3. Fry the Chicken: Heat 3 tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, add the chicken breasts. Cook them for 4-5 minutes per side, or until golden brown and cooked through (internal temperature should be 165°F). Transfer the cooked chicken to a plate and set aside.
4. Make the Sauce: In the same skillet, reduce the heat to medium-low and add 4 tablespoons of butter. Once melted, pour in 1/2 cup of dry white wine (or chicken broth if you’re not using wine). Let it cook for about 1 minute, stirring to deglaze the pan and lift any crispy bits from the bottom of the pan.
Add 1 cup of chicken broth, the juice of two lemons, and the zest of one lemon. Bring the sauce to a simmer and let it reduce slightly, about 3-5 minutes. Taste the sauce and adjust with salt and pepper if needed.
5. Combine and Serve: Return the chicken to the skillet, spooning some of the sauce over the top. Let it simmer in the sauce for 1-2 minutes to soak up some of that lemony goodness. Once the chicken is fully coated, remove from heat.
Garnish with freshly chopped parsley and serve immediately.
Expert Tips for the Best Results:
- Don’t overcrowd the pan: Fry the chicken in batches if needed, as overcrowding will cause the chicken to steam instead of getting that crispy crust.
- Perfect frying temperature: Make sure the oil is hot enough before adding the chicken. If it’s too cold, the coating will absorb too much oil and become soggy. You can test it by dropping a small bit of flour into the oil—if it sizzles, it’s ready!
- Lemon balance: The lemon in the sauce is the star, so make sure you’re using fresh lemons. Adjust the amount of lemon juice based on your personal taste; if you like a stronger citrus flavor, add more juice!
Serving Suggestions:
Chicken Francese pairs wonderfully with mashed potatoes, rice, or pasta to soak up the delicious sauce. For a lighter option, serve it alongside steamed vegetables or a fresh salad. A side of crusty bread is also perfect for sopping up the remaining lemony butter sauce.
Storage and Reheating Tips:
Store any leftover Chicken Francese in an airtight container in the fridge for up to 3 days. To reheat, warm the chicken in a skillet over medium heat, adding a splash of chicken broth to loosen the sauce and prevent it from drying out.
Frequently Asked Questions:
1. Can I make Chicken Francese ahead of time? While it’s best served fresh, you can prepare the chicken up to the frying step and store it in the fridge. Reheat it in a skillet and then finish with the sauce just before serving.
2. What wine should I use for the sauce? A dry white wine, like Sauvignon Blanc, Chardonnay, or Pinot Grigio, works best. It adds a lovely depth to the sauce. If you don’t want to use wine, chicken broth works just as well!
3. Can I freeze Chicken Francese? Freezing Chicken Francese is not ideal because the crispy coating may lose its texture. However, you can freeze the cooked chicken (without the sauce) and reheat it later. Prepare the sauce fresh when you’re ready to serve.
Conclusion:
Chicken Francese is one of those dishes that brings elegance and comfort together in the most delicious way. The crispy, golden chicken combined with the bright, buttery lemon sauce is simply irresistible. Whether you’re making it for a special occasion or a cozy weeknight meal, this dish will never disappoint. I hope you give it a try and enjoy the flavors as much as I do—feel free to share your experiences or any twists you put on the recipe in the comments!
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Chicken Francese: Crispy, Golden Perfection in a Lemon-Butter Sauce
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 3 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Gluten Free
Description
Chicken Francese is a perfect balance of crispy, golden-brown chicken breasts nestled in a luscious, tangy lemon-butter sauce. This dish is easy enough for a weeknight dinner yet elegant enough for a special occasion.
Ingredients
-
For the Chicken:
- 2 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 eggs
- 3 tbsp olive oil
-
For the Sauce:
- 4 tbsp unsalted butter
- 1/2 cup dry white wine (or chicken broth)
- 1 cup low-sodium chicken broth
- Juice of 2 lemons
- Zest of 1 lemon
- Salt and pepper to taste
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Prepare the Chicken
- Place the chicken breasts between two sheets of plastic wrap and pound to an even ½-inch thickness.
- 2. Dredge the Chicken
- In one shallow bowl, whisk together the flour, salt, and pepper. In another bowl, beat the eggs. Dip each chicken breast into the egg mixture, then dredge in the seasoned flour, coating well.
- 3. Fry the Chicken
- Heat olive oil in a large skillet over medium heat. Fry the chicken for 4-5 minutes per side until golden brown and cooked through (internal temperature of 165°F). Transfer to a plate.
- 4. Make the Sauce
- In the same skillet, reduce heat to medium-low and melt the butter. Stir in the white wine (or chicken broth), scraping up any browned bits. Let it cook for 1 minute.
- Add the chicken broth, lemon juice, and lemon zest. Simmer for 3-5 minutes until slightly reduced. Adjust seasoning with salt and pepper.
- 5. Combine and Serve
- Return the chicken to the skillet, spooning the sauce over the top. Simmer for 1-2 minutes, then remove from heat. Garnish with fresh parsley and serve immediately.
Notes
- Use fresh lemons for the best flavor.
- Substitute chicken thighs for a richer taste.
- For a gluten-free version, use almond flour or gluten-free all-purpose flour.
Nutrition
- Calories: 400
- Sodium: 600mg
- Fat: 22g
- Carbohydrates: 20g
- Protein: 35g
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