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
Units
Scale
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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
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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