Chicken Francese
why make this recipe
Chicken Francese is a delightful dish that brings a taste of Italy right to your kitchen. It’s flavorful, easy to prepare, and makes a perfect meal for family gatherings or a romantic dinner. The combination of tender chicken, zesty lemon, and a rich wine sauce creates a comforting and satisfying dish. Plus, this recipe doesn’t require complicated techniques or hard-to-find ingredients, making it accessible for everyone.
how to make Chicken Francese
Ingredients:
- 2 large chicken breasts, skinless boneless (250-300g / 8-10oz each)
- 1/4 cup flour, plain / all-purpose
- 1 tsp cooking salt / kosher salt
- 1 tsp black pepper
- 2 large eggs
- 1 tbsp milk (any fat %)
- 3 tbsp extra virgin olive oil
- 1 lemon, thinly sliced (0.3cm / 1/8")
- 50g / 3 tbsp unsalted butter
- 2 tbsp flour, plain / all-purpose (for sauce)
- 2 cups chicken stock/broth, low sodium
- 1/3 cup Chardonnay or other dry white wine
- 1/2 tsp cooking salt / kosher salt (no pepper!)
- 1 tbsp finely chopped parsley, for garnish (optional)
Directions:
- Cut each chicken breast in half horizontally to make 4 thin steaks.
- In a small bowl, whisk together the eggs and milk. Set this mixture aside.
- On a plate, mix flour, salt, and pepper. Coat each piece of chicken in the flour, shaking off the excess, and place it on a separate plate.
- Heat the olive oil in a large nonstick pan over medium-high heat.
- Dip the chicken in the egg, letting any excess drip off, and then place it in the heated pan. Cook for 3 minutes until it’s golden brown. Flip the chicken, lower the heat to medium, and cook for another 4 minutes or until golden and fully cooked (internal temp 68°C/155°F). Remove the chicken from the pan and keep it warm on a plate.
- Add the lemon slices to the same pan. Cook for about a minute or until the lemons soften and start to brown. Flip the slices and cook for another 30 seconds. Remove these as well.
- Wipe the pan clean using paper towels.
- For the white wine sauce, melt the butter in the pan over medium heat. Add 2 tablespoons of flour and stir for 1 minute using a wooden spoon. Gradually pour in half of the chicken stock while stirring. Once the flour dissolves, add the remaining stock, wine, and salt.
- Increase the heat a little, then let the sauce simmer for 3-4 minutes until it thickens to a syrupy consistency.
- Return the chicken and lemon slices to the pan, letting the sauce spoon over the chicken. Sprinkle with parsley if desired, and serve immediately with the sauce.
how to serve Chicken Francese
Serve Chicken Francese hot, drizzled with the white wine sauce. It pairs perfectly with a side of pasta, rice, or even a fresh salad. A glass of white wine complements the dish beautifully.
how to store Chicken Francese
To store Chicken Francese, let it cool completely before placing it in an airtight container. It can be refrigerated for up to 3 days. To reheat, warm it gently in a pan over low heat or in the microwave, adding a splash of chicken stock or water to keep it moist.
tips to make Chicken Francese
- Ensure the chicken is thinly sliced for even cooking.
- Don’t rush the cooking process; let the chicken get golden brown for the best flavor.
- Use fresh lemon juice for a brighter taste in the sauce.
- Adjust the amount of salt based on your preference or dietary needs.
variation
You can customize Chicken Francese by adding capers for a more tangy flavor or served with sautéed spinach or asparagus for extra nutrition.
FAQs
1. Can I use chicken thighs instead of breasts?
Yes, chicken thighs can be used and are often more flavorful, but ensure they are skinned and boneless for optimal results.
2. How can I make the sauce thicker?
If you prefer a thicker sauce, you can add a little more flour when preparing the sauce or let it simmer for a few more minutes.
3. Can I skip the wine in this recipe?
Yes, if you do not want to use wine, you can replace it with additional chicken stock or broth and a splash of lemon juice for acidity.
Chicken Francese
Ingredients
Chicken Preparation
- 2 large chicken breasts, skinless boneless (250-300g / 8-10oz each)
- 1/4 cup flour, plain / all-purpose
- 1 tsp cooking salt / kosher salt
- 1 tsp black pepper
- 2 large eggs
- 1 tbsp milk (any fat %)
- 3 tbsp extra virgin olive oil
Sauce Ingredients
- 1 lemon thinly sliced (0.3cm / 1/8")
- 50 g unsalted butter
- 2 tbsp flour, plain / all-purpose (for sauce)
- 2 cups chicken stock/broth, low sodium
- 1/3 cup Chardonnay or other dry white wine
- 1/2 tsp cooking salt / kosher salt (no pepper!)
- 1 tbsp finely chopped parsley, for garnish (optional)
Instructions
Preparation
- Cut each chicken breast in half horizontally to make 4 thin steaks.
- In a small bowl, whisk together the eggs and milk. Set this mixture aside.
- On a plate, mix flour, salt, and pepper. Coat each piece of chicken in the flour, shaking off the excess, and place it on a separate plate.
Cooking
- Heat the olive oil in a large nonstick pan over medium-high heat.
- Dip the chicken in the egg, letting any excess drip off, and then place it in the heated pan.
- Cook for 3 minutes until it’s golden brown. Flip the chicken, lower the heat to medium, and cook for another 4 minutes or until golden and fully cooked (internal temp 68°C/155°F). Remove the chicken from the pan and keep it warm on a plate.
- Add the lemon slices to the same pan. Cook for about a minute or until the lemons soften and start to brown. Flip the slices and cook for another 30 seconds. Remove these as well.
- Wipe the pan clean using paper towels.
- For the white wine sauce, melt the butter in the pan over medium heat.
- Add 2 tablespoons of flour and stir for 1 minute using a wooden spoon.
- Gradually pour in half of the chicken stock while stirring. Once the flour dissolves, add the remaining stock, wine, and salt.
- Increase the heat a little, then let the sauce simmer for 3-4 minutes until it thickens to a syrupy consistency.
- Return the chicken and lemon slices to the pan, letting the sauce spoon over the chicken. Sprinkle with parsley if desired, and serve immediately with the sauce.
