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Easy Chicken Frances

A quick and simple classic dish featuring tender chicken breasts coated in a zesty lemon and white wine sauce, perfect for busy weeknights and family gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts
  • 1 cup all-purpose flour
  • 2 large eggs beaten
  • 1/4 cup olive oil for frying
  • 1/2 cup white wine
  • Juice of 2 lemons
  • salt and pepper to taste
  • lemon slices for garnish
  • chopped Italian parsley for garnish

Method
 

Preparation
  1. Season the chicken with salt and pepper.
  2. Dredge each piece in flour, shaking off any excess.
  3. Dip the floured chicken into beaten eggs.
  4. Heat olive oil in a skillet over medium heat.
  5. Pan-fry the chicken breasts until golden brown, about 5-7 minutes per side. Ensure they’re cooked through.
  6. Remove the chicken and set it aside.
  7. Pour white wine and lemon juice into the same skillet, scraping up the browned bits.
  8. Simmer the sauce for a few minutes until slightly reduced.
  9. Return the chicken to the skillet and coat it with the sauce.
  10. Serve with fresh lemon slices and sprinkled parsley.

Notes

Leftover chicken can be stored in an airtight container for up to 3 days in the fridge. You can also freeze cooked chicken for up to 3 months. For best results, ensure oil is hot before frying chicken, and use fresh ingredients.