Description
Chicken Francese is a classic Italian-American dish featuring tender chicken breasts coated in a light flour and Parmesan batter, pan-fried to a golden crisp, and served with a tangy, buttery lemon white wine sauce. This flavorful recipe balances a zesty citrus punch with rich buttery depth, making it a perfect elegant yet easy meal for dinner.
Ingredients
Scale
Chicken
- 2 x 250g (9oz) Chicken Breasts, preferably close to room temperature
- 35g / 1/4 cup Plain Flour
- 3/4 tsp Salt
- 1/2 tsp Black Pepper
- 1/2 tsp Garlic Powder
- 2 Eggs
- 20g / 1/4 cup Parmesan (freshly grated, see notes)
- 1 1/2 tbsp Olive Oil
- 1 tbsp Unsalted Butter
Sauce
- 1 large Lemon (slice 4 thin rings from the center, then squeeze 1 tbsp juice from the ends)
- 60ml / 1/4 cup Dry White Wine
- 180ml / 3/4 cup Chicken Stock
- 4 tbsp / 60g Unsalted Butter, diced into small cubes (keep refrigerated until needed)
- 2 tbsp finely diced Fresh Chives
Instructions
- Prepare Dredging Stations: Take two large shallow dishes. In the first, combine the plain flour, salt, black pepper, and garlic powder. In the second, beat the eggs thoroughly and whisk in the freshly grated Parmesan until well combined.
- Slice and Coat Chicken: Place the chicken breasts on a chopping board and horizontally slice each breast in half to create four even-sized pieces. Individually dredge each piece in the seasoned flour mixture, coating them thoroughly, then set aside on the chopping board.
- Pan Fry Chicken: Heat 1 1/2 tablespoons olive oil and 1 tablespoon unsalted butter in a large non-stick pan over medium-high heat. Working one at a time, dip each floured chicken piece into the egg and Parmesan mixture, allowing excess to drip off, then place it carefully in the hot pan. Cook each side for about 3 minutes until golden brown and just cooked through. Remove cooked chicken to a warm plate and set aside.
- Cook Lemon Slices: Add the lemon slices to the same pan and fry for approximately 20 seconds on each side, just until they soften slightly and develop light color. Remove the slices, making sure not to place them on top of the chicken to avoid bitterness.
- Deglaze and Simmer: Pour the dry white wine into the pan and rapidly simmer for about 2 minutes until mostly evaporated, scraping up any browned bits from the bottom of the pan. Pour in the chicken stock and add 1 tablespoon of fresh lemon juice (adjust to taste later). Bring the liquid to a gentle simmer.
- Make the Sauce: Toss the diced cold butter cubes in a small amount of flour from the leftover mixture to coat. Stir the butter-flour cubes into the simmering sauce, whisking rapidly until the sauce emulsifies and thickens to a glossy texture. Stir in the finely diced fresh chives and season generously to taste with salt and pepper.
- Combine and Serve: Return the cooked chicken pieces along with any resting juices to the pan, nestle the lemon slices on top, and baste everything with the sauce to warm through. Serve immediately, spooning plenty of sauce over the chicken.
Notes
- Parmesan: Use freshly grated Parmesan cheese for better flavor and crispiness in the batter. Avoid pre-grated powdery Parmesan which does not blend well.
- Wine: It’s important to reduce the wine to burn off its alcohol for a balanced tangy flavor. Any dry white cooking wine works; non-alcoholic wine or omitting the wine altogether are okay substitutes.
- Sauce Consistency: The sauce will initially be watery but thickens as the butter emulsifies with the flour, resulting in a light, glossy coating sauce.
- Lemon Slices: Quickly frying lemon slices softens them just enough to release flavor without becoming bitter. Avoid charring or overcooking the slices and do not let lemon sit too long on the chicken to avoid bitterness.
- Serving Suggestions: Traditionally served with steamed asparagus and crusty bread, but pairs well with other vegetables or side dishes.
- Calories Estimate: Calorie count includes chicken and sauce only; sides are not included. Some flour and egg batter is not absorbed fully, so calories may be a slight overestimate.
Nutrition
- Serving Size: 1 chicken breast with sauce (approx. 200g)
- Calories: 420 kcal
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 27 g
- Saturated Fat: 12 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.3 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 34 g
- Cholesterol: 145 mg
