Chicken Francese is a classic Italian-American dish featuring lightly battered chicken pan-fried to golden perfection and finished with a bright, buttery lemon sauce. This dish is similar to chicken piccata but differs in its preparation—where the chicken is first dredged in flour and then dipped in an egg wash before being cooked. The result is a crispy, flavorful coating that absorbs the rich, tangy sauce beautifully.
Ingredients:
For the Chicken:
- 4 boneless, skinless chicken breasts
- ½ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 large eggs
- 2 tablespoons milk
- ¼ cup olive oil
For the Lemon Butter Sauce:
- 4 tablespoons unsalted butter
- 1 lemon (thinly sliced)
- 1 tablespoon all-purpose flour
- ½ cup dry white wine
- ¾ cup chicken broth
- 1 tablespoon fresh lemon juice
- Salt and pepper to taste
- 2 tablespoons chopped parsley (for garnish)
Instructions:
Step 1: Prepare the Chicken
Place each chicken breast between two sheets of plastic wrap and pound them to an even thickness using a meat mallet. This ensures even cooking and tenderness.
Step 2: Set Up the Dredging Station
In one bowl, mix the flour, salt, and black pepper. In another bowl, whisk together the eggs and milk until smooth.
Step 3: Coat the Chicken
Dredge each chicken breast in the flour mixture, shaking off excess. Then, dip it into the egg mixture, ensuring it is fully coated.
Step 4: Cook the Chicken
Heat olive oil in a large skillet over medium-high heat. Add the coated chicken breasts and cook for 4 minutes per side, or until golden brown and cooked through. Remove the chicken from the pan and set aside.
Step 5: Prepare the Lemon Butter Sauce
Wipe out the skillet and melt 1 tablespoon of butter over medium heat. Add the lemon slices and cook for 2–3 minutes until caramelized. Remove the lemon slices and set aside.
Add the remaining butter to the pan and let it melt. Stir in 1 tablespoon of flour and cook for 1 minute, stirring constantly. Pour in the white wine and let it simmer for 2 minutes. Then, add the chicken broth and simmer for 4–5 minutes until slightly thickened. Stir in the lemon juice and season with salt and pepper to taste.
Step 6: Combine Everything
Return the cooked chicken to the pan, spooning the sauce over the top. Add the caramelized lemon slices and let everything simmer for 2 minutes to absorb the flavors.
Step 7: Garnish and Serve
Sprinkle with chopped parsley and serve immediately with pasta, rice, or crusty bread.
Why You’ll Love This Recipe:
✅ Crispy, Golden Chicken – Perfectly coated and pan-fried.
✅ Bright & Buttery Lemon Sauce – A rich, tangy finish.
✅ Restaurant-Quality at Home – Elegant yet easy to make.
✅ Pairs Well with Pasta or Rice – A versatile dish for any occasion.
This Chicken Francese is a must-try for lovers of Italian-American cuisine. Would you serve it with pasta or a fresh salad? 🍋🍗✨
You can explore more variations here.