Easy Chicken Francese Recipe
Ever had one of those days where you just want to channel your inner Italian chef and whip up something that sounds fancy but is actually super easy? Let me introduce you to my exquisite Chicken Francese—a dish that’s as impressive for a date night as it is comforting for a solo dinner, and yes, it’s all about that zesty lemon-butter sauce magic.
My Easy Chicken Francese Recipe is a mouthwatering dish where tender chicken breast halves take center stage, lightly dusted with flour and sautéed in olive oil and butter. I think the flavors really come alive, thanks to the dose of freshly squeezed lemon juice that makes this sauce so “chicken francese-worthy.” The sauce comes together in no time at all, thanks to the efficient use of the one pan in which everything cooks.
This dish is so satisfying and is perfect for an easy weeknight dinner.
Easy Chicken Francese Recipe Ingredients
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- Chicken Breast: Lean protein, rich in essential amino acids.
- Freshly Ground Black Pepper: Adds heat and depth of flavor.
- Olive Oil: Heart-healthy fats, excellent for frying.
- Eggs: Provide richness and help coat chicken.
- Lemon: Zesty and bright, enhances freshness and acidity.
- White Wine: Adds a subtle richness and complexity.
- Fresh Parsley: Herbaceous, brightens and garnishes the dish.
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Easy Chicken Francese Recipe Ingredient Quantities
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- 4 boneless, skinless chicken breast halves
- Salt and freshly ground black pepper, to taste
- 1 cup all-purpose flour, for dredging
- 4 large eggs
- 2 tablespoons water
- 1/4 cup olive oil
- 1/2 cup unsalted butter, divided
- 1 lemon, thinly sliced
- 1/2 cup dry white wine
- 1 cup chicken broth
- 1/4 cup freshly squeezed lemon juice
- 2 tablespoons fresh parsley, chopped
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How to Make this Easy Chicken Francese Recipe
1. Put the chicken breasts between two sheets of plastic wrap and pound them to about 1/4-inch thickness. Season both sides with salt and pepper.
2. Put the flour into a shallow dish and flour each chicken breast. Shake off any excess. The dish should be big enough for the chicken breasts to lie flat in without folding.
3. In a different shallow dish, mix the eggs and water to create an egg wash.
4. In a large skillet, over medium-high heat, combine the olive oil and 2 tablespoons of butter.
5. Take each floured chicken breast and dip it into the egg wash. Then place all the breasts, with the open side facing up, into the skillet (if your skillet is not large enough for all of the breasts, do this in two batches). Cook for 3-4 minutes per side, until golden brown and cooked through. Remove all the chicken from the skillet and set aside.
6. In the same frying pan, add the leftover butter, slices of lemon, white wine, and chicken stock. Heat until just simmering, making sure to scrape off any tasty browned bits from the bottom of the pan.
7. Let the sauce reduce to about half its quantity, then mix in the lemon juice.
8. Place the chicken breasts back in the skillet and ladle the sauce over them.
9. Continue to cook for 2 to 3 more minutes, letting the chicken get hot all the way through and become infused with the sauce flavor.
10. Before serving, sprinkle some finely chopped parsley on top as a garnish. Then, enjoy your Chicken Francese!
Easy Chicken Francese Recipe Equipment Needed
1. Plastic wrap
2. Meat mallet or rolling pin
3. Shallow dish (for flour)
4. Shallow dish (for egg wash)
5. Whisk or fork (for mixing eggs and water)
6. Large skillet
7. Tongs or spatula (for flipping chicken)
8. Measuring cups
9. Knife (for slicing lemon)
10. Cutting board
11. Ladle
12. Small bowl (for mixing parsley)
FAQ
- Q:Can I use chicken thighs instead of breasts? A: Yes, though you may need to adjust the cooking time. Chicken thighs will be more juicy and slightly more flavorful.
- Q:What can I use instead of white wine?
A:
Chicken broth or a non-alcoholic white wine can be used in place of these ingredients to achieve a similar flavor. - Q:Must fresh lemon juice be used? A: It is recommended that fresh lemon juice be used for its fuller flavor, but in a pinch, juice from a bottle can be substituted.
- Q:How can I make this gluten-free? A: Swap out the all-purpose flour for a gluten-free flour blend that’s ideal for dredging meats.
- Q:Is it possible to get this dish ready prior to actually serving it? A: You can ready the sauce and the chicken in so-called advance, but for best results, reheat them just before serving and combine to plate.
- Q:What is the best way to serve Chicken Francese?
Pasta is a common base for this dish; it also works nicely with rice. If you use either of those, make sure to add a green vegetable for balance; asparagus, broccoli, or green beans are my favorite candidates.
Easy Chicken Francese Recipe Substitutions and Variations
Use white pepper instead of black pepper for a milder flavor.
You can opt for gluten-free all-purpose flour to make these gluten-free dumplings.
If preferred, use canola or vegetable oil instead of olive oil.
If you lack white wine, you may replace it with an equal amount of chicken broth for a version without alcohol.
Substitute lime juice for lemon juice when you want a slightly different citrus flavor.
Pro Tips
1. Flatten Evenly: Ensure the chicken breasts are pounded to a uniform thickness to promote even cooking. This will help prevent some parts from being overcooked while others remain underdone.
2. Use Fresh Lemons: Freshly squeezed lemon juice will add a brighter, more vibrant flavor to your dish compared to bottled lemon juice. Additionally, zest the lemon before juicing and add the zest to the sauce for an extra burst of citrus flavor.
3. Deglaze Thoroughly: When adding the white wine and chicken broth, scrape the pan well to incorporate the browned bits into the sauce. These bits add depth and richness to the flavor.
4. Rest the Chicken: Allow the cooked chicken to rest for a few minutes after pan-frying and before adding it back to the sauce. This will help it retain its juices and remain tender.
5. Adjust Seasoning at the End: After reducing the sauce, taste it before adding the chicken back in. If needed, adjust the seasoning with more salt, pepper, or an additional squeeze of lemon juice to balance the flavors.
Easy Chicken Francese Recipe
My favorite Easy Chicken Francese Recipe
Equipment Needed:
1. Plastic wrap
2. Meat mallet or rolling pin
3. Shallow dish (for flour)
4. Shallow dish (for egg wash)
5. Whisk or fork (for mixing eggs and water)
6. Large skillet
7. Tongs or spatula (for flipping chicken)
8. Measuring cups
9. Knife (for slicing lemon)
10. Cutting board
11. Ladle
12. Small bowl (for mixing parsley)
Ingredients:
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- 4 boneless, skinless chicken breast halves
- Salt and freshly ground black pepper, to taste
- 1 cup all-purpose flour, for dredging
- 4 large eggs
- 2 tablespoons water
- 1/4 cup olive oil
- 1/2 cup unsalted butter, divided
- 1 lemon, thinly sliced
- 1/2 cup dry white wine
- 1 cup chicken broth
- 1/4 cup freshly squeezed lemon juice
- 2 tablespoons fresh parsley, chopped
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Instructions:
1. Put the chicken breasts between two sheets of plastic wrap and pound them to about 1/4-inch thickness. Season both sides with salt and pepper.
2. Put the flour into a shallow dish and flour each chicken breast. Shake off any excess. The dish should be big enough for the chicken breasts to lie flat in without folding.
3. In a different shallow dish, mix the eggs and water to create an egg wash.
4. In a large skillet, over medium-high heat, combine the olive oil and 2 tablespoons of butter.
5. Take each floured chicken breast and dip it into the egg wash. Then place all the breasts, with the open side facing up, into the skillet (if your skillet is not large enough for all of the breasts, do this in two batches). Cook for 3-4 minutes per side, until golden brown and cooked through. Remove all the chicken from the skillet and set aside.
6. In the same frying pan, add the leftover butter, slices of lemon, white wine, and chicken stock. Heat until just simmering, making sure to scrape off any tasty browned bits from the bottom of the pan.
7. Let the sauce reduce to about half its quantity, then mix in the lemon juice.
8. Place the chicken breasts back in the skillet and ladle the sauce over them.
9. Continue to cook for 2 to 3 more minutes, letting the chicken get hot all the way through and become infused with the sauce flavor.
10. Before serving, sprinkle some finely chopped parsley on top as a garnish. Then, enjoy your Chicken Francese!
