There’s something magical about dishes that blend simplicity and exquisite taste, and Chicken Francese is no exception! This delicious recipe features tender chicken breasts enveloped in a tangy lemon, white wine, and butter sauce that you’ll want to pour over everything. Let’s dive into creating this delightful dish.
Ingredients
- Chicken breasts – 4 pieces (170 g each / 6 oz each)
- Lemon – 1, thinly sliced
- Eggs – 2, beaten
- All-purpose flour – 60 g (1/4 cup)
- Salt – 1 teaspoon
- Black pepper – 1/2 teaspoon
- Olive oil – 60 ml (1/4 cup)
- White wine – 120 ml (1/2 cup)
- Butter – 42 g (3 tablespoons)
- Chicken broth – 240 ml (1 cup)
- Lemon juice – about 1 tablespoon
Steps to Success
- Pound the Chicken
Place each chicken breast between layers of paper or plastic and gently pound to half an inch thickness. This helps the chicken cook evenly and absorb more flavor. - Prepare the Lemon and Dredging Station
Thinly slice your lemon and set aside. Create a dredging station with one dish of beaten eggs and another with flour, salt, and pepper mixed together. - Coat and Cook
Heat olive oil in a large pan over medium-high heat. Dredge each chicken breast in flour and then in beaten eggs, and cook until golden brown on both sides. Transfer to a platter. - Sauté the Lemons
Add sliced lemons to the same pan and sauté until slightly browned. Remove and set aside. - Prepare the Sauce
For the sauce, melt butter in the pan, whisk in flour to form a roux, then slowly pour in white wine and chicken broth. Stir until slightly thickened. - Finish the Dish
Add salt, pepper, and lemon juice to the sauce. Return chicken and lemons to the pan, spoon sauce over, and let the flavors meld. Serve hot and savor the blend of lemony and savory notes.
Chicken Francese is the perfect dish for an effortless but impressive dinner. Its zesty sauce pairs beautifully with a variety of sides like pasta, veggies, or fresh bread. Enjoy this fabulous creation with a glass of your favorite wine!
