Description
Chicken Francese is a classic Italian-American dish featuring tender chicken breasts lightly coated in a Parmesan-egg batter, pan-fried until golden, and served with a bright, buttery lemon and white wine sauce. This recipe delivers a flavorful, elegant meal perfect for a weekend dinner or special occasion.
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 Cheese, freshly grated
- 1 1/2 tbsp Olive Oil
- 1 tbsp Unsalted Butter
Sauce
- 1 large Lemon, slice 4 thin rings from the centre 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 in the fridge 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 and whisk in the grated Parmesan cheese thoroughly to integrate the flavors.
- Slice and Coat Chicken: Lay the chicken breasts on a chopping board and slice each horizontally through the center, creating a total of four even-sized breast pieces. Individually coat each piece in the seasoned flour mixture, shaking off any excess. Return them to the chopping board for easy access during frying.
- Cook Chicken: Heat 1 1/2 tablespoons of olive oil and 1 tablespoon of unsalted butter in a large non-stick pan over medium-high heat. Place the beaten egg and Parmesan mixture nearby. One by one, dip each floured chicken piece into the egg mixture, allowing excess to drip off before placing it in the hot pan. Cook each side for about 3 minutes, or until the exterior is golden and the chicken is just cooked through. Remove the cooked chicken to a plate and keep warm.
- Sauté Lemon Slices: Add the four lemon slices to the pan and cook for about 20 seconds on each side, just until they begin to soften and pick up some color. Remove the lemon slices carefully and set them aside without resting them on the chicken to avoid bitterness.
- Deglaze and Simmer: Pour the white wine into the pan and increase the heat to rapid simmer for approximately 2 minutes, allowing most of the wine to evaporate and deglazing any browned bits from the pan. Next, add the chicken stock and 1 tablespoon of freshly squeezed lemon juice. Bring this mixture to a gentle simmer.
- Finish Sauce: Toss the cold butter cubes in some leftover plain flour, then add this flour-coated butter to the sauce. Quickly whisk the mixture to emulsify, creating a glossy, slightly thickened sauce. Stir in the finely diced fresh chives and continue simmering gently until the sauce turns cloudy and coats the back of a spoon. Taste and season generously with salt and pepper as needed.
- Combine and Serve: Return the chicken pieces and any resting juices to the pan with the sauce. Place the sautéed lemon slices on top of the chicken and baste everything with the sauce to warm through evenly. Serve immediately, perhaps alongside asparagus and crusty bread for a complete meal.
Notes
- Parmesan: Using freshly grated Parmesan adds excellent flavor and helps create a crispy batter. Avoid powdered cheese substitutes for best texture.
- Wine: The white wine is important to reduce down to burn off alcohol, preventing a harsh taste. Use an affordable dry white wine or substitute with non-alcoholic wine or simply omit if preferred.
- Sauce Consistency: Initially liquidy, the sauce thickens as the butter emulsifies with the flour. The final sauce should be glossy and coat the chicken without being watery.
- Lemon Slices: Fry lemon slices briefly for softness and flavor release. Avoid overcooking or allowing them to rest on the chicken too long to prevent bitterness.
- Serving Suggestions: Traditionally served with sides like asparagus and crusty bread, but feel free to explore other vegetable or starch sides to complement the dish.
- Calories: Nutrition estimated for chicken and sauce only; sides are not included. Not all flour and egg are absorbed, so calorie count may be slightly overestimated.
Nutrition
- Serving Size: 1 chicken breast with sauce (approx. 150g)
- Calories: 350 kcal
- Sugar: 1.5 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 155 mg
