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Chicken Francese

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A comforting Italian-inspired dish featuring tender chicken in a crisp, golden crust, served in a luscious lemon and white wine sauce.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 cup breadcrumbs
  • 1/4 cup olive oil
  • 1/4 cup unsalted butter
  • 1/2 cup dry white wine
  • 1 lemon (juiced)
  • Salt and pepper to taste
  • Chopped parsley for garnish

Instructions

  1. Pound the chicken breasts to about 1/2 inch thick, ensuring they cook evenly. Season both sides generously with salt and pepper for flavor.
  2. Organize a breading station by placing the flour in one dish, the beaten eggs in another, and the breadcrumbs in a third.
  3. Dredge each chicken breast in the flour, thoroughly coating all sides. Next, dip it into the beaten eggs and coat it with breadcrumbs.
  4. Heat the olive oil and half of the butter in a large skillet over medium-high heat.
  5. Carefully place the breaded chicken breasts in the skillet and cook for about 3-4 minutes on each side until golden brown.
  6. Remove the chicken from the skillet and set it aside on a plate to rest.
  7. Add the dry white wine and freshly squeezed lemon juice to the same skillet, scraping the bits stuck to the pan.
  8. Stir in the remaining butter until it melts and the sauce thickens slightly.
  9. Return the cooked chicken to the skillet, gently coating it with the sauce.
  10. Serve hot, garnished with chopped parsley.

Notes

Ensure chicken is pounded evenly for even cooking. Try using different herbs for varied flavors.

Nutrition

Find it online: https://pennykitchenz.com/chicken-francese/

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