Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Servings: 4
Incredibly easy to make and comes together in a cinch. This Chicken Francese is a delicious dinner excellent for busy nights. Serve this with pasta or rice. This is also amazing over mashed potatoes or by itself.
Ingredients
2 Large eggs – beaten
2 Large boneless, skinless chicken breasts, sliced horizontally to make 4 thin pieces
2 tbsp milk
¾ c. All Purpose Flour
½ c. Dry White Wine
1 ½ c. Chicken Broth
4 tbsp Butter, DIVIDED
2 tbsp Olive Oil
4 lemon Sliced
1 lemon Juiced
1 tbsp Minced Fresh Parsley – OPTIONAL FOR GARNISH
½ tsp Salt
½ tsp Ground Black Pepper
How to make Chicken Francese
Step 1: Place the eggs and milk in a shallow bowl. Whisk until combined and set aside. In another bowl, mix the flour, salt, and pepper.
Step 2: In a large skillet, heat 2 tbsp butter and oil over medium heat. Into the flour mixture, press the chicken, then coat in the beaten egg, letting the excess drip off into the bowl.
Step 3: Dredge the chicken in the flour again, shaking the excess off. Set aside 1 tbsp leftover flour.
Step 4: Into the hot skillet, place the chicken and sear for about 3 to 4 minutes per side until golden brown. To a plate, transfer the chicken.
Step 5: Into the same skillet, add the white wine. Deglaze the pan, scraping any browned bits from the bottom using a wooden spoon. Cook for about a minute or two to slightly reduced the wine. Then, stir in the rest of the butter, broth, lemon juice, and reserved flour.
Step 6: Adjust the heat to medium-low and place the chicken back into the skillet. Place a slice of lemon on each top of the chicken. Let the mixture simmer for about 2 to 3 minutes, spooning the sauce over the chicken until completely heated. To taste, season with salt and pepper.
Step 7: Before serving, garnish with some parsley. Enjoy the Chicken Francese with rice or pasta or by itself.
Notes:
Pair this with your preferred pasta, tossed in butter or olive oil. This is also perfect to serve over mashed potatoes.
In a sealed container, keep any leftovers and store them in the fridge for up to 3 days.
Or freeze the leftovers for up to 3 months. Thaw, then gently reheat in a large skillet on medium heat.
Nutrition Facts:
Serving: 1Piece | Sodium: 832mg | Calcium: 40mg | Vitamin C: 8mg | Vitamin A: 502IU | Sugar: 1g | Fiber: 1g | Potassium: 370mg | Cholesterol: 161mg | Calories: 385 kcal | Saturated Fat: 10g | Fat: 23g | Protein: 19g | Carbohydrates: 20g | Iron: 2mg
Chicken Francese
Ingredients
- 2 Large eggs - beaten
- 2 Large boneless skinless chicken breasts, sliced horizontally to make 4 thin pieces
- 2 tbsp milk
- ¾ c. All Purpose Flour
- ½ c. Dry White Wine
- 1 ½ c. Chicken Broth
- 4 tbsp Butter DIVIDED
- 2 tbsp Olive Oil
- 4 lemon Sliced
- 1 lemon Juiced
- 1 tbsp Minced Fresh Parsley - OPTIONAL FOR GARNISH
- ½ tsp Salt
- ½ tsp Ground Black Pepper
Instructions
- Place the eggs and milk in a shallow bowl. Whisk until combined and set aside. In another bowl, mix the flour, salt, and pepper.
- In a large skillet, heat 2 tbsp butter and oil over medium heat. Into the flour mixture, press the chicken, then coat in the beaten egg, letting the excess drip off into the bowl.
- Dredge the chicken in the flour again, shaking the excess off. Set aside 1 tbsp leftover flour.
- Into the hot skillet, place the chicken and sear for about 3 to 4 minutes per side until golden brown. To a plate, transfer the chicken.
- Into the same skillet, add the white wine. Deglaze the pan, scraping any browned bits from the bottom using a wooden spoon. Cook for about a minute or two to slightly reduced the wine. Then, stir in the rest of the butter, broth, lemon juice, and reserved flour.
- Adjust the heat to medium-low and place the chicken back into the skillet. Place a slice of lemon on each top of the chicken. Let the mixture simmer for about 2 to 3 minutes, spooning the sauce over the chicken until completely heated. To taste, season with salt and pepper.
- Before serving, garnish with some parsley. Enjoy the Chicken Francese with rice or pasta or by itself.
