Chicken Francese
A classic Italian-American dish featuring tender chicken coated in flour, fried to golden perfection, and served with a zesty lemon sauce.
Ingredients
For the chicken
- 4 pieces boneless and skinless chicken breasts, cut in half lengthwise
- ½ cup all-purpose flour
- 1 teaspoon salt or to taste
- ½ teaspoon pepper freshly ground, or to taste
- 3 large eggs lightly beaten
- ¼ cup vegetable oil
For the sauce
- 1 cup chicken broth low sodium
- ½ cup white wine dry
- 1 tablespoon lemon juice freshly squeezed
- 1 tablespoon all-purpose flour for sauce thickening
- 2 tablespoons butter unsalted
- 1 large lemon sliced into thin rounds, seeds removed
For garnish
- 2 tablespoons parsley chopped
Instructions
Preparation
- Ensure your workspace is clean and gather all the ingredients.
- In a shallow dish, mix ½ cup of flour, salt, and pepper.
- In another shallow dish, crack and beat the 3 eggs lightly.
Coating and frying
- Coat each chicken piece in the flour mixture, shake off excess, then dip in the egg.
- Heat ¼ cup of vegetable oil in a skillet over medium heat and fry chicken for 3–4 minutes on each side until golden brown.
Making sauce
- Remove fried chicken and sauté lemon slices in the same skillet for 1–2 minutes.
- Pour in chicken broth and white wine, stir and let simmer.
- Add lemon juice and whisk in the flour to thicken the sauce.
- Stir in butter until melted and return the chicken to the skillet to meld flavors.
Serving
- Plate the chicken, pour lemon sauce over, and garnish with parsley.
- Enjoy your Chicken Francese warm!
Notes
For a gluten-free version, substitute with gluten-free flour. Use olive oil for a richer flavor. Adjust lemon juice for acidity as desired.