Chicken Francese is a delightful Italian-American dish that showcases tender chicken breasts coated in a light egg and flour mixture, then cooked to golden perfection in a tangy lemon and white wine sauce. The combination of rich chicken broth, butter, and dry Chardonnay creates a luscious sauce that is both zesty and savory. This dish is perfect for a special dinner, yet simple enough to be made on a weeknight. Garnished with fresh parsley and served with the sauce spooned generously over the chicken, Chicken Francese is sure to become a favorite in your recipe collection.
Chicken Francese is a delightful blend of Italian and American flavors, featuring tender chicken breasts coated in a light, golden crust, and served with a tangy lemon and white wine sauce. This dish is perfect for a special dinner, offering a sophisticated taste that is surprisingly easy to prepare at home.
INGREDIENTS
- Chicken Breasts: 2 large, skinless, boneless chicken breasts, each weighing between 250-300g (8-10oz), are used to create four thin, tender steaks.
- Flour: 1/4 cup of all-purpose flour, mixed with salt and pepper, provides a light coating that helps achieve a crispy, golden exterior.
- Cooking Salt: 1 tsp of cooking salt, used both in the flour mixture and the sauce, enhances the overall flavor of the dish.
- Black Pepper: 1 tsp of black pepper, mixed into the flour, adds a subtle kick to the chicken.
- Eggs: 2 large eggs, beaten with 1 tablespoon of milk, form the base of the egg wash that coats the chicken before frying.
- Milk: 1 tbsp of milk (any fat percentage) helps to smooth out the egg wash for an even coating.
- Extra Virgin Olive Oil: 3 tbsp of olive oil are used to cook the chicken, providing a rich flavor and helping to achieve that perfect golden crust.
- Lemon: 1 lemon, thinly sliced, is used both as a garnish and to infuse the sauce with a fresh, zesty flavor.
- Butter: 50g (3 tbsp) of unsalted butter adds richness to the sauce and helps to thicken it to a syrupy consistency.
- Chicken Stock/Broth: 2 cups of low-sodium chicken stock or broth form the base of the sauce, adding depth and richness.
- Chardonnay: 1/3 cup of Chardonnay or another dry white wine adds a touch of acidity and complexity to the sauce.
- Parsley: 1 tbsp of finely chopped parsley (optional) is used for garnish, adding a fresh, green finish to the dish.
INSTRUCTIONS
- Step 1:
- Begin by cutting each chicken breast in half horizontally to form four thin steaks in total. This step ensures that the chicken cooks evenly and absorbs the flavors of the sauce.
- Step 2:
- In a small bowl, whisk together the eggs and milk. Set this egg wash mixture aside for coating the chicken.
- Step 3:
- On a plate, combine the flour, cooking salt, and black pepper. Use your fingertips to mix the ingredients, ensuring the salt and pepper are evenly distributed throughout the flour. Coat each chicken steak in the flour mixture, shaking off any excess flour. Set the coated chicken aside on a plate.
- Step 4:
- Heat the extra virgin olive oil in a large nonstick pan over medium-high heat. Once the oil is hot, dip each piece of chicken into the egg wash, allowing the excess to drip off before placing it in the pan. Cook the chicken for about 3 minutes on the first side, or until it turns golden brown. Flip the chicken, reduce the heat to medium, and cook for an additional 4 minutes, until the second side is golden and the chicken is cooked through (internal temperature should reach 68°C/155°F). Remove the chicken from the pan and set it aside on a plate.
- Step 5:
- Add the lemon slices to the pan, cooking them for about a minute, or until they begin to soften and brown slightly. Flip the lemon slices and cook for another 30 seconds on the other side. Remove the lemon slices from the pan and set them aside with the chicken.
- Step 6:
- Wipe the pan clean with paper towels to remove any burnt bits. Return the pan to medium heat and add the butter, allowing it to melt completely.
- Step 7:
- Stir in the remaining flour, cooking it for about 1 minute to eliminate the raw flour taste. While stirring continuously, slowly pour in half of the chicken stock. Continue stirring until the flour is fully dissolved into the liquid, creating a smooth base for the sauce.
- Step 8:
- Gradually add the remaining chicken stock, followed by the Chardonnay and the additional 1/2 tsp of cooking salt. Stir the sauce well to combine all the ingredients.
- Step 9:
- Turn the heat up slightly and let the sauce simmer for 3-4 minutes, or until it thickens to a syrupy consistency. The sauce should coat the back of a spoon when it's ready.
- Step 10:
- Return the cooked chicken and lemon slices to the pan, spooning the sauce over the chicken to ensure it's well-coated. Allow the chicken to warm through in the sauce for about 1 minute.
- Step 11:
- Sprinkle the chicken with freshly chopped parsley (if using) and serve immediately, ensuring each plate gets plenty of the delicious lemon and white wine sauce. Enjoy your Chicken Francese with a side of your choice, such as pasta, rice, or a fresh green salad.
Serving and Storage Tips
- Serve the Chicken Francese hot, with plenty of the lemon and white wine sauce spooned over the top. It pairs beautifully with pasta, rice, or a fresh green salad.
- If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it cools, so you may want to add a splash of chicken stock or water when reheating to loosen it up.
- To reheat, place the chicken and sauce in a covered skillet over low heat until warmed through. Alternatively, you can reheat it in the microwave, but be sure to cover the dish to retain moisture.
- For a more indulgent meal, serve Chicken Francese with a side of garlic bread or buttery mashed potatoes to soak up the flavorful sauce.
Helpful Notes
- If you prefer a non-alcoholic version of the dish, you can substitute the Chardonnay with an equal amount of additional chicken stock and a tablespoon of lemon juice for acidity.
- For an extra burst of lemon flavor, add a teaspoon of lemon zest to the sauce during the final few minutes of cooking.
- If you like a thicker sauce, you can add a bit more flour during the sauce preparation step, or simmer the sauce for a few extra minutes until it reaches your desired consistency.
- This recipe can easily be doubled if you’re serving a larger crowd or if you’d like to have leftovers for another meal.
Tips from well-known chefs
- Chef Giada De Laurentiis recommends using fresh herbs like parsley or basil to garnish the dish, adding a pop of color and freshness.
- Chef Ina Garten advises letting the sauce rest for a few minutes before serving to allow the flavors to meld together perfectly.
- Chef Emeril Lagasse suggests adding a pinch of red pepper flakes to the sauce for a subtle kick of heat.