Chicken Francese elevates pan-fried chicken beyond what you’ve ever tasted before or what you thought possible. The chicken is crispy and savory, but then each piece is draped with a luscious, bright, rich sauce that you’ll want to eat with a spoon. Topped with seared lemon slices for an additional hit of citrus flavor, and Chicken Francese becomes downright magical. Make sure you serve it over noodles so you don’t miss any of that sauce.
Ingredients
For the chicken:
- 4 chicken breasts, boneless, skinless, and thin cut
- 1/3 cup all-purpose flour
- 1 1/4 teaspoons salt
- 1/2 teaspoon pepper
- 2 eggs
- 2 tablespoons milk
- 1/4 cup olive oil
For the sauce:
- 4 tablespoons butter, divided
- 1 lemon, thinly sliced
- 1 tablespoon all-purpose flour
- 1/2 cup white wine
- 3/4 cup chicken broth
- 1 tablespoon lemon juice
- salt, to taste
- pepper, to taste
- 2 tablespoons parsley, optional, chopped, for garnish
Directions
Step 1 –Place each piece of the chicken in between two pieces of plastic wrap.
Step 2 –Pound the chicken to create thin cutlets.
Step 3 –Place the flour, salt, and pepper in a bowl, mixing them until combined.
Step 4 –Place the eggs and milk in a small bowl, whisking them until smooth.
Step 5 –Heat the olive oil in a large pan over medium-high heat.
Step 6 –Dredge each chicken cutlet in the flour mixture, then dip each one in the egg mixture.
Step 7 –Place the chicken breasts in a single layer in the pan.
Step 8 –Cook until golden brown and cooked through at 165 degrees F, about 4 minutes per side.
Step 9 –Transfer the chicken from the pan and cover it to keep it warm.
Step 10 –Wipe out the pan with a paper towel.
Step 11 –Heat 1 tablespoon of the butter in the pan over medium heat.
Step 12 –Add the lemon slices and cook until the lemon slices have browned, about 2-3 minutes.
Step 13 –Transfer the lemon slices from the pan.
Step 14 –Add the remaining butter to the pan, cooking until melted.
Step 15 –Add the flour and cook, stirring constantly, until the raw flour smell disappears, about 1 minute.
Step 16 –Pour in the white wine and let it simmer for 2 minutes.
Step 17 –Add the chicken broth and let it simmer until the sauce has just thickened, about 4-5 minutes.
Step 18 –Stir in the lemon juice, and season the sauce with the salt and pepper.
Step 19 –Return the chicken to the pan.
Step 20 –Spoon the sauce over the chicken.
Step 21 –Top the chicken with the cooked lemon slices.
Step 22 –Sprinkle the chicken with the parsley.
Step 23 –Serve.
