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Chicken Francese

Chicken Francese on a plate.
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4 from 3 reviews

Weeknight chicken dinner just got fancy without the fuss with this simple and delicious chicken francese recipe! Lemon lovers of the world, unite!

Ingredients

Scale
  • 4 boneless chicken breasts, pounded to 1/4-1/2 inch thickness
  • 3/4 cup flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 eggs, beaten to blend
  • 4 tablespoons canola oil

Sauce

  • 2 tablespoons flour
  • 1 cup chicken broth
  • 1/2 cup white wine
  • Juice from two large lemons (about 1/4 cup)
  • 3 tablespoons butter
  • Salt and pepper to taste
  • Fresh chopped parsley

Instructions

  1. Heat oil in a large skillet over medium high heat
  2. Mix salt and pepper into the flour, and place flour and egg in separate shallow bowls. Dip chicken first in flour, then in egg, then in flour again. Fry in oil until golden on both sides, about 3-4 minutes per side. Transfer to a plate.
  3. Whisk flour into the pan drippings.  Stir in chicken broth, wine and lemon juice and bring to a simmer. Simmer for about 3-4 minutes until starting to get a little bit thick. (You can sprinkle in a little more flour if it isn’t thickening up as much as you like it.)
  4. Stir in butter until it is melted. Season sauce to taste with salt and pepper.
  5. Carefully pour sauce from the pan into a heat-proof measuring cup. Place cooked chicken on plates, pour sauce over chicken, garnish with fresh parsley and serve!

Notes

    • Chicken: Chicken breasts are traditional for this recipe, but if you prefer boneless chicken thighs then go for it!

    • Canola Oil: You can swap in any vegetable oil for this.

    • Chicken Broth: As always, we recommend the broth in the box for the freshest flavor.

Find it online: https://www.framedcooks.com/chicken-francese/