Chicken Francese

This CHICKEN FRANCESE is a popular Italian-American dish made with egg and flour-coated chicken breast, pan-fried until golden, then simmered in a lemony white wine sauce. A one-pan gourmet dish that comes ready in just 20 minutes!

Course Main

Cuisine American, Italian

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 442kcal

Author Imma

Ingredients

2 chicken breasts boneless and skinless
1 teaspoon salt to taste
freshly ground black pepper to taste
½ cup all-purpose flour
1 teaspoon Italian seasoning
1 teaspoon garlic powder
2 large eggs
2 tablespoons parmesan
1-2 large basil leaves , chopped
¼ cup vegetable oil

Sauce

2 tablespoons unsalted butter
1 tablespoon all-purpose flour
2 teaspoons minced garlic
½ cup white wine dry
1 cup chicken broth low sodium
freshly squeezed juice from half a lemon
salt and black pepper to taste
1 teaspoon pepper flakes to taste , optional
2 tablespoons parsley chopped , for garnish

Instructions

Place the chicken on a chopping board, then cover with a plastic wrap. Using a mallet, pound until all the pieces are of even thickness as possible. About a ¼ inch is best, but the essential thing is making sure the width is as uniform as possible. You need to cover the meat before you beat it to keep the fluids from flying around the room. Lightly season with salt and pepper.
Add flour onto a plate, Italian seasoning, and garlic powder. Mix until combined.
In a small bowl, add eggs, parmesan, and basil.
Start by dredging chicken breast in flour mixture and then dip into the egg mixture, making sure the chicken is fully coated.
Heat oil in a cast iron or skillet over medium-high heat; add chicken and cook until golden brown — about 4-5 minutes. Flip and cook chicken on the other side until completely cooked through and nicely browned, about another 3 - 4 minutes. Chicken internal temperature should reach 160 Degrees F. Remove and set aside and repeat with remaining chicken.
Add butter to the same skillet and let it melt, then add flour and garlic and cook for about a minute.
Pour in the white wine and chicken stock, then bring to a boil. Reduce the heat.
Add the lemon juice. Stir until slightly thickened.
Season with salt, pepper flakes, and black pepper to taste. Taste and adjust seasonings, if necessary. Return chicken back to the skillet, cook for about a minute.
Remove and serve garnished with parsley. Enjoy!

Notes

What can I use instead of white wine? If you don't like white wine or don't have one, you can substitute it with the same amount of chicken broth. Although the flavor of wine adds a nice touch as it cooks down.
What kind of white wine should I use? I suggest using white wines like Sauvignon Blanc, Pinot Grigio, or Pinot Blanc.
How to thicken the sauce? For a thicker sauce, mix 1 teaspoon of cornstarch and 1 tablespoon of water and add it to the sauce. Stir until you reach your desired thickness.
Can I use chicken thighs? You may swap chicken breast with boneless skinless chicken thighs. And go through the same process.
How to store any leftover? Any leftovers can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 3 months.
Can I make it in advance? You can make it a day in advance and reheat it in the oven on the day of serving. But take note that since it's breaded, there might be a slight difference with the coating's texture. It's best served when fresh.
Or you can pan fry the chicken in advance and store them in the fridge. And on the day of serving, make the sauce, then add the chicken back to the pan.
Feel free to double or triple the sauce if you want.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition