Chicken Francese

4 from 2 votes

This easy, elegant chicken francese is to die for. Tender chicken breast halves are lightly breaded, pan-fried, and finished in a bright lemon-butter sauce.

Prep Time10

Cook Time25

Total Time35

Servings: servings

Author: Julie Chiou

Equipment

Cast iron skillet

Ingredients

2 large chicken breasts butterflied
½ teaspoon salt
¼ teaspoon ground black pepper
¾ cup (94 g) all purpose flour
2 large eggs beaten
2 tablespoons water
2 tablespoons olive oil
2 tablespoons (28 g) butter
1 tablespoon all purpose flour
1 lemon half cut into rounds, the other half juiced
½ cup (118 ml) dry white wine
1 ½ cup (355 ml) chicken broth
¼ cup (15 g) chopped parsley

Instructions

Butterfly the chicken by slicing each breast in half.
2 large chicken breasts
In a shallow bowl, whisk together salt, pepper and flour.
½ teaspoon salt, ¼ teaspoon ground black pepper, ¾ cup all purpose flour
In a separate bowl, whisk together eggs and water.
2 large eggs, 2 tablespoons water
Preheat olive oil in a large cast iron skillet over medium-high heat. Dredge each chicken breast in flour, then in the egg mixture. Add directly to the pan. Sear for 5-6 minutes on each side, or until golden brown and cooked through (165 °F (74 °C) internal temp).
2 tablespoons olive oil
Remove the chicken from the pan and set aside. Add in butter and flour and whisk until no clumps remain.
2 tablespoons butter, 1 tablespoon all purpose flour
Whisk in lemon juice, white wine, broth and lemon slices. Bring to a simmer and cook for a few minutes, until the sauce starts to thicken. Add back in the chicken and coat with sauce. Serve with chopped parsley.
1 lemon, ½ cup dry white wine, 1 ½ cup chicken broth, ¼ cup chopped parsley

Nutrition

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