Chicken Francese
A quick and flavorful dish featuring crispy chicken breasts in a bright lemon butter sauce, perfect for any occasion.
Ingredients
- 1 cup all-purpose flour
- 3 large eggs
- 4 pieces chicken breasts (sliced in half widthwise)
- ¼ cup olive oil
- 3 tablespoons unsalted butter
- 1 small shallot (peeled and diced)
- 3 cloves garlic (finely minced)
- ¾ cup white wine (dry variety like Pinot Grigio or Sauvignon Blanc)
- 3 cups chicken stock
- ¼ cup fresh lemon juice
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Pound each chicken breast slice to flatten slightly for even cooking.
- Mix flour with salt and pepper in a shallow dish. In another dish, beat eggs with salt and pepper.
- Heat olive oil in a large frying pan over medium heat.
- Dredge each chicken piece in flour, then dip into the egg mixture, allowing excess to drip off.
- Cook the chicken in batches for about 2½ to 3 minutes on each side until golden brown. Set aside on a plate.
- In the same pan, add garlic and shallots, cooking for 1-2 minutes until fragrant.
- Pour in white wine, scraping up any brown bits, and let reduce until about half a cup remains.
- Stir in butter and a bit of flour to create a roux. Slowly add chicken stock and lemon juice, seasoning with salt and pepper.
- Cook for 4-5 minutes until sauce thickens, then return chicken to the pan and coat in sauce.
- Garnish with fresh parsley and lemon wheels before serving.
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Notes
Store leftovers in an airtight container in the fridge for up to 4 days.