Chicken Francese Recipe

Chicken Francese is a classic Italian-American dish that features lightly battered and pan-fried chicken breasts, served in a rich, buttery lemon sauce. It’s flavorful, elegant, and perfect for a weeknight dinner or special occasion. Here’s how to make it:

Ingredients:

For the Chicken:

• 4 boneless, skinless chicken breasts
• Salt and freshly ground black pepper, to taste
• 1 cup all-purpose flour (for dredging)
• 2 large eggs, beaten
• 2 tablespoons parmesan cheese, grated (optional, for extra flavor)
• 1/2 teaspoon garlic powder (optional)
• 1/2 teaspoon onion powder (optional)
• 1/4 cup olive oil (for frying)
• 2 tablespoons unsalted butter (for frying)

For the Sauce:

• 1/4 cup unsalted butter
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/2 cup dry white wine (or chicken broth for a non-alcoholic option)
• 1/2 cup chicken broth
• Juice of 2 lemons (about 1/4 cup)
• Zest of 1 lemon
• 1 tablespoon fresh parsley, chopped (for garnish)
• Salt and black pepper, to taste

Instructions:

1. Prepare the Chicken:

• Start by pounding the chicken breasts to an even thickness (about 1/2 inch) using a meat mallet or rolling pin. This ensures even cooking.
• Season both sides of the chicken with salt and pepper.
• In a shallow dish, mix the flour, garlic powder, onion powder, and parmesan cheese (if using).
• In another shallow dish, beat the eggs.

2. Dredge the Chicken:

• Coat each chicken breast first in the flour mixture, pressing down lightly to ensure it sticks. Then dip it into the beaten eggs, allowing any excess to drip off.
• Return the chicken to the flour mixture and coat it again for a crispy exterior.

3. Cook the Chicken:

• In a large skillet, heat olive oil and butter over medium-high heat.
• Once the oil is hot and shimmering, add the chicken breasts to the skillet. Don’t overcrowd the pan; you may need to cook the chicken in batches.
• Cook the chicken for 4-5 minutes per side, or until golden brown and cooked through (the internal temperature should reach 165°F or 75°C). Remove the chicken from the skillet and set it aside on a plate.

4. Make the Sauce:

• In the same skillet, reduce the heat to medium. Add butter and olive oil.
• Add the garlic and sauté for 1 minute until fragrant (be careful not to burn it).
• Pour in the white wine (or chicken broth) and use a wooden spoon to scrape up any brown bits from the bottom of the pan (these add flavor to the sauce).
• Stir in the chicken broth, lemon juice, and lemon zest. Let the sauce simmer for 2-3 minutes, allowing it to reduce slightly.
• Taste the sauce and adjust the seasoning with salt and pepper.

5. Return the Chicken:

• Place the cooked chicken breasts back into the skillet, spooning the sauce over the top. Let the chicken simmer in the sauce for 2-3 minutes, allowing the flavors to meld and the chicken to reheat.

6. Serve:

• Garnish with freshly chopped parsley.
• Serve the Chicken Francese with your choice of sides, such as pasta, rice, or a simple salad.

Tips:

• Make ahead: The sauce can be prepared ahead of time and reheated when you’re ready to serve. Just store it in the fridge.
• Extra crispy: For an extra crispy coating, you can double dip the chicken in the egg and flour mixture before frying.
• Add capers: For an additional burst of flavor, add capers to the sauce while it’s simmering.

This Chicken Francese recipe is sure to impress with its deliciously tangy, buttery sauce and crispy chicken. It’s a perfect dish for a cozy dinner or entertaining guests! Enjoy!