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Chicken Francese

Lightly battered pan-fried chicken breast served with an exquisite white wine lemon sauce. It's similar to Chicken Piccata, but with a richer, more plentiful sauce, no capers, and a slight lemon flavor. It has a great crust that soaks up the sauce! Beautiful restaurant meal that is simple to prepare at home.
Prep Time10 minutes
Active Time15 minutes
Total Time25 minutes
Course: Main Course
Cuisine: American
Keyword: Chicken Francese
Yield: 4

Materials

  • 2 pounds boneless skinless chicken breasts
  • Garlic powder
  • Kosher salt
  • Fresh Black pepper
  • Flour for dusting the chicken
  • 2 eggs
  • 1 tablespoon whole milk or heavy cream
  • 3 tablespoons butter divided
  • 2 cups chicken stock
  • 1/2 cup dry white wine
  • 1 tablespoon cornstarch mixed with 1 tablespoon of water
  • 2 tablespoons fresh lemon juice
  • Lemon slices.

Instructions

  • Season the chicken breast generously, on both sides, with the garlic powder, salt and pepper. If your chicken breasts are very thick, slice them in half horizontally first.
  • Add the flour to a shallow plate or bowl, then add the eggs to another bowl and beat them with the milk or cream.
  • Dredge the chicken breasts in the flour, tapping off the excess and place on a plate. Once the chicken breasts have been coated in the flour, add 2 tablespoons of butter to a large skillet over medium heat.
  • Dip the chicken into the egg mixture, letting the excess drip off and then place into the hot skillet. Repeat with the remaining chicken breasts.
  • Cook for 3-4 minutes on each side until golden brown and then remove the chicken from the skillet to a plate and cover with foil.
  • Carefully pour in the wine to deglaze the skillet and let reduce for 1 minute. Add the chicken stock, lemon juice and the remaining tablespoon of butter, stirring to combine. Bring the sauce to a simmer and cook for 5 minutes, then add the cornstarch mixture and whisk to combine with the sauce.
  • Bring the sauce back to a simmer, add the chicken breasts back to the skillet and top with the fresh lemon slices.
  • Simmer the chicken for 8-10 minutes over low heat, spooning the sauce over the chicken as it cooks. Cover to keep warm or serve immediately.