Chicken Francese Recipe: A Delightful Lemon-Butter Chicken Dish

Struggling to find a dish that’s both easy to prepare and impressive on the plate? Chicken Francese might just be the answer. It’s a flavorful, restaurant-quality meal that you can whip up in your own kitchen.

The problem is, many recipes out there are overly complicated, leaving you feeling overwhelmed. You want something that’s straightforward but doesn’t skimp on flavor. That’s where this Chicken Francese recipe comes in.

This recipe simplifies the process, offering step-by-step guidance to make sure you succeed. With just a few ingredients and clear instructions, you’ll create a dish that’s sure to impress. Let’s dive into the details and get cooking!

Ingredients

Before we start cooking, let’s gather all the ingredients you’ll need:

• 4 chicken breasts (6 ounces each)
• 1 lemon (thinly sliced)
• Juice of 1 lemon
• 2 large eggs
• 1/4 cup all-purpose flour
• 1/2 cup dry white wine (such as Chardonnay)
• 1 cup chicken broth
• 3 tablespoons unsalted butter
• 1/4 cup olive oil
• 1 teaspoon salt
• 1/4 teaspoon black pepper

Preparing the Chicken

To ensure your chicken cooks evenly and stays tender, we’ll start by pounding the chicken breasts to an even thickness.

1. Pound the Chicken: Place each chicken breast between two layers of plastic wrap or parchment paper. Using a mallet or rolling pin, gently pound the chicken until it’s about 1/2 inch thick. This step is crucial as it helps the chicken cook evenly and allows it to soak up the delicious sauce later on.
2. Season the Chicken: Sprinkle the chicken breasts with salt and pepper on both sides, ensuring they are well-seasoned.

Setting Up the Dredging Station

Now, let’s set up the dredging station to coat the chicken.

1. Prepare the Flour: In a shallow dish, combine 1/4 cup of flour with a pinch of salt and pepper. This will be the first layer of coating for our chicken.
2. Beat the Eggs: In another shallow dish, beat the eggs until the yolks and whites are fully combined. This egg wash will help the flour stick to the chicken and create that crispy crust.

Cooking the Chicken

It’s time to cook the chicken to golden perfection!

1. Heat the Olive Oil: In a large skillet, heat 1/4 cup of olive oil over medium-high heat. The oil should be hot enough to make the chicken sizzle when it hits the pan.
2. Dredge the Chicken: Working with one chicken breast at a time, dredge it in the flour mixture, shaking off any excess. Then, dip it into the beaten eggs, ensuring it’s fully coated.
3. Fry the Chicken: Place the coated chicken breasts into the hot skillet. Cook them for about 4 minutes on each side, or until they are golden brown and cooked through. The internal temperature should reach 165°F. Once done, transfer the chicken to a plate and cover it with foil to keep it warm.

Making the Lemon-Butter Sauce

The star of this dish is the luscious lemon-butter sauce. Here’s how to make it:

1. Cook the Lemon Slices: In the same skillet, add the lemon slices. Sauté them for about a minute until they are slightly browned and soft. Remove them from the skillet and set them aside.
2. Prepare the Sauce: In the skillet, add 3 tablespoons of butter. Once melted, whisk in 1 tablespoon of flour. Cook this mixture for about a minute to eliminate the raw flour taste.
3. Add Wine and Broth: Slowly pour in 1/2 cup of dry white wine, whisking constantly to create a smooth sauce. Then, add 1 cup of chicken broth and bring the mixture to a simmer. Cook the sauce for about 4 minutes, or until it thickens slightly.
4. Finish the Sauce: Stir in the juice of 1 lemon, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Taste the sauce and adjust the seasoning if necessary.

Bringing It All Together

Now, let’s combine the chicken and sauce to create the final dish.

1. Return the Chicken to the Skillet: Place the cooked chicken breasts back into the skillet, nestling them into the sauce. Add the sautéed lemon slices on top of the chicken.
2. Simmer: Allow the chicken to simmer in the sauce for a couple of minutes, just until it’s heated through and well-coated with the sauce.
3. Serve: Spoon the sauce over the chicken before serving. This dish pairs beautifully with pasta, rice, or a simple salad.

Conclusion

Chicken Francese is a dish that feels fancy but is surprisingly easy to make. The combination of crispy chicken and a rich lemon-butter sauce is simply irresistible. Whether you’re cooking for your family or impressing guests, this recipe is sure to be a hit. Enjoy your meal, and don’t forget to share your cooking experience with us at My Kitchen Talk!