Chicken Francese

🕒 Prep: 10 min
🔥 Cook: 15 min
🍽 Serves: 4
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1 Review

Chicken Francese is a delightful Italian-American dish that's perfect for impressing family or guests. With its luscious lemon-butter sauce and crispy chicken, this recipe brings a restaurant-quality meal right to your kitchen. It's simple enough for a weeknight but elegant enough for a celebration.

Ingredients for Chicken Francese

Chicken breasts are the star of this dish, and pounding them ensures they cook evenly and quickly. Flour and Parmesan cheese create a crispy coating, while the eggs and milk help the coating stick. The olive oil and butter provide a rich frying medium, and the chicken broth with lemon juice makes for a bright, flavorful sauce. Finally, parsley adds a fresh, herbal note, and lemon slices make for a pretty garnish.

Tips & Tricks

  • Pound the chicken evenly to ensure it cooks at the same rate.
  • Use freshly squeezed lemon juice for the best flavor.
  • If the sauce is too thin, let it simmer a bit longer to thicken.
  • For a gluten-free version, substitute flour with gluten-free all-purpose flour.
  • Make sure the oil is hot enough before adding chicken to prevent it from becoming greasy.

Serving Suggestions

Chicken Francese pairs beautifully with a side of creamy mashed potatoes or a simple arugula salad. For a more Italian flair, serve it with a side of buttery garlic spaghetti or roasted vegetables. A crisp white wine like a Sauvignon Blanc or Pinot Grigio will complement the lemony sauce perfectly.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?
Yes, but they may take a bit longer to cook through. Ensure they're fully cooked before serving.
What if I don't have Parmesan cheese?
You can use Pecorino Romano or omit it if necessary, but it adds a nice depth of flavor.
Can I make this dish ahead of time?
Yes, you can make it a few hours in advance and reheat it gently on the stove. The flavors meld even more over time.

Chicken Francese Recipe Walkthrough

First, grab your chicken breasts and give them a little TLC with a meat mallet until they're about 1/2 inch thick. This helps them cook evenly and become nice and tender. Next, mix your flour, Parmesan cheese, salt, and pepper in a shallow dish—this will be the first layer of flavor.

In another bowl, whisk together the eggs and milk. This is your second coating step, and it helps to create a wonderful crust. Dredge each chicken piece in the flour mixture first, then dip it in the egg wash, making sure it's fully covered.

Heat up a large skillet over medium heat and melt 2 tablespoons of butter with the olive oil. Once it's nice and hot, add the chicken. Cook each piece for about 3 to 4 minutes per side until they're golden brown and cooked through. Then, set them aside on a plate while you make the sauce.

In the same skillet, pour in the chicken broth and lemon juice, letting it simmer for a minute to meld the flavors. Stir in the remaining butter to enrich the sauce. Return the chicken to the skillet, spooning the sauce over the top. Let it simmer for another 2 to 3 minutes, just to heat everything through.

Finally, garnish with lemon slices and sprinkle with fresh parsley before serving. Voilà! You've got a delicious Chicken Francese ready to enjoy.

Why You'll Love This Recipe

  • Quick and easy to prepare with minimal ingredients.
  • The tangy lemon sauce adds a refreshing twist.
  • Great for both casual dinners and special occasions.
  • Kid-friendly and sure to please picky eaters.
  • Leftovers taste even better the next day!

Ingredients

4 boneless skinless chicken breasts
1 cup all-purpose flour
3 large eggs
1/4 cup milk
1/2 cup grated Parmesan cheese
Salt and pepper to taste
4 tablespoons unsalted butter
1/4 cup olive oil
1 cup chicken broth
1/3 cup freshly squeezed lemon juice
Lemon slices for garnish
2 tablespoons chopped fresh parsley

Step-by-step Instructions

1. Pound the chicken breasts to 1/2 inch thickness.
2. In a shallow dish, mix the flour, Parmesan cheese, salt, and pepper.
3. In another bowl, whisk the eggs and milk.
4. Dredge the chicken in the flour mixture, then dip in the egg mixture, ensuring even coverage.
5. Heat olive oil and 2 tablespoons butter in a large skillet over medium heat.
6. Cook the chicken for 3-4 minutes on each side, until golden brown and cooked through. Remove and set aside.
7. Add the chicken broth and lemon juice to the skillet, bringing it to a simmer.
8. Stir in the remaining butter and return the chicken to the skillet, coating it in the sauce.
9. Simmer for 2-3 minutes, garnish with lemon slices and parsley, then serve.

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