Chicken Francese
This recipe starts by lightly coating chicken breasts in flour, seasoning them with salt, pepper, and garlic powder, then dipping them in egg and Parmesan for a crispy, flavorful crust. They're pan-fried until golden, then topped with a silky lemon-butter sauce made with white wine, chicken stock, and fresh chives. It’s a cozy yet elegant dish with a rich, zesty twist.
Ingredients
- Chicken Breasts (close to room temp)
- 35 g / 1/4 cup Plain Flour
- 3/4 tsp Salt
- 1/2 tsp EACH: Black Pepper, Garlic Powder
- 2 Eggs (beaten)
- 20 g / 1/4 cup Parmesan
- 1/2 tbsp Olive Oil
- 1 tbsp/15g Unsalted Butter
For the sauce
- 1 large Lemon (slice 4 thin rings from the center then squeeze 1 tbsp juice from the ends)
- 60 ml / 1/4 cup Dry White Wine
- 180 ml / 3/4 cup Chicken Stock
- 4 tbsp/60g Unsalted Butter (diced into small cubes (keep in the fridge until needed)) diced into small cubes (keep in the fridge until needed)
- 2 tbsp finely diced Fresh Chives
Instructions
Prepare the ingredients
- Mix the flour with the spices (salt, pepper, and garlic powder). Transfer the flour mixture to a large plate.
- Beat the two eggs and add the Parmesan cheese, mixing well.
Prepare the chicken
- Take each chicken breast and coat it on both sides with the flour mixture.
- Dip it into the egg mixture with Parmesan.
Fry the chicken
- Heat the oil in a pan and add the chicken breasts for frying. Fry them well on both sides until golden brown.
Prepare the sauce
- In the remaining flour mixture, add the butter cubes and mix them well so the flour sticks to the butter.
- In the same pan, add the lemon slices and fry them on both sides until golden brown.
- Add the white wine and chicken stock to the pan, mix well, and let the wine cook for a bit. Immediately after, add the butter cubes and let them melt.
Finish the sauce
- Once the butter has melted, add the lemon juice. Season with salt and pepper to taste, and mix well. Add the finely chopped fresh chives and mix again.
Serve
- Place the chicken breasts in the sauce, add the lemon slices on top, and use a spoon to pour the sauce over the chicken for a few minutes.
- Enjoy your meal!
Notes
*Nutrition info is a rough estimate based on the ingredients. Note that values may vary from case to case.
*As with all recipes, there is a number of ways you can get things done. If you believe that some of the instructions can be improved, or have a good alternative solution, feel free to leave a comment.
