Chicken Francese is one dish that I always order at an Italian restaurant if it’s on the menu. I have tried for years to recreate the recipe at home but until now I just could not replicate that tantalizing buttery lemony taste. After some tweaking here and there I believe we have a winner! I had my sister in law (who by the way is Italian) try it and she approved as well!
Chicken Francese
Ingredients
- 2 Boneless skinless chicken breasts halved crosswise
- 2/3 cups Wondra Flour or Any All Purpose Flour if you cannot find Wondra. I prefer Wondra
- Salt to taste
- Freshly ground black pepper
- 2 Large Eggs
- 3 tbsp Milk
- 1/4 cup Vegetable Oil or any oil you choose
- 2 tbsp Lemon Juice
- 6 cloves Garlic chopped
- 1/2 cup Dry White Wine
- 1 cup Chicken Broth
- 1 /2 Lemon Thinly Sliced
- 4 tablespoons Butter Dont skimp!
- 1/4 cup Chopped Flat-Leaf Parsley
Instructions
- Start by cleaning the chicken breast of any excess fat.
- If the breasts are thick then slice them in half, giving you flat equal sized breasts.
- If the breast are still thicker than 1 ½ inches then pound the meat(with a meat mallet) till you reach the desired thickness. Make sure the breasts are of even thickness after pounding to ensure even cooking.
- Add flour( I used Wondra Flour) to a fairly shallow dish, season with salt and pepper to taste(add more or less according to your taste)
- Mix the flour mixture.
- In another dish, beat the eggs with 3 tablespoons milk.
- Heat the oil in a deep skillet over medium high heat.
- Season the chicken with salt and pepper on both sides, and then coat the chicken with the flour we seasoned earlier.
- Dip the chicken in the egg wash to coat both sides, letting the excess drip off.
- When the oil is nice and hot, add the cutlets and fry for 3-4 minutes on each side until golden, turning once. Remove the chicken and place on a baking rack to drain the excess oil.
- Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant.
- Add garlic, white wine, chicken broth, and lemon juice, simmer for 6-7 minutes allowing the sauce to reduce slightly.
- Stir often till you reach your desired consistency
- Reduce the heat to medium low and add the butter.
- Return the chicken to the pan, and place the lemon slices on top of the cutlets.
- Simmer gently for 3 minutes to heat the chicken through.
- Season slightly with salt and pepper(OPTIONAL)
- Garnish with chopped parsley before serving with prepared pasta(I used linguine).
Notes
- Make ahead one box of any pasta of your choice.
If you make any of my recipes please be sure to tag me on Instagram @themommyspice, I would love to see all of your creations!
This looks so damn good! Thanks for sharing such a wonderful recipe.
Thank you!
Wow, I will be making this for dinner tonight
Let me know how it turns out!
My Italian grandmother swears by Wondra Flour! Great recipe!
Glad I made your grandmother proud!
This sounds so tasty! I will defiantly try this out! I love your take on chicken and how to cook it! <3
Easy and delicious. Will definitely make again.
Thank you! I am so glad you enjoyed it!