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chicken francese with lemon white wine sauce
matthewcutolo

Chicken Francese

Chicken Francese is a classic Italian-American dish made with lightly floured chicken dipped in egg, pan-fried until golden, and finished in a lemon, white wine, and butter sauce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 2 chicken breasts halved and pounded thin
  • ½ cup flour seasoned with salt & pepper
  • 2 large eggs
  • ¼ cup grated Parmigiano Reggiano
  • Neutral oil for frying
  • 1 lemon thinly sliced
  • ½ cup dry white wine
  • ¾ cup chicken stock
  • ½ lemon juiced
  • 2 tbsp butter rolled in flour
  • 2 tbsp fresh parsley chopped
  • Salt & black pepper q.b.

Method
 

  1. Halve the chicken breasts and pound them thin. Season the flour with salt and pepper, then dredge the chicken lightly in the flour.
  2. In a bowl, beat the eggs with the grated Parmigiano Reggiano.
  3. Dip the floured chicken into the egg mixture, coating evenly.
  4. Heat neutral oil in a skillet over medium heat and fry the chicken until golden on both sides, about 3–4 minutes per side. Remove and set aside.
  5. Drain most of the oil from the pan, leaving a thin layer behind.
  6. Add the lemon slices and lightly sear them on both sides. Remove and set aside.
  7. Deglaze the pan with white wine and let it reduce by half.
  8. Add the chicken stock and lemon juice, then bring to a simmer.
  9. Stir in the butter rolled in flour and allow the sauce to thicken slightly.
  10. Season with salt and pepper, then stir in the chopped parsley.
  11. Return the chicken to the pan and coat it with the sauce.
  12. Serve with the sauce spooned over the top and garnish with the seared lemon slices and additional parsley.