Every time I make this, my guests can’t get enough—it vanishes fast!
Chicken Francese is a delightful dish that brings a touch of elegance to the dinner table, yet it’s simple enough for a weeknight meal. Originating from Italian-American cuisine, this dish is a testament to the immigrant spirit of adapting and thriving. The chicken is lightly breaded and pan-fried, then bathed in a luscious lemon-butter sauce. It’s a recipe that has been passed down through generations, and each time I make it, I’m reminded of Sunday dinners at my grandmother’s house, where the aroma of lemon and butter would fill the air, promising a meal made with love. This dish is perfect for those who want to experience a bit of nostalgia while enjoying a meal that’s both crispy and juicy.
Chicken Francese pairs beautifully with a side of buttery mashed potatoes or a light, lemony pasta. A crisp green salad with a simple vinaigrette balances the richness of the dish. For a true Midwestern touch, serve it alongside some sweet corn on the cob or green beans sautéed with a bit of garlic. Don’t forget a warm, crusty bread to mop up the delicious sauce!
Servings: 4
Ingredients
4 boneless, skinless chicken breasts
Salt and pepper to taste
1 cup all-purpose flour
3 large eggs
1/4 cup milk
1/4 cup grated Parmesan cheese
1/4 cup olive oil
1/4 cup unsalted butter
1 cup chicken broth
1/2 cup fresh lemon juice
1/4 cup dry white wine
2 tablespoons chopped fresh parsley
Directions
- Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness.
- Season the chicken with salt and pepper.
Place the flour in a shallow dish. In another shallow dish, whisk together the eggs, milk, and Parmesan cheese. - Dredge each chicken breast in the flour, shaking off the excess, then dip into the egg mixture, allowing the excess to drip off.
- In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook until golden brown on both sides, about 3-4 minutes per side. Remove the chicken from the skillet and set aside.
- In the same skillet, melt the butter. Add the chicken broth, lemon juice, and white wine, scraping up any browned bits from the bottom of the pan. Bring the mixture to a simmer.
- Return the chicken to the skillet and simmer in the sauce for about 5 minutes, or until the chicken is cooked through.
- Transfer the chicken to a serving platter and pour the sauce over the top. Garnish with chopped parsley.
Variations & Tips
For a gluten-free version, use gluten-free flour for dredging. You can also add capers to the sauce for a briny kick. If you prefer a creamier sauce, stir in a splash of heavy cream at the end. For a touch of heat, add a pinch of red pepper flakes to the sauce. This dish can also be made with veal or pork cutlets for a different twist.
ENJOY
