I love how easy and delish chicken francese is. It also feels elegant enough to serve for company if you need any ideas. I batter the thin chicken then pan fry and add to a buttery lemon sauce. This is the restaurant classic done right boos.
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How to Make Chicken Francese
Step 1: Heat olive oil in a large pan over medium heat. Season chicken with salt and pepper. Mix flour and paprika in a shallow bowl then dip chicken in flour, shake off excess, then coat in eggs. Cook two pieces at a time until golden on both sides, transferring to a parchment-lined baking sheet. Add more oil as needed and repeat. Clean the pan and return to medium-high heat.
Step 2: Add chicken stock, white wine, and lemon juice to the pan and boil then lower heat to medium low. While waiting for sauce to boil, stir butter and remaining flour together. Stir into the sauce then season with salt and pepper. Add chicken back to the sauce, spooning sauce over chicken and simmer for just 3-6 minutes then remove from heat and serve.
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Chicken Francese Recipe
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I’ll email this recipe to you, so you can come back to it later!
Ingredients
- Olive oil for sauteeing
- 6-8 thinly sliced boneless skinless chicken breasts
- salt and pepper to taste
- 1/3 cup plus 1 tbsp flour divided
- 1/4 tsp paprika
- 4 large eggs beaten
- 1 1/2 cups chicken stock
- 1/2 cup white wine
- 1/3 cup fresh lemon juice
- 2 tbsp unsalted butter room temperature
- Lemon slices and chopped fresh parsley for serving
Instructions
- Heat 2-3 tablespoons of olive oil in a large pan over medium heat.
- Season thin chicken breast pieces with salt and pepper to taste.
- Add ⅓ cup of flour to a separate shallow bowl and stir in paprika.
- Dip seasoned chicken one at a time into flour then shake off excess then dip into eggs coating both sides then place into the hot pan.
- Add two chicken breasts at a time to pan and cook on both sides until golden brown. As each piece is finished, place the chicken breast on a baking sheet lined with parchment paper. Add more olive oil and continue to cook until all pieces of chicken are cooked.
- After the chicken is done cooking, clean the pan and put it back over medium high heat.
- To make the sauce, add chicken stock, white wine, and lemon juice to the pan and wait for it to boil then lower heat to medium low.
- While waiting for sauce to boil, stir together butter and remaining 1 tbsp of flour until combined. Stir into the sauce to thicken then season with salt and pepper to taste.
- Add chicken back to the sauce, spooning sauce over chicken and simmer for just 3-6 minutes then remove from heat and serve.
Notes
Nutrition
Recipe Notes
- Thin Chicken: You can either buy these already thinned at the grocery store or use a rolling pin and pound them thin yourself. Just make sure that you keep the chicken evenly thin across so it cooks evenly.
- Creamier Sauce– For a creamier sauce, add in ¼ cup of heavy cream or whole milk. It will give it more of a rich vibe.
- Serving suggestions: This chicken is great over mashed potatoes like my sour cream mashed potatoes or garlic mashed potatoes so it soaks up the sauce almost like a gravy.
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What kind of wine should I use
You want to use a white wine, any type will work! Chardonnay or Sauvignon Blanc is what I would go for.