Battered chicken breasts, pan-fried to golden-brown perfection, and topped with a buttery lemon sauce. Chicken Francese is an easy, unique Italian-American classic that makes a delicious meal!
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.
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Add ⅓ cup of flour and paprika to a bowl. Dip chicken one at a time into flour then shake off excess then dip into eggs coating both sides then place into the hot pan.
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Add chicken to the pan and cook on both sides until golden brown. Add more olive oil and continue to cook until all pieces of chicken are cooked.
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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.
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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.
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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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