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 meant to be enjoyed as a romantic dinner for two or as an epic family-style meal!
Servings 6 servings
- 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
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.
To oven reheat:
Preheat the oven to 250 degrees, line a baking dish with foil, and place the chicken cutlets inside. Pour a couple tablespoons of chicken broth on top, to prevent it from drying out.
Cover the chicken with some aluminum foil, place the dish in the oven, and warm for 20 minutes. Turn the chicken over halfway. Once heated through, remove the Chicken Francese from the oven and serve immediately.
To microwave reheat
Layer the Chicken Francese into a microwave-safe dish or bowl, and add a little bit of broth into the sauce and over the meat. Cover the bowl with a moistened paper towel and heat for up to 2 minutes. Leave the dish for 2 minutes to allow the heat to equalize through the dish. If necessary, heat for 1 more minute. Serve immediately.
Calories: 273kcal | Carbohydrates: 10g | Protein: 30g | Fat: 10g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 193mg | Sodium: 260mg | Potassium: 561mg | Fiber: 1g | Sugar: 2g | Vitamin A: 353IU | Vitamin C: 7mg | Calcium: 29mg | Iron: 1mg