Chicken Francais
Indulge in the zesty and aromatic flavors of Chicken Francais, a classic Italian-American dish that's perfect for any occasion. This recipe features tender, golden pan-fried chicken breasts cloaked in a velvety lemon butter sauce laced with dry white wine and chicken stock. The addition of freshly grated Parmesan cheese in the egg wash lends a subtle nuttiness to the crispy coating, while a squeeze of fresh lemon juice and a sprinkle of chopped parsley provide a burst of brightness. Ready in just 35 minutes, this elegant yet approachable recipe pairs beautifully with pasta, rice, or a crisp green salad. Whether you're hosting a dinner party or cooking a comforting weeknight meal, Chicken Francais delivers restaurant-quality flavor with minimal effort.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 cup All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 3 large Eggs
- 2 tablespoons Grated Parmesan cheese
- 4 tablespoons Unsalted butter
- 3 tablespoons Olive oil
- 0.5 cup Dry white wine
- 0.5 cup Chicken stock
- 0.25 cup Fresh lemon juice
- 2 tablespoons Chopped fresh parsley
- 4 pieces Lemon slices
Instructions
Place each chicken breast between two sheets of plastic wrap and gently pound to an even thickness of about 1/2 inch.
Season both sides of the chicken breasts with salt and pepper.
Place the flour on a shallow plate. In a separate shallow bowl, whisk together the eggs and grated Parmesan cheese until well-combined.
Dredge each chicken breast in the flour, shaking off any excess, then dip it into the egg mixture to coat completely. Let the excess drip off.
Heat 2 tablespoons of butter and the olive oil in a large skillet over medium heat. Once the butter is melted and starts to foam, add the chicken breasts in a single layer (cook in batches if necessary).
Cook the chicken for 3-4 minutes per side, or until golden brown and cooked through. Transfer the cooked chicken to a plate and cover with foil to keep warm.
Add the wine to the skillet, scraping up any browned bits from the bottom of the pan. Allow the wine to simmer for 2 minutes to reduce slightly.
Stir in the chicken stock and lemon juice, and bring to a gentle simmer. Let the sauce cook for an additional 2-3 minutes, then reduce the heat to low.
Whisk in the remaining 2 tablespoons of butter until the sauce becomes glossy and smooth. Taste and adjust seasoning with additional salt or pepper if needed.
Return the chicken to the skillet, spooning the sauce over the top. Let the chicken simmer in the sauce for 1-2 minutes to warm through.
Sprinkle the dish with chopped fresh parsley and garnish with lemon slices before serving.
Serve hot over pasta, rice, or alongside a fresh green salad for a complete meal.
Nutrition Facts
Calories |
704 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.1 g | 42% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 324 mg | 108% | |
| Sodium | 729 mg | 32% | |
| Total Carbohydrate | 29.2 g | 11% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 2.3 g | ||
| Protein | 65.1 g | 130% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 99 mg | 8% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 650 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
