Chicken Francese
Indulge in the bright and buttery flavors of Chicken Francese, a classic Italian-American dish that's as elegant as it is easy to prepare. Juicy chicken breasts are lightly dredged in seasoned flour, dipped in a Parmesan-egg batter, and pan-fried to a golden perfection before simmering in a zesty blend of white wine, chicken broth, and fresh lemon juice. Finished with a rich swirl of butter and a sprinkle of parsley, this luxurious yet approachable recipe is perfect for weeknight dinners or special occasions. Ready in just 45 minutes, Chicken Francese offers a deliciously tangy and savory meal that's best served with pasta, rice, or crusty bread to soak up the flavorful sauce. Keywords: Chicken Francese recipe, Italian-American chicken dish, lemon butter chicken, easy chicken dinner.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 cup All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 pieces Large eggs
- 0.25 cup Grated Parmesan cheese
- 4 tablespoons Unsalted butter
- 4 tablespoons Olive oil
- 0.5 cup Dry white wine
- 1 cup Chicken broth
- 1 whole Lemon
- 2 tablespoons Fresh parsley
Instructions
Pound the chicken breasts to an even thickness between 1/4 to 1/2 inch using a meat mallet or rolling pin.
In a shallow dish, mix the flour, salt, and black pepper.
In another shallow dish, beat the eggs and mix with the grated Parmesan cheese.
Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large skillet over medium heat.
Dredge each chicken breast in the flour mixture, shaking off excess, then dip into the egg mixture, coating well.
Carefully place the chicken in the skillet, cooking for 3-4 minutes on each side until golden brown. Work in batches if necessary. Remove to a platter and keep warm.
In the same pan, add the white wine, scraping up any brown bits from the pan. Let it simmer for 2 minutes.
Add the chicken broth and the juice of half a lemon to the pan, bringing the mixture to a simmer.
Return the chicken to the pan, spoon the sauce over each piece, and simmer for 3-5 minutes until the sauce slightly thickens.
Add the remaining butter and swirl to combine, creating a rich sauce.
Garnish with chopped fresh parsley and sliced lemons, and serve hot.
Nutrition Facts
Calories |
2852 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.5 g | 188% | |
| Saturated Fat | 50.9 g | 254% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 1108 mg | 369% | |
| Sodium | 3932 mg | 171% | |
| Total Carbohydrate | 104.1 g | 38% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 3.4 g | ||
| Protein | 252.9 g | 506% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 438 mg | 34% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 2505 mg | 53% | |
*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.
