Why Make This Recipe
Chicken Francese is a classic Italian-American dish that is both flavorful and easy to prepare. The golden, crispy chicken paired with a lemony white wine sauce makes for a delightful meal. It is perfect for family dinners or when you want to impress guests. Plus, the recipe uses simple ingredients that are likely already in your kitchen, making it a hassle-free choice.
How to Make Chicken Francese
Ingredients
- 4 chicken breasts
- 1 cup all-purpose flour
- 2 large eggs
- 1/4 cup milk
- Salt and pepper, to taste
- 1/4 cup olive oil
- 1/2 cup white wine
- Juice of 2 lemons
- 1/4 cup unsalted butter
- Fresh parsley, for garnish
- Angel hair pasta or spaghetti, for serving
- Oven-roasted asparagus or green beans, for serving
Directions
- Start by seasoning the chicken breasts with salt and pepper.
- In a shallow dish, combine the flour. In another dish, whisk together the eggs and milk.
- Dredge each chicken breast in the flour, shaking off the excess. Then dip them in the egg mixture.
- Heat the olive oil in a skillet over medium heat.
- Cook the chicken for about 5-7 minutes on each side until golden brown and cooked through.
- Remove the chicken from the skillet and set it aside.
- In the same skillet, add white wine and lemon juice, scraping the bottom of the pan to get all the flavors.
- Stir in the butter until melted and the sauce is smooth.
- Return the chicken to the skillet to coat it in the sauce.
- Serve the chicken over angel hair pasta or spaghetti, alongside roasted asparagus or green beans, and garnish with fresh parsley.
How to Serve Chicken Francese
Serve Chicken Francese over a bed of angel hair pasta or spaghetti to soak up the delicious lemon and wine sauce. Pair it with oven-roasted asparagus or green beans for a complete meal. Don’t forget to sprinkle fresh parsley on top for a pop of color and flavor!
How to Store Chicken Francese
To store leftover Chicken Francese, place it in an airtight container in the refrigerator. It can be kept for up to 3 days. To reheat, warm it gently in the skillet over low heat or in the microwave.
Tips to Make Chicken Francese
- Make sure your skillet is hot enough before adding the chicken to get a good sear.
- Use fresh lemon juice for the best flavor.
- Adjust the seasoning to your liking; you can add garlic powder or Italian herbs for extra flavor.
Variation
If you’d like a healthier version, you can bake the chicken instead of frying it. Simply season, coat, and place the chicken in a baking dish before cooking it in the oven at 375°F (190°C) for 25-30 minutes, or until fully cooked.
FAQs
1. Can I use chicken thighs instead of chicken breasts?
Yes, you can use chicken thighs if you prefer. They will add extra flavor and moisture.
2. Is there a gluten-free option for this recipe?
Absolutely! You can substitute all-purpose flour with a gluten-free flour blend for dredging the chicken.
3. Can I make the sauce ahead of time?
Yes, you can make the sauce ahead of time and store it in the fridge. Just reheat it and add the cooked chicken before serving.
Chicken Francese
Ingredients
Main ingredients
- 4 pieces chicken breasts Boneless and skinless preferred
- 1 cup all-purpose flour For dredging the chicken
- 2 large eggs Beaten
- 1/4 cup milk To mix with eggs
- 1/4 cup olive oil For frying
- 1/2 cup white wine Dry white wine recommended
- 2 pieces lemons Juiced
- 1/4 cup unsalted butter For the sauce
- to taste Salt and pepper For seasoning
- Fresh parsley For garnish
- Angel hair pasta or spaghetti For serving
- Oven-roasted asparagus or green beans For serving
Instructions
Preparation
- Season the chicken breasts with salt and pepper.
- In a shallow dish, combine the flour. In another dish, whisk together the eggs and milk.
- Dredge each chicken breast in the flour, shaking off the excess. Then dip them in the egg mixture.
Cooking
- Heat the olive oil in a skillet over medium heat.
- Cook the chicken for about 5-7 minutes on each side until golden brown and cooked through.
- Remove the chicken from the skillet and set it aside.
- In the same skillet, add white wine and lemon juice, scraping the bottom of the pan to get all the flavors.
- Stir in the butter until melted and the sauce is smooth.
- Return the chicken to the skillet to coat it in the sauce.
Serving
- Serve the chicken over angel hair pasta or spaghetti, alongside roasted asparagus or green beans, and garnish with fresh parsley.