Chicken Francese
A classic Italian-American dish featuring golden, crispy chicken with a lemony white wine sauce, perfect for family dinners or impressing guests.
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.
Notes
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. To store leftovers, place in an airtight container in the refrigerator for up to 3 days. Can reheat gently in a skillet or microwave.
Nutrition
Serving: 1gCalories: 520kcalCarbohydrates: 45gProtein: 35gFat: 25gSaturated Fat: 7gSodium: 600mgFiber: 2gSugar: 1g
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