Chicken Francese

Chicken Francese is a made from chicken breasts that are coated in a mixture of flour then dipped into beaten eggs and fried to a golden brown. The savory sauce is made in the same skillet with fresh lemon slices, garlic, wine, chicken broth and lemon juice. The sauce is lightly thickened with cornstarch and pre-cooked chicken breast are added into the sauce and gently simmered for a couple minutes.

5 from 4 votes

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Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: Servings

Calories: 406kcal

Author: Pat Nyswonger

Ingredients

4 chicken breasts 6-oz each about 1-1/2 pounds
½ cup flour
3 tablespoons grated Parmesan cheese
1 tablespoon cornstarch
1 teaspoon salt
½ teaspoon white or black pepper
2 eggs
¼ cup olive oil

For the Lemon Sauce

2 garlic cloves grated or minced
½ lemon thinly sliced
½ cup dry white wine
1 cup chicken broth
¼ cup freshly squeezed lemon juice
2 tablespoons butter softened
1-½ teaspoons cornstarch
¼ cup chopped fresh tarragon

Instructions

Place the chicken breasts on your workspace, sandwiched between plastic wrap. Use the flat side of a meat pounder and pound each breast at the thickest end so the chicken breast is equal in thickness.
Add the flour, Parmesan cheese, cornstarch, salt and pepper to a shallow dish and whisk together to combine for dredging.
Add the eggs to another shallow dish and whisk with two tablespoons of cold water for dipping.
In a large skillet, heat the olive oil over medium heat. Working with one chicken breast at a time, add to the flour mixture and turn to coat each side. Dip the flour-coated chicken into the egg mixture and turn to coat with egg wash. Add the chicken breast to the skillet and continue with the remaining chicken breasts. Cook the chicken breasts 2 or 3 minutes on each side to a golden brown. Transfer to a plate and reserve.

For the Lemon-Wine Sauce:

Pour off all but 2 tablespoons of the oil remaining in the skillet. Over medium-low heat, add the grated garlic and the lemon slices. Sauté, turning the lemon slices and cook just until the garlic is fragrant. Add the white wine and cook for another minute or so to burn off the alcohol. Remove the lemon slices and reserve. Add the chicken broth and lemon juice and simmer gently for 3 or 4 minutes to reduce slightly.
Combine the soft butter with the cornstarch, mixing with the back of a spoon mashing to a paste. Whisk the mixture into the sauce and cook to thicken. Taste and adjust seasoning if necessary.
Add the reserved chicken breasts to the sauce and simmer for 2-3 minutes to reheat.
When ready to serve, transfer the chicken breasts to a serving platter, garnish with the reserved lemon slices and the chopped tarragon.
Pour the skillet sauce into a small dish or pitcher and serve with the chicken.

Notes

If you don’t have one of those meat mallets, the bottom of an un-opened can, or a rolling pin will be a good substitute.
Pound only the thick end of the chicken breast to bring it to the same thickness as the thinner part.
Mixing the cornstarch with the flour increases the coating and gives the chicken a crispier crust.
Use a good dry white wine. Our suggestions are Sauvignon Blanc or Pinot Grigio. But use one that you enjoy and serve the remainder of the bottle of wine with the dinner.

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