Hey there, friends! Today, we’re diving into a dish that feels fancy but is honestly quite simple to make—Chicken Francese. It’s one of those meals that sounds impressive, perfect for a family dinner or even a sneak-yet-low-key date night at home.
Before we get started, let me just say: if you’ve ever tackled making crescent roll breakfast recipes, you’re more than equipped to handle this!
Why you’ll love this recipe
So, why should you give Chicken Francese a try? For starters, it’s a genius way to bring restaurant-quality chicken to your kitchen without the hefty bill. The crispy fried chicken, dressed in a tangy lemon and wine sauce, is absolutely delectable. Plus, it’s a quick fix with just 35 minutes total time, making it perfect for busy nights.
Whether you’ve spent the day wrangling kids or tackled a mountain of work, this dish offers a sense of accomplishment and deliciousness. Friends will think you’re quite the home chef, and little do they know it’s just straightforward prep and ingredients!
Ingredients
Here’s what you’ll need for this easy and tasty meal:
- 1/2 cup all-purpose flour
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon pepper (freshly ground, or to taste)
- 3 large eggs
- 1/4 cup vegetable oil
- 4 chicken breasts (boneless and skinless, cut in half lengthwise)
- 1 large lemon (sliced into thin rounds, seeds removed)
- 1 cup chicken broth (low sodium)
- 1/2 cup white wine (dry)
- 1 tablespoon lemon juice (freshly squeezed)
- 1 tablespoon all-purpose flour
- 2 tablespoon butter (unsalted)
- 2 tablespoon parsley (chopped, for garnish)
Step-by-step instructions
Let’s walk through how to make Chicken Francese. Trust me, you’ve got this!
Prepping the chicken
- Mix the flour, salt, and pepper in a shallow dish; beat the eggs in another.
- Dip chicken pieces first in the flour mixture, then in eggs—think kindergarten finger painting!
Frying the chicken
- In a skillet, heat the vegetable oil over medium-high heat.
- Cook chicken until golden brown and cooked through. This part always reminds me of my early cooking days when I’d get a little too confident with oil splash adventures.
Making the sauce
- Sauté the lemon slices briefly.
- Pour in the chicken broth, wine, and lemon juice.
- Whisk in flour and butter until the sauce thickens. Your kitchen will smell incredible!
Bringing it all together
- Add the chicken back to the skillet, letting it simmer and soak up all the sauce.
- Finally, top with parsley before serving.
Recipe tips & variations
Feeling experimental? Swap the wine for chicken broth or add a touch of cream for richness. You might even toss in capers for a briny kick. My kids often enjoy this with a side of pasta—seriously, who says no to anything with pasta?
Storage & reheating
If you find yourself with leftovers (rare at our house!), store them in an airtight container in the fridge. They’ll keep for up to three days. Reheat gently on the stovetop to keep the sauce vibrant.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! They add a juicier bite.
Is there a wine substitute?
Simple! Swap with more chicken broth.
Do I need to remove the seeds from the lemon?
Yes, it keeps the bite pleasant and seed-free!
Can this be made gluten-free?
Certainly! Just use gluten-free flour.
Recipes you may like
Craving more? Try out these tasty options:
- Easy crescent roll breakfast recipes
- Crispy breakfast potatoes
- Yummy breakfast pizza
Now you’re all set to create a meal that’s sure to impress while making your taste buds do a happy dance. Let me know how it goes, and feel free to share your personal twists!
Chicken Francese
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free Option
Description
An easy and tasty Chicken Francese recipe that brings restaurant-quality chicken to your kitchen.
Ingredients
- 1/2 cup all-purpose flour
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon pepper (freshly ground, or to taste)
- 3 large eggs
- 1/4 cup vegetable oil
- 4 chicken breasts (boneless and skinless, cut in half lengthwise)
- 1 large lemon (sliced into thin rounds, seeds removed)
- 1 cup chicken broth (low sodium)
- 1/2 cup white wine (dry)
- 1 tablespoon lemon juice (freshly squeezed)
- 1 tablespoon all-purpose flour
- 2 tablespoon butter (unsalted)
- 2 tablespoon parsley (chopped, for garnish)
Instructions
- Mix the flour, salt, and pepper in a shallow dish; beat the eggs in another.
- Dip chicken pieces first in the flour mixture, then in eggs.
- In a skillet, heat the vegetable oil over medium-high heat.
- Cook chicken until golden brown and cooked through.
- Sauté the lemon slices briefly.
- Pour in the chicken broth, wine, and lemon juice.
- Whisk in flour and butter until the sauce thickens.
- Add the chicken back to the skillet, letting it simmer and soak up all the sauce.
- Top with parsley before serving.
Notes
- Swap the wine for chicken broth or add a touch of cream for richness.
- Consider adding capers for a briny kick.
- This dish pairs well with a side of pasta.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-fry
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 450
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 200mg