Chicken Francese

Chicken Francese

Based on 53 ratings
Lucie

Lucie

Contributor

"Despite what the name might suggest, this dish is actually from the United States, not France. Brought to New York by Italian immigrants, it was originally made with veal, but since veal was pricey, they replaced it with chicken. You can also use the lemon-butter sauce as a dressing for steamed artichokes."

Difficulty

Easy 👌

Preparation

35 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
2
chicken breasts
1
lemon
200 g
flour
2
eggs
4 tbsp
olive oil
3 tbsp
unsalted butter
150 ml
white wine
100 ml
chicken stock
1 tsp
Worcestershire sauce
parsley (for garnish)
salt
pepper
MetricImperial

Utensils

paper towels, resealable freezer bag, meat tenderizer, cutting board, knife, 2 bowls, whisk, frying pan, tongs, spatula

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How-To Videos

homemade-chicken-stock-en

Homemade chicken stock

how-to-chop-green-herbs

How to chop green herbs

how-to-flatten-meat

How to flatten meat

Nutrition per serving

Cal623
Fat25 g
Protein49 g
Carb37 g
  • Step 1/5

    Wash chicken breast thoroughly and pat dry. Place the chicken in a resealable plastic bag. Use a meat tenderizer to pound the meat to even thickness. Slice lemon and roughly chop parsley.
    • 2 chicken breasts
    • 1 lemon
    • parsley (for garnish)
    • paper towels
    • resealable freezer bag
    • meat tenderizer
    • cutting board
    • knife

    Wash chicken breast thoroughly and pat dry. Place the chicken in a resealable plastic bag. Use a meat tenderizer to pound the meat to even thickness. Slice lemon and roughly chop parsley.

  • Step 2/5

    In a bowl, whisk the eggs and season with salt and pepper. Add flour to another bowl.
    • 2 eggs
    • 200 g flour
    • salt
    • pepper
    • 2 bowls
    • whisk

    In a bowl, whisk the eggs and season with salt and pepper. Add flour to another bowl.

  • Step 3/5

    Coat the chicken breast first in flour, and then in beaten egg, then in the flour again. Heat oil in a frying pan, fry the chicken breast, until all sides golden brown. Remove chicken breast from heat, keep warm.
    • 4 tbsp olive oil
    • frying pan
    • tongs

    Coat the chicken breast first in flour, and then in beaten egg, then in the flour again. Heat oil in a frying pan, fry the chicken breast, until all sides golden brown. Remove chicken breast from heat, keep warm.

  • Step 4/5

    Melt butter in the same pan, add lemon slices and cook for approx. 3 min. Deglaze with white wine and chicken stock. Add Worcestershire sauce. Season with salt, pepper. Let simmer for approx. 10 min.
    • 3 tbsp unsalted butter
    • 150 ml white wine
    • 100 ml chicken stock
    • 1 tsp Worcestershire sauce
    • spatula

    Melt butter in the same pan, add lemon slices and cook for approx. 3 min. Deglaze with white wine and chicken stock. Add Worcestershire sauce. Season with salt, pepper. Let simmer for approx. 10 min.

  • Step 5/5

    Serve the chicken on plate, pour over the sauce and garnish with parsley.

    Serve the chicken on plate, pour over the sauce and garnish with parsley.

  • Enjoy your meal!

    Chicken Francese

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