Chicken Francese

Based on 24 ratings
Lucie

Lucie

“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 Brought to New York by Italian immigrants, it was originally made with veal, but since veal was pricey, they replaced it with chicken.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 👌
35
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
chicken breasts
lemon
200 g flour
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
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
623
Protein
49 g
Fat
25 g
Carb
37 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.
    • chicken breasts
    • 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.
    • 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.