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Chicken Francese

Based on 47 ratings

Lucie

Contributor

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.