Chicken Francese
This classic Chicken Francese is pan-fried to golden perfection, then simmered in a silky lemon butter sauce with white wine and fresh parsley
Equipment
- Non-stick skillet
- tongs
- Wooden spatula
- Mixing Bowls one for flour, one for eggs
Ingredients
- 1 lemon halved, then 6 thin slices from the center
- 3 boneless, skinless chicken breast pounded thin cut in half
- 1 cup all-purpose flour or gluten free
- 2 large eggs beaten
- 2 tbsp milk any, of half-and-half
- 2 tbsp vegetable oil
- 3 tbsp butter vegan butter works too
- 1 small shallot chopped. Or half of 1 small red onion
- 2 cloves garlic minced
- 2 tbsp flour all-purpose or gluten-free
- ½ cup dry white wine
- 1½ cup chicken stock
- 1 tsp sea salt
- ½ tsp ground black pepepr
- fresh parsley chopped
Instructions
- Slice 6 lemon rounds; set aside with both lemon halves.
- In shallow bowls, set up flour and egg wash (eggs + milk).
- Drench chicken in flour, then egg.
- Heat oil over medium; cook chicken 2–3 minutes per side. Remove and set aside.
- Wipe skillet clean; melt 2 tbsp butter. Sauté lemon halves and slices for 1–2 minutes; remove slices.
- Add shallot and cook 2–3 minutes. Add garlic for 45 seconds.
- Stir in 2 tbsp flour; cook 1 minute.
- Add wine, chicken stock, salt, and pepper. Simmer 4–6 minutes to thicken.
- Add 1 tbsp butter and lemon juice. Stir to combine.
- Return chicken to pan, coat with sauce, and top with lemon slices and parsley.
- Serve with your favorite side like mashed potatoes, rice, polenta, or pasta.
Notes
Nutrition Facts (per serving)
Serving size: 1 chicken breast half with sauce- Calories: 415
- Protein: 35g
- Fat: 22g
- Carbohydrates: 16g
- Fiber: 1g
- Sugar: 1g
- Sodium: 720mg