Description
Chicken Francese without wine is a delightful Italian-American dish featuring tender, thinly sliced chicken breasts lightly coated in a seasoned flour and egg mixture, pan-fried to a golden brown, and served with a tangy lemon and chicken stock sauce enriched with butter and fresh parsley. This quick and flavorful recipe is perfect for a comforting weeknight dinner and pairs wonderfully with pasta or rice.
Ingredients
Scale
For the Chicken
- 3/4 cup flour
- 1 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 lb boneless skinless chicken breast, thinly sliced
- 2 extra large eggs
- 3 Tablespoon milk
For Cooking and Sauce
- 1 Tablespoon unsalted butter
- 1 Tablespoon olive oil
- 1/3 cup lemon juice
- 1 cup chicken stock
- 3 Tablespoon cold butter
- 3 Tablespoon fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Prepare the coatings: In a bowl, combine the flour, salt, and black pepper thoroughly to create the seasoned flour mixture. In a separate bowl, whisk together the eggs and milk until well blended to form the egg wash.
- Coat the chicken: Take the thinly sliced chicken breasts and first dredge them in the flour mixture, ensuring each piece is completely coated. Then dip each coated piece into the egg and milk mixture, allowing any excess to drip off.
- Cook the chicken: Heat olive oil and unsalted butter together in a skillet over medium heat. Once hot, add the coated chicken breasts and cook for about 2 minutes per side, or until the chicken is lightly browned. Remove the chicken from the skillet and set aside, keeping warm.
- Deglaze the pan: Increase the heat to medium-high and pour the lemon juice into the skillet. Scrape the bottom of the pan to release any browned bits left from cooking the chicken, effectively deglazing the pan.
- Add chicken stock: Pour the chicken stock into the skillet and bring the mixture to a boil, allowing it to reduce and concentrate the flavors slightly.
- Finish the sauce: Turn off the heat and add the cold butter to the sauce, stirring continuously until the butter is fully melted and the sauce becomes smooth and glossy. Stir in the freshly chopped parsley.
- Season: Taste the sauce and add salt and pepper as needed for seasoning and balance.
- Serve: Spoon the lemon butter sauce over the cooked chicken breasts and serve immediately with your choice of pasta or rice for a complete meal.
Notes
- For an extra tender chicken, pound the chicken breasts to an even thickness before slicing.
- If you prefer a thicker sauce, you can reduce the chicken stock further before adding the cold butter.
- This recipe can easily be doubled to serve more guests.
- Use fresh lemon juice for the best bright and tangy flavor in the sauce.
- Leftover chicken francese can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian-American
Keywords: Chicken Francese, Lemon Chicken, Italian Chicken Recipe, Pan-Fried Chicken, Chicken Breast Recipe, Easy Chicken Dinner
