Description
A classic Chicken Francese recipe that features tender chicken breasts coated in a flavorful Parmesan-egg batter, cooked to golden perfection, and served with a tangy lemon-wine sauce. This Italian-American dish is a delightful combination of savory and citrusy flavors.
Ingredients
Scale
For the Chicken:
- 4 boneless, skinless chicken breasts (pounded to 1/2-inch thickness)
- 1/2 cup all-purpose flour (for dredging)
- Salt and black pepper to taste
For the Egg Mixture:
- 2 large eggs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons milk or water
For the Sauce:
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1/2 cup dry white wine
- 1 cup chicken broth
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 lemon, thinly sliced
- 2 tablespoons chopped fresh parsley
Instructions
- Prepare the Chicken: Season and dredge the chicken breasts in flour.
- Make the Egg Mixture: Whisk eggs, Parmesan, and milk; dip chicken in the mixture.
- Cook the Chicken: Sauté chicken in butter and oil until golden; set aside.
- Prepare the Sauce: Deglaze the pan with wine, add broth, lemon juice, and simmer.
- Finish the Dish: Return chicken to the skillet, cook with sauce, and garnish with parsley.
Notes
- Serve with pasta, mashed potatoes, or sautéed greens.
- For extra flavor, consider adding capers to the sauce.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 420
- Sugar: 1g
- Sodium: 390mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 160mg
