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Golden-brown Chicken Francese, coated in a light egg batter and lemon-butter sauce, is the star of this featured image.

Easy Chicken Francese Perfect Dinner

This Chicken Francese recipe delivers a perfect balance of crispy, golden-brown chicken and a tender, flavorful interior, all coated in a smooth, creamy lemon-butter sauce. The key to success lies in properly seasoning the flour, enhancing the egg batter with parmesan and parsley, and emulsifying the sauce off the heat.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts about 6 oz each
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 large eggs
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons milk
  • 4 tablespoons olive oil
  • 4 tablespoons butter, divided
  • 1/2 cup dry white wine such as Pinot Grigio or Sauvignon Blanc
  • 1/4 cup chicken broth
  • 1/4 cup fresh lemon juice from about 2 lemons
  • Salt and pepper to taste
  • Lemon wedges for garnish optional
  • Fresh parsley for garnish optional

Equipment

  • Meat mallet
  • Plastic wrap
  • Shallow dishes
  • whisk
  • large skillet
  • spatula
  • Plate

Method
 

  1. Place each chicken breast between two sheets of plastic wrap and pound to 1/4-inch thickness using a meat mallet. Season both sides with salt and pepper.
  2. In a shallow dish, whisk together the flour, salt, and pepper.
  3. In a separate shallow dish, whisk together the eggs, Parmesan cheese, parsley, and milk.
  4. Dredge each chicken breast in the flour mixture, shaking off any excess.
  5. Dip the floured chicken into the egg mixture, ensuring it's fully coated. Let any excess egg drip off.
  6. In a large skillet over medium-high heat, melt 2 tablespoons of olive oil and 2 tablespoons of butter.
  7. Carefully place two chicken breasts in the skillet (don't overcrowd). Cook for 3-4 minutes per side, or until golden brown and cooked through.
  8. Remove the cooked chicken to a plate and keep warm. Repeat with the remaining chicken, adding the remaining 2 tablespoons of olive oil and 2 tablespoons of butter to the skillet.
  9. Pour the white wine into the skillet and scrape up any browned bits from the bottom of the pan. Let the wine reduce slightly, about 2 minutes.
  10. Add the chicken broth and lemon juice to the skillet. Bring to a simmer and let the sauce reduce slightly, about 3 minutes.
  11. Remove the skillet from the heat and whisk in 2 tablespoons of butter until melted and the sauce is smooth. Stir in the chopped parsley. Season with salt and pepper to taste.
  12. Pour the sauce over the chicken breasts. Garnish with extra parsley and lemon wedges, if desired. Serve immediately.

Notes

For best results, serve immediately to enjoy the crispy crust and creamy sauce at their peak. To prevent the sauce from separating, ensure the butter is added off the heat. This dish pairs perfectly with angel hair pasta or a simple green salad. Leftovers should be stored in an airtight container in the refrigerator for up to 3 days.