Chicken Francese

This Chicken Francese recipe, sometimes called Chicken French, is a classic Italian-American dish that is quick to prepare but loaded with flavor.

Course Main Course

Cuisine Italian

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 382kcal

In shallow medium bowl, add flour and mix in salt and pepper. In another shallow bowl, beat eggs with water. Dredge chicken in flour and shake off excess and then dip in eggs.
In large skillet, melt 2 tablespoon olive oil and 2 tablespoon butter over medium-high heat. Add 3-4 pieces of chicken and cook for 3 minutes per side or when chicken is browned. Remove chicken and transfer to a place. Repeat if you have any remaining chicken.
Toss in the lemon slices and cook for 30 seconds per side. Add garlic and cook for 30 seconds. Add remaining butter and whisk in flour, cooking for 30 seconds.
Whisk in the chicken stock, wine and lemon juice. Simmer for 2-3 minutes or until the sauce is reduced.
Return chicken to skillet and spoon sauce over chicken, simmering for another 2 minutes or until the chicken is cooked through. Top with some parsley and serve immediately.

Do not overcrowd the skillet. Cook the chicken in batches if necessary, to avoid overcrowding the pan. Overcrowding can cause the chicken to steam rather than brown, resulting in a less crispy texture.

Let the batter set. After dipping the chicken in the egg, let it sit for a few minutes to allow the batter to set. This helps prevent the batter from falling off when you cook the chicken.

While store-bought bottles can be quite convenient, they lack in flavor compared to the real thing. It really isn't that much extra work to freshly squeeze the lemons and you'll notice a difference in flavor.

If you want an even thicker sauce, whisk 1 tablespoon of cornstarch or flour with 1 tablespoon chicken stock and add to the simmering sauce.