Chicken Francese

close up shot of chicken francese in large pan with lemon slice on top

Print Recipe

5 from 3 votes

Here I'll show you the most delicious way to make the classic Chicken Francese!

Prep Time15

Cook Time10

Total Time25

Course: Dinner, Main Course

Cuisine: American, Italian

Servings:

Author: Chris Collins

Cost: £2.50 / $3

Equipment

Sharp Knife & Chopping Board
2 Large Shallow Dishes
Large Non-Stick Pan & Tongs
Wooden Spoon
Jug (for stock)
Whisk

Ingredients

Chicken

2x 250g/9oz Chicken Breasts, preferably close to room temp
35g / 1/4 cup Plain Flour
3/4 tsp Salt
1/2 tsp EACH: Black Pepper, Garlic Powder
2 Eggs
20g / 1/4 cup Parmesan (see notes)
1 1/2 tbsp Olive Oil
1 tbsp / 15g Unsalted Butter

Sauce

1 large Lemon, slice 4 thin rings from the centre then squeeze 1 tbsp juice from the ends
60ml / 1/4 cup Dry White Wine
180ml / 3/4 cup Chicken Stock
4 tbsp / 60g Unsalted Butter, diced into small cubes (keep in the fridge until needed)
2 tbsp finely diced Fresh Chives

Instructions

Take two large shallow dishes. In the 1st combine the flour and seasoning and in the 2nd beat the egg and whisk in the parmesan.
Lay two chicken breasts on a chopping board and horizontally slice them right through the centre to create 4 even-sized breasts. Individually coat each of them in the flour then return to the chopping board.
Add 1 1/2 tbsp oil and 1 tbsp butter to a large non-stick pan over medium-high heat. Place the bowl with the egg next to the pan, then one by one coat the chicken in the egg, allow excess to drip off, then place in the pan. Cook each side for around 3 minutes, or until golden on the outside and just about cooked right through the centre. Remove the chicken from the pan and place on a plate to one side.
Add the lemon slices to the pan and fry for around 20 seconds each side, just until they start to soften and lightly colour. Remove from the pan (don't rest on the chicken).
Pour in the wine and rapid simmer for around 2 minutes, or until it has mostly evaporated, deglazing the pan as needed. Pour in the stock and 1 tbsp lemon juice (you can adjust this later) and bring to a simmer.
Add the cubed butter to the leftover flour then toss coat. Add the floured butter to the pan and swiftly whisk until it blends into the stock. Add the chives and continue simmering and stirring until the sauce turns cloudy and thickens slightly to a glossy texture. Generously season to taste.
Add the chicken alongside any resting juices and place then lemon slices on top. Baste in the sauce to warm it back through then serve and enjoy.

Video

Notes

a) Parmesan - This adds flavour to the batter and also helps it crisp up. I use the fresh dusty variety (the packeted stuff in the fridge section, not to be confused with the fake powdery stuff). If you have a block just grate it on the finest side of a box grater. It helps it blends with the egg more efficiently.

b) Wine - Important to reduce this down to burn off the alcohol, otherwise it'll end up too pungent. Just use any cheap wine, you don't need anything fancy! Sub non-alcoholic wine or just leave it out.

c) Consistency - The sauce will start off watery, but as the butter emulsifies and the flour blends into the sauce, it'll thicken up. The end result shouldn't be watery, but more of a light glossy sauce that coats the chicken nicely.

d) Lemon Slices - I only very quickly fry them, just to soften them slightly to help the juices leak out a little easier. I don't recommend charring the slices or frying them until very soft, I find they end up bitter. I also don't recommend leaving them to sit of the chicken for too long because the lemon pulp becomes soft and leaves the chicken with a bitter flavour.

e) Serving - Here I've just served with asparagus and crusty bread, but check out my Side Dishes for more inspo!

f) Calories - Just the chicken and sauce, no sides. Slight overestimate as not all the flour and egg is soaked up.

Nutrition