Chicken Francese Recipe: This Lemony Italian Chicken Recipe Cooks in 20 Minutes Poultry Dinner Italian Recipes

Chicken Francese is an Italian-American dish that is said to have originated in New York. This easy chicken Francese recipe has a flavorful wine and butter sauce that's perfect over pasta. You could also add artichoke hearts. Yum!

Boneless chicken breasts are breaded and pan-fried in olive oil. The golden, crispy chicken is removed to a plate so the sauce can be made in the same pan. The sauce is simply butter, lemon, flour, white wine and chicken broth. After the chicken takes a dip in the sauce, the dish is served garnished with fresh parsley. 

The easy chicken recipe cooks in about 20 minutes, making it an ideal dinner for a busy weeknight. But it's fancy enough for those weekend dinner guests. Serve chicken francese with your favorite side dishes. Rice is nice so it can soak up the lemony sauce or your favorite pasta. Broccoli, broccolini, zucchini or brussels sprouts are good vegetable choices, and you can never go wrong with a fresh Caesar salad. 

Cuisine: Italian / American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Ingredients

• 4 boneless skinless chicken breasts, pounded thin
• 1/3 cup flour
• 2 eggs
• 2 tablespoons milk
• 1/4 cup olive oil

Sauce

• 4 tablespoons butter (divided)
• 1 lemon, sliced thin
• 1 tablespoon flour
• 1/2 cup dry white wine
• 3/4 cup chicken broth
• 1 tablespoon lemon juice
• 1/4 cup chopped fresh parsley

Here's how to make it: 

1. Put the flour into a bowl and season with salt and pepper. Put the eggs and milk in another bowl and whisk together. 
2. Heat the olive oil in a skillet. Dip the chicken into the flour and then into the egg. Cook in the hot oil until golden and cooked through, about 4 to 5 minutes per side. Remove to a paper towel and set aside. 
3. To make the sauce, melt 1 tablespoon of the butter in the skillet. Add the lemons and cook about 3 minutes, or until they start turning brown. Remove and set aside. 
4. Heat the remaining butter in the skillet. Add the flour and cook 1 minute. Add the wine and cook, stirring, about 2 to 3 minutes. Add the broth and cook until sauce begins to thicken. Pour in the lemon juice. Season with salt and pepper, to taste. 
5. Put the chicken and lemons back into the skillet. Add the parsley. Stir to coat the chicken.

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