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Chicken Francese Recipe

Chicken Francese Recipe

Discover how to make the perfect Chicken Francese with our easy, step-by-step recipe. Simple ingredients, full of flavor!
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine Italian-American
Servings 4
Calories 420 kcal

Equipment

  • A wide, shallow bowl
  • A large skillet
  • Whisk
  • Measuring cups and spoons
  • Tongs or a spatula
  • A plate for resting the chicken

Ingredients
  

  • 4 thinly sliced Chicken breasts
  • 1 cup All-purpose flour
  • 3 beaten Eggs
  • 1/4 cup Fresh lemon juice
  • 1 cup Chicken broth
  • 2 tablespoons Unsalted butter
  • 1/4 cup chopped Fresh parsley
  • Vegetable oil as needed for frying
  • Salt and black pepper to taste

Instructions
 

Step 1 – Prep the Chicken

  • Pat the chicken breasts dry with paper towels.
  • Season both sides with salt and pepper.
  • Dredge each breast in flour, shaking off excess, then dip into beaten eggs.
  • Note: Ensuring the chicken is dry before dredging helps the coating adhere better.

Step 2 – Fry the Chicken

  • Heat oil in a large skillet over medium-high heat.
  • Once hot, fry the chicken until golden and cooked through, about 4 minutes per side.
  • Remove chicken from skillet and set aside on a plate.
  • Warning: Keep an eye on the heat to prevent the oil from smoking.

Step 3 – Make the Sauce

  • Discard excess oil from the skillet, leaving a small amount.
  • Add lemon juice, chicken broth, and a pinch of salt to the pan.
  • Bring to a simmer and let reduce for 5 minutes.
  • Whisk in the butter until the sauce is glossy and slightly thickened.
  • Note: Adding butter off the heat ensures a smooth, emulsified sauce.

Step 4 – Combine and Serve

  • Return the chicken to the skillet and coat with the sauce.
  • Simmer for an additional 2-3 minutes.
  • Garnish with chopped parsley before serving.

Notes

  • Butterfly your chicken breasts if they are too thick; this ensures even cooking and a tender bite.
  • Use cast iron for even heat distribution and a perfect golden sear on the chicken.
  • Do not overcrowd the pan; cook in batches if necessary to ensure each piece is perfectly cooked.
Keyword Chicken Francese Recipe