Chicken Francese

4.84 from 6 votes

This chicken Francese is moist and tender chicken dredged in flour and eggs to get a nice and crisp outside edge. It's added to a lemony flavored sauce that makes this recipe insanely delicious!

Prep Time10

Cook Time25

Total Time35

Course: Dinner, entree, Main Course, main dish

Cuisine: Italian, Italian American

Keyword: chicken francese, chicken francese recipe, Chicken Recipe, chicken with creamy lemon sauce, creamy lemon sauce, easy chicken dinner, easy dinner, lemon chicken, lemon sauce, skillet chicken

Servings: servings

Author: Alyssa Rivers

Ingredients

¼ cup vegetable oil
1 pound boneless skinless chicken breasts sliced in half
salt to taste
ground black pepper to taste
¼ cup all-purpose flour for dredging
1 teaspoon garlic powder
2 large eggs
¼ cup unsalted butter
2 tablespoons all-purpose flour for the sauce
½ cup dry white wine
½ cup chicken broth
3 tablespoons fresh lemon juice about 1 lemon

Instructions

Heat ¼ cup vegetable oil in a 14-inch skillet over medium heat. Season 1 pound boneless skinless chicken breasts with salt and ground black pepper.
Set up a dredging station by combining ¼ cup all-purpose flour and 1 teaspoon garlic powder in a medium bowl, and whisking 2 large eggs in a separate medium bowl.
Coat the chicken in the flour first, then the eggs. Add the dipped chicken to the hot oil and cook for 6-8 minutes of each side until golden brown and the center reaches 165 degrees Fahrenheit. Remove the chicken to a plate and set aside. Wipe out the excess oil from the skillet with a paper towel.
Add ¼ cup unsalted butter to the pan and melt it over medium heat. Add 2 tablespoons all-purpose flour and whisk until it bubbles and gives off a nutty fragrance, about 1-2 minutes. Whisk in ½ cup dry white wine and cook for 1 minute, until boiling.
Whisk in ½ cup chicken broth and 3 tablespoons fresh lemon juice. Season with salt and ground black pepper to taste, then whisk until the sauce has thickened. Return the chicken to the pan and garnish with parsley and sliced lemons, if desired. Serve immediately.

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