Description
A delicious Chicken Francese recipe featuring a buttery white wine sauce, perfect for cozy fall dinners.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- Salt and pepper, to taste
- 2 large eggs
- 1 tablespoon water
- 1/4 cup olive oil
- 1/2 cup unsalted butter
- 1/2 cup dry white wine (like Sauvignon Blanc)
- Juice of 1 lemon
- Fresh parsley, chopped (for garnish)
Instructions
- Prep the chicken: If your chicken breasts are thick, slice them in half horizontally or pound them to an even thickness.
- Season and dredge: Season both sides of the chicken breasts with salt and pepper. Place the flour in a shallow dish. In another bowl, whisk together the eggs and water.
- Coat the chicken: Dredge each chicken breast in flour and dip them in the egg mixture.
- Cook the chicken: In a large skillet, heat the olive oil and half of the butter over medium heat. Cook each chicken breast for about 3-4 minutes on each side until golden brown.
- Prepare the sauce: Add the white wine to the skillet, scraping any bits stuck to the bottom. Simmer for about 2 minutes, then stir in lemon juice and remaining butter.
- Combine: Return the chicken to the skillet, coating it in the sauce. Let it simmer for a minute.
- Serve: Plate the Chicken Francese, drizzling more sauce over the top and garnishing with parsley.
Notes
Cooking the chicken at medium heat allows it to brown evenly. Fresh lemon juice and good-quality wine can elevate the sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian