Chicken Francese is a classic Italian-American dish featuring tender chicken breasts coated in a light and tangy lemon sauce. With a simple yet flavorful preparation, this dish is perfect for a quick and elegant weeknight dinner.
Ingredients
- 2 pounds boneless, skinless chicken breasts
- Garlic powder
- Kosher salt
- Fresh black pepper
- Flour (for dusting the chicken)
- 2 eggs
- 1 tablespoon whole milk or heavy cream
- 3 tablespoons butter, divided
- 2 cups chicken stock
- ½ cup dry white wine
- 1 tablespoon cornstarch mixed with 1 tablespoon of water
- 2 tablespoons fresh lemon juice
- Lemon slices
Directions
- Season the chicken breasts generously on both sides with garlic powder, salt, and pepper. If the chicken breasts are very thick, slice them in half horizontally.
- Place flour in a shallow plate or bowl. In another bowl, beat the eggs with milk or cream.
- Dredge the chicken breasts in the flour, tapping off the excess, and place on a plate. Heat 2 tablespoons of butter in a large skillet over medium heat.
- Dip the floured chicken into the egg mixture, letting the excess drip off, and then place into the hot skillet. Repeat with the remaining chicken breasts.
- Cook for 3-4 minutes on each side until golden brown, then remove the chicken from the skillet to a plate and cover with foil.
- Carefully pour the wine into the skillet to deglaze and let reduce for 1 minute. Add the chicken stock, lemon juice, and remaining tablespoon of butter, stirring to combine. Bring the sauce to a simmer and cook for 5 minutes. Then add the cornstarch mixture and whisk to combine with the sauce.
- Return the chicken breasts to the skillet and top with lemon slices.
- Simmer the chicken for 8-10 minutes over low heat, spooning the sauce over the chicken as it cooks. Cover to keep warm or serve immediately.
Prep Time: 5 minutes | Cooking Time: 20 minutes | Total Time: 25 minutes | Servings: 6