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chicken francaise recipe

Chicken Francaise Recipe

Pinklady
Chicken Francaise, also known as Chicken French, originated in Italian-American communities in the United States. It’s believed to have been inspired by similar Italian dishes like piccata, where meats are dredged in flour, sautéed, and served with a bright, lemony sauce. Despite its "French" name, the recipe has roots in Italian cuisine, brought to life by immigrant chefs adapting their heritage to American tastes.
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Prep Time 15 minutes
Cook Time 20 minutes
Course Main Course
Cuisine American, Italian
Servings 4
Calories 320 kcal

Equipment

  • Shallow dishes or plates for dredging
  • Large skillet or frying pan
  • Whisk
  • Tongs
  • Meat pounder or rolling pin
  • Serving platter

Ingredients
  

For the Chicken:

  • 4 boneless, skinless chicken breasts (pounded to ½-inch thickness)
  • ½ cup all-purpose flour
  • 2 large eggs
  • 2 tablespoons water
  • Salt and black pepper to taste
  • 3 tablespoons olive oil
  • 2 tablespoons unsalted butter

For the Sauce:

  • 1 cup chicken broth
  • ½ cup dry white wine (optional, replace with more chicken broth if desired)
  • 1 large lemon (juice and zest)
  • 2 tablespoons unsalted butter
  • 2 tablespoons fresh parsley, chopped

Instructions
 

  • Prepare the Chicken:
    Pound the chicken breasts to about ½-inch thickness for even cooking. Season both sides with salt and pepper.
  • Set Up the Dredging Station:
    In one shallow dish, add the flour.
  • In another dish, whisk the eggs with 2 tablespoons of water until frothy.
  • Dredge the Chicken:
    Lightly coat each chicken breast in flour, shaking off any excess. Dip it into the egg mixture, ensuring it’s fully coated.
  • Cook the Chicken:
    Heat olive oil and butter in a large skillet over medium heat.
  • Add the chicken breasts and cook for 3–4 minutes on each side, until golden brown and cooked through. Remove and set aside on a platter.
  • Make the Sauce:
    In the same skillet, pour in the white wine (if using) and let it simmer for 2 minutes to reduce.
  • Add chicken broth, lemon juice, and lemon zest. Let the mixture simmer for 5 minutes.Stir in butter until the sauce is smooth and slightly thickened.
  • Combine and Serve:
    Return the cooked chicken to the skillet, spooning the sauce over it. Let it simmer for 2 minutes to absorb the flavors.
  • Garnish with fresh parsley and serve hot, preferably with pasta, rice, or a side of steamed vegetables.

Video

Keyword Chicken Francaise Recipe