Chicken Francese
Prep
10m
Cook
15m
Total
25m
This Chicken Francese recipe features tender, juicy chicken coated in a delicate flour and egg mixture, then cooked to golden perfection. The chicken is topped with a luscious lemon butter sauce made with white wine and chicken broth. It's a restaurant-quality dish that's surprisingly easy to make at home.
Ingredients
4 servingsChicken & Coating
Cooking & Sauce
Steps
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Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
-
Calories 641kcal 32%
-
Fat 32g 49%
-
Saturated Fat 11g 55%
-
Carbohydrates 35g 11%
-
Fiber 2g 8%
-
Sugar 7g 14%
-
Protein 42g 84%
-
Cholesterol 174mg 57%
-
Sodium 747mg 31%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
UPDATE – Yes, I use the leftover egg to make a thin crepe-omelette! Cook it through thoroughly so it’s safe to eat even after dipping raw chicken into it. I actually had this in the video but cut it out because I thought the video was too long!! 🙂
1. Wine – Chardonnay is the best cooking wine, in my opinion. Pretty well documented these days that there’s no need to use expensive drinking wine, buy discounted bottles for cooking (I use ~$15 bottles discounted to ~$5).
Substitute with non-alcoholic white wine. Else, leave out the wine and add 2 – 3 tbsp lemon juice to make a lovely lemon sauce instead.
2. Pan frying the lemon slices makes them soak up the tasty flavour left in the pan by the chicken (it’s called fond!) which is then released into the sauce at the end when we put the lemon slices in. So don’t skip this step!
3. Lumps in sauce – The method of stirring while you slowly pour in some stock should avoid lumps. But if you end up with pesky lumps in your sauce, swish a whisk across the surface of the liquid to remove them, taking care not to scratch the non-stick surface of the pan. Worst case – strain it. 🙂
4. Serving – Pictured with pan seared asparagus (drizzle with oil, sprinkle with salt and pepper, pan sear in hot pan until lightly charred. Do this while the sauce is simmering). For sauce mopping, I used bread but mash (or faux mash), rice and similar are excellent sauce-soaking options.
5. Leftovers will keep for 3 days in the fridge though the crust does loosen.
6. Nutritionper serving assuming all the sauce is consumed.
1. Wine – Chardonnay is the best cooking wine, in my opinion. Pretty well documented these days that there’s no need to use expensive drinking wine, buy discounted bottles for cooking (I use ~$15 bottles discounted to ~$5).
Substitute with non-alcoholic white wine. Else, leave out the wine and add 2 – 3 tbsp lemon juice to make a lovely lemon sauce instead.
2. Pan frying the lemon slices makes them soak up the tasty flavour left in the pan by the chicken (it’s called fond!) which is then released into the sauce at the end when we put the lemon slices in. So don’t skip this step!
3. Lumps in sauce – The method of stirring while you slowly pour in some stock should avoid lumps. But if you end up with pesky lumps in your sauce, swish a whisk across the surface of the liquid to remove them, taking care not to scratch the non-stick surface of the pan. Worst case – strain it. 🙂
4. Serving – Pictured with pan seared asparagus (drizzle with oil, sprinkle with salt and pepper, pan sear in hot pan until lightly charred. Do this while the sauce is simmering). For sauce mopping, I used bread but mash (or faux mash), rice and similar are excellent sauce-soaking options.
5. Leftovers will keep for 3 days in the fridge though the crust does loosen.
6. Nutritionper serving assuming all the sauce is consumed.
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