Who doesn’t love a delicious piece of tender chicken francese? I know I do! I live for that chicken with a soft, puffy coating covered in a delicious lemon sauce.
I’ve been making this dish for years and every time I make it, I wonder why I don’t make it more often. It’s really easy to make and a great way to have an Italian guilty pleasure right at home!
My version is insanely delicious. It’s so moist and tender! If you cook it right, you won’t even need a knife to cut through it. Enough chit chat, I think it’s time for me to share my recipe…
This recipe is for one large chicken breast. It can feed two, but feel free to double or triple the recipe for more guests!
Cut your chicken breast into two halves. Butterfly open each breast to make it thinner.
Heat extra virgin olive oil into a pan. Add the sliced lemons.
Coat each chicken breast in the flour really well.
Coat it in the egg.
Next, you’re going to sauté your chicken. It’s important you don’t touch it or the coating will fall off.
Let the other side cook. Then add your chicken broth, garlic & white wine.
Use tongs and be gentle, this chicken is so tender it easily falls apart.
I hope you love this recipe as much as I do! I’d love to hear what you think.
Chicken Francese
Ingredients
- 1 Large Boneless Skinless Chicken Breast
- Flour for Coating about a half a cup, but probably less
- 1 Egg beaten
- EVOO for cooking
- 1 Lemon half sliced and the other half juiced
- 1 Clove Garlic minced
- 1 1/2 cups Chicken Broth
- 3/4 cup White Wine
- Salt & Pepper to taste
Instructions
- Cut your chicken breast into two halves. Butterfly open each breast to make it thinner.
- Heat a tablespoon of extra virgin olive oil into a pan over medium heat. Add the sliced lemons.
- Coat each chicken breast in the flour really well.
- Coat it in the egg and drop the chicken directly into the hot oil.
- Sauté on that side for about 5 minutes. It’s important you don’t touch it or the coating will fall off. After about 5 minutes, flip it to the other side and remove lemon slices from the pan.
- Let the other side cook for about 3 minutes. Then add your chicken broth, garlic & white wine. Cover pan with a lid and let cook for 15-20 minutes. DO NOT TOUCH IT.
- After about 15-20 minutes, remove the lid and take the chicken out carefully. Use tongs and be gentle, this chicken is so tender it easily falls apart.
- If the remaining juices aren’t thick enough, add about a teaspoon of cornstarch to thicken it and pour over the chicken to serve. Top with cooked lemon slices and fresh parsley if you like!
Love always,
Erica
