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Chicken Francese

This Chicken Francese 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. 
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Main Course
Cuisine: American, Italian
Keyword: chicken, Chicken Francese, Easy, Easy Recipe
Servings: 2

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!