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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. 
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 2
Course: Main Course
Cuisine: American, Italian
Ingredients Method

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

Method
 

  1. Cut your chicken breast into two halves. Butterfly open each breast to make it thinner.
  2. Heat a tablespoon of extra virgin olive oil into a pan over medium heat. Add the sliced lemons.
  3. Coat each chicken breast in the flour really well.
  4. Coat it in the egg and drop the chicken directly into the hot oil.
  5. 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.
  6. 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.
  7. 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.
  8. 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!