Chicken Francese is an easy “gourmet chicken” recipe pan fried in an egg wash with a delicious white wine and butter lemon sauce.
EASY CHICKEN FRANCESE
Chicken Francese isn’t as well known a recipe as Chicken Madeira or Classic Beef Meatloaf but the flavors are as special as your favorite French restaurant. Chicken Francese is made of chicken breasts rolled in flour and in egg mixture, pan fried and served in a sauce made from white wine, chicken broth and unsalted butter. This is a gourmet dinner without the gourmet wait time; it’s delicious and only takes an hour.
This is a chicken dinner that is easy to make and has an elegant name. What is nice about this Chicken Francese recipe is that you can serve it on its own or dress it up or down a bit with additions like parmesan cheese, leaf parsley, lemon slices and kosher salt. Chicken Francese is an excellent, low-stress weekday meal and can go with all sorts of sides, which is a good excuse to break out the leftovers.
CHICKEN FRANCESE VS CHICKEN PICCATA
No, you aren’t having chicken déjà vu. Chicken Piccata and Chicken Francese are remarkably similar with some slight variations. Both fry skinless chicken breasts in flour and egg wash and are served in a dry white wine, chicken stock and lemon sauce. The biggest difference is that Chicken Piccata is served with capers on top, which gives the dish a whole different feel. Another great weekday meal, our Chicken Piccata recipe is just as easy as Chicken Francese.
WHAT DOES “FRANCESE” MEAN?
It means “French style,” or “the French way,” but what it refers to is chicken fried in a flour mixture and egg wash with citrus juice until golden brown. Chefs aren’t entirely sure where the term originated, but cooking chicken “the French way” certainly makes for a tasty meal.
WHAT TEMPERATURE SHOULD THE CHICKEN COOK TO?
Chicken should have an internal temperature of 165 degrees F (73.9 degrees C) before you eat it, according to the USDA’s website. With breaded chicken, it is always better to use a thermometer to check to make sure it is cooked all the way through, just to be on the safe side.
STORING THE CHICKEN
Refrigerator: If you get interrupted before you can pan fry your chicken, is it alright to store for later? In the fridge, you can keep uncooked, thawed chicken for about a day before you are in danger of it going bad. Floured chicken can keep for about the same amount of time, but any longer and it gets risky. Once Chicken Francese is cooked, the leftovers can be stored in an airtight container for up to four days.
Freezer: If cooked you can store this recipe in the freezer in an airtight container for up to three months. You can also prep the chicken for cooking later by dredging the chicken in the flour mixture and freezing before cooking.
Serving: This recipe can be served and kept at room temperature for up to two hours before food bacteria would start forming making it unsafe to eat.
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- Roasted Cauliflower: A healthy, crunchy, delicious side dish.
- Bacon Parmesan Brussels Sprouts: These are Brussels sprouts that everyone can enjoy.
- Roasted Root Vegetables: Savory and filling, root vegetables compliment main courses perfectly.
- Yield: 4 servings
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Course: Main Course
- Cuisine: French
- Author: Sabrina Snyder
- 2 boneless, skinless chicken breasts cut in half
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup all-purpose flour
- 4 large eggs beaten
- 1/2 cup unsalted butter divided
- 1/2 cup white wine
- 1 1/2 cups chicken broth
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 2 lemons (1 juiced and 1 sliced)
- 1 tablespoon cornstarch
- 1 tablespoon water
Note: click on times in the instructions to start a kitchen timer while cooking.
- Season chicken with salt and pepper, then coat with flour.
Add to egg then to pan with 4 tablespoons of butter and sear until browned on both sides on medium high heat, about 3-4 minutes on each side then remove the chicken from the pan
- Whisk in the wine, broth, garlic powder, paprika and remaining butter and lemon juice over medium.
Whisk together 1 tablespoon cornstarch with 1 tablespoon water and add to the skillet and let the sauce thicken 3-4 minutes.
Add chicken back in, topping with lemon slices and letting it reduce by half, another 8-10 minutes.
Yield: 4 servings, Amount per serving: 442 calories, Calories: 442g, Carbohydrates: 21g, Protein: 20g, Fat: 29g, Saturated Fat: 16g, Cholesterol: 261mg, Sodium: 748mg, Potassium: 453mg, Fiber: 2g, Sugar: 2g, Vitamin A: 1025g, Vitamin C: 35.5g, Calcium: 56g, Iron: 2.3g
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