Chicken Francese

Ingredients:

2 pounds boneless, skinless chicken breasts

Garlic powder

Kosher salt

Fresh Black pepper

Flour (for dusting the chicken)

2 eggs

1 tablespoon whole milk or heavy cream

3 tablespoons butter, divided

2 cups chicken stock

1/2 cup dry white wine

1 tablespoon cornstarch mixed with 1 tablespoon of water

2 tablespoons fresh lemon juice

Lemon slices

Instructions

Step 1:

Season the chicken breast generously, on both sides, with the garlic powder, salt and pepper.

If your chicken breasts are very thick, slice them in half horizontally first.

Step 2:

Add the flour to a shallow plate or bowl, then add the eggs to another bowl and beat them with the milk or cream.

Step 3:

Dredge the chicken breasts in the flour, tapping off the excess and place on a plate.

Once the chicken breasts have been coated in the flour, add 2 tablespoons of butter to a large skillet over medium heat.

Step 4:

Dip the chicken into the egg mixture, letting the excess drip off and then place into the hot skillet.

Repeat with the remaining chicken breasts.

Cook for 3-4 minutes on each side until golden brown and then remove the chicken from the skillet to a plate and cover with foil.

Step 5:

Carefully pour in the wine to deglaze the skillet and let reduce for 1 minute.

Add the chicken stock, lemon juice and the remaining tablespoon of butter, stirring to combine.

Bring the sauce to a simmer and cook for 5 minutes, then add the cornstarch mixture and whisk to combine with the sauce.

Step 6:

Bring the sauce back to a simmer, add the chicken breasts back to the skillet and top with the fresh lemon slices.

Simmer the chicken for 8-10 minutes over low heat, spooning the sauce over the chicken as it cooks.

Cover to keep warm or serve immediately.

Notes:

Chicken Preparation: Season the chicken generously with garlic powder, salt, and pepper on both sides. If your chicken breasts are thick, consider slicing them horizontally to ensure even cooking.

Dredging Process: Dredge the seasoned chicken breasts in flour, followed by an egg and milk mixture. This coating helps create a crispy texture when cooked.

Cooking the Chicken: Sauté the chicken in butter until golden brown on both sides. This step ensures a flavorful sear and locks in moisture.

Creating the Sauce: Deglaze the skillet with white wine to enhance the flavor of the sauce. Add chicken stock, lemon juice, and butter to create a velvety sauce that complements the chicken.

Thickening the Sauce: Use a cornstarch slurry (cornstarch mixed with water) to thicken the sauce to your desired consistency.

Simmering the Chicken: Simmer the cooked chicken breasts in the sauce along with lemon slices, allowing the flavors to meld together.

Serving Suggestions: Serve the Chicken Francese immediately, spooning the sauce over the chicken. It pairs well with pasta, rice, or a side of steamed vegetables.

Adaptations: You can customize this recipe by using bone-in chicken, substituting the wine with chicken broth, or using non-dairy alternatives for butter and cream.

Make-Ahead Tips: While components can be prepared in advance, it’s best to cook the chicken just before serving to retain its crispy texture.

Accompaniments: Consider serving Chicken Francese with pasta (linguine or spaghetti), a green salad, or roasted vegetables to complement the lemony sauce.

Nutrition Information:

Serving Size: 1 chicken breast with sauce (about 6-8 ounces)

Frequently Asked Questions:

Can I use bone-in chicken instead of boneless chicken breasts for this recipe?

While boneless chicken breasts are typically used for Chicken Francese, you can use bone-in chicken breasts or even chicken thighs if you prefer.

Just adjust the cooking time to ensure the chicken is fully cooked.

What can I substitute for dry white wine in this recipe?

If you prefer not to use wine, you can substitute with chicken broth or chicken stock.

It won’t have the exact same flavor but will still create a delicious sauce.

Is there a non-dairy alternative to the butter and heavy cream for this recipe?

Yes, you can use dairy-free butter and non-dairy milk or cream alternatives such as almond milk, coconut milk, or soy creamer.

This will make the dish dairy-free.

Can I prepare this dish in advance for a dinner party?

You can prepare most of the components in advance, like dredging the chicken and making the sauce, but it’s best to cook the chicken just before serving to keep it crispy.

You can reheat the sauce when ready to serve.

What are some good side dishes to serve with Chicken Francese?

Common side dishes include pasta (linguine or spaghetti), a simple green salad, roasted vegetables, or steamed asparagus.

The lemony sauce complements these sides nicely.