Easy Chicken Francese
Easy homemade Chicken Francese recipe with light lemon sauce, egg-battered chicken, and simple ingredients for elegant weeknight dinners.
Ingredients
- 4 boneless, skinless chicken breasts, about 6 ounces each
- 3 large eggs
- 2 egg whites
- 3/4 cup all-purpose flour
- 1/2 cup grated Parmigiano-Reggiano cheese
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- 1 cup low-sodium chicken broth
- 1/2 cup dry white wine
- 3 tablespoons fresh lemon juice
- 2 cloves garlic, minced
- 1/4 cup fresh Italian parsley, chopped
- 2 tablespoons capers, drained
- 1 lemon, thinly sliced for garnish
Instructions
- 1
Pat the chicken breasts completely dry with paper towels and place them between two sheets of plastic wrap on a cutting board.
- 2
Pound each chicken breast with a meat mallet to an even thickness of about 1/4 inch, working from the center outward with firm, controlled strokes.
- 3
Whisk together the eggs and egg whites in a shallow bowl until well combined and uniform in color.
- 4
Combine the flour, Parmigiano-Reggiano, garlic powder, salt, and black pepper in another shallow bowl, stirring to incorporate the seasonings evenly throughout the flour.
- 5
Working with one chicken breast at a time, dip it into the egg mixture, allowing excess to drip back into the bowl, then dredge it through the flour mixture, coating both sides and edges completely.
- 6
Heat the olive oil and butter together in a large skillet over medium-high heat until the butter melts and the mixture is shimmering, about 2 minutes.
- 7
Carefully place the floured chicken breasts into the hot skillet in a single layer, working in batches if necessary to avoid crowding the pan.
- 8
Sear the chicken for 3 to 4 minutes on the first side until the coating turns golden brown with a slight crispy texture, resisting the urge to move it around.
- 9
Flip each chicken breast carefully and cook for another 3 to 4 minutes on the second side until golden brown and cooked through when tested with a meat thermometer at 165°F.
- 10
Transfer the cooked chicken to a warm plate and tent loosely with foil to keep it hot while you prepare the sauce.
- 11
Add the minced garlic to the same skillet and stir constantly for about 30 seconds until fragrant and beginning to turn light golden.
- 12
Pour in the white wine, using a wooden spoon to scrape up any browned bits stuck to the bottom of the pan, and allow it to reduce by half over about 2 minutes.
- 13
Add the chicken broth and lemon juice to the skillet, stirring gently to combine all the flavors and creating a cohesive sauce.
- 14
Return the chicken breasts to the skillet, nestling them into the sauce, and simmer gently for 2 to 3 minutes to allow the flavors to meld and the chicken to warm through.
- 15
Sprinkle the fresh parsley and capers over the chicken and sauce, then taste and adjust seasoning with additional salt and pepper as needed.
- 16
Divide the chicken among serving plates, spoon the lemon sauce generously over each piece, and garnish with thin lemon slices and extra parsley before serving.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| All-purpose flour | Whole wheat pastry flour or chickpea flour | Whole wheat pastry flour adds fiber and nutrients while maintaining a lighter texture, and chickpea flour boosts protein and creates a delicate crust |
| Unsalted butter | Extra-virgin olive oil or ghee | Using additional olive oil reduces saturated fat while keeping the same richness, and ghee provides clarified butter flavor without milk solids that can burn |
| Dry white wine | Low-sodium vegetable broth or additional lemon juice with a splash of apple cider vinegar | These alternatives eliminate alcohol while providing acidity and depth, making the dish suitable for all diets and reducing sugar content |
| Low-sodium chicken broth | Homemade bone broth or vegetable broth | Bone broth adds collagen for gut health and joint support, while vegetable broth provides lighter flavor; both offer more control over sodium content |
| Parmigiano-Reggiano cheese | Nutritional yeast or a blend of half Parmigiano-Reggiano with grated Pecorino Romano | Nutritional yeast adds umami and B vitamins with less saturated fat, while the blend maintains traditional flavor with slightly less dairy |
| 2 tablespoons capers | Chopped green olives or drained sun-dried tomatoes in olive oil | Green olives and sun-dried tomatoes offer similar briny or acidic notes with additional antioxidants and different flavor dimensions |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 358 |
| Total Fat | 13g |
| Saturated Fat | 4g |
| Cholesterol | 165mg |
| Sodium | 620mg |
| Carbohydrates | 13g |
| Fiber | 1g |
| Sugar | 1g |
| Protein | 43g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
