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Chicken Francese

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A comforting classic dish with crispy, pan-fried chicken in a light, tangy lemon sauce.

Ingredients

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  • 4 boneless, skinless chicken breasts
  • Salt and pepper, to taste
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1/4 cup water
  • 1/2 cup olive oil
  • 1/2 cup white wine
  • 1 lemon, juiced
  • 2 tablespoons chopped fresh parsley

Instructions

  1. Season the chicken breasts with salt and pepper on both sides to enhance their flavor.
  2. Dredge each breast in all-purpose flour, ensuring to shake off any excess so that the coating remains light.
  3. Prepare the egg mixture by whisking together the eggs and water in a medium bowl until well combined and slightly frothy.
  4. Dip each floured chicken breast into the egg mixture, making sure it’s fully coated.
  5. Heat the olive oil in a large skillet over medium heat until it shimmers.
  6. Cook the chicken for about 4-5 minutes on each side, until golden brown and cooked through.
  7. Drain the chicken on paper towels to remove excess oil.
  8. Deglaze the skillet with white wine and lemon juice, scraping up any brown bits for added flavor.
  9. Simmer the chicken in the sauce for an additional 2-3 minutes to soak up the flavor.
  10. Garnish with chopped parsley and serve hot, drizzling some of the sauce over the top.

Notes

Pairs well with sautéed vegetables, garlic bread, or a crisp Sauvignon Blanc. Can be modified for gluten-free diets using gluten-free flour.

Nutrition

Find it online: https://ameliasweets.com/2026/08/07/chicken-francese/

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