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Chicken Francese
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Chicken Francese

Course Main
Cuisine French
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 4
Author Pam - For the Love of Cooking

Equipment

  • Large skillet
  • Wire Cooling Rack

Ingredients

  • ½ cup flour
  • ½ tsp garlic powder
  • Sea salt and freshly cracked pepper, to taste
  • 2 eggs, well-beaten
  • 2 chicken breasts, boneless & skinless
  • 3 tbsp olive oil, divided, more if needed
  • 1 tbsp flour
  • ¼ cup dry white wine
  • 1-2 cloves of garlic, minced, to taste
  • ½ cup chicken broth
  • Juice from 1 large lemon
  • 1½-2 tbsp butter, to taste
  • 1 tbsp fresh parsley, chopped

Instructions

  • In a bowl, season the flour with garlic powder, some sea salt & freshly cracked pepper, to taste; mix until well combined.
  • Whisk eggs until well combined in a separate bowl.
  • Cut the thin portion of the bottom couple of inches of the chicken breast off. Cut each remaining portion of the chicken breast in half lengthwise.
  • Place some plastic wrap over the top of the chicken on the cutting board, and pound with a mallet until they are about a ¼-½ inch thick.
  • Heat two tablespoons of olive oil in a large skillet over medium-high heat.
  • Dip the chicken lightly in the seasoned flour, then dip into the whisked egg, and lastly dip back into the flour before placing into the hot oil in the skillet; repeat with the remaining chicken, cooking in batches if needed.
  • Cook the chicken undisturbed until golden brown, about 4-5 minutes, then flip over and continue to cook until golden brown and cooked through, about 3-4 minutes.
  • Remove from the large skillet and place on a wire cooling rack. Cover loosely with a foil tent.
  • Add the remaining tablespoon of olive oil to the large skillet, then whisk in the flour until well combined. Cook while whisking, for 1-2 minutes.
  • Add the wine and minced garlic, then whisk until thickened, about 1 minute.
  • Slowly add the chicken broth and lemon juice while whisking; simmer for 2-3 minutes.
  • Whisk in the butter, then taste and season with sea salt and freshly cracked pepper, to taste. Add more lemon if needed.
  • Place the chicken on a serving platter, then drizzle with sauce and sprinkle the top with fresh parsley.
  • Serve immediately. Enjoy.