Chicken Francese (Edit recipe)

This recipe goes into the books. I am obsessed with Chicken Francese. The aromas as it simmers, the flavor of the lemon with the butter and white wine, the tender chicken, it's all perfection. I've made Chicken Francese a few times, and this is the recipe I've landed on to be exactly what is envisioned when you think of Chicken Francese. This one wins it all!

15 minutes

35 minutes to 40 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	596
Fat:	38 g
Carbohydrates:	39 g
Protein:	34 g
Cholesterol:	135 g
Sodium:	53 mg
Fiber:	1 g
Sugars:	0 g
Calculated for total recipe.

by Morgan Peaceman

View original recipe

Serves: 3-4

Ingredients

3-4 Boneless Skinless Chicken Breasts, pat dried and filleted
1 cup All Purpose Flour
2 Eggs, whisked
5 Tbsp Unsalted Butter
3 Tbsp Extra Virgin Olive Oil, and more for frying chicken
2 Lemon, sliced thick
1/4 cup White Wine
fresh Rosemary, for garnish

Shop

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

For the Chicken:
Pat dry the chicken breasts and using a sharp slicing knife, fillet the breasts into two (aka butterfly and separate)
Dip the chicken into the whisked egg and then into the flour. Coat well and set onto a plate.
Repeat until all chicken is egg dipped and floured.
For the Francese:
Pan fry the chicken in a large frying pan coated with olive oil and 2 tbsp of butter. Add more oil as desired. Lay the chicken into the pan, 3-4 pieces at a time, and let cook for 5 minutes per side.
Lay the chicken into the pan, 3-4 pieces at a time, and let cook for 5 minutes per side.
Cook the chicken and set aside onto a separate plate. Meanwhile, add the rest of the butter to the pan and pour in the white wine.
Layer the chicken breasts back in, and add the lemon slices. Turn the heat to a low flame and let simmer for 15-20 minutes, flipping each piece of chicken occasionally to coat all sides.
Serve as is or garnish with fresh rosemary.