Description
Chicken Francese with Zesty Lemon Butter Sauce: Tender chicken, tangy lemon, and savory butter combine in this crowd-pleasing, comforting dish.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs/680g), pounded to ¼-inch thickness
- ¾ cup (95g) all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 large eggs, beaten
- 2 tablespoons water
- ¼ cup (60ml) olive oil
- 2 tablespoons (30g) unsalted butter
- 4 tablespoons (56g) unsalted butter
- 2 cloves garlic, minced
- ½ cup (120ml) dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 1 cup (240ml) chicken broth, low sodium
- 3 tablespoons fresh lemon juice (from approximately 1–2 lemons)
- 2 tablespoons capers, drained (optional)
- 2 tablespoons fresh parsley, chopped
- 1 lemon, thinly sliced for garnish
Instructions
- Step 1: Prepare the Chicken Begin by placing your chicken breasts between two sheets of plastic wrap and gently pounding to an even ¼-inch thickness using a meat mallet or heavy skillet. This ensures quick, even cooking and tender results. Season both sides generously with salt and pepper. In a shallow bowl, whisk together the flour, salt, and pepper. In another bowl, beat the eggs with 2 tablespoons of water until well combined. Working with one piece at a time, dredge each chicken breast in the seasoned flour, shaking off excess, then dip into the egg mixture, ensuring it’s completely coated.
- Step 2: Cook the Chicken Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat until shimmering. Carefully add the egg-coated chicken (you’ll likely need to work in batches to avoid overcrowding), and cook for 3-4 minutes per side until golden brown and cooked through (internal temperature of 165°F/74°C). Transfer the cooked chicken to a warm plate and tent loosely with foil to keep warm while preparing the sauce.
- Step 3: Create the Lemon Butter Sauce Using the same pan with all those flavorful browned bits, reduce heat to medium and add 1 tablespoon of butter. Add the minced garlic and sauté for 30 seconds until fragrant but not browned. Pour in the white wine and use a wooden spoon to scrape up all the golden bits from the bottom of the pan. Let the wine reduce by half, about 2-3 minutes. Add the chicken broth and lemon juice, then bring to a gentle simmer. Cook for 5-7 minutes or until the sauce has reduced by about a third and slightly thickened.
- Step 4: Finish and Serve Reduce heat to low and add the remaining 3 tablespoons of butter, swirling the pan gently until the butter melts and creates a silky, emulsified sauce. If using capers, add them now. Return the chicken to the pan, spooning the sauce over each piece, and simmer gently for 1-2 minutes to reheat the chicken and allow it to absorb some of the sauce. Garnish with fresh parsley and lemon slices just before serving. Your Chicken Francese Lemon Butter Sauce is now ready to impress!
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 390 calories per serving
- Sugar: 1.5 grams
- Sodium: 710 mg
- Fat: 23 grams
- Saturated Fat: 9 grams
- Unsaturated Fat: 12 grams
- Trans Fat: 0 grams
- Carbohydrates: 12 grams
- Fiber: 1 gram
- Protein: 32 grams
- Cholesterol: 150 mg