Make at Home Restaurant Style Chicken Francese [RECIPE]
I’m a sucker for a good chicken francese, but who can afford to eat out all the time? Definitely not this girl! My husband and I rarely get to see each other because we work opposite shifts, so we cram in as many things as we can on the weekend and one of those things is cooking together.
Through trial and error, Jay and I have come up with what we think is a pretty amazing chicken francese recipe that mimics what you’d find in a restaurant.
If our version doesn’t turn out exactly the way your favorite restaurant makes it, definitely play around with the recipe. One of the best things about cooking is that you learn as you go along and can customize your dish however you’d like. I really do think you’re going to love this recipe though!
Chicken Francese (Serves 4)
- 4 decent sized boneless, skinless chicken breasts
- All-purpose flour, for dredging
- Salt and freshly ground black pepper
- 4 large eggs
- 3 tablespoons of water
- 1/4 cup of extra-virgin olive oil
- 1/2 lemon cut into thin rounds, but leave the rind on.
- 1/2 cup dry white wine, such as Pinot Grigio
- 1 cup chicken broth
- 1/2 of a lemon, juiced
- 2 tablespoons unsalted butter
- 1/4 cup rough chopped parsley
Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they’re about 1/4-inch thick. If you don’t have a meat mallet, you can do what I did and use the flat side of a hammer. Yes, I really did. One of these days I’ll break down and buy a meat mallet, but for now, this does the trick.
In a shallow bowl, add the flour and season it with a good amount of salt and pepper, mixing with a fork so that it gets distributed evenly.
Crack the eggs into a wide bowl and add the water. Beat together to make an egg wash. Heat the olive oil over medium-high heat in a large frying pan. While the oil is getting hot, dredge both sides of the chicken breasts in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off.
When the oil is nice and hot, add the chicken and fry for 2-4 minutes on each side until golden, turning once. Remove the chicken to a large platter in a single layer to keep warm.
Toss the lemon slices into the pan with the juices from the chicken that you just cooked and allow it to cook for a minute or two until nice and fragrant. To the pan, add the wine, broth, and lemon juice, simmer for 5 minutes to reduce the sauce slightly.
Roll the butter in some flour and then add it to the pan. Doing this will help thicken up the sauce.
Stir the flour coated butter until it’s dissolve and then reduce the heat to medium-low and return the chicken to the pan; placing the lemon slices on top of the chicken. Simmer the chicken in the sauce for about two minutes or until the chicken is heated back up again.
Pull the chicken from the pan and season with salt and pepper and garnish with chopped parsley before serving.