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Chicken Francese

| By: Katie Tyrone|


An Italian American classic. Although this dish can be served without it, I find that serving Chicken Française over a pasta of your choice rounds out the dish by bringing out the taste of lemon that characterizes this recipe.



Ingredients

Yield: 6 servings

Prep time: 10 minutes

Cooking time: 40 minutes

  • 3 chicken breasts

  • 1 cup flour

  • 2 eggs

  • Salt

  • Pepper

  • ¼ cup extra virgin olive oil

  • 1 lemon

  • 2 ½ teaspoons minced garlic

  • 1 cup chicken broth

  • ½ cup white wine

  • 2 tablespoons butter

  • Basil



Cooking Instructions
  1. Halve each chicken breast. Beat the eggs in a small mixing bowl. Put flour in a shallow dish and mix in salt and pepper to taste.

  2. Heat olive oil in a pan until hot. Dip chicken into beaten eggs, then coat in flour mixture.

  3. Put chicken in pan and allow to fry until golden. This will take around 5 minutes on each side. Once cooked, take chicken out of pan and set aside.

  4. Add garlic and lemon slices into the pan. Let cook for about 2 minutes. *

  5. Add wine, chicken broth, and lemon juice. Let simmer to reduce the sauce.

  6. After about 5 minutes, add butter.

  7. Once the butter is melted, put chicken in the pan. Let simmer for a few minutes.

  8. Add basil as a garnish. Serve over pasta of choice.


Notes
  • To check if oil is hot enough put in a wooden spoon and see if bubbles form around it.

  • I used a lemon infused oil to add some flavor to the chicken.

  • * If making pasta, this is when you should begin to ensure everything is done around the same time so the dish will be warm.



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