Chicken Francese is made with battered, thinly sliced chicken breasts pan fried until golden brown and served in a flavorful lemon sauce.

Chicken Francese

From the recipe collection of Tara Ippolito

Chicken Francese is one of my favorite meals to order out at an Italian resturant.

The perfectly golden pan fried pieces of chicken served in that lemony sauce just make my mouth water every time.

I love to order that out but everyone knows that you just can beat a homemade dish. In my opinion, it’s always better.

This one is so easy to do, too. I can have this on the table for my family in no time.

We like to serve this over rice or pasta with a vegetable on the side like Roasted Garlic Parmesan Broccoli or Roasted Asparagus With Tomatoes and Parmesan.

It’s great along side some Homemade Garlic Bread, too. To be honest, this can be served with just about anything to choose your favorite sides.

My family loves when I make this for dinner. Even my two very picky little boys who aren’t huge fans of lemon.

The flavor is mind and just enough to enhance the dish without over pouring it.

I hope you give this recipe a try. I know if you do, you’ll love it just as much as my family and I do.

Fast. Simple. Delicious.

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Chicken Francese Variations

I like this chicken recipe made just the way it is, but here are some ways to change it up if you’d like to.

• Chicken Breast- If you can’t find thinly sliced chicken breast at the grocery store, just slice larger breasts into thinner pieces at home.
• Herbs- Add some additional flavor by adding fresh rosemary or thyme.
• Wine- Use a wine that you’d prefer to drink for this recipe or omit it completely and double up on the broth.

Other Easy Chicken Dinners

If you like super easy to make chicken dinners like this one, here are some others that I know you’ll love, too.

• Kraft Tuscan Chicken
• Marry Me Chicken Meatballs
• Crockpot Smothered Chicken Legs
• Street Corn Chicken Enchiladas

Chicken Francese Ingredients

• Thinly Sliced Chicken Breast
• Eggs
• Parmesan Cheese
• Flour
• Butter
• Minced Garlic
• White Wine
• Chicken Stock
• Fresh Lemon Juice
• Salt, Pepper and Garlic Powder
• Fresh Parsely, chopped
• Lemon Wedges, for garnish (optional)

Instructions

First, season the chicken breasts on both sides with salt, pepper and garlic powder and set them aside.

Now, in a shallow dish, beat together the eggs, parsley, and parmesan cheese.

In another bowl, add the flour and mix in salt, pepper and garlic powder.

Next, working in batches, coat the chicken breast in the flour mixture on both sides shaking off the extra.

Then, coat them evenly in the egg mixture on both sides also.

Now, in a large skillet, melt the butter over medium high heat and add 2-3 chicken breasts at a time depending on the size of the skillet.

Next, pan fry the chicken until golden brown on both sides. The breasts are thin and will cook fast.

Then, set them to aside to drain on a wire rack while we make the sauce.

Now, in the same skillet, stir in the minced garlic and flour for about 2- 3 minutes.

Next, slowly pour in the white wine and stir that in for another two minutes.

Then, add the chicken broth and lemon juice.

Now, stir in the fresh parsley and season the sauce with salt, pepper and garlic powder. Let the sauce simmer for 5 minutes.

Next, plate the chicken and garnish with lemon wedges (optional).

Finally, pour the sauce on top, serve warm and enjoy!