recipetineats4.8
Chicken Francese
Recipe video above. Lightly battered pan-fried chicken breast with an elegant white wine lemon sauce. It's like Chicken Piccata, but a thicker sauce, more of it, no capers, with subtle lemon flavour. It's got a terrific crust that soaks up the sauce! Lovely restaurant dish that's simple to make at home.Doesn't taste winey because the alcohol is cooked out, leaving behind magical flavour only wine can bring to sauces.
👥 4 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 10 min🔥 Cook: 15 min👤 Nagi📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●pan
- ●wooden spoon
📝 Preparation Steps
1
Cut each breast in half horizontally to form 4 thin steaks in total.
2
Whisk eggs and milk in a small bowl. Set aside.
large eggs2milk ( (any fat %))1 tbsp
3
Flour coating - Mix flour, salt and pepper on a plate (I use my fingertips). Coat the chicken in the flour, shaking off excess, then set aside on a plate.
cup flour (, plain / all-purpose)1/4flour (, plain / all-purpose)2 tbsp
4
Heat the oil in a large nonstick pan over medium-high heat.
5
Cook chicken - Dip the chicken in the egg, allow excess to drip off, then put into the pan. Cook for ⏱️ 3 minutes until golden. Flip, lower heat to medium, then cook for ⏱️ 4 minutes until the chicken is golden (internal temp 68°C/155°F). Remove onto a plate.
6
Lemon - Add the lemon slices to the pan. Cook for a minute or until the lemons go soft / brown, then turn and cook the other side for ⏱️ 30 seconds. Remove onto a plate. (Note 2)
lemon (, thinly sliced 0.3cm / 1/8")1
7
Wipe the pan clean using paper towels.
8
White wine sauce - Still on medium heat, melt the butter in the pan. Add flour and stir for ⏱️ 1 minute using a wooden spoon. While stirring, slowly pour in half the stock. Once the flour is dissolved into the liquid, stir in remaining stock, then the wine and salt. (See Note 3 for lumps tip)
cup flour (, plain / all-purpose)1/4flour (, plain / all-purpose)2 tbsp
9
Thicken sauce - Turn the heat up slightly then simmer for ⏱️ 3 - 4 minutes or until the sauce thickens into a syrupy consistency.
10
Sauce it! Return the chicken and lemon slices to the pan, then spoon the sauce all over the chicken. Sprinkle with parsley then serve the chicken with the sauce (use it ALL!).
lemon (, thinly sliced 0.3cm / 1/8")1
Nutrition Facts
calories
368 kcal
fat Content
21 g
serving Size
1 serving
fiber Content
1 g
sugar Content
1 g
sodium Content
783 mg
protein Content
32 g
trans Fat Content
0.4 g
cholesterol Content
148 mg
carbohydrate Content
11 g
saturated Fat Content
9 g
unsaturated Fat Content
10 g
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