Easy Chicken Franchese Recipe For Two

This easy chicken franchese recipe is a buttery and rich Italian classic that has hints of lemon and parsley making it a family favorite for sure! Serve it on top of a bed of pasta or alongside roasted potatoes and mixed vegetables to create a hearty dish that will tantalize your tastebuds.

Easy Chicken Franchese Recipe For Two

easy chicken franchese recipe

Italian American classics are easy dinners that I tend to turn to because I always have the ingredients I need on hand and the flavors profiles are ones that I grew up on in NYC. The measurements for this particular recipe was created for two people, but you could always adjust to to reflect the needs of your larger family’s needs.

What is chicken francese made of?

Chicken francese feels like a really fancy dinner and I typically order it whenever I am on a date with my husband. But the truth of the matter is that this Italian classic is made of chicken breasts rolled in flour, an egg mixture, white wine, chicken broth, and some butter.

All you have to do is pan fry everything together and serve it with your favorite sides! Let me show you exactly how to make this chicken franchese recipe.

chicken cutlets

Ingredients For This Chicken Franchese Recipe

  • 1/4 cup vegetable oil
  • 2 Perdue Chicken Breasts – Disclosure: I’m a brand partner with Perdue Farms
  • 1/2 cup flour
  • 2 eggs
  • 2 tablespoons water
  • salt & pepper
  • 1 lemon
  • 1/2 cup dry white wine
  • 1 cup chicken broth
  • 2 tablespoons butter
  • 1 tablespoon flour
  • chopped fresh parsley

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How To Make Chicken Franchese

egging and flouring chicken breast


Add oil to a large skillet and heat on medium high heat until hot.Add flour to a shallow bowl and set aside. Add eggs and water to a separate shallow bowl and beat well.

Dip chicken into egg mixture and coat on both sides. Dredge into flour and place into hot oil.

frying chicken cutlets in hot pan

Fry the chicken cutlets on both sides for 2 minutes or until golden brown. Season with salt and pepper. Remove chicken from pan and keep warm.

franchese sauce

Add juice of half a lemon, wine and chicken broth to the pan. Heat over medium high and bring to a boil. Boil for 5 minutes, reducing heat to medium.

Whisk in butter and 1 tablespoon of flour. Continue to boil for an additional 3-5 minutes or until thick and liquid is reduced even more.

chicken franchese sauce

Return the chicken back to the pan and cook it for an additional 2-3 minutes or until hot. Serve topped with thin lemon slices and fresh chopped parsley. This recipe serves 2.

What is a good white wine for cooking chicken francese?

Wondering what type of wine you should select for this easy chicken franchese recipe? The taste will truly determine the way your franchese sauce recipe turns out. Crisp White Wine – like Pinot GrigioSauvignon Blanc, and Chardonnay – are your best bets considering most people seem to have these on hand.

easy chicken franchese

How much is the juice of one lemon?

I hate when a recipe says one lemon. Like what does that even mean! Personally, I just squeeze until it hurts. But if you want to get a more specific description, one lemon should have about 2 tablespoons of lemon juice in it.

Should I use white cooking wine? Or white wine that I am drinking?

Hey, girl. Use the wine that you are drinking. That is the big secret when it comes to cooking. Whenever you are in the kitchen, it’s best to just use what you drink. If it’s good enough for you to drink… it is MOST CERTAINLY good enough for you to cook with.

best chicken franchese recipe

Other Chicken Recipes

italian american chicken recipe
best chicken franchese recipe

Chicken Franchese

Yield: 2

This chicken franchese recipe is a buttery and rich Italian classic that has hints of lemon and parsley making it a family favorite for sure! Serve it on top of a bed of pasta or alongside roasted potatoes and mixed vegetables to create a hearty dish that will tantalize your tastebuds.

Ingredients

  • 1/4 cup vegetable oil
  • 2 Perdue Chicken Breasts
  • 1/2 cup flour
  • 2 eggs
  • 2 tablespoons water
  • salt & pepper
  • 1 lemon
  • 1/2 cup dry white wine
  • 1 cup chicken broth
  • 2 tablespoons butter
  • 1 tablespoon flour
  • chopped fresh parsley

Instructions

  1. Add oil to a large skillet and heat on medium high heat until hot.
  2. Add flour to a shallow bowl and set aside. Add eggs and water to a separate shallow bowl and beat well.
  3. Dip chicken into egg mixture and coat on both sides. Dredge into flour and place into hot oil.
  4. Fry on both sides for 2 minutes or until browned. Season with salt and pepper. Remove chicken from pan and keep warm.
  5. Add juice of half a lemon, wine and chicken broth to the pan. Heat over medium high and bring to a boil. Boil for 5 minutes, reducing heat to medium. Whisk in butter and 1 tablespoon of flour.
  6. Continue to boil for an additional 3-5 minutes or until thick and liquid is reduced even more.
  7. Add chicken to pan and cook for an additional 2-3 minutes or until hot.
  8. Serve topped with thinly sliced lemons and fresh chopped parsley.
Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 809Total Fat: 49gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 33gCholesterol: 321mgSodium: 867mgCarbohydrates: 33gFiber: 2gSugar: 2gProtein: 49g

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Did you make this recipe? Tag me on Instagram (@VeraSweeney) so I can see your wonderful creation! I would love to see your dish.

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