Chicken Francese
Delicately pan-fried chicken breasts coated in a light flour batter, served with a silky lemon and white wine sauce. Each piece has a golden crust that absorbs the sauce beautifully. Elegant enough for a restaurant but simple to prepare at home.
| Cuisine | Western |
| Category | Main Dish |
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Total Time | 25 minutes |
| Servings | 4 servings |
| Difficulty | Medium |
| Published | 8/21/2025 |
Instructions
- 1
Halve chicken breasts horizontally to make 4 thin steaks.
- 2
In a small bowl, whisk eggs with milk and set aside.
- 3
Mix 35g flour with 1 tsp salt and 1 tsp pepper on a plate. Coat chicken evenly, shaking off excess.
- 4
Heat olive oil in a large nonstick pan over medium-high heat.
- 5
Dip each chicken piece into egg mixture, letting excess drip off. Cook 3 minutes on one side until golden, flip, reduce heat to medium, cook 4 more minutes until golden and cooked through (internal 68°C/155°F). Remove chicken to plate.
- 6
Add lemon slices to the pan, cook for 1 minute until softened and lightly browned, flip and cook 30 seconds more. Remove lemons to a plate.
- 7
Wipe pan clean. Melt butter over medium heat, stir in 2 tbsp flour for 1 minute. Gradually add half the chicken stock while stirring, then the remaining stock, wine, and 1/2 tsp salt. Simmer 3–4 minutes until sauce thickens to a syrupy texture.
- 8
Return chicken and lemon slices to pan, spoon sauce over each piece. Garnish with parsley and serve immediately, using all the sauce for maximum flavour.
Nutrition Information
| Calories | 368 |
| Protein | 32g |
| Carbohydrates | 11g |
| Total Fat | 21g |
| Saturated Fat | 9g |
| Polyunsaturated Fat | 2g |
| Monounsaturated Fat | 8g |
| Trans Fat | 0.4g |
| Cholesterol | 148mg |
| Sodium | 783mg |
| Potassium | 656mg |
| Fiber | 1g |
| Sugar | 1g |
| Vitamin A | 507IU |
| Vitamin C | 17mg |
| Calcium | 38mg |
| Iron | 2mg |
Recipe Notes
Egg leftover – You can make a thin omelette from leftover egg mixture; cook fully to ensure safety after dipping raw chicken.
Wine – Use affordable Chardonnay for authentic taste. Non-alcoholic wine or extra lemon juice works as alternatives for flavour without alcohol.
Lemon slices – Pan-frying them absorbs the rich fond left by chicken, enhancing the final sauce’s taste.
Sauce – Stir gradually while adding stock to prevent lumps. Use a whisk or strain if lumps occur.
Serving ideas – Excellent with pan-seared asparagus, bread, mashed potatoes, or rice to soak up sauce.
Leftovers – Keep refrigerated for up to 3 days; crust may soften over time.
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