Chicken Francese
My recipe for this classic chicken francese is the perfect meal for a family dinner, a Mother's Day entree, or as a meal prep for the week. You'll be raving of it all day (and week).
Equipment
- 1 large pan
- tongs
- cutting boards two of them: one for the lemons, one for the chicken
- plates and bowls
Ingredients
- 3 large Chicken Breasts sliced thin, tenderized
- 1 cup All Purpose Flour
- 2 Eggs whisked
- 5 tablespoon Butter
- 3 tablespoon Olive Oil avocado oil works well too
- 2 large Lemons thinly sliced
- ½ cup Dry White Wine
- Rosemary Garnish, optional
Instructions
For the Chicken
- Pat dry the chicken breasts and using a sharp slicing knife, fillet the breasts into two (which means to butterfly and separate)
- Dip the chicken into the whisked egg and then into the flour. Coat well and set onto a plate.
- Repeat until all chicken is egg dipped and floured.
For the Dish
- Pan fry the chicken in a large frying pan coated with olive oil and 2 tablespoon of butter. Add more oil as desired.
- Lay the chicken into the pan, 3-4 pieces at a time, and let cook for 5 minutes per side.
- Cook the chicken and set aside onto a separate plate. Meanwhile, add the rest of the butter to the pan and pour in the white wine.
- Layer the chicken breasts back in, and add the lemon slices. Turn the heat to a low flame and let simmer for 15-20 minutes, flipping each piece of chicken occasionally to coat all sides.
- Serve as is or garnish with fresh rosemary.
Tried this recipe?Let us know how it was!