Chicken Francese, Italian-Style recipe

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Ingredients

2 tablespoons olive oil
2 cups all-purpose flour
3 eggs
1 pound skinless, boneless chicken breast halves
2 cups chicken broth
½ cup white wine
½ cup butter
3 tablespoons lemon juice
5 cloves garlic, thinly sliced
1 tablespoon chopped fresh parsley
salt and ground black pepper to taste

Nutrition Info

693.4 calories
carbohydrate: 51.1 g
cholesterol: 259 mg
fat: 36.4 g
fiber: 1.8 g
protein: 33.8 g
saturatedFat: 17.4 g
servingSize: -
sodium: 306.8 mg
sugar: 1.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place flour in a shallow bowl. Beat eggs in a separate shallow bowl. Coat each piece of chicken in flour, dip in beaten eggs to coat completely. Press chicken into flour again until evenly coated. Reserve remaining flour.

  2. Coat a skillet with olive oil and set over medium heat. Cook each piece of coated chicken in the hot olive oil until browned, about 5 minutes per side. Transfer chicken to a 9x13-inch baking dish.

  3. Preheat oven to 300 degrees F (150 degrees C).

  4. Combine chicken broth, white wine, butter, lemon juice, garlic, parsley, salt, and pepper in a saucepan over medium heat, cook and stir until sauce is smooth, not allowing it to boil, about 5 minutes. Slowly sift 1 cup reserved flour into sauce while continually whisking until sauce thickens, 2 to 3 minutes. Pour sauce over chicken.

  5. Bake chicken in the preheated oven until no longer pink in the center and juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Recipe Yield

4 servings

Recipe Note

A chicken dish that takes some time and effort to cook, but is very simple to follow. Can be put over pasta or rice.

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