This chicken francese recipe is easy and delicious. It’s great over pasta or rice or with a side of your favorite vegetable.
Prep Time::25 mins
Cook Time::25 mins
Total Time::50 mins
Servings::4
Ingredients
½ cup all-purpose flour
4 large eggs, beaten
1 pound skinless, boneless chicken breast halves
2 tablespoons olive oil, or as needed
2 cups chicken broth
½ cup white wine
¼ cup butter
2 medium lemons, juiced
1 teaspoon chopped fresh parsley
salt and pepper to taste
2 teaspoons water
1 teaspoon cornstarch
Directions
Gather all ingredients.
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Dredge chicken in flour; shake off excess. Dip into beaten egg. Lift up so excess egg drips back into the bowl. Press into flour again to coat both sides. Repeat with remaining chicken.
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Heat oil in a nonstick skillet over medium heat. Add chicken and sauté until almost cooked through, about 4 minutes per side. Transfer to a paper towel-lined plate.
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Preheat the oven to 300 degrees F (150 degrees C). Grease a 9×13-inch baking dish.
Heat chicken broth, wine, butter, lemon juice, parsley, salt, and pepper in a medium saucepan over medium-low heat, stirring occasionally, until butter melts. Stir water and cornstarch together in a small bowl until combined; add to broth mixture and cook until it thickens slightly, 2 to 3 minutes.
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Place chicken into the prepared baking dish and pour sauce over top.
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Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
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Editor's Note:
Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary.