Chicken breast with lemon sauce in French (Chicken francese)
4 servings
45 minutes
Chicken Francese is a refined Italian dish with a French touch that has captured the hearts of gourmets with its tenderness and citrus freshness. The light tang of the lemon sauce harmoniously complements the golden-crispy crust of chicken fillet cooked in an egg-cheese batter. The origins of this recipe trace back to Italian immigrants in the USA who adapted traditional European cooking techniques. White wine adds depth and sophistication to the sauce, while garlic and parsley provide a zesty freshness. This dish pairs perfectly with pasta, mashed potatoes, or a crispy baguette, allowing one to savor every drop of the aromatic sauce. Chicken Francese is elegance in simplicity, true culinary art that makes dinner special.
1
Divide the chicken breasts and gently pound them;
- Chicken breast: 4 pieces
2
Crack and beat the eggs. Add parmesan, 1/2 teaspoon of salt, and black pepper – mix everything together;
- Chicken egg: 4 pieces
- Grated Parmesan cheese: 3 tablespoons
- Salt: 1 teaspoon
- Ground black pepper: pinch
3
Pour the flour onto a plate and mix it with the remaining salt and black pepper;
- Wheat flour: 0.7 glass
- Salt: 1 teaspoon
- Ground black pepper: pinch
4
Heat olive oil in a pan, add butter to it and mix;
- Extra virgin olive oil: 0.3 glass
- Butter: 2 tablespoons
5
Coat chicken breasts in flour, then in egg-cheese batter, fry in oil on both sides (1-2 minutes per side) and place on a plate;
- Wheat flour: 0.7 glass
- Chicken egg: 4 pieces
- Grated Parmesan cheese: 3 tablespoons
6
Chop the garlic finely and lightly fry it in the oil used for frying the meat;
- Garlic: 3 heads
7
Add white wine, chicken broth, juice of half a lemon, and parsley to the butter. Let it simmer a bit (about 5 minutes);
- Dry white wine: 0.5 glass
- Chicken broth: 1 glass
- Lemon juice: 15 ml
- Chopped parsley: 0.3 glass
8
Place the chicken fillet in the boiling sauce and fry on both sides for 2-3 minutes. During frying, place lemon slices on the meat;
- Chicken breast: 4 pieces
- Lemon: 0.5 piece
9
You can additionally salt and pepper to taste;
- Salt: 1 teaspoon
- Ground black pepper: pinch
10
Serve hot with the sauce in which the fillet was fried.
