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Chicken Francese ❤️ Tried it for the first time in NY last year and fell in LOVE. This is my take, obviously took some liberties with it because that’s what I do.

If you loved this recipe, check out my Milk Braised Chicken!

Why You’ll Love Chicken Francese

Such an easy recipe, and SO good. This chicken is lemony, herby, buttery and perfect. Like I mentioned, you can get it done in 30 ish minutes. This recipe is perfect for a date night in or when you are having people over for dinner. Such a cozy and delicious meal.

Chicken Francese

How To Prepare Chicken Francese

🦋 First, butterfly the chicken breasts. Then, pound until desired level of thickness.

🥚 Secondly, whisk the eggs, add in 1 tsp Aleppo pepper, parmesan, milk and some seasoned salt.

🧂 Then, season the flour as well with salt and pepper.

🔥 Preheat a pan on high for 2 minutes. Then, add plenty of olive oil and lower to medium high.

🍳 Pat dry the chicken breasts, pass them through the egg wash.

🥘 Then, fry the chicken breasts on medium high until golden on both sides, about 2-3 minutes per side.

🍋 In another pan, preheat for 2 minutes as well. Add a bit of olive oil and the halved lemon wheels. Then, let them caramelize for about 2-3 minutes per side and remove.

🧄 On medium heat, add in the shallot and garlic. Deglaze with the wine and let it reduce by half. Add in chicken broth, lemon zest and soy sauce. Then, let it simmer until reduced by half. Should be like 10 minutes.

🌿 Squeeze in juice of 1/2 lemon, add Aleppo pepper and herbs. Cook together for 1 more minute. Turn heat off, add the butter and emulsify.

🍗 Lastly, serve the chicken with the sauce, more chives, the charred lemons and black pepper.

Substitutions and Variations for Chicken Francese

  1. You can use any cheese of your choice instead of parmigiano reggiano.
  2. You can use your favorite herbs or which ever ones you have on hand.
  3. You can use 0% alcohol wine, Giesen has a great selection, or more broth.

Charring the lemons is a MUST so don’t skip!

Similar Recipes

Common Questions

What seasoned salt do you use?

I use Peg’s Seasoned Salt.

Can I use a different cheese?

Yes you can! You can use any cheese of your choice.

What’s an alternative to white wine?

You can use more broth, or 0% alcohol wine. Giesen has a great selection.

Chicken Francese

By Nadia Aidi
Prep 5 minutes
Cook 25 minutes
Total 30 minutes
Servings: 2
Chicken Francese ❤️ Tried it for the first time in NY last year and fell in LOVE. This is my take ok? Also, might have done some false advertising with under 20 min but definitely under 30.

Ingredients 

  • 2 chicken breasts, large
  • 2 eggs
  • 1.5 tbsp milk , or cream
  • 1/4 cup parmigiano reggiano, grated
  • 2.5 tsp Aleppo pepper
  • 2 lemons, 1 just for the zest, 1/2 kept whole, and half cut into wheels and then halved
  • 1/2 cup white wine
  • 16 oz chicken broth
  • 1 shallot, brunoise
  • 1 large garlic clove, minced
  • 1/4 cup parsley
  • 2 tbsp chives, more for topping
  • 5 tbsp unsalted butter
  • 1 tsp soy sauce
  • 1/4 cup flour
  • Salt and pepper , to taste

Directions 

  • First, slice the chicken breasts in half. Then, pound until desired level of thickness. I like them pretty thin.
  • Secondly, whisk the eggs, add in 1 tsp Aleppo pepper, parmesan, milk and some seasoned salt.
  • Then, season the flour as well with salt and pepper.
  • Preheat a pan on high for 2 minutes. Then, add plenty of olive oil and lower to medium high.
  • Pat dry the chicken breasts, dredge them in the flour and pass them through the egg wash.
  • Then, fry the chicken breasts on medium high until golden on both sides, about 2-3 minutes per side.
  • In another pan, preheat for 2 minutes as well. Add a bit of olive oil and the halved lemon wheels. Then, let them caramelize for about 2-3 minutes per side and remove.
  • On medium heat, add in the shallot and garlic. Deglaze with the wine and let it reduce by half. Add in chicken broth, lemon zest and soy sauce. Then, let it simmer until reduced by half. Should be like 10 minutes.
  • Squeeze in juice of 1/2 lemon, add Aleppo pepper and herbs. Cook together for 1 more minute. Turn heat off, add the butter and emulsify.
  • Lastly, serve the chicken with the sauce, more chives, the charred lemons and black pepper.

Nutrition

Calories: 1528kcal, Carbohydrates: 58g, Protein: 129g, Fat: 87g, Saturated Fat: 46g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 24g, Trans Fat: 2g, Cholesterol: 796mg, Sodium: 3193mg, Potassium: 2634mg, Fiber: 10g, Sugar: 12g, Vitamin A: 5657IU, Vitamin C: 147mg, Calcium: 557mg, Iron: 9mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: American, Italian

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