Chicken Francese, Italian-Style

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


Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 20 mins

    COOK : 37 mins

    TOTAL : 57 mins

    SERVING : 4

    YIELD : 4 servings

  • 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.

  • 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 9×13-inch baking dish.

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

  • 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.

  • 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).

Per Serving: 693 calories; protein 33.8g; carbohydrates 51.1g; fat 36.4g; cholesterol 259mg; sodium 306.8mg. Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary.