Ina Garten Chicken Francese Recipe made of chicken breasts, flour, eggs, lemon juice, white wine and butter it serves 4 and takes about 35 minutes to prepare. Ina Garten’s version adds garlic, white wine, and fresh herbs for an elevated flavor profile.
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🧡 Why You’ll Love This Ina Garten Chicken Francese Recipe:
- Crispy and Tender Chicken: Lightly coated and pan-fried to perfection.
- Bright and Tangy Lemon Sauce: A rich, citrusy butter sauce enhances the flavor.
- Easy to Make: Simple steps with restaurant-quality results.
- Pairs Well with Many Sides: Serve with pasta, rice, or veggies.
- Perfect for Any Occasion: Great for weeknight dinners or special meals.
❓ What Is Ina Garten Chicken Francese Recipe?
Chicken Francese is an Italian-American dish featuring thinly pounded chicken breasts that are dredged in flour, dipped in eggs, and pan-fried until golden brown. The dish is finished with a lemon-butter wine sauce, making it a perfect balance of crispy texture and tangy richness.
🍗 Ingredients:
- 2 large boneless, skinless chicken breasts (halved lengthwise)
- ½ cup all-purpose flour
- 2 large eggs
- 2 tbsp milk
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- ½ cup dry white wine
- 1 cup chicken broth
- ¼ cup fresh lemon juice
- 2 tbsp unsalted butter
- 2 tbsp fresh parsley (chopped)
- Lemon slices (for garnish)
🍲 Instructions:
- Slice the chicken breasts in half lengthwise and pound them to ¼-inch thickness.
- In one bowl, mix flour, salt, and black pepper. In another bowl, whisk eggs and milk until combined.
- Heat olive oil and butter in a large skillet over medium heat.
- Dredge each chicken piece in flour, then dip in the egg mixture.
- Pan-fry the chicken for 3-4 minutes per side, until golden brown. Transfer to a plate and keep warm.
- In the same skillet, pour in white wine, scraping up brown bits. Add chicken broth and lemon juice, and simmer for 5 minutes.
- Stir in butter and parsley, letting the sauce thicken slightly.
- Return the chicken to the pan, coating it in the sauce. Garnish with lemon slices and fresh parsley before serving.
📍 Recipe Tips
- Use Thin Chicken Cutlets for Even Cooking: Slice the chicken lengthwise and pound it to ¼-inch thickness for quick and even cooking. Thicker pieces may cook unevenly, leading to dry or undercooked chicken.
- Season Every Layer for the Best Flavor: Add salt and pepper to both the flour and egg mixture to ensure the chicken is seasoned at every step. This helps bring out the flavors in every bite.
- Don’t Skip the Egg Dredge: The key to a classic Chicken Francese coating is dipping the chicken in flour first, then eggs. This creates a light, crispy outer layer that absorbs the lemon-butter sauce beautifully.
- Use a Combination of Olive Oil and Butter for Frying: Olive oil helps prevent burning, while butter adds rich flavor and a golden brown crust. Using both ensures the perfect crispy exterior.
- Deglaze the Pan for Maximum Flavor: When adding white wine, scrape up the browned bits from the pan. This process adds depth and creates a rich, flavorful sauce.
🍠 What To Serve With Chicken Francese?
Serve Chicken Francese with buttery mashed potatoes, pasta, sautéed green beans, or a fresh garden salad. It also pairs well with crusty bread to soak up the lemon sauce.
🎚 How To Store Leftover Chicken Francese?
- Refrigeration: Store in an airtight container in the refrigerator for up to 3 days.
- Freezing: Place the chicken in a freezer-safe container, separate from the sauce. Freeze for up to 2 months.
🥵 How To Reheat Leftover Chicken Francese?
- In The Oven: Preheat the oven to 350°F (175°C). Place chicken in a baking dish, cover with foil, and bake for 10-12 minutes.
- In The Stovetop: Heat the chicken and sauce in a skillet over medium heat for 5 minutes, stirring occasionally.
FAQs
How is Chicken Francese different from Chicken Piccata?
While both dishes feature chicken in a lemony sauce, Chicken Francese is dipped in egg before frying, while Chicken Piccata is dredged in flour only and includes capers in the sauce.
Can I use chicken thighs instead of chicken breasts for Chicken Francese?
Yes! Chicken Francese can be made with boneless, skinless chicken thighs, but they will take slightly longer to cook. Pound them to an even thickness for the best results.
Can I bake Chicken Francese instead of frying it?
While Chicken Francese is traditionally pan-fried for a crisp coating, you can bake it at 400°F (200°C) for 20-25 minutes. However, the texture will be different and less crispy.
How do I keep the coating from falling off Chicken Francese?
Let the flour-coated chicken rest for a few minutes before dipping it into the egg mixture. This helps the coating adhere better. Also, avoid flipping the chicken too early while frying.
How do I thicken the sauce for Chicken Francese?
If you prefer a thicker sauce, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water, then whisk it into the sauce while simmering. Let it cook until it thickens slightly.
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Nutrition Facts
Serving Size: 1 Serving
- Calories: 385 kcal
- Carbohydrates: 16g
- Protein: 38g
- Fat: 17g
- Saturated Fat: 7g
- Cholesterol: 215mg
- Sodium: 450mg
- Sugar: 1g
- Vitamin A: 475IU
- Vitamin C: 8mg
- Calcium: 48mg
- Iron: 2mg
Ina Garten Chicken Francese
Description
Ina Garten Chicken Francese Recipe made of chicken breasts, flour, eggs, lemon juice, white wine and butter it serves 4 and takes about 35 minutes to prepare. Ina Garten’s version adds garlic, white wine, and fresh herbs for an elevated flavor profile.
Ingredients
Instructions
- Slice the chicken breasts in half lengthwise and pound them to ¼-inch thickness.
Stir in butter and parsley, letting the sauce thicken slightly. - In one bowl, mix flour, salt, and black pepper. In another bowl, whisk eggs and milk until combined.
- Heat olive oil and butter in a large skillet over medium heat.
- Dredge each chicken piece in flour, then dip in the egg mixture.
- Pan-fry the chicken for 3-4 minutes per side, until golden brown. Transfer to a plate and keep warm.
- In the same skillet, pour in white wine, scraping up brown bits. Add chicken broth and lemon juice, and simmer for 5 minutes.
- Return the chicken to the pan, coating it in the sauce. Garnish with lemon slices and fresh parsley before serving.
Notes
- Use Thin Chicken Cutlets for Even Cooking: Slice the chicken lengthwise and pound it to ¼-inch thickness for quick and even cooking. Thicker pieces may cook unevenly, leading to dry or undercooked chicken.
Season Every Layer for the Best Flavor: Add salt and pepper to both the flour and egg mixture to ensure the chicken is seasoned at every step. This helps bring out the flavors in every bite.
Don’t Skip the Egg Dredge: The key to a classic Chicken Francese coating is dipping the chicken in flour first, then eggs. This creates a light, crispy outer layer that absorbs the lemon-butter sauce beautifully.
Use a Combination of Olive Oil and Butter for Frying: Olive oil helps prevent burning, while butter adds rich flavor and a golden brown crust. Using both ensures the perfect crispy exterior.
Deglaze the Pan for Maximum Flavor: When adding white wine, scrape up the browned bits from the pan. This process adds depth and creates a rich, flavorful sauce.