Chicken Francaise

5 from 12 votes

Our Chicken Francese is sure to please. Thinly sliced chicken breasts battered and pan-fried, then finished with a savory lemon butter sauce.

Prep Time15

Cook Time20

Total Time35

Course: Main Course

Cuisine: Italian

Keyword: chicken francaise, chicken francese

Servings: servings

Calories: 459kcal

In a large shallow bowl combine the flour, kosher salt, pepper, and granulated garlic. Stir to combine and set aside.
1/2 cup all-purpose flour, 1/2 teaspoon kosher salt, 1/4 teaspoon pepper, 1/2 teaspoon granulated garlic
In a separate bowl whisk together the eggs and milk.
2 large eggs, 2 tablespoons milk
Add avocado oil to the frying pan to just cover the bottom enough to pan fry. Set to medium high heat.
avocado oil
Coat the chicken in the flour mixture, then the egg. Once the oil is ready, add the chicken in an even layer without over crowding.
1 1/2 lbs boneless skinless chicken breasts
Cook the chicken for 4-5 minutes per side depending on the thickness. Cook until the chicken is golden brown and reaches 165 degrees F.
Remove the chicken from the pan and then keep in the air fryer or low degree oven to keep warm while you prepare/finish the sauce.

In a large skillet, add the butter and lemon slices. Cook until butter is melted and lemon slices are fragrant, about 2 minutes.Remove the lemon slices and reserve for later. Add in the flour, whisk to combine.
4 tablespoons butter, 1 lemon, 2 tablespoons all-purpose flour
Pour in the white wine, chicken broth, and lemon juice. Simmer for about 5 minutes or until the sauce has started to thicken. Season with salt and pepper to taste.
3/4 cup white wine, 1 1/2 cups chicken broth, 1 lemon
Add the chicken to the pan and cover with the sauce, cooked lemon slices, and parsley for garnish.
fresh parsley