I grew up on this tender, lemony chicken Francese recipe that's a classic in Italian cooking. It's delicious as is, but we sometimes add sauteed mushrooms. Serve it with pasta or crusty bread to mop up all that delicious pan sauce. —Joe Losardo, New York, New York
Chicken Francese
Chicken Francese Tips
How can you make chicken Francese your own?
Lemon chicken recipes are popular because they boast such a delicious flavor combination. Make this dish your own by adding sauteed mushrooms or a splash of dry white wine to the sauce. Or try coating the chicken with panko bread crumbs for extra crunch.
What can you serve with chicken Francese?
Serve chicken Francese with long pasta, such as fettuccine or linguine, or slices of crusty homemade bread to soak up the flavorful lemon sauce. Pair with a crisp green salad with a dressing made from scratch or with steamed asparagus for a complete meal.
How long with leftover chicken Francese last?
Store leftover chicken Francese in an airtight container in the refrigerator for 2-3 days.
—Peggy Woodward, Taste of Home Senior Food Editor
Watch How to Make Chicken Francese
Ingredients
- 1 pound boneless skinless chicken breasts
- 1 large egg, beaten
- 3/4 cup dry bread crumbs
- 3 tablespoons grated Parmesan cheese
- 1 teaspoon dried parsley flakes
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup olive oil
- lemon sauce:
- 1 cup water
- 1/3 cup lemon juice
- 2 chicken bouillon cubes
- Lemon slices
Directions
- Pound chicken breasts with a meat mallet to 1/4-in. thickness; slice into cutlets 1-1/2 in. wide. Place beaten egg in a shallow bowl; in a separate shallow bowl, combine the next 6 ingredients. Dip chicken in egg, then in crumb mixture, patting to help coating adhere.
- In a large skillet, heat 2 tablespoons oil over medium heat. Brown chicken in batches, adding oil as needed, until golden brown, 2-3 minutes per side. Remove; drain on paper towels.
- For lemon sauce, add water, lemon juice and bouillon to skillet, stirring to loosen browned bits from pan. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, until liquid is reduced by half, 8-10 minutes. Return chicken to pan; toss to coat. Cook until heated through, 4-6 minutes. Serve with lemon slices.
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