chicken francese
Recipes
Chicken
Chicken Francese
Chicken Francese is an elegant pan-fried breaded chicken dish, topped with a delicious white wine and lemon sauce. It's perfect for dinner parties or a romantic meal. This is my mom's recipe that I've been making for many years.
Ingredients
- 4 large skinless, boneless chicken breast halves
- 1 cup milk, or as needed
- 1 cup bread crumbs
- 1 cup grated pecorino romano cheese
- 2 tablespoons freshly chopped parsley
- 1 cup olive oil
- salt and ground black pepper to taste
- 1 medium lemon, thinly sliced
- 1 cup white wine
- 1 cup chicken broth
- ¼ cup lemon juice
- 1 ounce brandy-based orange liqueur (such as grand marnier®), or to taste
Directions
- To make the chicken: Remove tenderloin from each chicken breast half, then fillet each half into two slices. Pound all chicken, including tenderloins, to a thickness of 1/4 inch.
- Transfer chicken to a bowl and pour in enough milk to completely cover; soak for 30 minutes.
- Mix bread crumbs, Pecorino Romano, and parsley together in a bowl. Remove chicken from milk and dredge in bread crumb mixture until evenly coated.
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
- Heat olive oil in a large skillet over medium heat. Add chicken and cook until lightly browned, 2 to 3 minutes per side. Transfer to the prepared baking dish, season with salt and pepper, and place lemon slices over top.
- To make the sauce: Pour wine into the skillet with chicken drippings and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add broth and lemon juice; boil until reduced by half, 5 to 10 minutes. Pour wine mixture over chicken, then drizzle orange liqueur over top.
- Bake in the preheated oven until sauce is bubbling and chicken is no longer pink in the center and the juices run clear, 20 to 25 minutes.
