Mohamed Shili This tasty Chicken Francese by Ina Garten is prepared using chicken breasts, flour, eggs, lemon, and white wine. This delicious Chicken Francese recipe is a perfect dinner that takes about 30 minutes to prepare and can serve up to 4 people.
Ina Garten Chicken Francese Ingredients
- 4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
- All-purpose flour (for dredging)
- Kosher salt and freshly ground black pepper
- 4 large eggs
- 3 tablespoons water
- 1/4 cup extra-virgin olive oil
- 1/2 lemon, with rind, cut in thin rounds
- 1/2 cup dry white wine (e.g., Pinot Grigio)
- 1 cup chicken broth
- 1/2 lemon, juiced
- 2 tablespoons unsalted butter
- 1/4 cup chopped flat-leaf parsley
How To Make Ina Garten Chicken Francese
- Flatten the Chicken: Place the chicken breasts on a cutting board, cover them with plastic wrap, and use a mallet to pound them to about 1/4-inch thickness. This ensures even cooking.
- Prepare the Coating: In a shallow dish, mix 1/2 cup of flour with 1 teaspoon of salt and 1/2 teaspoon of black pepper. In a separate dish, beat the eggs with 3 tablespoons of water until well combined.
- Heat the Oil: In a large skillet, heat 3 tablespoons of olive oil over medium-high heat until it starts to shimmer. Make sure the pan is hot before adding the chicken.
- Coat and Cook the Chicken: Dip each chicken breast first into the flour mixture, coating both sides evenly. Next, dip the chicken into the egg mixture, letting any excess drip off. Carefully place the chicken in the skillet and cook for about 2 minutes on each side until golden brown. Remove the chicken from the pan and set aside.
- Cook the Lemons: Add the lemon slices to the same skillet. Cook for 1 to 2 minutes, stirring occasionally, until they start to caramelize and release their juices. This adds a fresh, zesty flavor to the sauce.
- Make the Sauce: Pour in 1/2 cup of white wine, 1 cup of chicken broth, and 1/4 cup of lemon juice into the skillet. Stir well, scraping up any browned bits from the bottom of the pan. Let the mixture simmer for about 5 minutes to reduce slightly.
- Thicken the Sauce: In a small bowl, mix 1 tablespoon of flour with 2 tablespoons of butter until smooth. Stir this mixture into the skillet, whisking continuously to avoid lumps. This will thicken the sauce to a silky consistency.
- Simmer and Serve: Reduce the heat to low. Place the cooked chicken back into the skillet, arranging the caramelized lemon slices on top. Let it simmer gently for about 2 minutes, allowing the flavors to meld together. Season with a pinch of salt and pepper, then garnish with freshly chopped parsley before serving.
Recipe Tips
- Pound the chicken evenly: Use a mallet to flatten the chicken breasts uniformly to 1/4-inch thickness. This ensures they cook quickly and evenly in the skillet.
- Use fresh lemon juice: Freshly squeezed lemon juice gives the dish a vibrant, tangy flavor. Avoid using bottled lemon juice as it can be overly acidic and bitter.
- Don’t overcrowd the pan: When frying the chicken, cook in batches if needed. Overcrowding lowers the pan’s temperature, preventing the chicken from getting a golden, crispy crust.
- Keep the chicken warm: If cooking in batches, keep the cooked chicken warm by placing it on a plate covered with foil. This helps retain heat and moisture until ready to serve.
What To Serve With Chicken Francese
Serve your easy Chicken Francese with roasted garlic mashed potatoes, lemon-parmesan asparagus, creamy polenta, sautéed spinach with pine nuts, and grilled artichokes.
You can also pair it with herb-infused rice pilaf, and balsamic-glazed Brussels sprouts for a flavorful, balanced meal.
How To Store Chicken Francese
To Refrigerate: Place the chicken and sauce in an airtight container, keeping the lemon slices separate. Store it in the refrigerator for up to 3 days to maintain freshness and flavor.
To Freeze: Freeze the chicken in a freezer-safe container without the lemon slices. Store the sauce separately in an airtight bag for up to 2 months for the best results.
How To Reheat Chicken Francese
In The Oven: Preheat the oven to 350°F (175°C). Place the chicken on a baking dish, cover with foil, and bake for 15 minutes. This method keeps the chicken moist and heats it evenly.
In The Microwave: Place the chicken on a microwave-safe plate, add some sauce, and cover with a lid. Reheat on medium power for 2 minutes, ensuring it warms evenly without drying out.
In The Air Fryer: Preheat the air fryer to 350°F (175°C). Place the chicken inside, and heat for 4 minutes. The air fryer crisps the coating while maintaining tenderness inside.
Frequently Asked Questions
What can I use instead of white wine?
If you don’t have white wine, substitute it with chicken broth, vegetable broth, or apple cider vinegar for a similar flavor profile.
Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs can be used in place of chicken breasts. Keep in mind that thighs may take slightly longer to cook through than breasts.
Can I use gluten-free flour?
Absolutely. Swap the all-purpose flour for a gluten-free alternative, and the texture and flavor will remain just as delicious.
Ina Garten Chicken Francese Nutrition Facts
Serving Size: 1 of 4 servings
- Calories: 1074
- Total Fat: 41 g
- Saturated Fat: 11 g
- Carbohydrates: 12 g
- Dietary Fiber: 1 g
- Sugar: 2 g
- Protein: 149 g
- Cholesterol: 658 mg
- Sodium: 1913 mg
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Ina Garten Chicken Francese Recipe
Description
This tasty Chicken Francese by Ina Garten is prepared using chicken breasts, flour, eggs, lemon, and white wine. This delicious Chicken Francese recipe is a perfect dinner that takes about 30 minutes to prepare and can serve up to 4 people.
Ina Garten Chicken Francese Ingredients
How To Make Ina Garten Chicken Francese
- Flatten the Chicken: Place the chicken breasts on a cutting board, cover them with plastic wrap, and use a mallet to pound them to about 1/4-inch thickness. This ensures even cooking.
- Prepare the Coating: In a shallow dish, mix 1/2 cup of flour with 1 teaspoon of salt and 1/2 teaspoon of black pepper. In a separate dish, beat the eggs with 3 tablespoons of water until well combined.
- Heat the Oil: In a large skillet, heat 3 tablespoons of olive oil over medium-high heat until it starts to shimmer. Make sure the pan is hot before adding the chicken.
- Coat and Cook the Chicken: Dip each chicken breast first into the flour mixture, coating both sides evenly. Next, dip the chicken into the egg mixture, letting any excess drip off. Carefully place the chicken in the skillet and cook for about 2 minutes on each side until golden brown. Remove the chicken from the pan and set aside.
- Cook the Lemons: Add the lemon slices to the same skillet. Cook for 1 to 2 minutes, stirring occasionally, until they start to caramelize and release their juices. This adds a fresh, zesty flavor to the sauce.
- Make the Sauce: Pour in 1/2 cup of white wine, 1 cup of chicken broth, and 1/4 cup of lemon juice into the skillet. Stir well, scraping up any browned bits from the bottom of the pan. Let the mixture simmer for about 5 minutes to reduce slightly.
- Thicken the Sauce: In a small bowl, mix 1 tablespoon of flour with 2 tablespoons of butter until smooth. Stir this mixture into the skillet, whisking continuously to avoid lumps. This will thicken the sauce to a silky consistency.
- Simmer and Serve: Reduce the heat to low. Place the cooked chicken back into the skillet, arranging the caramelized lemon slices on top. Let it simmer gently for about 2 minutes, allowing the flavors to meld together. Season with a pinch of salt and pepper, then garnish with freshly chopped parsley before serving.
