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Chicken Francese

Classic Italian-American Chicken Francese made with lightly breaded chicken breasts, pan-fried and finished in a bright lemon white wine sauce. Elegant, flavorful, and perfect for special dinners.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 6
Course: Dinner, Family Dinner, Holiday Dinner, Main Course
Cuisine: American, Italian, Italian-American
Calories: 634
Ingredients Method Notes

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 to taste
  • Black pepper to taste
  • 1 medium lemon thinly sliced
  • 1 cup dry white wine
  • 1 cup chicken broth
  • 1/4 cup fresh lemon juice
  • 1 ounce brandy-based orange liqueur optional

Method
 

  1. Remove tenderloins from chicken breasts and slice each breast into two thin pieces. Pound to 1/4-inch thickness.
  2. Place chicken in a bowl, cover with milk, and soak for 30 minutes.
  3. Mix bread crumbs, Pecorino Romano, and parsley in a bowl. Remove chicken from milk and coat evenly in breadcrumb mixture.
  4. Preheat oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
  5. Heat olive oil in a skillet over medium heat. Brown chicken 2–3 minutes per side. Transfer to baking dish. Season with salt and pepper. Top with lemon slices.
  6. In the same skillet, add white wine and bring to a boil while scraping browned bits. Add chicken broth and lemon juice. Simmer 5–10 minutes until reduced by half.
  7. Pour sauce over chicken and drizzle orange liqueur on top.
  8. Bake 20–25 minutes until chicken reaches 165°F and sauce is bubbling.

Notes

  • Use freshly squeezed lemon juice for best flavor.
  • Do not overcook while frying; chicken will finish in the oven.
  • Add a splash of broth if sauce reduces too much.
  • Can be made ahead and baked before serving.