Ina Garten Chicken Francese Recipe
Ina Garten's chicken francese has that golden, pan-fried finish with a buttery lemon sauce. Ah, it's SO delish!That first forkful, with the crisp coating and warm lemon-wine sauce, always stops me mid-bite—it’s that kind of recipe.Start by seasoning the flour generously before dredging the chicken—it matters more than you think for the end result.I use a stainless steel pan instead of nonstick because it gives the best browning and lets the sauce reduce better.Once the chicken goes back into the pan, let it sit a few minutes so it soaks up the sauce while staying crisp on the outside.Fresh lemon slices right in the sauce add a little bitterness that rounds out the richness without needing extra salt!
Servings: 4
Ingredients
- 4 Chicken breasts skinless, boneless
- 4 Eggs large
- 1 cup All-purpose flour
- 1 Lemon juiced
- 1/4 cup Flat-leaf Parsley chopped
- 1/2 cup Chicken stock
- 1/2 cup White wine
- Salt and Pepper to taste
- 1/4 cup Olive oil
- 2 tbsp Butter
- 1 tsp Garlic powder
Instructions
- Pound the chicken breasts to an even thickness using a meat mallet.
- Season both sides with salt and pepper.
- In a shallow bowl, whisk the eggs together with a dash of salt.
- Place flour on a separate plate.
- Dredge each chicken breast in the flour, then in the egg mixture.
- Heat olive oil in a skillet over medium heat.
- Cook the chicken on each side until golden brown.
- Remove the chicken from the pan and set aside.
- Add butter to the same skillet, followed by garlic powder, white wine, and chicken stock.
- Stir in lemon juice and chopped parsley.
- Allow the sauce to simmer until slightly thickened.
- Return the chicken to the skillet and spoon the sauce over each piece.
- Continue to cook for a few more minutes to allow the flavors to meld.