The Zestiest Ina Garten Chicken Francese Recipe Ever Made

This chicken francese sizzles with Mediterranean charm, transforming an everyday protein into a culinary masterpiece.

Tangy, bright flavors dance across your plate with elegant simplicity.

Delicate chicken gets enrobed in a gossamer-light coating that crackles with sophistication.

Whispers of lemon and butter weave through each golden-kissed bite, creating a sensory symphony.

Professional kitchens have long celebrated this dish’s remarkable balance of textures and zesty undertones.

Simple ingredients blend into an extraordinary experience that elevates home cooking to restaurant-worthy art.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Calories: 490 kcal

Servings: 4

Ingredients of Ina Garten Chicken Francese

• Chicken Breasts: Select plump, uniform-sized breasts for consistent cooking and tender results.

• All-Purpose Flour, Salt, Black Pepper: Choose unbleached flour for better texture and use freshly ground black pepper for deeper flavor.

• Eggs, Water: Pick large, fresh eggs at room temperature for smoother coating and even mixing.

• Olive Oil: Use extra virgin for rich, fruity undertone and higher quality finish.

• White Wine, Chicken Broth, Lemon Juice: Select dry white wine like pinot grigio and fresh, ripe lemons for bright, balanced sauce.

• Butter, Flour: Use unsalted butter for precise seasoning control and high-quality butter for silkier texture.

• Fresh Parsley: Choose vibrant green leaves with crisp stems for maximum aromatic impact and visual appeal.

What Tools Help with Ina’s Chicken Francese

• Cutting board: Flat surface for preparing chicken.
• Plastic wrap: Covers chicken during pounding.
• Meat mallet: Flattens chicken breasts evenly.
• Shallow dishes: For flour and egg mixtures.
• Large skillet: Primary cooking surface for chicken and sauce.
• Measuring cups/spoons: Ensures accurate ingredient amounts.
• Wooden spoon or spatula: For stirring and mixing ingredients.
• Small bowl: For blending flour and butter.
• Whisk: Helps create smooth sauce without lumps.
• Tongs: Helps handle and move chicken safely.
• Sharp knife: For chopping parsley.
• Plate: Holds cooked chicken temporarily.

Instructions for Crispy Chicken Francese

Rescue Chicken with Zesty Lemon Sauce

Prepare a kitchen adventure that transforms ordinary chicken into a restaurant-worthy masterpiece with this simple yet elegant recipe.

• Tenderize the Protein

Lay chicken breasts on a cutting board and gently flatten to create an even, thin layer that will cook perfectly and absorb maximum flavor.

• Create Magical Coating Stations

Set up two shallow dishes: one for flour seasoned with salt and pepper, another with whisked eggs. This double-dip technique ensures a crispy, golden exterior that seals in juiciness.

• Sizzle and Brown

Heat olive oil in a skillet until it dances with heat. Carefully coat each chicken piece in the flour and egg mixture, then slide into the hot pan. Cook until the surface turns a gorgeous golden brown, creating a delectable crust that locks in moisture.

• Caramelize Citrus Magic

Toss lemon slices into the same pan, letting them sear and release their bright, tangy essence. The caramelization process intensifies the fruit’s natural sweetness.

• Build a Flavor-Packed Sauce

Deglaze the pan with white wine and chicken broth, scraping up those delicious browned bits. Let the liquid simmer and concentrate, creating a rich foundation for your sauce.

• Create Silky Sauce Perfection

Whisk butter and a touch of flour into the simmering liquid, transforming it into a luxurious, velvety sauce that clings beautifully to the chicken.

• Final Flavor Fusion

Reunite the chicken with the sauce, allowing everything to meld together. Sprinkle with fresh parsley for a burst of color and fresh herb flavor. Serve immediately and watch everyone’s eyes light up with delight.

Add a Twist: Ina’s Francese Tips

• Flatten Wisely: Use plastic wrap and a meat mallet to prevent chicken from tearing. Press gently and evenly to ensure uniform thickness for consistent cooking.
• Oil Temperature Matters: Watch for shimmering oil to guarantee perfect golden-brown crust. If oil isn't hot enough, chicken will absorb excess oil and become greasy.
• Customize Coating: Swap all-purpose flour with almond flour for a gluten-free version. Add dried herbs like thyme or oregano to flour mixture for extra flavor complexity.
• Wine Selection Secrets: Choose dry white wines like sauvignon blanc or pinot grigio. Avoid sweet wines that can make sauce taste unbalanced. Non-alcoholic white wine or chicken broth work perfectly as substitutes.

How to Plate Chicken Francese Beautifully

• Pair with Zesty Sides
• Complement the chicken's bright lemon flavor with roasted asparagus or garlic-infused green beans for a fresh, vibrant plate.
• Enhance with Starch Companions
• Serve over creamy mashed potatoes or fluffy herbed rice to soak up the delicious pan sauce and create a satisfying meal.
• Create Balanced Plate Presentation
• Garnish with extra fresh parsley and a quick squeeze of lemon juice just before serving to boost the citrusy notes and add visual appeal.
• Wine Pairing Perfection
• Match this lemony chicken with a crisp white wine like Pinot Grigio or Sauvignon Blanc to echo the dish's light, tangy profile.

Reheat & Storage Notes for Francese

• Meal Planning & Storage Advice
• Prep-Ahead Power: Dredge chicken and store between parchment paper in refrigerator up to 4 hours before cooking, keeping coating crisp and fresh.
• Refrigeration Strategy: Store leftover chicken in airtight container for 3-4 days, separating sauce from meat to maintain optimal texture and prevent sogginess.
• Freezer-Friendly Approach: Wrap individual portions in plastic wrap, then aluminum foil, storing frozen chicken for up to 2 months without compromising flavor quality.
• Reheating Rescue: Warm refrigerated chicken in skillet over medium-low heat with splash of broth, stirring gently to restore moisture and prevent drying out chicken's delicate texture.

Elegant Ina Garten Chicken Francese Recipe

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4.6 from 28 reviews

• Total Time: 40 minutes
• Yield: 4 1x

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Description

Ina Garten’s chicken francese delivers classic Italian-American comfort with tender chicken cutlets bathed in a silky lemon butter sauce. Her elegant technique creates a simple yet sophisticated meal you can confidently prepare for family or guests.

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Ingredients

Scale 1x2x3x

• 4 chicken breasts (skinless, boneless, about 1.5 lbs / 680 g)
• 4 eggs (large)
• ½ cup dry white wine (e.g., Pinot Grigio)
• 1 cup chicken broth
• ¼ cup extra-virgin olive oil
• 2 tbsps unsalted butter
• 3 tbsps water
• All-purpose flour (for dredging)
• Kosher salt
• Freshly ground black pepper
• ½ lemon (juiced)
• ½ lemon (with rind, cut in thin rounds)
• ¼ cup chopped flat-leaf parsley

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Instructions

1. Chicken Preparation: Lay chicken breasts on a cutting board and delicately flatten to uniform 1/4-inch thickness using a meat mallet, ensuring even cooking potential.
2. Coating Station: Mix flour, salt, and pepper in a shallow dish while whisking eggs with water in a separate bowl, creating a two-stage dredging process for optimal coating adherence.
3. Skillet Heating: Warm olive oil in a large skillet over medium-high heat until the surface shimmers with a subtle ripple, signaling ideal cooking temperature.
4. Dredging and Searing: Coat chicken pieces completely in seasoned flour, dip in egg wash, and carefully place into hot oil. Cook for 2-3 minutes per side until achieving a rich golden-brown exterior.
5. Lemon Caramelization: Remove chicken and quickly sear lemon slices in the same skillet, developing a slightly charred, aromatic flavor profile.
6. Sauce Development: Deglaze pan with white wine, chicken broth, and lemon juice, scraping up browned bits. Simmer to concentrate flavors, then whisk in a butter-flour blend to create a luxurious, silky sauce.
7. Final Assembly: Reintroduce chicken to the skillet, nestling pieces in the sauce and topping with caramelized lemon slices. Warm through briefly, then garnish with fresh parsley for a vibrant finish.

Notes

• Pound Precisely: Ensure chicken is evenly pounded to 1/4-inch thickness for uniform cooking and tender texture.
• Dredging Technique: Shake off excess flour before egg wash to create a light, crispy coating that prevents soggy breading.
• Oil Temperature Matters: Wait for oil to shimmer and ripple, indicating optimal heat for achieving golden-brown exterior without burning.
• Sauce Rescue Tip: Whisk butter and flour together before adding to sauce to prevent lumps and create a silky, smooth finish.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Dinner, Lunch
• Method: Sautéing
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 490
• Sugar: 1 g
• Sodium: 800 mg
• Fat: 30 g
• Saturated Fat: 6 g
• Unsaturated Fat: 24 g
• Trans Fat: 0 g
• Carbohydrates: 18 g
• Fiber: 1 g
• Protein: 36 g
• Cholesterol: 240 mg