Ingredients
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½ cup all-purpose flour
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4 large eggs, beaten
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1 pound skinless, boneless chicken breast halves
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2 tablespoons olive oil, or as needed
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2 cups chicken broth
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½ cup white wine
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¼ cup butter
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2 medium lemons, juiced
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1 teaspoon chopped fresh parsley
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salt and pepper to taste
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2 teaspoons water
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1 teaspoon cornstarch
Directions
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Gather all ingredients.
![all ingredients gathered to make chicken francese.]()
Dotdash Meredith Food Studios
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Dredge chicken in flour; shake off excess. Dip into beaten egg. Lift up so excess egg drips back into the bowl. Press into flour again to coat both sides. Repeat with remaining chicken.
![chicken dipped into flour and egg and into flour again, repeating with all chicken.]()
Dotdash Meredith Food Studios
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Heat oil in a nonstick skillet over medium heat. Add chicken and sauté until almost cooked through, about 4 minutes per side. Transfer to a paper towel-lined plate.
![chicken sautéing in a pan of oil until almost cooked through.]()
Dotdash Meredith Food Studios
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Preheat the oven to 300 degrees F (150 degrees C). Grease a 9x13-inch baking dish.
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Heat chicken broth, wine, butter, lemon juice, parsley, salt, and pepper in a medium saucepan over medium-low heat, stirring occasionally, until butter melts. Stir water and cornstarch together in a small bowl until combined; add to broth mixture and cook until it thickens slightly, 2 to 3 minutes.
![all sauce ingredients combined in a saucepan until it thickens slightly.]()
Dotdash Meredith Food Studios
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Place chicken into the prepared baking dish and pour sauce over top.
![chicken placed in prepared baking dish with sauce poured over.]()
Dotdash Meredith Food Studios
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Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
![chicken baked until juices run clear]()
Dotdash Meredith Food Studios
Editor's Note:
Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary.
Nutrition Facts (per serving)
| 395 | Calories |
| 18g | Fat |
| 20g | Carbs |
| 35g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 395 | |
| % Daily Value * | |
| Total Fat 18g | 23% |
| Saturated Fat 9g | 47% |
| Cholesterol 282mg | 94% |
| Sodium 229mg | 10% |
| Total Carbohydrate 20g | 7% |
| Dietary Fiber 3g | 11% |
| Total Sugars 1g | |
| Protein 35g | 70% |
| Vitamin C 45mg | 50% |
| Calcium 82mg | 6% |
| Iron 3mg | 17% |
| Potassium 482mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
