Chicken Francese is made with breaded and baked chicken breasts served with a savory lemon and white wine sauce for a fancy main dish.
Preparation Time
25 mins
Cooking Time
30 mins
Total Time
55 mins
Calories
634 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
Step 2
Transfer chicken to a bowl and pour in enough milk to completely cover; soak for 30 minutes.
Step 3
Mix bread crumbs, Pecorino Romano, and parsley together in a bowl. Remove chicken from milk and dredge in bread crumb mixture until evenly coated.
Step 4
Bake in the preheated oven until sauce is bubbling and chicken is no longer pink in the center and the juices run clear, 20 to 25 minutes.
Step 5
Heat olive oil in a large skillet over medium heat. Add chicken and cook until lightly browned, 2 to 3 minutes per side. Transfer to the prepared baking dish, season with salt and pepper, and place lemon slices over top.
Step 6
To make the chicken: Remove tenderloin from each chicken breast half, then fillet each half into two slices. Pound all chicken, including tenderloins, to a thickness of 1/4 inch.
Step 7
To make the sauce: Pour wine into the skillet with chicken drippings and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add broth and lemon juice; boil until reduced by half, 5 to 10 minutes. Pour wine mixture over chicken, then drizzle orange liqueur over top.
Ingredients
1 cup white wine
2 tablespoons chopped fresh parsley
salt and ground black pepper to taste
1 cup chicken broth
1 cup bread crumbs
1 cup olive oil
1 cup milk, or as needed
1 medium lemon, thinly sliced
1 cup grated Pecorino Romano cheese
4 large skinless, boneless chicken breast halves
1 ounce brandy-based orange liqueur (such as Grand Marnier®), or to taste