Chicken Francese

Chicken Francese is easy to make with breaded and baked chicken breasts topped with a delicious lemon and white wine sauce for an elegant main dish.

• Preparation Time: 25 mins
• Cooking Time: 30 mins
• Total Time: 55 mins
• Calories: 634 Calories

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
• 0.25 cup lemon juice

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.