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Chicken Francese
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Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
85 minutes
Breaded and baked chicken topped with white wine reduction: Perfect for dinner parties or romantic dinners.
Ingredients:
  • 4 large skinless, boneless chicken breast halves
  • 1 cup milk, or as needed
  • 1 cup bread crumbs
  • 1 cup grated Pecorino Romano cheese
  • 2 tablespoons chopped fresh parsley
  • 1 cup olive oil
  • salt and ground black pepper to taste
  • 1 medium lemon, thinly sliced
  • 1 cup white wine
  • 1 cup chicken broth
  • 0.25 cup lemon juice
  • 1 ounce brandy-based orange liqueur (such as Grand Marnier®), or to taste
Instructions:
  • Prepare the chicken: Separate the tenderloin from each chicken breast half and slice each half into two pieces. Pound all chicken pieces, including the tenderloins, until they are 1/4 inch thick.
  • Place the chicken in a bowl and generously cover it with milk, allowing it to soak for 30 minutes.
  • Combine bread crumbs, Pecorino Romano, and parsley in a bowl. Take the chicken out of the milk and coat it evenly with the bread crumb mixture.
  • Preheat your oven to 350 degrees F (175 degrees C) and lightly grease a 9x13-inch baking dish.
  • In a large skillet over medium heat, warm olive oil. Cook chicken until lightly browned, 2 to 3 minutes per side. Transfer to a baking dish, season with salt and pepper, and top with lemon slices.
  • Prepare the sauce by pouring wine into the skillet with chicken drippings, bringing it to a boil while scraping off the flavorful browned bits with a wooden spoon. Add broth and lemon juice and let it simmer until reduced by half, for about 5 to 10 minutes. Finally, pour this delicious mixture over the chicken and finish by drizzling orange liqueur on top.
  • Bake in the preheated oven for 20 to 25 minutes, or until the sauce is bubbling and the chicken is cooked through with clear juices.

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