Chicken Francaise Over Linguine

⏱️ Prep Time: 15 minutes • 🍳 Cook Time: 20 minutes

Chicken Francaise is a delightful Italian-American dish that's sure to impress with its lemony, buttery flavors. Perfect for a weeknight dinner or a special occasion!

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Chicken Francaise is one of those magical dishes that always feels like a treat. The chicken is lightly battered, sautéed to perfection, and then enveloped in a bright, tangy lemon butter sauce. Served over a bed of tender linguine, it becomes a harmonious blend of textures and flavors. This dish brings a touch of elegance to any meal, yet it's simple enough to whip up on a busy weeknight.

Ingredients

🍽️ Servings: 4 • 🔥 Calories/Serving: 450

4 boneless, skinless chicken breasts
Salt and pepper, to taste
1/2 cup all-purpose flour
3 large eggs
2 tablespoons water
1/4 cup olive oil
4 tablespoons butter
3 cloves garlic, minced
1/2 cup chicken broth
1/2 cup dry white wine (optional)
1/4 cup fresh lemon juice (about 2 lemons)
1/4 cup chopped fresh parsley
12 oz linguine
Grated Parmesan cheese, for serving

Steps

Step 1

Pound the chicken breasts to about 1/2-inch thickness.Season both sides with salt and pepper.

Step 2

Dredge each chicken breast in flour, shaking off excess.

Step 3

In a shallow dish, whisk together the eggs and water.

Step 4

Heat the olive oil in a large skillet over medium-high heat.

Step 5

Dip each flour-coated chicken breast in the egg wash, letting excess drip off.

Step 6

Place the chicken in the skillet and cook until golden brown and cooked through, about 4-5 minutes per side. Transfer to a plate and keep warm.

Step 7

In the same skillet, melt the butter.

Step 8

Add the minced garlic and sauté until fragrant, about 1 minute.

Step 9

Add the chicken broth, white wine (if using), and lemon juice. Bring to a simmer, scraping up any brown bits from the bottom of the skillet. Simmer until slightly thickened, about 5 minutes. Stir in the chopped parsley.

Step 10

Meanwhile, cook the linguine according to package instructions until al dente. Drain and return to the pot, tossing with a bit of olive oil to prevent sticking.

Step 11

Add the chicken back to the skillet, spooning the sauce over to coat. Serve the chicken over the cooked linguine, drizzling extra sauce over the top. Sprinkle with grated Parmesan cheese before serving.

Make it your own!

Breadcrumb Coating: For a crunchier texture, mix 1/2 cup breadcrumbs with 1/4 cup grated Parmesan and use this mixture after the egg wash instead of flour.
Add Capers: Sprinkle in a handful of capers for a briny twist.
Vegetable Boost: Sauté spinach or cherry tomatoes in the sauce for added color and nutrition.
Herb Swap: Try fresh basil or thyme instead of parsley for a different herbaceous note.