Kosher Chicken Francese with Lemon Wine Sauce

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I discovered chicken francese at a family wedding years ago and knew I had to recreate it in my own kosher kitchen. The original Italian dish typically uses butter, but I’ve found that olive oil creates just as silky a sauce while keeping everything kosher.

The technique here is all about the egg coating. You want to beat those eggs really well and let the chicken soak up that mixture for at least 10 minutes before dredging in flour. This creates a coating that puffs slightly when it hits the hot oil, giving you that signature francese texture. Don’t skip this step or your coating might fall off during cooking.

What makes this version work so well is using a good dry white wine. I usually go with a pinot grigio or sauvignon blanc, something you’d actually want to drink with dinner. The lemon juice gets added at the end to keep it bright and fresh. If you add it too early, it can make the sauce taste flat.

This dish works perfectly for Shabbat dinner or when you want something that looks fancy but comes together in about 30 minutes. I like serving it with roasted potatoes and steamed broccoli. The sauce is so good that people always ask for seconds, and sometimes I make extra just so there’s enough to drizzle over the vegetables too.

Kosher Chicken Francese with Lemon Wine Sauce - Italian-Jewish recipe
I discovered chicken francese at a family wedding years ago and knew I had to recreate it in my own kosher kitchen. The original Italian dish typically uses butter, but I've found that olive oil creates just as silky a sauce while keeping everything kosher. The technique here is all about the egg coating. You want to beat those eggs really well and let the chicken soak up that mixture for at least 10 minutes before dredging in flour. This creates a coating that puffs slightly when it hits the hot oil, giving you that signature francese texture. Don't skip this step or your coating might fall off during cooking. What makes this version work so well is using a good dry white wine. I usually go with a pinot grigio or sauvignon blanc, something you'd actually want to drink with dinner. The lemon juice gets added at the end to keep it bright and fresh. If you add it too early, it can make the sauce taste flat. This dish works perfectly for Shabbat dinner or when you want something that looks fancy but comes together in about 30 minutes. I like serving it with roasted potatoes and steamed broccoli. The sauce is so good that people always ask for seconds, and sometimes I make extra just so there's enough to drizzle over the vegetables too.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Jewish
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts pounded to 1/2-inch thickness
  • 3 large eggs beaten well
  • 1 cup all-purpose flour for dredging
  • 1/2 cup olive oil for frying
  • 3/4 cup dry white wine kosher certified
  • 1/3 cup fresh lemon juice about 2 large lemons
  • 3 tablespoons olive oil for sauce
  • 3 cloves garlic minced
  • 2 tablespoons fresh parsley chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground

Method
 

  1. Season chicken breasts with salt and pepper on both sides. Place beaten eggs in a shallow dish and flour in another shallow dish.
  2. Dip each chicken breast in the beaten eggs, letting excess drip off, then dredge in flour, shaking off excess. Let coated chicken rest on a plate for 5 minutes.
  3. Heat 1/2 cup olive oil in a large skillet over medium-high heat until shimmering but not smoking.
  4. Add chicken breasts to the hot oil and cook for 3-4 minutes per side until golden brown and cooked through (internal temperature of 165°F). Transfer to a plate and tent with foil.
  5. Carefully drain most of the oil from the skillet, leaving about 1 tablespoon. Add minced garlic and cook for 30 seconds until fragrant.
  6. Pour in white wine and scrape up any browned bits from the bottom of the pan. Let wine simmer for 2-3 minutes to cook off some alcohol.
  7. Add lemon juice and 3 tablespoons fresh olive oil. Swirl the pan to create an emulsion. Season with salt and pepper to taste.
  8. Return chicken to the skillet and spoon sauce over the top. Simmer for 1-2 minutes to heat through.
  9. Garnish with fresh parsley and serve immediately with the pan sauce.

Notes

For best results, pound chicken to even thickness before cooking. The wine sauce can be made ahead and reheated, but add the lemon juice just before serving to keep it bright. Store leftovers in refrigerator for up to 3 days.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 385
% Daily Value*
Total Fat 22g 28%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 165mg 55%
Sodium 485mg 21%
Dietary Fiber 1g 4%
Total Sugars 2g
Protein 32g 64%
*Percent Daily Values are based on a 2,000 calorie diet.
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