Chicken Francese for One: A Quick & Delicious Recipe

Chicken Francese, with its delicate egg batter and bright lemon-butter sauce, is often associated with restaurant dining. But what if you crave this elegant dish and you’re cooking only for yourself? This recipe scales down the classic to a manageable and satisfying single serving, perfect for a weeknight treat or a special lunch. It’s surprisingly easy to make and offers a burst of flavor that will leave you feeling like you’ve treated yourself to a restaurant-quality meal – without the restaurant price tag!

## Why Chicken Francese for One?

* **Portion Control:** Making a full batch of Chicken Francese can lead to leftovers, which is great if you enjoy reheating, but not ideal if you prefer freshly prepared meals. This recipe eliminates waste by providing the perfect amount for one person.
* **Quick and Easy:** This single-serving version cuts down on prep time and cooking time, making it an ideal option for busy weeknights.
* **Restaurant Quality at Home:** You can enjoy the flavors of a gourmet restaurant without leaving your house or spending a fortune.
* **Perfect for Solo Dining:** Sometimes, the best meals are those enjoyed in peace and quiet. This recipe allows you to indulge in a delicious dish without the pressure of entertaining.

## Ingredients You’ll Need

This recipe uses simple ingredients that you probably already have in your pantry and refrigerator. Here’s what you’ll need to make Chicken Francese for one:

* **1 boneless, skinless chicken breast (about 4-6 ounces):** Opt for a breast of even thickness for even cooking. You can also use chicken cutlets if you prefer.
* **1/4 cup all-purpose flour:** This is for dredging the chicken and helps the egg batter adhere.
* **Salt and black pepper:** To season the chicken and the egg batter.
* **1 large egg:** This is the base of the batter, providing richness and structure.
* **1 tablespoon grated Parmesan cheese:** Adds a subtle cheesy flavor to the batter.
* **1 tablespoon chopped fresh parsley:** For freshness and visual appeal, divided.
* **1 tablespoon olive oil:** For cooking the chicken.
* **1 tablespoon butter:** Adds richness and flavor to the sauce.
* **1/4 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc):** Adds acidity and depth of flavor to the sauce. Chicken broth can be substituted if you don’t have white wine.
* **2 tablespoons fresh lemon juice:** Essential for the bright, tangy flavor of the Francese sauce.
* **1/4 cup chicken broth:** Adds volume and flavor to the sauce.
* **Lemon wedges:** For serving.

## Equipment

* **Shallow dishes or plates:** For dredging the chicken.
* **Whisk:** To combine the egg batter.
* **Small skillet (8-10 inch):** For cooking the chicken and making the sauce.
* **Tongs:** For flipping the chicken.
* **Measuring spoons and cups:** For accurate ingredient measurements.

## Step-by-Step Instructions

Follow these detailed instructions to create your perfect Chicken Francese for one:

**1. Prepare the Chicken:**

* Place the chicken breast between two sheets of plastic wrap or in a resealable bag. Use a meat mallet or rolling pin to pound the chicken to an even thickness of about 1/4 inch. This ensures even cooking and a tender result.
* Season both sides of the flattened chicken breast with salt and pepper.

**2. Set Up the Dredging Station:**

* Place the flour in a shallow dish or plate.
* In a separate shallow dish, whisk together the egg, Parmesan cheese, and half of the chopped parsley. Season with salt and pepper.

**3. Dredge the Chicken:**

* Dredge the chicken breast in the flour, ensuring it’s evenly coated. Shake off any excess flour.
* Dip the floured chicken breast into the egg mixture, making sure it’s completely coated. Allow any excess egg mixture to drip off.

**4. Cook the Chicken:**

* Heat the olive oil in the small skillet over medium heat. Make sure the oil is hot before adding the chicken.
* Carefully place the egg-coated chicken breast in the hot skillet. Cook for about 3-4 minutes per side, or until golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C).
* Remove the cooked chicken breast from the skillet and set aside on a plate to keep warm.

**5. Make the Francese Sauce:**

* In the same skillet (without cleaning it), melt the butter over medium heat.
* Add the white wine (or chicken broth) to the skillet and bring to a simmer, scraping up any browned bits from the bottom of the pan. These browned bits, called fond, add a ton of flavor to the sauce.
* Let the wine reduce by about half, which will concentrate its flavor.
* Stir in the lemon juice and chicken broth. Bring the sauce back to a simmer.
* Continue to simmer the sauce for a minute or two, until it slightly thickens. The sauce should be able to coat the back of a spoon.

**6. Assemble and Serve:**

* Pour the Francese sauce over the cooked chicken breast.
* Garnish with the remaining chopped parsley.
* Serve immediately with lemon wedges.

## Tips for Success

* **Pound the Chicken Thin:** Pounding the chicken breast to an even thickness is crucial for even cooking and a tender texture. If the chicken is too thick, the outside may burn before the inside is cooked through.
* **Don’t Overcook the Chicken:** Overcooked chicken will be dry and tough. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
* **Use Fresh Lemon Juice:** Freshly squeezed lemon juice is essential for the bright, tangy flavor of the Francese sauce. Bottled lemon juice can taste artificial and lack the same vibrant flavor.
* **Don’t Burn the Butter:** Keep a close eye on the butter while it’s melting to prevent it from burning. Burnt butter will impart a bitter flavor to the sauce.
* **Adjust the Sauce to Your Taste:** Feel free to adjust the amount of lemon juice and white wine in the sauce to suit your personal preferences. If you prefer a tangier sauce, add more lemon juice. If you prefer a richer sauce, add a little more butter.
* **Keep the Chicken Warm:** While you’re making the sauce, keep the cooked chicken breast warm by placing it in a preheated oven at 200°F (93°C).
* **Serve Immediately:** Chicken Francese is best served immediately, while the chicken is still tender and the sauce is still warm and flavorful. The sauce can become thin if it sits for too long.

## Variations and Substitutions

* **Chicken Cutlets:** You can use chicken cutlets instead of a chicken breast. Chicken cutlets will cook even faster than a chicken breast.
* **Chicken Thighs:** For a richer flavor, you can use boneless, skinless chicken thighs instead of chicken breasts. Chicken thighs will take slightly longer to cook than chicken breasts.
* **Gluten-Free:** To make this recipe gluten-free, use gluten-free all-purpose flour. You should also check the label of your chicken broth to ensure it is gluten-free.
* **Dairy-Free:** To make this recipe dairy-free, use a dairy-free butter substitute and omit the Parmesan cheese from the egg batter. You can also use nutritional yeast as a substitute for Parmesan cheese.
* **Wine-Free:** If you don’t want to use white wine, you can substitute it with chicken broth. The sauce will still be delicious, but it will lack the same depth of flavor.
* **Add Capers:** For a briny flavor, add a tablespoon of capers to the sauce along with the lemon juice and chicken broth.
* **Add Garlic:** For a more savory flavor, add a minced clove of garlic to the skillet along with the butter.

## Serving Suggestions

Chicken Francese is a versatile dish that can be served with a variety of sides. Here are a few suggestions:

* **Pasta:** Serve Chicken Francese over your favorite pasta, such as spaghetti, linguine, or fettuccine. Toss the pasta with some of the Francese sauce for extra flavor.
* **Rice:** Serve Chicken Francese with a side of white rice, brown rice, or wild rice.
* **Mashed Potatoes:** Serve Chicken Francese with creamy mashed potatoes.
* **Roasted Vegetables:** Serve Chicken Francese with roasted vegetables, such as asparagus, broccoli, or Brussels sprouts. The bright acidity of the lemon sauce will contrast nicely with the richness of the roasted vegetables.
* **Salad:** Serve Chicken Francese with a simple green salad for a light and refreshing meal.

## Storage Instructions

If you have any leftover Chicken Francese, store it in an airtight container in the refrigerator for up to 3 days. The chicken may become slightly less crispy when reheated, but it will still be delicious. To reheat, gently warm the chicken in a skillet over medium heat until heated through. You can also reheat it in the microwave, but be careful not to overcook it.

## Recipe Card

**Chicken Francese for One**

**Prep Time:** 10 minutes
**Cook Time:** 15 minutes
**Total Time:** 25 minutes

**Servings:** 1

**Ingredients:**

* 1 boneless, skinless chicken breast (4-6 oz)
* 1/4 cup all-purpose flour
* Salt and pepper to taste
* 1 large egg
* 1 tbsp grated Parmesan cheese
* 1 tbsp chopped fresh parsley, divided
* 1 tbsp olive oil
* 1 tbsp butter
* 1/4 cup dry white wine (or chicken broth)
* 2 tbsp fresh lemon juice
* 1/4 cup chicken broth
* Lemon wedges for serving

**Instructions:**

1. Place chicken between plastic wrap and pound to 1/4 inch thickness. Season with salt and pepper.
2. Place flour in a shallow dish. In another dish, whisk egg, Parmesan, and half the parsley. Season with salt and pepper.
3. Dredge chicken in flour, then dip in egg mixture, letting excess drip off.
4. Heat olive oil in a skillet over medium heat. Cook chicken for 3-4 minutes per side, until golden brown and cooked through (165°F).
5. Remove chicken and set aside. Melt butter in the same skillet.
6. Add white wine (or broth) and simmer, scraping up browned bits. Reduce by half.
7. Stir in lemon juice and chicken broth. Simmer until slightly thickened.
8. Pour sauce over chicken. Garnish with remaining parsley. Serve with lemon wedges.

**Nutrition Information (approximate):**

* Calories: 450-550
* Protein: 40-50g
* Fat: 25-35g
* Carbohydrates: 10-15g

Enjoy your delicious and easy Chicken Francese for one! This recipe is a perfect way to enjoy a restaurant-quality meal in the comfort of your own home, without the fuss of making a large batch. It’s a quick, flavorful, and satisfying option for a weeknight dinner or a special lunch. Bon appétit!