Chicken Francese over Angel Hair Pasta

Make a classic Italian-American dish at home in about 30 minutes. Chicken Francese brings the restaurant feel to your kitchen.

Delicious meals that require only one or two pans and not much time are my favorite! Our dishwasher just went out (again) so I try to use as few dishes as possible right now. But, we still have to eat!

Over the years, I’ve learned that my family seems to enjoy meals with lemon and some wine sauce. We’ve made a few meals such as Pasta with Lemon Butter Sauce, Shrimp Orzo with Lemon, and Tilapia with Lemon Butter Sauce.

This time, I wanted something with chicken since I know we all will eat almost any chicken meal. I had Chicken Francese at our favorite local Italian restaurant called Italiano’s. If you’re in the Houston area, you should give them a try! Big portions for a great price.

As we often do, I decided we could try to make this at home and started researching exactly what makes a meal Chicken Francese and started cooking.

Chicken Francese Step by Step

Ingredients

• 8 oz angel hair pasta
• 1/2 cup olive oil
• 1 lb chicken breast, boneless, skinless
• 1/4 tsp salt
• 1/2 tsp pepper
• 1/4 cup flour
• 2 eggs
• 1/8 cup milk
• 2 lemons, 1 sliced, 1 juiced
• 4 tbsp butter, salted
• 4 cloves garlic, minced
• 1/4 cup white cooking wine
• 1 1/2 cups chicken broth
• 2 oz spinach and arugula
• 1/4 cup shredded parmesan cheese

Preparation

Cook the pasta as directed to al dente. Heat the oil in a large skillet over medium heat. Place the chicken between plastic wrap and use a meat mallet or rolling pin to flatten to about 1/4″ thick.

Season the chicken with salt and pepper. Place the flour in a shallow bowl. Beat the egg with the milk in a second shallow bowl.

Dredge the chicken in the flour then egg mixture until thoroughly covered. Place the chicken in the skillet and cook until done, about 6-10 minutes per side.

Remove the chicken from the skillet and cover to keep warm. Reduce the heat to medium-low and add the sliced lemon to the skillet. Cook for about 1 minute on each side then remove and place on top of the cooked chicken.

Add the butter to the skillet. Once it foams, add the minced garlic and stir for about 1 minute.

Add the lemon juice and white cooking wine and cook, stirring constantly for about 5 minutes.

Increase the heat to high and pour in the chicken broth. Bring to a boil, then reduce to a simmer, stirring occasionally, for about 5 minutes.

Plate the chicken topped with lemon slices and spoon about 2 tbsp of sauce on top of each piece of chicken. Add the cooked pasta and the spinach and arugula to the remaining sauce and toss to coat.

Serve the pasta with the chicken and garnish with parmesan cheese.

Chicken Francese Leftovers

Store leftover Chicken Francese in an airtight container. Refrigerate for up to 2-3 days. To reheat, cook either in a skillet or microwave until warm. I suggest storing the pasta in a separate container.

Recipe

Chicken Francese with Angel Hair Pasta

Make a classic Italian-American dish at home in about 30 minutes. Chicken Francese brings the restaurant feel to your kitchen.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Course:

Main Dish

Cuisine:

American

|

Italian

Keyword:

chicken

|

lemon

|

pasta

|

white wine

Dietary Needs:

Nut-Free

Meat:

Chicken/Turkey

Servings: 4

5 from 6 votes

Ingredients

• 8 oz angel hair pasta
• 1/2 cup olive oil
• 1 lb chicken breast (boneless, skinless)
• 1/4 tsp salt
• 1/2 tsp pepper
• 1/4 cup flour
• 2 eggs
• 1/8 cup milk
• 2 lemons (1 sliced, 1 juiced)
• 4 tbsp butter (salted)
• 4 cloves garlic (minced)
• 1/4 cup white cooking wine
• 1 1/2 cups chicken broth
• 2 oz spinach and arugula
• 1/4 cup parmesan cheese (shredded)

Recommended Equipment

• Saucepan – Medium
• Skillet
• Meat Tenderizer
• Rolling Pin
• Mixing Bowls – Stainless Steel

Instructions

• Cook the pasta as directed to al dente
• Heat the oil in a large skillet over medium heat
• Place the chicken between plastic wrap and use a meat mallet or rolling pin to flatten to about 1/4″ thick
• Season the chicken with salt and pepper
• Place the flour in a shallow bowl
• Beat the egg with the milk in a second shallow bowl
• Dredge the chicken in the flour then egg mixture until thoroughly covered
• Place the chicken in the skillet and cook until done, about 6-10 minutes per side
• Remove the chicken from the skillet and cover to keep warm
• Reduce the heat to medium-low and add the sliced lemon to the skillet
• Cook for about 1 minute on each side then remove and place on top of the cooked chicken
• Add the butter to the skillet
• Once it foams, add the minced garlic and stir for about 1 minute
• Add the lemon juice and white cooking wine and cook, stirring constantly for about 5 minutes
• Increase the heat to high and pour in the chicken broth
• Bring to a boil, then reduce to a simmer, stirring occasionally, for about 5 minutes
• Plate the chicken topped with lemon slices and spoon about 2 tbsp of sauce on top of each piece of chicken
• Add the cooked pasta and the spinach and arugula to the remaining sauce and toss to coat
• Serve the pasta with the chicken and garnish with parmesan cheese

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Nutrition Facts

Chicken Francese with Angel Hair Pasta

Amount Per Serving (1 each)

Calories 799 Calories from Fat 423

% Daily Value*

Fat 47g72%

Saturated Fat 14g70%

Trans Fat 1g

Cholesterol 190mg63%

Sodium 852mg36%

Potassium 850mg24%

Carbohydrates 56g19%

Fiber 4g16%

Sugar 4g4%

Protein 39g78%

Vitamin A 1908IU38%

Vitamin C 41mg50%

Calcium 158mg16%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.

Chicken Francese FAQs

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