Pesto Chicken Francese

Prep Time: 20 min
Cook Time: 20 min
Total Time: 40 min
Servings: 4
  • 1/4 cup all-purpose flour
  • 1/2 tsp each salt and pepper
  • 2 eggs
  • 4 boneless skinless chicken breasts
  • 1 jar (6.7 oz/190 g) Filippo Berio Grilled Vegetable Pesto, divided
  • 1/4 cup Filippo Berio Olive Oil
  • 1/2 lemon, sliced
  • 2 cups chicken broth
  • 1/3 cup dry white wine
  • 3 tbsp lemon juice
  • 1/4 cup finely chopped fresh parsley
      • In shallow dish, combine flour, salt and pepper; in separate shallow dish, beat eggs lightly. Set aside.
      • Pound each chicken breast into 1/4-inch thickness between 2 sheets plastic wrap; brush chicken with 1 tbsp pesto.
      • Heat oil in large skillet set over medium heat. Dredge chicken in flour, then dip into beaten eggs; cook for 2 to 3 minutes per side or until golden brown. Transfer to paper towel–lined plate. Add lemon slices to pan; cook for 1 to 2 minutes per side or until golden brown. Transfer to plate.
      • Stir in chicken broth and wine; bring to boil. Reduce heat and simmer for 6 to 7 minutes or until sauce is reduced by half. Stir in remaining pesto and lemon juice; return to boil. Reduce heat to medium-low; cook for 3 minutes. Return chicken to skillet. Add lemon slices; cook for 1 to 2 minutes or until chicken is well coated and cooked through. Sprinkle with parsley.



      • Top with a drizzle of olive oil before serving if desired.
      • Substitute turkey scaloppini for chicken if desired.




    Ingredient: Chicken

    Cooking Method: Boil

    World Cuisine: American

    Product: Grilled Vegetable Pesto

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