Crispy chicken, creamy sauce, and sweet-tart lemon — there's a reason this Italian American classic is such a favorite. Jasmine Smith is a recipe developer and tester at Dotdash Meredith ...

The result is an elegant, savory-tart finishing sauce. To serve, pair chicken francese with a bright arugula salad, roasted asparagus, garlicky escarole, sauteed broccoli rabe, mashed parsnips ...

Whisk in the wine, then the chicken broth and bring to a simmer. Simmer, stirring frequently, until the sauce is thickened and coats the back of a spoon, 4 to 6 minutes. Squeeze in the juice from ...

Chef, cookbook author and recipe developer Anna Francese Gass ... Take the chicken out of the oven and scatter the vegetables around the chicken. Pour the sauce on top and return to the oven ...