Why You’ll Love This Recipe
Chicken Francese is an elegant Italian-American dish that’s surprisingly simple to make. Tender chicken cutlets are lightly coated in flour, dipped in egg, and pan-fried to golden perfection before being simmered in a buttery lemon-wine sauce. The result is a tender, tangy, and velvety chicken dish that tastes like something you’d order at a fine restaurant—but you can easily make it at home in under 40 minutes. What I love most about this recipe is how balanced it is—the bright lemon flavor cuts through the richness of the sauce, creating a dish that’s both comforting and refreshing. I once served it over angel hair pasta with a sprinkle of parsley, and it turned a weeknight meal into a special occasion.
Chicken Francese – Classic Italian-American Comfort Dish
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Halal
Description
Chicken Francese is an elegant Italian-American dish made with tender chicken breasts lightly dredged in flour, dipped in egg, and pan-fried to golden perfection, then simmered in a lemon-butter wine sauce for a bright and flavorful finish.
Ingredients
- 2 large chicken breasts, sliced in half lengthwise
- 1/2 cup all-purpose flour
- 2 large eggs
- 2 tbsp milk or water
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup olive oil
- 2 tbsp butter
- 1 cup chicken broth
- 1/2 cup dry white wine (or more broth)
- 2 tbsp lemon juice (freshly squeezed)
- 1 tbsp all-purpose flour (for thickening, optional)
- 2 tbsp chopped parsley (for garnish)
- Lemon slices, for garnish
Instructions
- Slice chicken breasts in half horizontally to make thin cutlets. Season both sides with salt and pepper.
- Place 1/2 cup flour in a shallow dish. In another bowl, whisk eggs and milk together.
- Coat each chicken piece in flour, shaking off excess, then dip into the egg mixture, coating completely.
- Heat olive oil in a large skillet over medium heat. Add chicken and cook for 3–4 minutes per side until golden and cooked through. Remove and set aside on a plate.
- In the same skillet, reduce heat to medium-low. Add butter and let it melt.
- Pour in white wine and chicken broth, scraping up browned bits from the pan. Stir in lemon juice.
- If you want a thicker sauce, whisk 1 tbsp flour with 2 tbsp water, then stir into the sauce. Simmer for 2–3 minutes until slightly thickened.
- Return the chicken to the pan, spooning sauce over the top. Simmer for 2 minutes to let the flavors meld.
- Garnish with lemon slices and chopped parsley before serving.
- Serve warm over pasta, mashed potatoes, or rice.
Notes
- For a richer sauce, stir in 2 tbsp of heavy cream at the end.
- If using salted butter, reduce added salt slightly.
- Can substitute wine with extra broth for a non-alcoholic version.
- Pairs beautifully with steamed asparagus or roasted vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan Frying and Simmering
- Cuisine: Italian-American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Chicken breasts
Boneless and skinless, sliced thin or pounded flat for even cooking.
All-purpose flour
Used for dredging the chicken, creating a light crust that holds the sauce beautifully.
Eggs
Beaten and used to coat the chicken before pan-frying—this is the signature step of Chicken Francese.
Butter
Adds richness and depth to the lemon sauce.
Olive oil
Used for frying the chicken to a perfect golden brown.
Chicken broth
Forms the base of the sauce, giving it a savory flavor.
White wine
Adds acidity and complexity—choose a dry wine like Pinot Grigio or Sauvignon Blanc.
Lemon juice
Brightens the sauce and gives the dish its signature tang.
Salt and pepper
Essential for seasoning the chicken and sauce.
Fresh parsley
For garnish and a touch of freshness.
Directions
Slice or pound the chicken breasts into thin cutlets. Season both sides with salt and pepper. Dredge each piece in flour, then dip into beaten eggs, coating evenly.
Heat olive oil and butter in a large skillet over medium heat. Cook the chicken for 3–4 minutes per side, until golden and cooked through. Remove from the skillet and set aside.
In the same skillet, add more butter and minced garlic (optional) for flavor. Pour in white wine and simmer for 2–3 minutes to reduce slightly. Add chicken broth and lemon juice, stirring to combine. Simmer until the sauce thickens slightly.
Return the chicken to the skillet and spoon the sauce over each piece. Simmer for another 3–4 minutes, allowing the flavors to meld. Garnish with fresh parsley and lemon slices before serving.
Servings and timing
Serves 4. Preparation time: 10 minutes. Cooking time: 25 minutes. Total time: 35 minutes.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth or water to loosen the sauce. Avoid microwaving, as it can make the chicken tough.
Variations and Customizations
Creamy Chicken Francese
Add a splash of heavy cream to the sauce for extra richness.
Garlic butter version
Stir in a clove of minced garlic when melting the butter for deeper flavor.
Herb-infused sauce
Add thyme or basil to the sauce for a fragrant twist.
Lemon caper version
Add capers for a briny, tangy contrast.
Gluten-free
Use gluten-free flour for dredging the chicken.
FAQs
What’s the difference between Chicken Francese and Chicken Piccata?
Chicken Francese is coated in egg and doesn’t include capers, while Piccata typically has capers and no egg coating.
Can I use chicken thighs instead of breasts?
Yes, though the texture will be slightly richer and juicier.
Can I skip the wine?
Yes, substitute with extra chicken broth and a splash of lemon juice.
What wine pairs best with this dish?
A crisp white wine like Sauvignon Blanc or Pinot Grigio complements it perfectly.
How do I keep the coating from falling off?
Make sure to pat the chicken dry before dredging and avoid overcrowding the pan.
Can I make Chicken Francese ahead of time?
Yes, but add the chicken to the sauce just before serving for best texture.
Can I double the sauce?
Absolutely—many people love extra sauce to pour over pasta or rice.
What side dishes go well with it?
Mashed potatoes, pasta, or roasted vegetables pair beautifully.
Can I use lemon slices in the sauce?
Yes, simmering thin slices enhances the lemon flavor.
How do I thicken the sauce if needed?
Whisk a teaspoon of flour or cornstarch into the broth before adding it to the pan.
Conclusion
Chicken Francese is a timeless classic that brings elegance to your dinner table with minimal effort. The combination of golden, tender chicken and a silky lemon-butter sauce makes it a dish that feels indulgent yet refreshingly light. Whether served over pasta, rice, or with a simple side of vegetables, this easy recipe will quickly become one of your go-to comfort meals.
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