Chicken Francese is a classic Italian-American dish that perfectly balances elegance and comfort. Tender chicken breasts are lightly battered, pan-fried until golden, and then finished in a bright and buttery lemon sauce. The combination of zesty citrus, rich butter, and crisp chicken makes this dish restaurant-quality yet simple enough for home cooking. Whether you’re hosting a dinner party or craving a cozy meal, Chicken Francese brings warmth and flavor to any table.
Chicken Francese
Course: MainCuisine: ItalianDifficulty: Easy4
servings15
minutes25
minutes420
kcal40
minutesRecipe Description
This Chicken Francese recipe features juicy, pan-fried chicken cutlets coated in a delicate egg batter and smothered in a luscious lemon-butter white wine sauce. It’s the kind of dish that feels special without being fussy — flavorful, aromatic, and beautifully balanced. Serve it with pasta, mashed potatoes, or roasted vegetables to soak up the tangy, buttery sauce.
Ingredients
- For the Chicken
4 boneless, skinless chicken breasts (about 1½ lbs / 680g)
½ cup (65g) all-purpose flour
2 large eggs
2 tablespoons milk or water
½ teaspoon salt
½ teaspoon black pepper
¼ cup (60ml) olive oil
2 tablespoons unsalted butter
- For the Sauce
3 tablespoons unsalted butter
2 cloves garlic, minced
¾ cup (180ml) dry white wine (such as Pinot Grigio or Sauvignon Blanc)
1 cup (240ml) low-sodium chicken broth
Juice of 1 large lemon (about 3 tablespoons)
1 lemon, thinly sliced
Salt and pepper, to taste
2 tablespoons chopped fresh parsley
Directions
- Prepare the Chicken:
Slice each chicken breast horizontally to make thinner cutlets. If needed, gently pound them to about ¼-inch thickness for even cooking. Season both sides with salt and pepper. Set up two shallow bowls — one with flour and the other with beaten eggs mixed with milk or water. Dredge each chicken cutlet first in flour, shaking off the excess, then dip into the egg mixture until fully coated. - Pan-Fry the Chicken:
Heat olive oil and butter in a large skillet over medium heat until the butter starts to sizzle. Add the chicken cutlets and cook for about 3–4 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate while preparing the sauce. - Make the Lemon-Butter Sauce:
Wipe the skillet lightly, leaving a little oil and browned bits for flavor. Melt 3 tablespoons of butter in the same pan. Add minced garlic and sauté for 30 seconds until fragrant. Pour in the white wine and simmer for 2–3 minutes, scraping up the brown bits from the bottom. Add chicken broth and fresh lemon juice, then let it simmer for another 3–4 minutes to slightly thicken the sauce. - Combine and Simmer:
Return the chicken cutlets to the skillet and spoon the sauce over them. Add the lemon slices and let everything simmer gently for 2–3 minutes, allowing the chicken to soak up the flavors. Adjust seasoning with salt and pepper as needed. - Serve:
Transfer the Chicken Francese to serving plates and spoon plenty of the lemon-butter sauce on top. Garnish with freshly chopped parsley and serve immediately. Enjoy it with pasta, mashed potatoes, or crusty bread to soak up the delicious sauce.
Tips for Perfect Chicken Francese
- Use thin cutlets: They cook faster and stay tender.
- Egg batter matters: It gives that signature light, golden crust.
- Fresh lemon juice only: Bottled lemon juice dulls the flavor.
- Deglaze properly: Scrape the pan to release all the flavor from the browned bits.
Nutrition Facts (Per Serving)
- Calories: 420
- Protein: 36g
- Carbohydrates: 9g
- Fat: 25g
- Saturated Fat: 10g
- Cholesterol: 200mg
- Sodium: 480mg
Storage & Reheating
- Refrigerate: Store in an airtight container up to 3 days.
- Reheat: Warm in a skillet with a splash of broth over low heat.
- Freeze: Not recommended — coating may become soggy.
FAQs
Q: Can I make this without wine?
Yes! Replace the wine with more chicken broth and a teaspoon of vinegar or lemon juice.
Q: What’s the difference between Chicken Francese and Piccata?
Piccata skips the egg batter and adds capers for a tangier sauce. Francese is richer and smoother.
Q: Can I use chicken thighs?
Yes, boneless thighs work perfectly — just adjust cooking time slightly.
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