Chicken Francese is a dish that will make you feel like you’ve stepped into a charming little Italian trattoria. This golden, lemony chicken is lightly pan-fried in a delicate egg batter and then bathed in a buttery, wine-infused sauce that’s nothing short of luxurious.
The recipe has its roots in Italian-American cuisine, often compared to Chicken Piccata but with a delightful twist—the chicken is dipped in egg after flouring, creating a soft, silky coating. Trust me, once you taste this, you’ll understand why it’s a beloved classic.
Is this Chicken Francese for you? Let’s see. Chicken Francese is…
- Crispy yet tender. The lightly fried coating locks in moisture, making each bite melt-in-your-mouth delicious.
- Bright and citrusy. The lemon-infused sauce balances richness with a refreshing tang.
- Restaurant-quality, made at home. You’ll impress guests (or just yourself!) with this elegant dish.
- Perfect for any occasion. Whether it’s a weeknight dinner or a special gathering, this dish shines.
- Easier than it looks. The technique might sound fancy, but it’s totally achievable.
Ingredients in Chicken Francese
Here’s what makes this dish so irresistible:
Chicken Breasts: The star of the dish! They’re sliced thin for quick, even cooking.
Kosher Salt & Black Pepper: Enhances flavor and keeps the seasoning simple yet effective.
All-Purpose Flour: Helps create that delicate crust before the egg wash.
Eggs: The secret to the silky, golden coating that makes this dish stand out.
Fresh Parsley: Optional, but adds a pop of color and freshness.
Parmesan Cheese: A touch of cheesy goodness in the egg wash for added depth.
Olive Oil: Used to pan-fry the chicken, giving it a beautiful golden color.
Ingredients in the Lemon Sauce
Lemon: Sliced thin for that signature bright and tangy flavor.
Butter: Adds richness and helps create a velvety sauce.
Garlic: Just one clove makes all the difference, adding warmth and depth.
Flour: Thickens the sauce to the perfect consistency.
Chicken Stock: The base of the sauce, giving it a deep, savory flavor.
White Wine: A splash of dry wine elevates the dish with a subtle complexity.
Kosher Salt: To bring all the flavors together.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
How to Make Chicken Francese
Let’s dive into the steps to create this flavorful masterpiece:
Prepare the Chicken: Slice the chicken breasts into thin cutlets. Season both sides with salt and black pepper.
Coat the Chicken: Dredge each cutlet in flour, shaking off the excess. Then dip them in the beaten eggs mixed with parsley and Parmesan.
Pan-Fry to Golden Perfection: Heat olive oil in a large skillet over medium heat. Cook the chicken for about 3 minutes per side, until golden brown. Transfer to a plate and keep warm.
Make the Sauce: In the same pan, melt butter and sauté the garlic until fragrant. Stir in the flour and cook for a minute. Gradually whisk in the chicken stock, white wine, and lemon slices. Simmer until the sauce thickens.
Bring It All Together: Return the chicken to the pan, spooning the sauce over each piece. Let it simmer for a couple of minutes so the flavors meld.
Serve & Enjoy: Plate the chicken with extra sauce, garnished with fresh parsley. Enjoy with pasta, rice, or crusty bread!
How to Serve Chicken Francese
This dish pairs wonderfully with various sides to complete your meal:
- Fresh Salads: A crisp green salad with a light vinaigrette balances the richness.
- Crusty Bread: Perfect for soaking up every drop of that incredible sauce.
- Creamy Accompaniments: Mashed potatoes or a buttery risotto work beautifully.
- Vegetable Sides: Roasted asparagus, zucchini, or sautéed spinach add color and nutrition.
- As a Standalone: Enjoy it solo, with just a sprinkle of fresh herbs!
Nutrition Information (Per Serving)
- Serving Size: 1 portion
- Calories: 380
- Sugar: 3g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 115mg
Additional Tips
Prep Ahead: Slice and season the chicken in advance for a quicker cooking process.
Spice It Up: Add red pepper flakes for a little heat.
Dietary Adjustments: Use gluten-free flour if needed.
Storage Tips: Keep leftovers in an airtight container for up to 3 days.
Double the Batch: Freeze extra cutlets and reheat them in the oven for an easy future meal.
Tips & Variations
- For extra crispiness: Use a mix of flour and cornstarch for dredging.
- Want a richer sauce? Add a splash of heavy cream for a velvety texture.
- No wine on hand? Substitute with extra chicken stock and a squeeze of lemon juice.
- Make it lighter: Use egg whites instead of whole eggs for a lower-fat version.
This Chicken Francese is one of those recipes you’ll come back to again and again. It’s elegant, delicious, and surprisingly easy to make. Give it a try—I promise, your taste buds will thank you!
Chicken Francese
Ingredients
- Chicken
- 2 lbs boneless chicken breasts
- 1½ tsp kosher salt
- ½ tsp ground black pepper
- ⅓ cup all-purpose flour
- 2 large eggs
- 2 tbsp fresh parsley finely chopped (optional)
- ¼ cup Parmesan cheese shredded (optional)
- 2 tbsp olive oil
- Lemon Sauce
- 1 lemon thinly sliced
- 3 tbsp butter
- 1 clove garlic minced
- 3 tbsp all-purpose flour
- 1½ cups chicken stock
- ⅓ cup dry white wine
- ½ tsp kosher salt
- 1 tbsp fresh parsley finely chopped (for garnish)
Instructions
- Prepare the Chicken: Slice each chicken breast horizontally to create 4 cutlets. Season both sides with salt and pepper.
- Set Up Breading Stations:
- In a bowl, whisk eggs with parsley and Parmesan (if using).
- In a separate plate, add ⅓ cup of flour.
- Coat & Cook the Chicken:
- Heat olive oil in a large skillet over medium-high heat.
- Dredge each cutlet in flour, then dip in the egg mixture.
- Pan-fry for 3 minutes per side until golden brown. Remove and set aside.
- Cook the Lemon Slices: Add lemon slices to the skillet and cook for 30 seconds per side until softened. Remove and place on the chicken.
- Make the Sauce:
- Melt butter in the skillet over medium heat. Add minced garlic and sauté for 1 minute.
- Stir in 3 tbsp flour and cook for 1 minute.
- Gradually whisk in chicken stock, followed by white wine. Stir continuously as the sauce thickens. Season with salt and let cook for another 2-3 minutes.
- Assemble & Serve: Return the chicken to the pan, spoon sauce over, and top with lemon slices. Garnish with fresh parsley and serve hot.
Notes
- Serve with buttery pasta, mashed potatoes, or a fresh arugula salad.
- If you prefer a thicker sauce, let it simmer for an extra 2 minutes.
- For a non-alcoholic version, substitute white wine with extra chicken stock.
