Chicken Francese is quick and easy enough for a weeknight meal yet elegant enough for company. Chicken cutlets are dredged in flour, dipped in eggs, fried to golden perfection, and served in a luscious lemon and white wine sauce.
What is Chicken Francese
Chicken Francese is an Italian American dish of flour-coated, egg-dipped pan-fried chicken breasts in a lemon butter wine sauce. Serve with angel hair pasta or spaghetti, oven-roasted asparagus or green beans, and a chilled glass of pinot grigio or sauvignon blanc.
This tasty chicken dish is one of our favorites. It is so easy to make, goes with many side dishes, tastes scrumptious, and fills our hearty appetites with plenty of protein. Prepare to be wowed, my lemon-loving friends. If you like this dish, try my creamy Tuscan chicken, chicken piccata, garlic butter chicken, and lemon pepper chicken.
Chicken Francese Ingredients
For the chicken portion of this recipe, you will need chicken breasts, salt, black pepper, garlic powder, eggs, and vegetable or canola oil.
For the lemon sauce portion of this recipe, you will need unsalted butter, all-purpose flour, dry white wine, chicken broth, lemons, and Italian Parsley.
How to make Chicken Francese
First, combine the flour, kosher salt, fresh ground black pepper, and garlic powder in a shallow bowl. Then, beat the eggs in a separate shallow bowl. Now heat the oil in a large skillet over medium-high heat. Dredge the chicken cutlets in the flour, then dunk them into the eggs. Let the excess egg mixture drip off. Add the chicken to the skillet and fry until golden brown on the bottom. Then, flip and fry until golden brown on the other side and cook through. Remove the chicken to a plate covered with paper towels to soak up any excess oil. Carefully wipe most of the oil out of the skillet.
Reduce to medium heat and melt the butter. Whisk in the flour and cook for 2 minutes while gently scraping the bottom of the pan to get off any browned bits. Whisk in the white wine and reduce it for 1-2 minutes. Then, add the chicken broth and lemon juice. Whisk to combine and let it simmer and thicken for a couple of minutes. Return the cooked chicken to the skillet with the sauce. Garnish with fresh lemons slices, chopped fresh parsley, or a sprinkle of grated Parmesan cheese.
Recipe Tips
- Cut two large chicken breasts in half lengthwise, creating four thinner chicken cutlets. Another option is to pound the chicken thinner with a meat mallet.
- I know it sounds incorrect to dip the chicken in flour first and then the egg mixture, but that is the uniqueness of this recipe.
- You can use olive oil for this recipe, but I prefer vegetable oil as it browns the chicken better and gets it crispier.
- This dish moves quickly, so have what you need within reach.
- For optimal flavor, use a dry white wine like a Chenin blanc, pinot grigio, or Sauvignon blanc. It should be good quality and one that you would enjoy drinking. Don’t cook with cheap wine.
- For a thicker, creamier sauce, add 1/4 cup heavy cream when making the sauce.
What to serve with Chicken Francese
- Garden salad or Italian salad
- Steamed broccoli, asparagus, or green beans
- French baguettes with sweet cream butter
- Garlic bread or garlic knots
- Any cooked pasta, including angel hair, spaghetti, fettuccine, penne, or rotini
- Rice or mashed potatoes
- Roasted parsnips, turnips, carrots, or cauliflower
Storage and Reheat
Store leftovers in an airtight container in the fridge for up to 3 days. The breading will not stay crisp, but the cutlets are still tender with great flavor. Reheat on the stovetop on low or in the microwave at reduced power so it heats through without drying it out.
Theoretically, you can freeze this dish, but it just will not be the same. The coating on the chicken will not be crispy, so I recommend preparing what you know you will finish in one sitting.
More chicken cutlet recipes to try
Chicken Francese Recipe
Ingredients
Chicken Francese
- 2 boneless skinless chicken breasts cut in half lengthwise creating 4 thinner breasts
- ¼ cup all purpose flour
- ½ teaspoon kosher salt
- ¼ teaspoon fresh ground black pepper
- ½ teaspoon garlic powder
- 2 large eggs beaten
- 3 tablespoons vegetable oil
Lemon Sauce
- 2 tablespoon unsalted butter
- 2 tablespoon flour
- ⅔ cup dry white wine
- ⅔ cup low sodium chicken broth
- 1 tablespoon lemon juice
- 1 lemon thinly sliced
- Chopped fresh Italian parsley
- Parmesan Cheese
Instructions
- Combine the flour, kosher salt, fresh ground black pepper, and garlic powder in a shallow bowl. Beat the eggs in a separate shallow bowl.
- Heat the oil in a large skillet over medium-high heat. Dredge the chicken cutlets in the flour mixture, then dunk them into the eggs. Let the excess beaten eggs drip off.
- Add the chicken to the skillet and cook until golden brown on the bottom. Flip and cook until golden brown on the other side and cooked through. Remove the chicken to a plate. Carefully wipe most of the oil out of the skillet.
- Reduce the heat to medium and melt the butter. Whisk in the flour and cook for 2 minutes while gently scraping the bottom of the pan to get off any browned bits. Whisk in the white wine and let it reduce for 1-2 minutes. Add the chicken broth and lemon juice. Whisk to combine and let it thicken for a minute. Return the cooked chicken to the skillet with the sauce. Garnish with fresh lemon slices, chopped fresh parsley, or a sprinkle of grated Parmesan Cheese. For best results, serve promptly.
Video
Notes
- Cut 2 large chicken breasts in half lengthwise, creating 4 thinner chicken cutlets. Another option is to pound the chicken thinner with a meat mallet.
- I know it sounds incorrect to dip the chicken in flour first and then the egg mixture, but that is the uniqueness of this recipe.
- You can use olive oil for this recipe, but I prefer vegetable oil as it browns the chicken better and gets it crispier.
- This dish moves pretty fast, so have what you need within your reach.
- For optimal flavor, use a dry white wine like a chenin blanc, pinot grigio, or sauvignon blanc. It should be good quality and one that you would enjoy drinking. Don’t cook with cheap wine.
- For a thicker, creamier sauce, add 1/4 cup heavy cream when making the sauce.
- Store leftovers in an airtight container in the fridge for up to 3 days. The breading will not stay crisp, but the cutlets are still tender with great flavor. Reheat on the stovetop on low or in the microwave at reduced power, so it heats all the way through without drying it out.
- Theoretically, you can freeze this dish, but it just will not be the same. The coating on the chicken will not be crispy, so I recommend preparing what you know you will finish in one sitting.
Nutrition
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Julie
Beth, this looks absolutely delicious! I’ve always heard that you should know how to cook all of your favorite restaurant dishes, and this is definitely one of mine. I love the combination of the crispy chicken, the creamy lemon sauce, and the fresh parsley.
I especially appreciate the fact that you included so many helpful tips in the recipe, such as how to cut the chicken breasts and how to make the sauce. I’m sure that even a novice cook like me would be able to follow these instructions and make a delicious meal.
I’m definitely going to try this recipe soon, and I’m sure that it will become a new favorite. Thanks for sharing it!
Beth Pierce
The pleasure is all mine, Julie! I sure hope you enjoy the chicken francese.
Alita
Im back for more cooking this summer. And this chicken francese turned out to be perfect! Thank you for your recipe Beth.
Beth Pierce
Thanks, Alita! I am so glad that you enjoyed it!
Lisa
This is one of our favorite chicken recipes! It is easy to make, tasty, and not to costly. Thanks for sharing.
Richard
great recipe. You can never have too many good chicken recipes. I will make this again. Thanks for sharing, Beth.
Debbie
My husbands favorite meal to order out is Chicken Francese so I was excited to make this for his birthday. He loved it. I will ba making this again. Five stars!
Fransic verso
This looks yummy recipe. We are looking for new ways to cook the chicken and I just found the new recipe. Thank you for sharing!
Elise Ho
This is one of hubby’s favorite recipes. I make it quite often and it is great everytime.
Blair Villanueva
After reading your recipe, I believe this chicken francese will be our dinner tonight! Thanks for sharing your recipe, Heading to the market to get the ingredients!
Amber
I’ve never heard of Chicken Francese but I love lemon chicken so I am going to have to give this recipe a try. Thanks for sharing.
Barbara Ritzman
I have not eaten chicken francese before. But I do love chicken especially with steamed broccoli or asparagus.
Monidipa
Wow, this chicken francese recipe is a real winner! The step-by-step instructions are easy to follow and the end result is simply delicious. I can’t wait to make it again for my family!
Beth Pierce
So happy to hear that you and your family enjoyed the chicken!
Steph
My Chicken Francese turned out just perfect. This recipe is a keeper as we will make it again, for sure!
Beth Pierce
Thanks, Steph! I am so glad that you liked the chicken!
Kimberley
This Chicken Francese recipe from Small Town Woman is absolutely delicious! The family really enjoyed it and I will make it again.
Whitney Stewart
Another day, another delicious looking recipe I plan on saving for later taste testing. Thank you yet again for the recommendations!
Beth Pierce
You are most welcome, Whitney!
Stephanie
Oh la la! This is the best Chicken Francese recipe I have ever made. The instructions are clear so even a novice like me was able to make a table-worthy dinner for my guests.
Beth Pierce
Thanks, Stephanie! So glad that they liked the chicken!
True Self Growth
I love this chicken francese recipe. It’s so easy and delicious!