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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Anjali
This was so satisfying and delicious! Can’t wait to make it again for my family. They really enjoyed it. I served with with a simple garden salad and your angel hair pasta recipe.
Beth Pierce
Thanks, Anjali! I am so glad that you liked it!
Nikki
This is a quick, easy and delightful meal. My family loved it. I will definately make this again,
Ashley
So elegant yet easy to make! Thank you for sharing this chicken recipe so I can refresh my recipe collection.
Elizabeth Martian
I made this tonight and ot was delicious! I had fresh green beans with it.
Beth Pierce
Thanks, Elizabeth! So glad that you enjoyed it!
Frank
This is my new favorite chicken recipe. It is so easy to make that even my teen daughter can handle it. Keep in mind that this chicken is best enjoyed as soon as it is cooked.
Sylvia
That sounds absolutely delicious! I love how Chicken Francese is a versatile dish that can be enjoyed on a casual weeknight or for a fancy dinner party. The golden fried cutlets in the lemon and white wine sauce sound like a match made in heaven, and I can’t wait to try it with some angel hair pasta and roasted asparagus. And a glass of pinot grigio? Yes, please! Thank you for sharing this fantastic recipe suggestion.
Beth Pierce
You are most welcome, Sylvia! I hope you enjoy the chicken recipe as much as we do!
Zab
Thanks for the awesome chicken recipe! My husband really enjoys it.
Nicky
This is one of our favorite chicken recipes. It is so easy to make and it is delicious everytime. I love to serve it with roasted asparagus and mashed potatoes.
Ebony
I made this recipe for my family and it was a hit! I added a little bit of lemon zest to make it pop! This recipe is absolutely perfect!
Beth Pierce
Thanks, Ebony! I am so glad that you liked it!
Rick
Awesome recipe. I enjoyed every bite of it. I served it with steamed rice and roasted cauliflower.
Nyxie
Gorgeous! Looks beautiful! I love anything with chicken so I may be biased! 😀
vasu devan
Wow, what a mouthwatering recipe! The step-by-step guide and the helpful tips you have provided is sure to make the whole process a breeze…. (I hope so) :). The photos too are just awesome.
Leanne
This is a wonderful recipe! I enjoyed the lemon sauce immensely with the spices on the chicken. I love this one.
Carey
Great chicken recipe. It is one of our all time favorites. I like to serve with steamed white rice and your sauteed asparagus recipe! Thanks!
Monidipa
I tried your Chicken Francese recipe and it was a hit! The flavors were spot-on, and your simple instructions made cooking it a breeze. This dish will definitely be on repeat in my kitchen. Thanks for sharing this delicious recipe! 🍗👌
Beth Pierce
So glad that you liked it, Monidipa! We love it too!
Barb
This chicken francese with the lemon and white wine sauce was amazing! Personally, I’m not a hug fan of green beans, so I went with asparagus instead. It was a delicious meal, thanks!