Chicken Francese is pure dinnertime sunshine on a plate, boasting golden, pan-fried chicken cutlets bathed in a velvety lemon-butter wine sauce that’s impossible to resist. This Italian-American classic comes together remarkably fast and never fails to impress, bringing together simple ingredients for a zesty, flavorful dish you’ll want to put in your regular rotation. Whether you’re craving something special for Sunday dinner or just need a weeknight pick-me-up, Chicken Francese will brighten your table with every luscious, saucy bite.
Ingredients You’ll Need
Ingredients You’ll Need
One of the best things about Chicken Francese is how it transforms the everyday into something extraordinary with such basic pantry staples. Each ingredient in this dish serves a purpose, contributing to crisp coating, savory richness, or vibrant citrusy flair for a result that’s beautifully balanced.
- Chicken Breasts: Boneless, skinless, and pounded to even thickness for juicy, tender results and even cooking.
- All-Purpose Flour: A light dredge of flour creates the ideal golden crust and helps the eggy coating adhere to the chicken.
- Eggs: Whisked eggs provide that signature Francese coating—tender, rich, and a little custardy once cooked.
- Milk: Loosens the egg mixture, making it smooth and helping the coating puff up beautifully.
- Parmesan Cheese: Adds nutty, salty notes to the batter for extra depth of flavor.
- Salt and Black Pepper: Essential for seasoning every layer, making the chicken and sauce pop.
- Olive Oil: For pan-frying; choose quality oil for flavor and a lovely sizzle when the chicken hits the skillet.
- Unsalted Butter: Brings luxurious richness to both the chicken and the silky lemon sauce.
- Chicken Broth: Forms the backbone of the sauce, giving it savoriness and body.
- Dry White Wine: Lends subtle acidity and complexity; use something you’d be happy to drink.
- Fresh Lemon Juice: The star of the sauce, it brightens and balances every bite with fresh citrus zing.
- Lemon Slices and Chopped Parsley: Garnish that adds color, freshness, and a burst of flavor to finish the dish.
How to Make Chicken Francese
Step 1: Prep the Chicken Breasts
Start by placing your chicken breasts between sheets of plastic wrap or parchment and gently pound them to a uniform ½-inch thickness. This little bit of prep ensures each piece cooks evenly and stays incredibly juicy. Once flattened, sprinkle both sides generously with salt and black pepper, setting the stage for all the flavor to come.
Step 2: Dredge and Coat
Pour the flour onto a large plate or shallow dish and dredge each chicken breast, making sure to cover both sides but tapping away any excess—think light, not clumpy! In a separate bowl, whisk together the eggs, milk, and Parmesan cheese until smooth. Dip each floured chicken piece into this luscious egg mixture, letting the extra drip off. This double-dipping delivers that signature thin, tender crust Chicken Francese is famous for.
Step 3: Pan-Fry to Perfection
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium heat. When the fat is hot and shimmering, gently add your chicken pieces. Sizzle them for about 3 to 4 minutes on each side, or until they’re gorgeously golden and cooked through. Resist the urge to overcrowd the pan—work in batches if needed! Once they’re done, transfer the chicken to a plate and tent loosely with foil to keep warm.
Step 4: Make the Zesty Sauce
In the same skillet (don’t clean those flavorful bits!), add the remaining tablespoon of butter, chicken broth, white wine, and fresh lemon juice. Stir, scraping up any brown bits stuck to the pan—these spell major flavor for your sauce! Bring it to a gentle simmer and let it reduce for about 4 to 5 minutes until slightly thickened. The aroma at this point is irresistible!
Step 5: Return and Finish
Nestle the browned chicken back into the pan, spoon that dreamy sauce all over the top, and let everything simmer together for 2 more minutes. This quick bath in the sauce infuses the chicken with lemony brightness and buttery richness, delivering that classic Chicken Francese taste in every mouthwatering bite. Just before serving, garnish with slices of lemon and a handful of fresh chopped parsley for a burst of color and freshness.
How to Serve Chicken Francese
Garnishes
Chicken Francese shines most with simple yet striking garnishes. A few thin lemon slices add a flash of color and an extra hit of citrusy aroma, while a generous sprinkle of finely chopped fresh parsley brings a pop of green and herbal lift. These little touches not only make your plate look gorgeous but also echo the flavors you’ll taste in every bite.
Side Dishes
This lemon-kissed chicken begs for sides that can soak up every drop of sauce. Pile Chicken Francese over a tangle of angel hair pasta, spoon it alongside creamy mashed potatoes, or pair it with roasted baby potatoes and a tangle of buttery green beans. Round out your meal with a fresh salad and you’ll have a bistro-worthy spread in no time.
Creative Ways to Present
For a festive touch, fan sliced Chicken Francese across a platter, drizzle with extra sauce, and scatter with ribbons of lemon zest and parsley. Hosting a dinner party? Serve over crostini as small bites with a toothpick, or tuck thin slices into crusty bread for an elevated sandwich. However you plate it, this dish always looks and tastes restaurant-quality.
Make Ahead and Storage
Storing Leftovers
Place any leftover Chicken Francese in an airtight container and refrigerate within two hours of cooking. The chicken will keep well for up to 3 days. Store the sauce separately if possible, so you can reheat and spoon it over freshly warmed chicken for the best texture.
Freezing
While best enjoyed fresh, you can freeze Chicken Francese if needed. Arrange the cooked, cooled chicken cutlets in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag. Pour leftover sauce into a separate container. Both will keep for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
To reheat, warm the chicken gently in a skillet over medium-low heat, adding a splash of broth or water if needed to loosen the sauce. Cover and heat just until hot throughout to maintain the chicken’s tenderness and keep the coating from drying out. Avoid microwaving, which can toughen the breading.
FAQs
Can I make Chicken Francese gluten free?
Absolutely! Simply swap the all-purpose flour for your favorite gluten-free blend. Most gluten-free flours work beautifully for dredging and won’t sacrifice any flavor or texture in the final dish.
What type Main Course
Opt for a dry white wine such as Sauvignon Blanc, Pinot Grigio, or Chardonnay. Skip anything sweet, as a drier wine accentuates the brightness of the lemon and keeps the sauce nicely balanced.
Is there a substitute for Parmesan cheese?
If you need to skip Parmesan, Pecorino Romano is a fantastic stand-in with an extra-savory bite. For a dairy-free option, try a sprinkle of nutritional yeast or simply omit the cheese—the sauce and coating are flavorful enough on their own.
Can I make Chicken Francese ahead for entertaining?
Chicken Francese tastes fantastic freshly made, but you can bread and pan-fry the chicken a few hours ahead. When ready to serve, quickly rewarm the cutlets in the sauce so they soak up all those incredible flavors right before hitting the table.
What’s the difference between Chicken Francese and Chicken Piccata?
While both are beloved Italian-American classics with lemony sauces, Chicken Francese features a unique egg-battered coating and a sauce without capers, while Piccata is simply dredged in flour and finished with plenty of capers for extra brininess.
Final Thoughts
If you’ve been searching for a showstopping meal that balances comfort, elegance, and easy weeknight prep, give Chicken Francese a spot at your table. Its bright flavors and crisp, saucy finish have a way of making any dinner feel special—so gather your ingredients, bring a little sunshine to your kitchen, and savor every lemony bite!
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Chicken Francese Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Chicken Francese is a classic Italian-American dish featuring tender chicken cutlets in a light, lemony sauce. This recipe yields juicy chicken with a crispy coating, perfect for a flavorful main course.
Ingredients
- 4 boneless, skinless chicken breasts
- ½ cup all-purpose flour
- 2 large eggs
- ¼ cup milk
- ¼ cup grated Parmesan cheese
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 cup chicken broth
- ½ cup dry white wine
- ¼ cup fresh lemon juice
- Lemon slices and chopped parsley for garnish
Chicken Francese:
Instructions
- Pound and Season Chicken: Pound chicken breasts to ½-inch thickness, season with salt and pepper.
- Dredge Chicken: Dredge in flour, then dip in egg mixture.
- Cook Chicken: Cook in skillet with oil and butter until golden.
- Make Sauce: Combine butter, broth, wine, and lemon juice; simmer.
- Finish Dish: Return chicken to pan, simmer in sauce, garnish with lemon and parsley.
Notes
- If you prefer a non-alcoholic version, substitute the white wine with additional chicken broth.
- Serve over pasta or with roasted potatoes for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 390
- Sugar: 1g
- Sodium: 420mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 180mg
