Chicken Francese is a mouthwatering Italian-American dish that brings the delicate flavors of lemon, butter, and wine together with tender, pan-fried chicken. It’s the perfect meal for a family dinner or when you're looking to impress guests with something special yet easy to make. This recipe provides a rich and flavorful experience, and once you’ve tried it, it may just become a regular on your dinner table. Read on for a detailed step-by-step guide to making the best Chicken Francese you’ve ever tasted, complete with tips, variations, and FAQs!
What is Chicken Francese?
Chicken Francese (or Chicken French) is an Italian-American dish that typically consists of chicken breasts dredged in flour, dipped in egg, and then pan-fried to a crispy golden brown. The chicken is then simmered in a luscious lemon-butter white wine sauce that is both tangy and savory. This dish is known for its simplicity and elegance, perfect for weeknight dinners or more formal occasions. The word "Francese" literally means "French" in Italian, likely referring to the style of cooking the chicken.
Ingredients List for Chicken Francese
To create this flavorful dish, you'll need the following ingredients:
- 4 boneless, skinless chicken breasts (pounded to about ½ inch thick)
- Salt and pepper (to taste)
- 1 cup all-purpose flour (for dredging)
- 3 large eggs (beaten)
- 2 tablespoons water (mixed with the eggs)
- 4 tablespoons olive oil (for frying)
- 4 tablespoons unsalted butter
- 1 cup chicken broth (low-sodium preferred)
- ½ cup dry white wine (such as Pinot Grigio or Chardonnay)
- ¼ cup fresh lemon juice (from about 2 lemons)
- 1 tablespoon lemon zest (optional, for extra flavor)
- Fresh parsley (chopped, for garnish)
These ingredients create a perfectly balanced dish of juicy chicken with a silky, tangy sauce. For additional layers of flavor, try variations or add extra herbs such as thyme or oregano.
Substitutions and Variations
Chicken Francese is a versatile dish, and it allows for several substitutions and variations depending on your preferences or dietary needs.
- Chicken substitutes: If you don't have chicken breasts, you can easily substitute with boneless chicken thighs, turkey breast, or even fish fillets like sole or tilapia.
- Gluten-free option: Swap the all-purpose flour with a gluten-free flour blend or almond flour for dredging to make this dish gluten-free.
- Dairy-free: For a dairy-free version, replace butter with a plant-based alternative like margarine or extra virgin olive oil.
- No wine? No problem! If you prefer not to cook with alcohol, substitute the white wine with additional chicken broth, or use a non-alcoholic white wine for a similar flavor profile.
- Vegetarian twist: Try this recipe with thin slices of eggplant or zucchini for a vegetarian-friendly version.
With these adjustments, you can customize Chicken Francese to fit your dietary needs or personal taste preferences without losing any of its rich flavor.
Step-by-Step Cooking Instructions

Follow these step-by-step instructions to prepare the perfect Chicken Francese:
- Prepare the chicken: Place the chicken breasts between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, pound the chicken until it's about ½ inch thick. Season both sides of the chicken with salt and pepper.
- Set up your dredging station: In one shallow dish, place the flour. In another shallow bowl, beat the eggs and mix with 2 tablespoons of water.
- Dredge the chicken: Coat each chicken breast first in the flour, shaking off any excess, then dip it into the egg mixture until completely coated.
- Heat the oil: Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully add the chicken breasts to the pan.
- Cook the chicken: Fry the chicken for 3-4 minutes on each side, or until golden brown and cooked through. Transfer the chicken to a plate lined with paper towels to drain any excess oil.
- Prepare the sauce: In the same skillet, reduce the heat to medium and add the butter. Once melted, pour in the chicken broth, white wine, and lemon juice. Stir well to combine.
- Simmer the sauce: Let the sauce simmer for 4-5 minutes, allowing it to reduce slightly and thicken. Taste and adjust seasoning with salt and pepper if needed.
- Return the chicken to the pan: Place the cooked chicken back into the skillet, spooning some of the sauce over the top. Allow the chicken to simmer in the sauce for an additional 2-3 minutes.
- Garnish and serve: Transfer the Chicken Francese to a serving plate and garnish with freshly chopped parsley and lemon zest.
Common Mistakes to Avoid
To ensure your Chicken Francese turns out perfectly every time, avoid these common mistakes:
- Overcooking the chicken: Thin, pounded chicken breasts cook quickly. Be careful not to overcook them, or they’ll become dry and tough. Fry for just 3-4 minutes per side.
- Skipping the dredge: Make sure to fully coat the chicken in both the flour and egg mixtures to get that signature crispy exterior.
- Burning the sauce: After frying the chicken, reduce the heat before adding the sauce ingredients to avoid burning the butter. The sauce should be simmered gently, not boiled.
- Using too much oil: Use just enough oil to fry the chicken without soaking it in oil, as this can lead to greasy results.
Serving and Presentation Tips
Chicken Francese is an elegant dish that pairs well with a variety of side dishes and can be presented beautifully with just a little attention to detail. Here are some ideas:
How to Serve Chicken Francese
- Classic Pairings: Serve Chicken Francese with pasta, rice, or mashed potatoes to soak up the lemon-butter sauce. Linguine or angel hair pasta tossed with olive oil and garlic makes an excellent choice.
- Vegetable Side Dishes: Complement the richness of the sauce with light and fresh vegetables like steamed broccoli, sautéed spinach, or roasted asparagus.
- Crusty Bread: Don’t forget some crusty bread to mop up the delicious sauce left on the plate!
Presentation Ideas for Chicken Francese
- Garnish generously: Use fresh parsley and lemon zest to brighten the presentation. You can also place thin slices of lemon on top of the chicken or around the plate for extra visual appeal.
- Serve on a platter: Arrange the chicken pieces on a large, family-style platter with the sauce spooned over them. Scatter herbs and lemon slices over the top for a rustic, yet elegant look.
- Single-plate elegance: For a more formal presentation, serve individual portions on white plates, drizzling the sauce over the top and garnishing with microgreens or edible flowers.
Chicken Francese Recipe Tips
- Prepping in advance: You can pound the chicken and prepare the dredging ingredients ahead of time to make this meal quicker to cook during busy evenings.
- Control the sauce consistency: If you prefer a thicker sauce, add a teaspoon of cornstarch mixed with a tablespoon of cold water to the sauce and stir until thickened.
- Extra lemony flavor: For a bolder lemon flavor, add more lemon zest or slices to the sauce while it simmers.
Frequently Asked Questions (FAQs)
Q: Can I make Chicken Francese ahead of time?
A: Yes, you can make the chicken ahead of time and store it in the fridge. However, for the best texture, reheat the chicken in the oven and then add it to the sauce just before serving.
Q: What’s the difference between Chicken Francese and Chicken Piccata?
A: Both dishes are similar in that they involve chicken in a lemon sauce. The main difference is that Chicken Piccata includes capers and often doesn’t use the egg batter that Chicken Francese does.
Q: Can I freeze Chicken Francese?
A: You can freeze the cooked chicken without the sauce. When reheating, make a fresh batch of sauce to maintain the best flavor and texture.
Q: What wine pairs well with Chicken Francese?
A: A crisp white wine like Sauvignon Blanc or Pinot Grigio complements the lemony, buttery sauce perfectly.
Conclusion
Chicken Francese is a delightful, flavorful dish that’s surprisingly easy to prepare at home. Whether you’re serving it for a family meal or a special occasion, this recipe will impress with its tender chicken and tangy lemon-butter sauce. Be sure to try the variations and tips shared here to make the dish your own. Ready to cook up some Chicken Francese? Give this recipe a try, and your taste buds will thank you!
Enjoy your meal!
PrintChicken Francese Recipe
This Chicken Francese recipe is a restaurant-quality dish featuring tender chicken cutlets dipped in flour and egg, lightly fried, and finished with a tangy lemon-butter sauce. It’s an Italian-American favorite that’s both elegant and easy to make at home. Serve with pasta or veggies for a delicious dinner packed with citrusy flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Pan-Frying and Simmering
- Cuisine: Italian-American
- Diet: Gluten Free
Ingredients
- 4 boneless, skinless chicken breasts
- ½ cup all-purpose flour
- 2 large eggs
- ¼ cup grated Parmesan cheese
- ¼ cup olive oil
- 4 tbsp butter
- 1 cup chicken broth
- ½ cup dry white wine
- ¼ cup fresh lemon juice
- 1 lemon, thinly sliced
- 2 tbsp fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Slice chicken breasts in half lengthwise to create thinner cutlets. Season with salt and pepper.
- Dredge the chicken in flour, shaking off excess.
- In a bowl, beat the eggs with Parmesan cheese. Dip the floured chicken into the egg mixture.
- Heat olive oil and 2 tablespoon of butter in a large skillet over medium heat. Fry the chicken for 3-4 minutes per side until golden. Remove and set aside.
- In the same skillet, add white wine and chicken broth, scraping up any browned bits. Simmer for 2 minutes.
- Stir in lemon juice, lemon slices, and the remaining 2 tablespoon of butter.
- Return the chicken to the skillet, spoon sauce over the top, and simmer for 5-7 minutes until the chicken is fully cooked.
- Garnish with chopped parsley and serve.
Notes
- For extra flavor, add capers to the sauce.
- Serve with pasta, mashed potatoes, or a side of sautéed vegetables.
- Adjust the amount of lemon juice based on your desired level of tartness.
Nutrition
- Serving Size: 1 chicken cutlet with sauce
- Calories: 430
- Sugar: 1g
- Sodium: 520mg
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