Name: Chicken Francese Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: ½ cup all-purpose flour; 1 teaspoon salt (or to taste); ½ teaspoon freshly ground black pepper (or to taste); 3 large eggs; ¼ cup vegetable oil; 4 boneless, skinless chicken breasts, cut in half lengthwise; 1 large lemon, sliced into thin rounds (seeds removed); 1 cup low-sodium chicken broth; ½ cup dry white wine (Pinot Grigio or Sauvignon Blanc recommended); 1 tablespoon freshly squeezed lemon juice; 1 tablespoon all-purpose flour; 2 tablespoons unsalted butter; 2 tablespoons chopped parsley (for garnish)

This Chicken Francese is a classic Italian-American dish that’s both elegant and easy to make! Tender chicken cutlets, lightly coated in flour and egg, are pan-fried to golden perfection and then bathed in a bright, lemony white wine sauce. It’s a delightful combination of flavors that’s perfect for a special occasion or a simple weeknight treat. You’re going to love how quickly this comes together!

Why You’ll Love This Recipe

Quick & Easy Elegance: This recipe is surprisingly quick and easy to prepare, yet it feels special enough for any occasion. It’s the perfect balance of simplicity and sophistication.
Bright & Flavorful: The lemon-infused white wine sauce is bursting with fresh, vibrant flavors that complement the delicate chicken beautifully. It’s a taste of sunshine in every bite.
Versatile Dish: Chicken Francese can be served as a main course with a variety of sides, making it a versatile option for any meal.

Ingredients

Chicken:

All-purpose flour: Used to lightly coat the chicken, creating a delicate crust.
Salt: Enhances the flavor of the chicken.
Freshly ground pepper: Adds a touch of heat and depth.
Large eggs: Help create the light and airy coating for the chicken.
Vegetable oil: Used for pan-frying the chicken until golden brown.
Boneless and skinless chicken breasts: The star of the show! We’ll cut them in half lengthwise and pound them thin for even cooking.

Sauce:

Large lemon: Sliced into thin rounds, adding a bright citrus flavor to the sauce.
Low sodium chicken broth: Forms the base of the flavorful sauce.
Dry white wine: Adds depth and complexity to the sauce. Pinot Grigio or Sauvignon Blanc are excellent choices.
Freshly squeezed lemon juice: Enhances the lemon flavor in the sauce.
All-purpose flour: Used to thicken the sauce slightly.
Unsalted butter: Adds richness and a velvety texture to the sauce.
Chopped parsley: A fresh and vibrant garnish for the finished dish.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

How to Make Chicken Francese

Step 1: Prepare the Chicken

In a shallow plate, combine the flour, salt, and pepper. In another shallow plate or bowl, whisk the eggs. Cut the chicken breasts in half lengthwise. Place each piece of chicken between two pieces of parchment paper and lightly pound it with the flat side of a meat mallet until it’s about ¼-inch thick. Repeat with the remaining chicken. Dredge each chicken cutlet in the flour mixture, fully coating both sides and shaking off any excess. Then, coat them in the egg mixture.

Step 2: Cook the Chicken

Heat the vegetable oil in a large 12-inch skillet over medium-high heat until it shimmers. Add 3 or 4 pieces of chicken to the skillet (or as many as you can fit comfortably). Cook until lightly browned, about 3 minutes per side. Transfer the chicken to a paper towel-lined plate. Repeat with the remaining chicken.

Step 3: Make the Sauce

Clean the skillet of any excess oil. Add the lemon slices and cook until fragrant and slightly charred, about 30 seconds per side. Add the butter to the skillet and melt it. Whisk in the flour and cook for 30 seconds to cook off the raw flour taste. Whisk in the wine, broth, lemon juice, and the remaining salt and pepper. Simmer until slightly reduced, about 2 minutes.

Step 4: Finish the Dish

Return the chicken to the skillet and cook until heated through, about 3-4 minutes. Garnish with chopped parsley before serving.

Pro Tips for Making the Recipe

Pound the Chicken Evenly: Pounding the chicken to an even thickness ensures that it cooks evenly and quickly.
Don’t Overcrowd the Skillet: Cook the chicken in batches so that it browns properly. Overcrowding the skillet will cause the chicken to steam instead of sear.
Use Dry White Wine: Choose a dry white wine like Pinot Grigio or Sauvignon Blanc for the best flavor. Avoid sweet wines.
Adjust the Sauce Consistency: If the sauce is too thick, add a splash of chicken broth. If it’s too thin, simmer it a bit longer.

How to Serve

Chicken Francese is delicious served with:

Angel Hair Pasta: The delicate pasta soaks up the flavorful sauce beautifully.
Risotto: Creamy risotto is a perfect complement to the bright and lemony flavors.
Mashed Potatoes: Creamy mashed potatoes are a classic side dish for chicken.
Asparagus or Green Beans: A simple side of steamed or roasted vegetables adds a touch of freshness.

Make Ahead and Storage

Storing Leftovers

Store leftover Chicken Francese in an airtight container in the refrigerator for up to 3 days. The sauce often gets even better overnight!

Freezing

Freezing is not recommended for this dish as the sauce may not hold up well after thawing.

Reheating

Reheat leftover chicken Francese gently in a skillet over medium heat or in the microwave.

FAQs

1. Can I make this without wine?

Yes! Substitute the wine with extra chicken broth and a splash of apple cider vinegar for a similar flavor profile.

2. Can I use cornstarch instead of flour?

Yes, you can use cornstarch for a crispier crust. The ratio is generally 1:1, but you might need slightly less cornstarch than flour.

3. How do I know when the chicken is cooked through?

Use a meat thermometer to check the internal temperature of the chicken. It should reach 165°F (74°C).

4. Can I double the recipe?

Yes! You can easily double the recipe to serve a crowd. Use a large skillet and cook the chicken in batches.