Chicken Francese Recipe
If you’re looking for a dinner that feels like a restaurant treat but is totally doable on a weeknight, Chicken Francese is the recipe you need. This dish combines golden, pan-fried chicken cutlets with a silky, lemony wine sauce that’s bright, buttery, and full of flavor. Whether you’re cooking for guests or just craving something special, Chicken Francese brings a little Italian-American magic to your table every time. Trust me, once you try it, this one will make regular appearances in your meal rotation!
Ingredients You’ll Need
The beauty of Chicken Francese is that it uses simple, everyday ingredients, but each one plays an important role in creating its irresistible flavor and texture. Take a quick peek at what you’ll need and why it matters:
- Chicken breasts: Boneless, skinless, and pounded thin for even cooking and maximum tenderness.
- All-purpose flour: For dredging, it ensures the egg batter clings to the chicken and gives you a lovely golden crust.
- Eggs: Whisked into a light batter, they form that signature delicate coating around each piece.
- Parmesan cheese: Adds savory depth and a subtle nuttiness to the egg mixture.
- Milk: Helps loosen the egg batter just enough to coat the chicken smoothly.
- Salt and black pepper: Essential for seasoning at every step, bringing out all the flavors.
- Olive oil: For sautéing the chicken, giving it a crisp, golden exterior.
- Unsalted butter: Used in two stages for richness—once for frying, then to finish the sauce with a silky gloss.
- Dry white wine: De-glazes the pan and adds brightness and complexity to the sauce.
- Chicken broth: Builds the saucy base and ensures the dish is hearty and satisfying.
- Fresh lemon juice: The star of the show, lending zesty freshness and balancing the richness.
- Lemon slices and chopped parsley: The final garnish for a pop of color and herbaceous flair.
How to Make Chicken Francese
Step 1: Prep and Season the Chicken
Start by pounding your chicken breasts to about half an inch thick. This not only ensures quick, even cooking but also gives you that beautiful restaurant-style presentation. Lightly season both sides with salt and pepper—don’t skip this, as it’s your first layer of flavor!
Step 2: Dredge and Coat
Set up two shallow bowls: one with flour, the other with eggs whisked together with Parmesan, milk, salt, and pepper. Dredge each chicken breast in flour, shaking off any excess, then dip it into the egg mixture, making sure every inch is coated. This step is what gives Chicken Francese its signature light, golden crust.
Step 3: Sauté the Chicken
In a large skillet, heat the olive oil with one tablespoon of the butter over medium-high heat. Once hot, add the coated chicken breasts and cook for 3 to 4 minutes per side until they’re beautifully golden and cooked through. Transfer them to a plate and set aside while you make the sauce.
Step 4: Deglaze and Build the Sauce
Reduce the heat to medium and pour in the white wine, scraping up any browned bits from the bottom of the pan. This step is key for flavor! Let it simmer for a minute or two, then add the chicken broth and lemon juice. Allow the sauce to simmer and reduce for about 5 minutes—your kitchen will smell amazing.
Step 5: Finish with Butter and Return Chicken
Stir in the remaining tablespoon of butter for a glossy, rich finish. Return the chicken to the skillet and let it simmer gently in the sauce for another 2 to 3 minutes, spooning the sauce over the top so every piece soaks up the lemony goodness.
How to Serve Chicken Francese
Garnishes
The finishing touches matter! Top your Chicken Francese with a handful of chopped fresh parsley and a few thin lemon slices. The parsley brings a burst of color and freshness, while the lemon slices echo the bright flavors in the sauce.
Side Dishes
This dish absolutely shines when paired with something that will soak up all that luscious sauce. Think buttery mashed potatoes, a simple bowl of pasta, or even fluffy white rice. Lightly steamed green beans or roasted asparagus make a perfect veggie side, balancing the richness beautifully.
Creative Ways to Present
For a dinner party-worthy plate, arrange the chicken on a platter, spoon the sauce generously over the top, and scatter with extra parsley and lemon slices. For a cozier meal, serve right from the skillet, letting everyone help themselves. You can even tuck the chicken into a toasted baguette for a decadent Chicken Francese sandwich—trust me, it’s a game changer!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store the chicken and sauce together in an airtight container in the refrigerator. The flavors deepen overnight, making tomorrow’s lunch a real treat! It’ll keep well for up to three days.
Freezing
Chicken Francese can be frozen, though the coating may lose a bit of its crispness. Let it cool completely before transferring to a freezer-safe container. It’s best to freeze the chicken and sauce separately if possible. For optimal flavor and texture, enjoy within one month.
Reheating
To reheat, warm the chicken gently in a skillet over medium-low heat, spooning the sauce over the top as it heats through. If using a microwave, cover loosely and heat in short bursts to avoid drying out. A splash of extra chicken broth or lemon juice can help revive the sauce.
FAQs
What’s the difference between Chicken Francese and Chicken Piccata?
Both are Italian-American classics, but Chicken Francese is dipped in flour and egg before pan-frying, while Chicken Piccata is typically dredged only in flour and features capers in its sauce. Francese also leans more lemony and creamy in flavor.
Can I make Chicken Francese gluten-free?
Absolutely! Just swap the all-purpose flour for your favorite gluten-free flour blend. The rest of the recipe remains unchanged and just as delicious.
Which wine should I use for the sauce?
Choose a dry white wine such as Sauvignon Blanc, Pinot Grigio, or Chardonnay. Avoid anything too sweet—these wines keep the sauce bright and balanced.
Can I use chicken thighs instead of breasts?
Yes! Boneless, skinless chicken thighs work well and offer a juicier result. Just pound them to an even thickness and proceed with the recipe as written.
Is it possible to prepare Chicken Francese ahead of time?
You can cook the chicken and make the sauce ahead, but for best texture, store them separately and combine when reheating. This helps keep the coating from getting too soggy.
Final Thoughts
There’s something truly special about sharing a plate of homemade Chicken Francese—bright, comforting, and always impressive. I hope you’ll give this recipe a try and let it earn a spot in your own kitchen favorites. Happy cooking!
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Chicken Francese Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Chicken Francese is a classic Italian-American dish featuring tender chicken breasts coated in a light egg and Parmesan batter, sautéed to a golden perfection, and served in a tangy lemon and white wine sauce. This flavorful and elegant meal is perfect for any occasion and pairs wonderfully with pasta, rice, or mashed potatoes.
Ingredients
Chicken and Coating
- 4 boneless skinless chicken breasts, pounded to 1/2-inch thickness
- 1/2 cup all-purpose flour (for dredging; substitute gluten-free flour for gluten-free version)
- 3 large eggs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cooking and Sauce
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter, divided
- 1/2 cup dry white wine
- 1 cup chicken broth
- 1/4 cup fresh lemon juice (about 1–2 lemons)
Garnish
- Lemon slices
- Chopped parsley
Instructions
- Prepare Chicken: Pound the chicken breasts to an even 1/2-inch thickness and season them lightly with salt and black pepper to ensure balanced flavor throughout.
- Make Coating Mixtures: Place the flour in one shallow bowl. In another bowl, whisk together the eggs, grated Parmesan cheese, milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until fully combined.
- Dredge Chicken: Coat each chicken breast first in the flour, shaking off any excess. Then dip the floured chicken into the egg mixture, making sure each piece is thoroughly coated for a crispy, flavorful crust.
- Sauté Chicken: Heat olive oil and 1 tablespoon of unsalted butter in a large skillet over medium-high heat. Add the chicken breasts and cook for 3–4 minutes per side, or until they turn golden brown and are cooked through. Remove chicken from skillet and set aside on a plate.
- Make Sauce: Reduce the heat to medium. Pour in the dry white wine, stirring and scraping up any browned bits from the pan. Let the wine simmer for 1–2 minutes to reduce slightly, then add the chicken broth and fresh lemon juice. Continue to simmer the sauce for 5 minutes to thicken and develop flavor.
- Finish Sauce and Combine: Stir in the remaining 1 tablespoon of unsalted butter into the sauce until melted and smooth. Return the cooked chicken to the skillet, spooning the sauce over the top. Let it simmer together for 2–3 minutes to meld flavors and warm the chicken.
- Garnish and Serve: Transfer the chicken to plates, garnish with fresh lemon slices and chopped parsley, and serve immediately with your favorite side like pasta, rice, or mashed potatoes to enjoy the lemony sauce fully.
Notes
- For a gluten-free version, substitute all-purpose flour with gluten-free flour for dredging.
- Serve the dish with pasta, rice, or mashed potatoes to absorb the delicious lemon sauce.
- You can adjust the lemon juice amount slightly to taste, depending on your preferred level of tartness.
- Use a dry white wine like Pinot Grigio or Sauvignon Blanc for the best sauce flavor.
- Ensure chicken breasts are pounded evenly to cook uniformly and remain tender.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 380
- Sugar: 1g
- Sodium: 440mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 150mg
