If you’re looking for a restaurant-quality meal that’s surprisingly easy to make at home, Chicken Francese is the answer. Lightly battered chicken cutlets are pan-fried until golden, then simmered in a buttery lemon-wine sauce that’s bright, rich, and absolutely irresistible. Serve it with pasta, rice, or a side of crusty bread to soak up every last drop of that delicious sauce.

Why You’ll Love This Recipe

Bright and fresh flavors – The lemony sauce is light but still rich.
Crispy yet tender chicken – A delicate egg batter keeps the chicken moist and flavorful.
Easy but impressive – Perfect for weeknights or a special occasion.

Ingredients

(A quick preview—find the full ingredient list below!)

Boneless, skinless chicken breasts
Eggs and flour (for the batter)
Lemon juice and zest
White wine and chicken broth
Butter and olive oil
Garlic and fresh parsley

Directions

Step 1: Prepare the Chicken

Slice the chicken breasts in half horizontally to create thin cutlets. Lightly pound them to an even thickness for even cooking.

Step 2: Coat in Flour and Egg

Dredge each chicken piece in flour, shaking off the excess, then dip into beaten eggs. This gives it that signature delicate crust.

Step 3: Pan-Fry Until Golden

Heat olive oil and butter in a skillet over medium heat. Cook the chicken for about 3-4 minutes per side until golden brown. Remove and set aside.

Step 4: Make the Lemon Sauce

In the same pan, add a little more butter, then sauté garlic until fragrant. Pour in white wine, chicken broth, and lemon juice, scraping up any browned bits for extra flavor. Simmer for a few minutes.

Step 5: Return Chicken to the Pan

Place the chicken back in the skillet and let it simmer in the sauce for a couple of minutes. Finish with fresh parsley and a little lemon zest.

Expert Tips and Tricks

Use fresh lemon juice – Bottled juice won’t give the same fresh, tangy flavor.
Don’t skip the egg dip – It gives the chicken its signature soft, golden coating.
Simmer gently – Avoid boiling the sauce to keep it smooth and silky.

Recipe Variations and Possible Substitutions

Dairy-Free Option – Use extra olive oil instead of butter.
Gluten-Free – Swap the flour for a gluten-free alternative.
Extra Creamy – Stir in a splash of heavy cream for a richer sauce.

Serving and Pairing Suggestions

Chicken Francese pairs beautifully with buttered pasta, rice, or roasted potatoes. Add a side of steamed asparagus, sautéed spinach, or a crisp green salad for a complete meal.

Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently in a skillet over low heat, adding a splash of broth if needed.
Freeze for up to 2 months—thaw overnight before reheating.

FAQs

What’s the difference between Chicken Francese and Chicken Piccata?
Chicken Piccata includes capers, while Chicken Francese has a more delicate lemon-wine sauce.
Can I use chicken thighs instead?
Yes! Boneless, skinless thighs work well but may need a few extra minutes of cooking.
What’s the best white wine to use?
A dry white wine like Pinot Grigio or Sauvignon Blanc works best.
How do I keep the chicken crispy?
Serve immediately after cooking, and avoid overcrowding the pan while frying.

Conclusion

Chicken Francese is a simple yet elegant dish that’s packed with bright, buttery, lemony goodness. Whether it’s a quick weeknight dinner or a meal to impress guests, it’s always a winner. Give it a try and enjoy every delicious bite!

Chicken Francese – A Bright and Lemony Classic

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Chicken Francese is a restaurant-quality dish that’s easy to make at home. Lightly battered chicken cutlets are pan-fried until golden, then simmered in a bright and buttery lemon-wine sauce. Serve it over pasta, rice, or with crusty bread to soak up every delicious drop.

Author: Touria Elkoudssi
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4–6 servings 1x
Category: Main Course
Method: Pan-Fried
Cuisine: Italian-American
Diet: Gluten Free

Instructions

Prepare the Chicken: Slice the chicken breasts in half horizontally to create thin cutlets. Pound them to an even thickness.
Coat in Flour and Egg: Lightly season the chicken with salt and pepper. Dredge in flour, shaking off excess, then dip in beaten eggs mixed with milk.
Pan-Fry the Chicken: Heat olive oil and 2 tbsp butter in a large skillet over medium heat. Fry chicken for 3-4 minutes per side until golden brown. Remove and set aside.
Make the Lemon Sauce: In the same pan, melt the remaining butter and sauté garlic until fragrant. Add white wine, chicken broth, and lemon juice. Simmer for 3-4 minutes.
Simmer the Chicken: Return chicken to the skillet, spoon sauce over it, and let it simmer for 2-3 minutes. Garnish with lemon zest and parsley before serving.