Indulge in the exquisite and wonderful flavors of Chicken Francese! This elegant dish features tender chicken cutlets bathed in a velvety lemon-butter sauce.
This Italian-American classic has its roots in New York City. Italian immigrants put their spin on the French cooking technique of dredging meat in flour and egg before frying.
The result? A dish that’s both comforting and elegant.
I like to serve it over a bed of pasta or alongside some crusty bread to soak up every last drop!
Why You’ll Love This Chicken Francese
Elegant Presentation: This dish is visually stunning and perfect for impressing guests with its golden-brown cutlets and vibrant lemon slices.
Gourmet Experience: The combination of white wine, butter, and fresh lemon juice creates a sophisticated, restaurant-quality dish.
Quick and Easy: Despite its fancy appearance and rich taste, it’s quick and straightforward to prepare.
Versatile Pairing: It can be served with a variety of sides, including pasta, rice, or your favorite vegetables.
Ingredients
- Boneless, Skinless Chicken Breasts: The star of the dish, sliced thin for quick cooking and maximum flavor absorption.
- Salt, Pepper, Garlic Powder: The perfect trio of seasonings to enhance the natural taste of the chicken.
- All-Purpose Flour: The first step in creating a crisp, golden-brown coating that seals in the juices.
- Milk: The secret ingredient tenderizes the chicken and helps create a flavorful, crispy exterior.
- Large Eggs: They’re beaten with milk to create a rich, creamy mixture that adheres the flour to the chicken.
- Olive Oil: It provides a light, clean taste, and the perfect cooking temperature.
- Unsalted Butter: The base for the luscious lemon sauce adds richness and depth to the dish.
- Dry White Wine: A splash of acidity and complexity elevates the sauce to restaurant-quality heights.
- Chicken Broth: The savory backbone of the sauce infuses the dish with a concentrated chicken flavor.
- Juice of 1 Lemon: The bright, citrusy kick perfectly complements the richness of the butter and wine.
- Chopped Fresh Parsley and Lemon Slices: These garnishes add a pop of flavor and visual appeal to the finished plate.
How to Make Chicken Francese
Wait until you see how easy this dish is to make!
1. Season the chicken. Season the chicken cutlets with salt and pepper on both sides.
2. Prepare the coatings. In a shallow bowl, mix together 1/4 cup flour and garlic powder. In another shallow bowl, whisk together the eggs and milk until well combined.
3. Dredge the chicken. Dredge each chicken cutlet first in the flour mixture, shaking off excess, then dip in the egg-milk mixture, coating both sides.
4. Fry the chicken. Heat the olive oil in a large skillet over medium-high heat. Add the coated chicken cutlets and fry for 2-3 minutes per side until golden brown and cooked through. Transfer the chicken to a plate and set aside.
5. Prepare the skillet. Wipe down the skillet with a paper towel. Melt the butter in the same skillet over medium heat. Whisk in 2 tablespoons flour until it starts to thicken.
6. Make the sauce. Add the white wine to the skillet and bring to a boil for 1 minute. Stir in the chicken broth and lemon juice, whisking until the sauce has thickened slightly.
7. Combine the chicken and sauce. Return the chicken cutlets to the skillet and spoon the lemon sauce over them. Garnish with chopped parsley and lemon slices.
8. Serve immediately. Serve immediately over pasta, rice, or with your favorite sides. Enjoy!
Tips for the Best Chicken Francese
Here are some of my tried-and-true tips for the best dish.
- Go nice and thin. Use thin cutlets. Slice the chicken breasts horizontally to ensure even cooking and a tender texture.
- Be generous with seasoning! Season the chicken cutlets with salt and pepper on both sides before dredging.
- Control the heat. Fry the chicken cutlets on medium-high heat to achieve a golden brown crust without burning.
- Ditch the lumps. Whisk the flour and butter constantly to avoid lumps when making the sauce.
- Pick the right wine. A dry white wine like Chardonnay or Pinot Grigio works best for the sauce.
- Fresh is best. Use freshly squeezed lemon juice for a vibrant, tangy flavor.
- Make it a feast. Pair with pasta, rice, or steamed vegetables for a complete meal.
How to Store
If you have leftover chicken, keep it fresh with these tips.
To Store: Place in an air-tight container and refrigerate for up to 3 days. Ensure the sauce is stored separately to maintain the chicken’s texture.
To Freeze: It’s not ideal to freeze this recipe because the lemon-butter sauce may separate upon thawing. However, if necessary, freeze the chicken and sauce in separate air-tight containers for up to 1 month.
To Reheat: Warm the chicken in a preheated oven at 350°F for 10-15 minutes or until heated through. Reheat the sauce separately on the stovetop over low heat, stirring occasionally.
Chicken Francese
4
servings10
minutes10
minutes459
kcalThis Chicken Francese recipe combines tender, lightly battered chicken with a delicious lemon-butter sauce. The dish is elegant yet easy to prepare, making it perfect for both weeknight dinners and special occasions.
Ingredients
2 boneless, skinless chicken breasts, sliced in half horizontally to make 4 thin cutlets
Salt and pepper, to taste
1/4 cup all-purpose flour
2 large eggs
1/4 cup milk
1 teaspoon garlic powder
1/4 cup olive oil, for frying
1/4 cup unsalted butter
2 tablespoons all-purpose flour
1/2 cup dry white wine, such as Chardonnay or Pinot Grigio
1/2 cup chicken broth
Juice of 1 lemon
2 tablespoons chopped fresh parsley
Lemon slices, for garnish
Instructions
- Season the chicken cutlets with salt and pepper on both sides.
- In a shallow bowl, mix together 1/4 cup flour and garlic powder. In another shallow bowl, whisk together the eggs and milk until well combined.
- Dredge each chicken cutlet first in the flour mixture, shaking off excess, then dip in the egg-milk mixture, coating both sides.
- Heat olive oil in a large skillet over medium-high heat. Add the coated chicken cutlets and fry for 2-3 minutes per side until golden brown and cooked through. Remove chicken to a plate and set aside.
- Wipe down the skillet with a paper towel. Melt the butter in the same skillet over medium heat. Whisk in 2 tablespoons flour until it starts to thicken.
- Add the white wine to the skillet and bring to a boil for 1 minute. Stir in the chicken broth and lemon juice, whisking until the sauce has thickened slightly.
- Return the chicken cutlets to the skillet and spoon the lemon sauce over them. Garnish with chopped parsley and lemon slices.
- Serve the Chicken Francese immediately over pasta, rice, or with your favorite sides. Enjoy!
