Chicken Francese is an elegant yet accessible dish that brings restaurant-quality flavor to your kitchen. Crisp pan-fried chicken cutlets are coated in a delicate egg wash, kissed by golden lemon slices, and cloaked in a rich, silky white wine butter sauce.
Ingredient Breakdown
Thinly sliced chicken cutlets ensure quick, even cooking and soak up the sauce beautifully. Halving the chicken breasts horizontally creates uniform pieces that stay juicy while still developing a golden crust on the outside.
The coating is a simple but crucial step—flour seasoned with salt and pepper clings to the chicken, while a dip in beaten egg and milk creates that signature golden exterior. The result is a crisp, tender cutlet with just the right amount of richness.
Lemon slices are quickly pan-fried until lightly browned, releasing essential oils and natural sugars that lend subtle sweetness and citrus depth to the dish. Their brightness cuts through the butter and balances the richness of the sauce.
The sauce itself is built on a classic trio: butter, dry white wine, and low-sodium chicken broth. Together, they create a well-rounded base with buttery warmth, acidity, and savory depth.
The real secret lies in the roux—a simple flour and butter mix that, when whisked with the broth and wine, turns into a luxurious, glossy sauce. A smooth texture and syrup-like consistency make it cling to every bite of chicken.
To finish, a sprinkle of finely chopped parsley adds freshness and a pop of color, rounding out the presentation with a hint of herbaceousness.
Step-by-Step Preparation Guide
Begin by slicing each chicken breast in half horizontally. This method yields thinner, uniform pieces that cook quickly and evenly, reducing the chance of dryness while ensuring a perfect crust-to-meat ratio.
Set up two stations: one plate for the seasoned flour, and one bowl for the egg and milk mixture. Dredge the chicken lightly in the flour—just enough to coat—and tap off the excess. This helps the egg adhere and keeps the coating light and crisp.
Heat olive oil in a non-stick skillet until shimmering, then dip each floured cutlet into the egg mixture before laying it into the hot pan. Cook for about 3 minutes per side. The exterior should be golden brown and the interior should reach 68°C (155°F). Transfer the cooked chicken to a plate.
Add thin lemon slices to the pan and sear briefly. One minute on the first side, and thirty seconds on the other is enough to soften them and bring out their natural sweetness without bitterness. Set them aside.
Wipe out the pan to remove any burnt bits. Return it to medium heat, melt the butter, and whisk in the flour to form a roux. Cook this for one minute to eliminate any raw flour taste.
Slowly add half of the chicken broth while stirring constantly. Once smooth, add the remaining broth, the white wine, and salt. Keep whisking until the sauce thickens to a glossy, syrupy consistency—about 3 to 4 minutes of gentle simmering.
Return the chicken and lemon slices to the pan. Spoon the sauce over the top, making sure each piece is well coated. Finish with parsley and serve immediately, using every drop of the luscious pan sauce.
Recipe Tips
Getting perfectly thin chicken without tearing the meat:
Use a sharp knife and slice slowly, keeping your hand flat on top of the chicken for stability.
Avoiding soggy coating by shaking off excess flour:
Lightly coat the chicken without over-packing the flour; too much will make the coating heavy and greasy.
How to prevent the egg wash from sliding off the chicken:
Pat the chicken dry before dredging, and press it gently into the flour to ensure adhesion.
Tips for a lump-free sauce every time:
Whisk the broth slowly into the roux, and keep the heat medium to prevent scorching. Stir continuously.
How to keep the chicken juicy without overcooking:
Use a meat thermometer to hit the perfect internal temp, and don’t overcrowd the pan.
What to Serve With This Recipe
Serve Chicken Francese over a nest of angel hair pasta or a bed of orzo lightly dressed with olive oil. These light pastas absorb the sauce without overpowering the dish.
Creamy mashed potatoes or lemon risotto are excellent options for a more comforting side. Their richness complements the bright sauce beautifully.
For vegetables, opt for green beans blanched in salted water, tender asparagus spears, or sautéed spinach with garlic. These provide color and a fresh contrast to the richness of the dish.
A slice of warm, crusty bread is perfect for mopping up the pan sauce, ensuring nothing on the plate goes to waste.
Creative Variations
Try using veal or pork cutlets in place of chicken for a classic Italian-American twist. Both meats work well with the lemon-butter sauce and offer a slightly different texture.
Add a spoonful of capers or a few minced garlic cloves to the sauce for extra depth and brininess. These additions can give the dish a Mediterranean flair.
For a gluten-free version, use rice flour for dredging and a gluten-free broth. Be sure your wine is also certified gluten-free.
To make this dish without alcohol, substitute the wine with a splash of fresh lemon juice and additional chicken broth. You’ll still get the acidity and brightness without the alcohol content.
Frequently Asked Questions
Can I make Chicken Francese ahead of time?
Yes. Cook the chicken and prepare the sauce separately. Reheat gently and combine just before serving to maintain texture.
What wine works best for the sauce?
A dry white wine such as Chardonnay, Pinot Grigio, or Sauvignon Blanc works well. Avoid sweet wines, which can throw off the balance.
Can I use chicken tenders instead of breasts?
Yes, but reduce the cooking time slightly. Tenders are thinner and can overcook quickly.
How do I store and reheat leftovers without drying them out?
Store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of broth to keep the chicken moist.
Chicken Francese is a timeless classic that impresses with its elegant simplicity and bold flavor. With crisp cutlets, a silky lemon-wine sauce, and just a touch of finesse, this dish feels like something from a fine bistro—but it’s made with everyday ingredients. Whether it’s a dinner party centerpiece or a weeknight treat, it delivers every time.
Ingredients
Chicken & Coating
2 large skinless, boneless chicken breasts (250–300g / 8–10 oz each)
1 tsp kosher or cooking salt
1 tsp ground black pepper
1/4 cup all-purpose (plain) flour
2 large eggs
1 tbsp milk (any type)
Cooking & Sauce
3 tbsp extra virgin olive oil
1 lemon, thinly sliced (about 0.3 cm or 1/8 inch thick)
50g (3 tbsp) unsalted butter
2 tbsp all-purpose flour
2 cups low-sodium chicken broth
1/3 cup dry white wine, such as Chardonnay
1/2 tsp kosher or cooking salt
1 tbsp finely chopped fresh parsley (optional, for garnish)
Instructions
Slice each chicken breast in half horizontally to create four thin fillets of even thickness.
In a shallow bowl, beat the eggs with the milk until well combined. Set aside.
On a plate, combine the flour, salt, and pepper. Dredge each piece of chicken in the flour mixture, shaking off any excess, and place them on a separate plate.
Warm the olive oil in a large non-stick skillet over medium-high heat. Dip each floured chicken fillet into the egg mixture, allowing the excess to drip off before placing it in the hot pan.
Sear the chicken for about 3 minutes on the first side until golden brown. Flip, reduce heat to medium, and cook for another 4 minutes or until the internal temperature reaches 68°C (155°F). Transfer the cooked chicken to a plate and set aside.
Add the lemon slices to the same pan. Let them cook for about 1 minute until they soften and take on a light brown color. Flip and cook for another 30 seconds. Remove the lemon slices and set aside.
Wipe the skillet clean using paper towels. Keeping the heat at medium, melt the butter in the pan. Stir in the flour and cook for 1 minute, using a wooden spoon to prevent burning.
Slowly pour in half of the chicken stock while stirring constantly, dissolving the flour into the liquid. Once smooth, add the remaining broth along with the white wine and salt. Stir continuously to maintain a smooth texture.
Increase the heat slightly and allow the sauce to simmer for 3 to 4 minutes, or until it thickens into a glossy, syrup-like consistency.
Return the chicken and lemon slices to the pan, coating them with the velvety sauce. Spoon the sauce generously over the top. Garnish with chopped parsley, and serve immediately with every bit of that luscious sauce.
Chicken Francese Recipe
Ingredients
Chicken & Coating
- 2 large skinless boneless chicken breasts (250–300g / 8–10 oz each)
- 1 tsp kosher or cooking salt
- 1 tsp ground black pepper
- 1/4 cup all-purpose plain flour
- 2 large eggs
- 1 tbsp milk any type
Cooking & Sauce
- 3 tbsp extra virgin olive oil
- 1 lemon thinly sliced (about 0.3 cm or 1/8 inch thick)
- 50 g 3 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups low-sodium chicken broth
- 1/3 cup dry white wine such as Chardonnay
- 1/2 tsp kosher or cooking salt
- 1 tbsp finely chopped fresh parsley optional, for garnish
Instructions
- Slice each chicken breast in half horizontally to create four thin fillets of even thickness.
- In a shallow bowl, beat the eggs with the milk until well combined. Set aside.
- On a plate, combine the flour, salt, and pepper. Dredge each piece of chicken in the flour mixture, shaking off any excess, and place them on a separate plate.
- Warm the olive oil in a large non-stick skillet over medium-high heat. Dip each floured chicken fillet into the egg mixture, allowing the excess to drip off before placing it in the hot pan.
- Sear the chicken for about 3 minutes on the first side until golden brown. Flip, reduce heat to medium, and cook for another 4 minutes or until the internal temperature reaches 68°C (155°F). Transfer the cooked chicken to a plate and set aside.
- Add the lemon slices to the same pan. Let them cook for about 1 minute until they soften and take on a light brown color. Flip and cook for another 30 seconds. Remove the lemon slices and set aside.
- Wipe the skillet clean using paper towels. Keeping the heat at medium, melt the butter in the pan. Stir in the flour and cook for 1 minute, using a wooden spoon to prevent burning.
- Slowly pour in half of the chicken stock while stirring constantly, dissolving the flour into the liquid. Once smooth, add the remaining broth along with the white wine and salt. Stir continuously to maintain a smooth texture.
- Increase the heat slightly and allow the sauce to simmer for 3 to 4 minutes, or until it thickens into a glossy, syrup-like consistency.
- Return the chicken and lemon slices to the pan, coating them with the velvety sauce. Spoon the sauce generously over the top. Garnish with chopped parsley, and serve immediately with every bit of that luscious sauce.
