This dish is all about bold but balanced flavors. The crispy chicken cutlets soak up the tangy, buttery lemon sauce, creating a comforting and restaurant-quality meal right in your own kitchen. It’s quick to prepare, requires simple pantry ingredients, and delivers on both taste and presentation. Serve it with pasta, rice, or vegetables for a well-rounded meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
boneless, skinless chicken breasts all-purpose flour eggs salt and black pepper garlic powder (optional) olive oil or vegetable oil for frying unsalted butter dry white wine (such as Pinot Grigio or Sauvignon Blanc) chicken broth lemon juice (freshly squeezed) lemon slices (for garnish) fresh parsley, chopped
Directions
Slice chicken breasts horizontally into thin cutlets. Pound them to even thickness if needed.
Season the flour with salt, pepper, and optional garlic powder. Beat the eggs in a separate shallow bowl.
Dredge each piece of chicken in the flour, then dip into the egg mixture, coating completely.
In a large skillet, heat oil over medium heat. Add chicken and cook for 3–4 minutes per side until golden and cooked through. Transfer to a plate and keep warm.
In the same skillet, melt butter. Add wine and cook for 1–2 minutes to reduce slightly.
Add chicken broth and lemon juice. Simmer for 3–4 minutes until the sauce reduces and thickens slightly.
Return chicken to the skillet and spoon sauce over the top. Let it simmer for another 1–2 minutes.
Garnish with fresh parsley and lemon slices before serving.
Servings and timing
This recipe serves 4 people. Preparation time: 10 minutes Cooking time: 15–20 minutes Total time: 25–30 minutes
Variations
Gluten-free: Use gluten-free flour for dredging.
Low-carb: Skip the flour and just dip the chicken in beaten eggs before frying.
Dairy-free: Use dairy-free butter or olive oil in the sauce.
Add capers: For a briny kick, stir in a tablespoon of capers.
Creamy version: Add a splash of heavy cream to the sauce for a richer taste.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place chicken in a skillet over low heat with a bit of the sauce to keep it moist. Cover and heat until warmed through. You can also reheat in the microwave, though the coating may soften slightly. Freezing is not recommended, as the texture of the coating can be affected.
FAQs
What is Chicken Francese?
It’s a dish made of chicken cutlets that are floured, dipped in egg, fried, and served in a lemon-butter wine sauce.
What’s the difference between Chicken Francese and Chicken Piccata?
Chicken Piccata includes capers and skips the egg coating, while Francese uses an egg dip and has a smoother lemon-wine sauce.
Can I make Chicken Francese without wine?
Yes, just substitute more chicken broth and add a little extra lemon juice.
What kind of wine should I use?
Dry white wines like Pinot Grigio, Sauvignon Blanc, or Chardonnay work well.
Can I prepare this ahead of time?
You can cook the chicken and make the sauce separately, then reheat together just before serving.
Can I use chicken thighs instead?
Yes, boneless, skinless thighs can be used, though they may require a slightly longer cooking time.
How do I get the coating to stick?
Make sure the chicken is dry before dredging in flour, and press gently to ensure the egg coating adheres.
What should I serve with Chicken Francese?
Great options include pasta, mashed potatoes, steamed vegetables, or a fresh salad.
Can I double the sauce?
Absolutely. Just scale the sauce ingredients to your desired quantity for extra to drizzle over sides.
How do I make the sauce thicker?
Let it simmer longer, or whisk in a small amount of flour or cornstarch slurry for a thicker consistency.
Conclusion
Chicken Francese is a bright, buttery, and flavorful dish that’s easy enough for a weeknight and impressive enough for guests. Its crisp, golden exterior and lemony sauce make it a timeless favorite in Italian-American cooking. Once you make it at home, you’ll see why this dish remains a restaurant staple—only now, you won’t need a reservation to enjoy it.
Chicken Francese is a classic Italian-American dish with lightly floured and egg-dipped chicken cutlets pan-fried to golden perfection, then finished in a bright, buttery lemon and white wine sauce. It’s simple yet elegant and perfect for any occasion.
Ingredients
4 boneless, skinless chicken breasts
1/2 cup all-purpose flour
2 large eggs
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder (optional)
3 tablespoons olive oil or vegetable oil, for frying
2 tablespoons unsalted butter
1/2 cup dry white wine (e.g., Pinot Grigio or Sauvignon Blanc)
1/2 cup chicken broth
3 tablespoons freshly squeezed lemon juice
Lemon slices, for garnish
2 tablespoons fresh parsley, chopped
Instructions
Slice the chicken breasts horizontally to create thin cutlets. Pound to even thickness if necessary.
In a shallow bowl, combine flour, salt, pepper, and optional garlic powder. In another bowl, beat the eggs.
Dredge each chicken cutlet in the flour, then dip into the egg mixture to coat fully.
Heat oil in a large skillet over medium heat. Cook chicken 3–4 minutes per side until golden and cooked through. Transfer to a plate and keep warm.
In the same skillet, melt butter. Add white wine and simmer for 1–2 minutes to reduce slightly.
Add chicken broth and lemon juice. Simmer for 3–4 minutes until sauce reduces and thickens slightly.
Return chicken to the skillet and spoon sauce over the top. Let simmer for 1–2 minutes.
Garnish with chopped parsley and lemon slices. Serve immediately.
Notes
Substitute more chicken broth and extra lemon juice if avoiding wine.Use gluten-free flour to make the recipe gluten-free.Add capers or a splash of cream for variations in flavor and richness.To make ahead, cook the chicken and prepare the sauce separately, then combine and reheat before serving.Chicken thighs can be used in place of breasts; adjust cook time accordingly.
