Chicken Francese is beloved for its combination of crisp, golden chicken and a tangy, buttery lemon sauce. It’s lighter than traditional breaded chicken dishes and doesn’t require many ingredients, yet the result is deeply flavorful and satisfying. The egg coating creates a silky texture that soaks up the sauce beautifully. It’s quick to prepare and pairs effortlessly with pasta, rice, or vegetables.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Boneless, skinless chicken breasts (pounded thin)
All-purpose flour
Eggs
Garlic (optional)
Lemon juice
Lemons, thinly sliced
Dry white wine
Chicken broth
Butter
Olive oil
Salt
Black pepper
Fresh parsley (for garnish)
Directions
Pound the chicken breasts to an even 1/2-inch thickness, then season with salt and pepper.
Place flour in a shallow dish. In another dish, beat the eggs.
Dredge each chicken piece first in flour, shaking off excess, then dip into the beaten egg.
In a large skillet, heat olive oil and butter over medium heat.
Pan-fry the chicken in batches for 3–4 minutes per side, or until golden brown and cooked through. Remove and set aside.
In the same skillet, add more butter if needed and sauté optional garlic until fragrant.
Add white wine and chicken broth, scraping up any browned bits from the bottom of the pan.
Stir in lemon juice and lemon slices. Simmer for 5–7 minutes until slightly reduced.
Return chicken to the skillet and simmer for another 2–3 minutes, spooning sauce over the top.
Garnish with chopped fresh parsley and serve immediately.
Servings and timing
This recipe serves 4. Preparation time: 15 minutes Cooking time: 20 minutes Total time: 35 minutes
Variations
Gluten-free: Use gluten-free flour for dredging.
Add capers: Stir in capers with the lemon slices for extra tang.
Herbed version: Add fresh thyme or rosemary to the sauce.
Lighter version: Use only olive oil and skip the butter.
Orange twist: Substitute orange juice and zest for a sweeter citrus variation.
No wine: Use extra chicken broth and a splash of vinegar or lemon juice instead.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium heat with a splash of broth or water to loosen the sauce. Microwaving is possible but may affect the crispness of the chicken coating. Not recommended for freezing, as the egg coating may become soggy.
FAQs
What is the difference between Chicken Francese and Chicken Piccata?
Chicken Francese is dipped in egg before frying and features a lemon-wine sauce. Piccata uses a flour-only dredge and includes capers in the sauce.
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless thighs work well, though they may need a few extra minutes of cooking.
What wine is best for the sauce?
A dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay works best.
Do I have to pound the chicken?
Pounding helps ensure even cooking and tenderness. If the pieces are already thin, you can skip this step.
Can I prepare this dish ahead of time?
It’s best served fresh, but you can cook the chicken and make the sauce ahead separately. Reheat and combine just before serving.
What sides go well with Chicken Francese?
It pairs well with pasta, mashed potatoes, rice, steamed green beans, or sautéed spinach.
Can I make it without wine?
Yes, replace the wine with additional chicken broth and a splash of white wine vinegar or lemon juice.
Why does the coating fall off the chicken?
Make sure to pat the chicken dry before dredging and don’t overcrowd the pan while frying.
Is Chicken Francese Italian?
It’s an Italian-American dish, often found in Italian restaurants in the U.S., but it’s not traditional Italian cuisine.
Can I thicken the sauce?
If desired, stir in a small slurry of cornstarch and water or a bit of flour mixed with butter to thicken the sauce.
Conclusion
Chicken Francese is a timeless recipe that delivers on flavor, elegance, and ease. With its crispy egg-coated chicken and vibrant lemon-wine sauce, it’s a dish that feels both comforting and sophisticated. Whether you’re serving it for a family dinner or a special guest, this classic never fails to impress.
Chicken Francese is a classic Italian-American dish made with lightly battered chicken cutlets pan-fried to golden perfection and finished in a buttery lemon-wine sauce. It’s bright, flavorful, and ideal for both weeknight meals and special occasions.
Ingredients
4 boneless, skinless chicken breasts (pounded to 1/2-inch thickness)
1/2 cup all-purpose flour
2 large eggs, beaten
2 tbsp olive oil
2 tbsp butter (plus more for sauce)
2 cloves garlic, minced (optional)
1/2 cup dry white wine
1/2 cup chicken broth
1/4 cup fresh lemon juice (about 1–2 lemons)
1 lemon, thinly sliced
Salt and black pepper, to taste
2 tbsp chopped fresh parsley (for garnish)
Instructions
Pound chicken breasts to an even thickness and season with salt and pepper.
Place flour in one shallow dish and beaten eggs in another.
Dredge chicken in flour, shaking off excess, then dip into beaten eggs to coat.
In a large skillet, heat olive oil and 2 tbsp butter over medium heat.
Pan-fry chicken in batches for 3–4 minutes per side, until golden and cooked through. Set aside.
In the same skillet, add a bit more butter if needed and sauté garlic until fragrant (if using).
Pour in white wine and chicken broth, scraping up browned bits from the pan.
Add lemon juice and lemon slices. Simmer for 5–7 minutes until slightly reduced.
Return chicken to the skillet and spoon sauce over top. Simmer for 2–3 more minutes.
Garnish with fresh parsley and serve immediately.
Notes
Use gluten-free flour to make the recipe gluten-free.Don’t overcrowd the pan when frying—work in batches for best results.If not using wine, replace with more chicken broth and a splash of white wine vinegar or lemon juice.Add capers for extra tang, or fresh herbs like thyme for variation.To thicken the sauce slightly, stir in a small flour-butter paste or cornstarch slurry.
