Chicken Francese is a beloved Italian-American dish that transforms simple chicken breasts into an elegant, restaurant-quality meal. This delicious recipe features tender chicken cutlets that are lightly floured, dipped in beaten eggs, and pan-fried to golden perfection before being finished in a bright, lemony white wine sauce. The result is incredibly tender chicken with a silky coating that soaks up the tangy, buttery sauce beautifully. Despite its sophisticated appearance, Chicken Francese is surprisingly simple to make at home and comes together in just about 30 minutes. This recipe serves 4 people and pairs wonderfully with pasta, rice, or roasted vegetables for a complete dinner that feels special enough for company yet easy enough for a weeknight meal.
Ingredients for the Chicken
- 4 boneless, skinless chicken breasts (about 2 pounds)
- 1 cup all-purpose flour
- 4 large eggs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup olive oil
- 2 tablespoons butter
Ingredients for the Francese Sauce
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 1/4 cup fresh lemon juice (about 2 lemons)
- 3 tablespoons butter
- 2 tablespoons fresh parsley, chopped
- 1 lemon, sliced into rounds
- Salt and pepper to taste
Preparing the Chicken Cutlets
Begin by preparing your chicken breasts. Place each breast between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound the chicken to an even thickness of about half an inch. This ensures the chicken cooks evenly and stays tender. Season both sides of the flattened chicken with salt and pepper.
Set up your breading station with three shallow dishes. In the first dish, place the flour seasoned with a pinch of salt and pepper. In the second dish, beat the eggs with the grated Parmesan cheese until well combined. The cheese adds extra flavor and helps create a beautiful golden coating.
Coating and Cooking the Chicken
Heat olive oil and butter in a large skillet over medium-high heat. While the pan heats, coat each chicken cutlet by first dredging it in the seasoned flour, shaking off any excess. Then dip it into the egg mixture, allowing any excess to drip off before placing it in the hot pan.
Cook the chicken cutlets for 3-4 minutes on each side until they are golden brown and cooked through. The internal temperature should reach 165 degrees Fahrenheit. Work in batches if necessary to avoid overcrowding the pan, which can cause the chicken to steam rather than brown properly. Once cooked, transfer the chicken to a plate and tent with foil to keep warm.
Creating the Francese Sauce
Using the same pan with the remaining oil and browned bits from the chicken, you will create the signature Francese sauce. Add the white wine to the hot pan and let it simmer for about 2 minutes, scraping up any browned bits from the bottom of the pan with a wooden spoon. These bits add incredible flavor to your sauce.
Add the chicken broth and fresh lemon juice to the pan. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 3-4 minutes until the sauce reduces slightly. The alcohol will cook off, leaving behind the wine’s complex flavors that complement the lemon beautifully.
Finishing the Dish
Remove the pan from heat and whisk in the cold butter, one tablespoon at a time. This technique, called mounting with butter, creates a silky, glossy sauce that coats the chicken perfectly. The butter should be cold so it emulsifies properly rather than melting too quickly.
Return the cooked chicken cutlets to the pan, spooning the sauce over them. Let them warm through for about a minute. Sprinkle the fresh chopped parsley over the top and arrange the lemon slices around the chicken for both flavor and visual appeal.
Serving Your Chicken Francese
Plate the chicken cutlets immediately while they are hot, making sure to spoon plenty of the lemony sauce over each portion. The sauce is what makes this dish truly special, so be generous with it. Garnish each plate with the cooked lemon slices and a sprinkle of fresh parsley.
Chicken Francese pairs beautifully with angel hair pasta, rice pilaf, or garlic mashed potatoes to soak up the delicious sauce. Steamed asparagus, green beans, or a simple arugula salad make excellent side dishes that complement the rich, tangy flavors without competing with them.
Tips for Perfect Results
The key to great Chicken Francese lies in not overcooking the chicken and creating a proper sauce. Make sure your pan is hot enough to create a golden crust but not so hot that the coating burns. If your sauce seems too thin, let it simmer a bit longer to reduce and concentrate the flavors.
Fresh lemon juice makes a significant difference in this recipe, so avoid bottled lemon juice if possible. The brightness of fresh citrus really makes the dish sing. Also, do not skip the butter finishing step, as this is what gives the sauce its luxurious texture and restaurant-quality finish.
This elegant dish proves that sometimes the simplest ingredients, when prepared with care and attention, can create something truly spectacular that will impress family and guests alike.
