Chicken Francese is a classic Italian-American dish that combines elegance with comfort. Lightly battered chicken cutlets are pan-fried to golden perfection, then simmered in a luscious lemon-butter and white wine sauce. The result is a tender, tangy, and savory entrée that’s perfect for both weeknight dinners and special occasions. Its bright citrus notes and velvety texture make it a standout on any table, especially when paired with pasta, rice, or sautéed greens.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts (thinly sliced or pounded to ¼-inch thickness)
- ½ cup all-purpose flour (for dredging)
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- 4 large eggs
- 2 tablespoons water
- ¼ cup olive oil (for frying)
- 2 tablespoons unsalted butter
For the Sauce:
- ½ cup dry white wine (e.g., Sauvignon Blanc or Pinot Grigio)
- 1 cup chicken broth (preferably low sodium)
- Juice of 1 lemon (about 2 tablespoons)
- 1 lemon, thinly sliced
- 2 tablespoons unsalted butter (cubed)
- 1 tablespoon all-purpose flour (for thickening)
- 2 tablespoons chopped fresh parsley
🔪 Instructions
1. Prepare the Chicken:
- Place each chicken breast between two sheets of plastic wrap and gently pound with a meat mallet until thin and even.
- Season both sides with salt, pepper, and garlic powder.
2. Set Up the Dredging Station:
- In one shallow bowl, mix the flour with a pinch of salt and pepper.
- In another bowl, beat the eggs with water until smooth.
3. Dredge and Fry:
- Dredge each chicken cutlet in the flour, shaking off excess.
- Dip into the egg mixture, coating completely.
- Heat olive oil and 2 tablespoons of butter in a large skillet over medium heat.
- Fry the chicken cutlets in batches, 3–4 minutes per side, until golden brown and cooked through.
- Transfer to a plate and tent with foil to keep warm.
4. Make the Sauce:
- Wipe out the skillet and return to medium heat.
- Add lemon slices and sauté for 1–2 minutes until fragrant and slightly caramelized.
- Pour in the white wine and simmer for 2 minutes to reduce slightly.
- Add chicken broth and lemon juice, stirring to combine.
- In a small bowl, mash the flour into the cubed butter to form a paste.
- Whisk the butter-flour mixture into the sauce and simmer for 3–4 minutes until thickened.
5. Finish the Dish:
- Return the chicken cutlets to the skillet, spooning sauce over each piece.
- Simmer gently for 2–3 minutes to warm through and allow flavors to meld.
- Sprinkle with chopped parsley and serve immediately.
💡 Tips & Serving Suggestions
- Wine Substitute: If you prefer not to use wine, replace it with additional chicken broth and a splash of white grape juice.
- Make It Ahead: Fry the chicken and prepare the sauce separately. Combine and reheat gently before serving.
- Pairings: Serve over angel hair pasta, creamy mashed potatoes, or with a side of roasted asparagus.
- Garnish: Add extra lemon slices and parsley for a fresh, vibrant presentation.
This Chicken Francese is a showstopper that’s surprisingly simple to make. The crisp coating, silky sauce, and bright lemon flavor create a harmony that’s hard to resist. If you’d like a twist next time, I can help you turn this into a tropical version with pineapple and coconut notes. Just say the word!