Welcome to the most delicious and straightforward Chicken Francese recipe you will ever need. This classic Italian-American dish features thinly pounded chicken cutlets, a delicate egg and Parmesan dredge, and a luscious lemon butter sauce that is simply irresistible. Forget restaurant takeout; this guide will help you master the iconic Chicken Francese at home, creating a meal that is both elegant enough for guests and quick enough for a weeknight dinner. We will walk through every step, ensuring your chicken is perfectly tender and the sauce is silky smooth. Let’s get cooking!
What is Chicken Francese?
Chicken Francese, which translates to “Chicken in the French manner,” is an Italian-American dish with a rich history. The name is a nod to its French-inspired cooking technique, which involves dredging the chicken in flour and then dipping it in an egg batter before pan-frying. This method creates a uniquely light and delicate crust that beautifully absorbs the vibrant lemon-butter and white wine sauce it’s served in. Unlike heavier breaded cutlets, Chicken Francese is known for its sophisticated texture and bright, savory flavor profile.
Why You’ll Love This Chicken Francese Recipe
- Incredibly Flavorful: The combination of tangy lemon, rich butter, savory chicken broth, and crisp white wine creates a sauce that is truly unforgettable.
- Perfect Texture: The egg and Parmesan coating creates a light, tender crust that is a perfect contrast to the juicy chicken.
- Quick and Easy: From start to finish, this impressive dish comes together in just over 30 minutes, making it an ideal choice for busy weeknights.
- Versatile: This recipe is a fantastic centerpiece for any meal. It pairs wonderfully with pasta, potatoes, or a simple green vegetable.
Key Ingredients for Perfect Chicken Francese
The beauty of this dish lies in its simple, high-quality ingredients. Here’s what you’ll need to create the perfect Chicken Francese at home:
- Chicken Cutlets: Thinly pounded chicken breasts are essential. This ensures the chicken cooks quickly and evenly, resulting in a more tender bite.
- All-Purpose Flour: This is the first step in our dredge, helping the egg batter adhere to the chicken.
- Eggs and Parmesan Cheese: This combination forms the signature “Francese” batter, creating a savory, golden-brown crust.
- Unsalted Butter and Olive Oil: Using both gives us a high smoke point from the oil and rich flavor from the butter.
- Dry White Wine: A splash of a dry white wine like Pinot Grigio or Sauvignon Blanc deglazes the pan and adds incredible depth to the sauce.
- Chicken Broth: This forms the savory base of our lemon butter sauce.
- Fresh Lemons: We use both the juice and slices for a bright, tangy flavor that cuts through the richness of the butter.
- Fresh Parsley: A sprinkle of fresh parsley at the end adds a touch of color and freshness.
How to Make Chicken Francese (Step-by-Step)
Making restaurant-quality Chicken Francese is easier than you think. Follow these simple steps for a perfect result every time.
Step 1: Prepare the Chicken
If your chicken breasts are thick, slice them in half horizontally to create thinner cutlets. Place the cutlets between two pieces of plastic wrap and use a meat mallet or rolling pin to pound them to an even ¼-inch thickness. Season both sides generously with salt and pepper.
Step 2: Create the Dredging Station
Set up two shallow dishes. In the first, combine the all-purpose flour with a pinch of salt and pepper. In the second, whisk together the eggs and grated Parmesan cheese until well combined. This two-step process is the key to the classic Chicken Francese crust.
Step 3: Cook the Chicken
Take one chicken cutlet and dredge it in the flour mixture, shaking off any excess. Immediately dip the floured cutlet into the egg and Parmesan mixture, ensuring it’s fully coated. In a large skillet, heat olive oil and two tablespoons of butter over medium-high heat. Once the butter is melted and foamy, carefully place the coated chicken in the skillet. Cook for 2-3 minutes per side, until golden brown and cooked through. Do not overcrowd the pan; cook in batches if necessary. Transfer the cooked chicken to a plate and set aside.
Step 4: Make the Lemon Butter Sauce
Reduce the heat to medium. Add the dry white wine to the skillet to deglaze, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let the wine simmer for about a minute until it has reduced slightly. Stir in the chicken broth and fresh lemon juice. Bring the sauce to a simmer, then reduce the heat to low and whisk in the remaining cold butter, one piece at a time. This will create a smooth, emulsified sauce. Return the chicken to the skillet, spooning the sauce over each piece. Garnish with lemon slices and fresh parsley before serving.
Tips for Restaurant-Quality Results
- Don’t Skip Pounding the Chicken: Pounding the chicken to an even thickness is crucial for ensuring it cooks quickly and remains tender and juicy.
- Use Cold Butter for the Sauce: Whisking in cold butter at the end of the cooking process is the secret to a silky, creamy sauce that won’t break.
- Use Fresh Lemon Juice: For the best flavor, always use freshly squeezed lemon juice. The bottled kind simply can’t compare.
- Don’t Overcrowd the Pan: Give the chicken plenty of space while cooking to ensure it gets a beautiful golden-brown crust instead of steaming. If you love this chicken recipe, you should also try our fantastic Longhorn Parmesan Crusted Chicken.
What to Serve with Chicken Francese
This Chicken Francese recipe is incredibly versatile and pairs well with a variety of side dishes. The lemon butter sauce is perfect for drizzling over pasta, such as angel hair or linguine. For a lower-carb option, serve it alongside roasted asparagus, steamed broccoli, or a simple green salad. It’s also delicious with creamy mashed potatoes or some crusty Amish white bread to soak up every last drop of the sauce. For another take on lemon chicken, give our Lemon Chicken Romano a try!
Storage and Reheating Instructions
You can store leftover Chicken Francese in an airtight container in the refrigerator for up to 3 days. For best results, reheat it gently in a skillet over low heat with a splash of chicken broth to keep the sauce from breaking. You can also reheat it in the microwave, but the skillet method helps preserve the texture of the crust.
Frequently Asked Questions
Yes, you can make Chicken Francese gluten-free by substituting the all-purpose flour with a gluten-free all-purpose flour blend. The results are just as delicious.
To ensure the coating adheres, pat the chicken dry before the first dredge, press it firmly into the flour, and allow any excess egg to drip off before placing it in the hot pan. Also, only flip the chicken once while cooking.
The key is to pound the chicken to an even 1/4-inch thickness and to not overcook it. Since the cutlets are thin, they only need 2-3 minutes of cooking per side.
A dry white wine works best. We recommend using a good quality Pinot Grigio, Sauvignon Blanc, or an unoaked Chardonnay. Avoid sweet wines, as they will alter the flavor of the sauce.
The main difference is the coating and the sauce. Chicken Francese is dipped in an egg batter, creating a soft crust. Chicken Piccata is only dredged in flour and its sauce typically includes capers, giving it a saltier, brinier flavor.
The Best Chicken Francese Recipe
Chicken Francese: The Ultimate Lemon Butter Chicken Recipe
Ingredients
Equipment
Instructions
- Pound chicken breasts to an even 1/4-inch thickness. Season both sides with salt and pepper.
- Place flour in a shallow dish. In a second shallow dish, whisk together the eggs and grated Parmesan cheese.
- Coat each chicken cutlet first in the flour, shaking off the excess, then dip into the egg mixture to coat completely.
- Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Place coated chicken in the skillet and cook for 2-3 minutes per side, until golden brown and cooked through. Remove and set aside.
- To the same skillet, add the white wine to deglaze the pan, scraping up any browned bits. Simmer for 1 minute. Stir in the chicken broth and lemon juice. Bring to a simmer.
- Reduce heat to low and whisk in the remaining 4 tablespoons of cold butter, one piece at a time, until the sauce is smooth and creamy.
- Return the chicken to the skillet. Spoon the sauce over the chicken. Garnish with fresh parsley and lemon slices before serving.
Notes
Don't overcrowd the pan when frying the chicken; cook in batches if needed for a perfect golden crust.
Share Your Masterpiece!
We hope you love this Chicken Francese recipe as much as we do! It’s a true classic that brings a taste of restaurant-quality cooking into your own kitchen. If you make this dish, we would love to see it! Share a photo on Pinterest and let us know how it turned out in the comments below. For more delicious Italian-inspired meals, check out our Baked Italian Angel Chicken.
