Chicken Francese Recipe

If you crave a dish that feels both elegant and comforting, the Chicken Francese Recipe is a must-try. This classic Italian-American favorite features tender chicken cutlets delicately coated, pan-fried to a golden perfection, then bathed in a luscious lemony white wine sauce that bursts with flavor in every bite. Whether it’s a weeknight dinner or a special occasion, this Chicken Francese Recipe brings joy to the table with its perfect balance of tangy, buttery, and savory notes that are sure to impress anyone lucky enough to share it with you.

Ingredients You’ll Need

The beauty of the Chicken Francese Recipe lies in its simplicity, relying on a handful of fresh, staple ingredients that each play a crucial role in building flavor, texture, and that signature golden crust. With just a few pantry essentials and some fresh lemon and parsley, you’re all set for a rewarding cooking experience.

• 2 large chicken breasts (skinless boneless, 250-300g / 8-10oz each): Thinly sliced for quick cooking and tender bites.
• 1/4 cup plain/all-purpose flour: Provides that crisp coating that locks in juiciness.
• 1 tsp cooking salt/kosher salt: Enhances natural flavors without overpowering.
• 1 tsp black pepper: Adds a subtle warmth and spice to the flour coating.
• 2 large eggs: Combined with milk to create the perfect batter for dredging chicken.
• 1 tbsp milk (any fat %): Lightens and enriches the egg mixture for a smooth coating.
• 3 tbsp extra virgin olive oil: For frying that golden crust while keeping the chicken moist.
• 1 lemon (thinly sliced, 0.3cm / 1/8″): Brings bright citrus notes and adds beautiful garnishes.
• 50g / 3 tbsp unsalted butter: Creates a silky, rich base for the sauce.
• 2 tbsp plain/all-purpose flour: Thickens the sauce to a luscious, syrupy finish.
• 2 cups low sodium chicken stock/broth: Infuses savory depth and balances the acidity.
• 1/3 cup Chardonnay or other dry white wine: Offers complexity and subtle fruity undertones.
• 1/2 tsp cooking salt/kosher salt (no pepper): Seasoning for the sauce to bring harmony.
• 1 tbsp finely chopped parsley (optional): Adds fresh color and a hint of herbal brightness on top.

How to Make Chicken Francese Recipe

Step 1: Prepare the Chicken

Start by slicing each chicken breast horizontally, turning them into four thin, evenly sized steaks. This not only helps them cook quickly and thoroughly but also ensures each piece is perfectly tender when finished.

Step 2: Whisk the Egg Mixture

In a small bowl, whisk together the eggs and milk until smooth. This mixture is essential for coating the chicken and creating the luscious, golden crust that defines this dish.

Step 3: Flour the Chicken

On a plate, combine the flour, salt, and black pepper. Using your fingertips, gently coat each chicken piece in the seasoned flour, shaking off any excess. This step lays the foundation for that irresistible crispiness.

Step 4: Heat the Oil

Warm the extra virgin olive oil in a large nonstick pan over medium-high heat. The oil should be hot enough to sizzle the chicken but not so hot that it burns the coating before cooking through.

Step 5: Cook the Chicken

Dip each floured chicken piece into the egg mixture, letting the excess drip back into the bowl. Place the chicken into the pan and cook for about 3 minutes until the underside turns golden. Flip the pieces, reduce the heat to medium, and cook for another 4 minutes until cooked through and golden on both sides.

Step 6: Sauté the Lemon Slices

Add the thin lemon slices to the pan and cook for about a minute or until they soften and develop an inviting light brown color. Flip them for an additional 30 seconds to achieve caramelization on both sides, then remove the slices to a plate.

Step 7: Clean the Pan

Wipe the pan clean with paper towels to remove any leftover bits. This helps ensure a smooth sauce without any burnt residue.

Step 8: Make the White Wine Sauce

On medium heat, melt the butter in the pan. Stir in the flour and cook for about a minute with a wooden spoon to create a roux. Slowly pour in half of the chicken stock while stirring to avoid lumps, then add the remaining stock, white wine, and salt. Stir continuously to combine all those beautiful flavors.

Step 9: Thicken the Sauce

Raise the heat slightly and let the sauce simmer for 3 to 4 minutes until it thickens to a syrupy consistency. This silky sauce is what makes the Chicken Francese Recipe truly shine.

Step 10: Finish and Serve

Return the cooked chicken and the lemon slices to the pan. Spoon the rich sauce all over the chicken, letting it soak in every bit of that heavenly citrus and buttery flavor. Sprinkle with fresh parsley before serving to add a vibrant touch.

How to Serve Chicken Francese Recipe

Garnishes

Freshly chopped parsley is a must to sprinkle over this dish. It adds a pop of color and a gentle herbal note that complements the lemon and butter sauce perfectly. A few extra lemon slices on top can also brighten the presentation.

Side Dishes

Serve your Chicken Francese Recipe with simple, crisp green vegetables like steamed asparagus or sautéed green beans to balance its richness. Creamy mashed potatoes or buttery risotto are excellent choices to soak up every bit of that luscious sauce.

Creative Ways to Present

For a more elegant presentation, plate the chicken slices slightly overlapping with lemon slices artfully arranged on top. Drizzle any leftover sauce around the plate for a gourmet touch. Garnish with sprigs of fresh herbs and finely crushed black pepper to impress your guests.

Make Ahead and Storage

Storing Leftovers

Place any leftover Chicken Francese in an airtight container and refrigerate within two hours after cooking. It will keep well for up to 3 days, allowing you to enjoy a flavorful meal even on a busy day.

Freezing

This dish is best enjoyed fresh, but you can freeze cooked chicken (without sauce) in a freezer-safe container for up to 2 months. Keep the sauce separate to preserve its texture, and thaw both in the fridge before reheating.

Reheating

Reheat leftovers gently in a skillet over low heat with a splash of chicken stock or water to prevent drying out. Add the sauce back in gradually and warm until just heated through to maintain the tender texture and delicious flavor.

FAQs

Can I use chicken thighs instead of breasts in this recipe?

Absolutely! Boneless, skinless chicken thighs work well because they stay juicy and flavorful. Just be sure to pound or slice them to an even thickness similar to the original recipe so they cook evenly.

What can I substitute for white wine in the sauce?

If you prefer not to use wine, you can substitute with additional chicken stock mixed with a splash of white wine vinegar or lemon juice to keep that bright acidity and depth of flavor.

Is it necessary to remove the pan residue before making the sauce?

Wiping the pan clean helps create a smooth, lump-free sauce by removing burnt bits that could make the sauce bitter. It also ensures better control over the sauce’s flavor and texture.

How do I prevent the chicken from drying out?

Choosing thin, uniform slices and cooking over medium heat helps the chicken cook quickly while remaining juicy. Avoid overcooking by monitoring the time and internal temperature.

Can I make this recipe gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free flour blend or cornstarch for dredging and sauce thickening. Just keep an eye on the consistency as gluten-free alternatives can behave differently.

Final Thoughts

There is something irresistibly charming about the Chicken Francese Recipe — it’s like a warm hug on a plate, combining simple ingredients with a touch of culinary magic. Once you try this recipe, it will likely become a beloved staple in your cooking rotation, perfect for impressing family, friends, or just treating yourself to a comforting yet elegant meal. I wholeheartedly encourage you to give it a go and savor every flavorful moment!

Print