Why You’ll Love This Recipe

Chicken Francese is a classic Italian-American dish featuring tender chicken cutlets lightly coated in flour and egg, then pan-fried and served in a bright, buttery lemon-white wine sauce. With its crisp exterior and rich, tangy flavor, it’s elegant enough for entertaining yet simple enough for a weeknight dinner.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

boneless, skinless chicken breastsflour (for dredging)eggswater or milksaltblack pepperolive oilunsalted buttergarlic (minced)white wine (dry)chicken brothemonelemons (juice and slices)fresh parsley (chopped, for garnish)

directions

Slice chicken breasts in half horizontally to create cutlets, then gently pound to even thickness.

Season with salt and pepper.

Set up two shallow bowls—one with flour, the other with beaten eggs and a splash of water or milk.

Dredge each cutlet in flour, then dip in the egg mixture.

In a large skillet, heat olive oil over medium-high heat.

Pan-fry chicken in batches, 3–4 minutes per side, until golden and cooked through. Transfer to a plate.

In the same skillet, melt butter and sauté garlic briefly.

Add white wine and cook for 2–3 minutes to reduce.

Stir in chicken broth and lemon juice. Simmer for 4–5 minutes.

Return chicken to the pan and cook for another 2–3 minutes, spooning sauce over the top.

Garnish with lemon slices and chopped parsley before serving.

Servings and timing

This recipe yields approximately 4 servings.Preparation time: 15 minutesCooking time: 25 minutesTotal time: 40 minutes

Variations

Use boneless thighs for a richer flavor.

Add capers or artichoke hearts for a Mediterranean twist.

Use gluten-free flour for a GF version.

Skip wine and add more broth if desired.

Top with grated Parmesan for extra depth.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.Reheat gently in a skillet with a splash of broth or water to keep the chicken moist. Not recommended for freezing due to the delicate coating.

FAQs

What’s the difference between Chicken Francese and Piccata?

Francese is dipped in flour and egg, while Piccata skips the egg and includes capers.

Can I skip the wine?

Yes, substitute with more chicken broth and a splash of white wine vinegar or lemon juice.

Can I make it ahead?

Yes, cook the chicken and sauce separately, then combine and reheat when ready to serve.

Can I use bottled lemon juice?

Fresh lemon juice is best for bright, clean flavor.

Is it very lemony?

It has a strong lemon flavor, but you can adjust to taste by reducing the juice.

What sides pair well?

Serve with pasta, mashed potatoes, rice, or steamed vegetables.

Can I use chicken tenders?

Yes, just adjust cooking time for smaller pieces.

How do I thicken the sauce?

Simmer to reduce or add a cornstarch slurry for a thicker consistency.

Can I make it dairy-free?

Yes, use dairy-free butter alternatives.

Is this a traditional Italian dish?

It’s more Italian-American, popularized in New York restaurants.

Conclusion

Chicken Francese is a bright, buttery dish that brings restaurant-quality flavor to your dinner table with minimal effort. Its golden crust, zesty sauce, and elegant presentation make it a go-to recipe for both casual meals and special occasions. A true comfort classic with timeless appeal.