Description
Chicken Francese is a classic Italian-American dish made with tender chicken cutlets lightly dredged in flour and egg, then pan-fried and simmered in a bright lemon-butter white wine sauce. It’s elegant, flavorful, and perfect for entertaining or a special family dinner.
Ingredients
Units
Scale
- 4 boneless, skinless chicken breasts, pounded thin
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 tablespoon water
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1/2 cup dry white wine (or chicken broth)
- 1 cup chicken broth
- 1 lemon, juiced
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
- Season chicken with salt and pepper. Dredge each piece in flour, shaking off excess.
- In a shallow bowl, whisk eggs with water.
- Dip floured chicken into egg wash, coating completely.
- Heat olive oil in a large skillet over medium heat. Cook chicken in batches for 3–4 minutes per side until golden brown and cooked through. Transfer to a plate and keep warm.
- Wipe excess oil from skillet. Add butter and melt over medium heat. Stir in white wine, chicken broth, and lemon juice. Simmer for 3–5 minutes to reduce slightly.
- Return chicken to the pan and simmer for 2–3 minutes, spooning sauce over the top.
- Garnish with fresh parsley and serve with pasta, mashed potatoes, or crusty bread.
Notes
- Use chicken broth instead of wine for a non-alcoholic version.
- Thinner chicken cutlets cook more evenly and quickly.
- Add lemon slices to the sauce for extra brightness.
- Best served immediately while the sauce is hot and silky.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 390
- Sugar: 1g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 39g
- Cholesterol: 175mg