Name: Chicken Francese Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 2 large chicken breasts, skinless boneless (250-300g / 8-10oz each); 1/4 cup plain/all-purpose flour; 1 tsp cooking salt/kosher salt; 1 tsp black pepper; 2 large eggs; 1 tbsp milk (any fat %); 3 tbsp extra virgin olive oil; 1 lemon, thinly sliced 0.3cm / 1/8″; 50g / 3 tbsp unsalted butter; 2 tbsp plain/all-purpose flour; 2 cups low sodium chicken stock/broth; 1/3 cup Chardonnay or other dry white wine; 1/2 tsp cooking salt/kosher salt (no pepper); 1 tbsp finely chopped parsley, for garnish (optional)

Jump to Recipe

Introduction

Chicken Francese is a classic Italian-American dish featuring tender chicken cutlets in a luscious lemon and white wine sauce. It’s elegant yet simple, perfect for a special dinner or a comforting meal any night of the week.

The image shows a white shallow dish filled with pieces of golden brown cooked chicken, each piece glazed with a shiny sauce that has a slightly bubbly texture. The chicken pieces have a crispy, caramelized surface with small specks of black pepper and herbs evenly sprinkled on top. Bright green parsley leaves are scattered over the chicken, adding color contrast. Around the chicken pieces, there are thin slices of lemon with a bright yellow color peeking through the sauce. The sauce itself is light yellow and glossy, pooling gently around the chicken. The dish sits on a white marbled surface, enhancing the freshness and warmth of the meal. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large chicken breasts, skinless boneless (250-300g / 8-10oz each)
1/4 cup plain/all-purpose flour
1 tsp cooking salt/kosher salt
1 tsp black pepper
2 large eggs
1 tbsp milk (any fat %)
3 tbsp extra virgin olive oil
1 lemon, thinly sliced (0.3cm / 1/8″)
50g / 3 tbsp unsalted butter
2 tbsp plain/all-purpose flour
2 cups chicken stock/broth, low sodium
1/3 cup Chardonnay or other dry white wine
1/2 tsp cooking salt/kosher salt (no pepper!)
1 tbsp finely chopped parsley, for garnish (optional)

Instructions

Step 1: Cut each chicken breast in half horizontally to form 4 thin steaks in total.
Step 2: Whisk the eggs and milk together in a small bowl and set aside.
Step 3: On a plate, mix the flour, salt, and pepper. Coat each chicken piece in the flour mixture, shaking off any excess, then set aside on a plate.
Step 4: Heat the olive oil in a large nonstick pan over medium-high heat.
Step 5: Dip each floured chicken cutlet into the egg mixture, letting the excess drip off, then place it in the hot pan. Cook for 3 minutes until golden, flip, lower heat to medium, and cook another 4 minutes until golden and internal temperature reaches 68°C/155°F. Remove onto a plate.
Step 6: Add the lemon slices to the pan and cook about 1 minute until soft and slightly browned, then turn and cook the other side for 30 seconds. Remove onto a plate.
Step 7: Wipe the pan clean with paper towels.
Step 8: For the sauce, melt the butter in the pan over medium heat. Add the 2 tbsp flour and stir for 1 minute.
Step 9: Slowly pour in half the chicken stock while stirring to dissolve the flour. Add the remaining stock, then the wine and salt.
Step 10: Increase heat slightly and simmer for 3–4 minutes until the sauce thickens to a syrupy consistency.
Step 11: Return the chicken and lemon slices to the pan, spoon the sauce over the chicken, sprinkle with parsley if using, and serve immediately.

Tips & Variations

For a gluten-free version, use a gluten-free flour blend instead of all-purpose flour.
Try substituting the white wine with additional chicken stock if you prefer to avoid alcohol.
Serve over pasta or alongside sautéed vegetables for a complete meal.
To get extra tender chicken, pound the cutlets slightly before coating.

Storage

Store leftover Chicken Francese in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to avoid drying out the chicken. The sauce may thicken when chilled; add a splash of water or stock when reheating to loosen it.

How to Serve

The image shows two cooked chicken breasts in a black pan filled with creamy sauce. Each chicken breast is topped with thin yellow lemon slices and small green herb pieces, adding color and texture. Next to the pan, a white plate holds one chicken breast covered in the same creamy sauce, also garnished with lemon slices and herbs. The background features a white marbled surface, enhancing the visual appeal. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs can be used, but cooking times may vary slightly. Thighs tend to stay juicier, offering a richer flavor.

What wine is best for this recipe?

A dry white wine like Chardonnay, Sauvignon Blanc, or Pinot Grigio works well to balance the lemony flavor without overpowering the dish.