Chicken Francese Recipe

Introduction

Chicken Francese is a classic Italian-American dish featuring tender chicken cutlets dipped in a savory lemon-butter sauce. It’s bright, flavorful, and perfect for a comforting dinner that feels a little special. With simple ingredients and straightforward steps, you can enjoy a restaurant-quality meal at home.

Ingredients

• 3 to 4 chicken breasts (boneless and skinless, about 14 oz. to 16 oz. total)
• 1 cup flour
• Kosher salt
• Freshly ground black pepper
• 1 tsp garlic powder
• 4 eggs
• 2 tbsp Parmesan (grated)
• 4 tbsp fresh parsley (chopped, divided: 2 tablespoons for batter, 2 for garnish)
• 4 tbsp olive oil (divided: 2 tablespoons for sautéing the chicken, 2 for the sauce)
• 4 tablespoons unsalted butter (divided: 2 for sautéing the chicken, 2 for the sauce)
• 4 garlic cloves (minced)
• ¼ teaspoon red pepper flakes (more to taste)
• ½ cup dry white wine (such as Pinot Grigio)
• 1 ¼ cups chicken stock
• Juice of two fresh lemons (about 4 tablespoons)

Instructions

1. Step 1: Place the chicken breasts one at a time into a large freezer bag. Use the side of a meat tenderizer to pound each breast to about 1/8″ to 1/4″ thickness.
2. Step 2: Cut each pounded chicken piece into halves or thirds. Set aside.
3. Step 3: Pour the flour onto a plate. Add ½ teaspoon salt, ½ teaspoon black pepper, and 1 teaspoon garlic powder. Mix gently with a fork, then remove 2 tablespoons of this mixture for the sauce later.
4. Step 4: In a separate bowl, whisk together the eggs, grated Parmesan, 2 tablespoons chopped parsley, and a pinch of salt and pepper.
5. Step 5: Dredge each chicken piece first in the flour mixture, then dip fully into the egg mixture to coat.
6. Step 6: Heat 2 tablespoons of olive oil over medium heat in a large skillet. Once hot, add 2 tablespoons of butter.
7. Step 7: Add coated chicken pieces to the skillet, cooking 2 at a time to avoid crowding.
8. Step 8: Cook for 3 to 4 minutes until the bottom is nicely browned.
9. Step 9: Flip and cook the other side for another 3 to 4 minutes until chicken is cooked through and golden.
10. Step 10: Remove cooked chicken and set aside. Repeat with remaining pieces. Chicken can be made 1 to 2 hours ahead and reheated in a 350°F oven for 15 minutes or kept warm at 220°F until serving.
11. Step 11: In the same skillet, add the remaining 2 tablespoons olive oil over medium heat.
12. Step 12: Add minced garlic and red pepper flakes. Cook until fragrant and softened, about 3 minutes.
13. Step 13: Stir in the reserved 2 tablespoons seasoned flour. Mix well until it resembles wet sand; add another tablespoon of flour if too wet. Cook for 1 to 2 minutes without letting it brown.
14. Step 14: Pour in the white wine and chicken stock. Bring to a boil, then reduce heat.
15. Step 15: Add lemon juice and stir until sauce slightly thickens.
16. Step 16: Season with salt and pepper to taste.
17. Step 17: Remove the skillet from heat and stir in the remaining 2 tablespoons butter until melted and incorporated.
18. Step 18: Adjust seasoning if needed.
19. Step 19: Plate the chicken cutlets and pour the lemon butter sauce over the top.
20. Step 20: Garnish with the remaining fresh parsley.
21. Step 21: Serve immediately and enjoy!

Tips & Variations

• For extra tender chicken, pound breasts evenly to flatten thoroughly.
• Add a splash of lemon zest to the sauce for a more intense citrus flavor.
• Use gluten-free flour if you need a gluten-free version.
• Serve with a side of pasta or roasted vegetables to complete the meal.

Storage

Store cooked Chicken Francese in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F oven for 10-15 minutes to preserve moisture and texture. The sauce can be reheated separately on the stove over low heat, stirring until warm.

How to Serve

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. They may require slightly longer cooking time and provide a richer flavor.

What wine is best for the sauce?

A dry white wine like Pinot Grigio or Sauvignon Blanc works best, offering a bright acidity to balance the lemon and butter.

Chicken Francese Recipe

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4.8 from 70 reviews

Chicken Francese is a classic Italian-American dish featuring tender, thinly pounded chicken cutlets lightly dredged in seasoned flour and eggs, sautéed to golden perfection, and served with a vibrant lemon, white wine, and butter sauce. This flavorful recipe combines simple ingredients to create an elegant, restaurant-quality meal perfect for a family dinner or special occasion.

• Author: reem
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Chicken

• 3 to 4 boneless, skinless chicken breasts (about 14 oz. to 16 oz. total)
• 1 cup flour
• Kosher salt
• Freshly ground black pepper
• 1 tsp garlic powder

Batter and Coating

• 4 eggs
• 2 tbsp Parmesan cheese (grated)
• 4 tbsp fresh parsley (chopped, divided: 2 tbsp for batter, 2 tbsp for garnish)

Cooking

• 4 tbsp olive oil (divided: 2 tbsp for sautéing chicken, 2 tbsp for sauce)
• 4 tbsp unsalted butter (divided: 2 tbsp for sautéing chicken, 2 tbsp for sauce)

Sauce

• 4 garlic cloves (minced)
• ¼ teaspoon red pepper flakes (adjust to taste)
• ½ cup dry white wine (such as Pinot Grigio)
• 1 ¼ cups chicken stock
• Juice of two fresh lemons (about 4 tablespoons)

Instructions

1. Prepare the chicken: Place one chicken breast at a time in a large freezer bag and pound it with the side of a meat tenderizer to an even thickness of 1/8″ to 1/4″. Cut each pounded piece into halves or thirds and set aside.
2. Mix the flour seasoning: Spread the flour on a large plate. Add 1/2 teaspoon salt, 1/2 teaspoon pepper, and 1 teaspoon garlic powder. Mix gently with a fork and remove 2 tablespoons of this mixture to reserve for the sauce.
3. Prepare the egg batter: In a medium bowl, whisk together the eggs, grated Parmesan, 2 tablespoons chopped parsley, and a pinch of salt and pepper until combined.
4. Coat the chicken: Dredge each chicken piece first in the seasoned flour mixture, then dip fully into the egg batter, coating well.
5. Heat the skillet: Over medium heat, warm 2 tablespoons olive oil in a large skillet. When hot, add 2 tablespoons unsalted butter and let melt.
6. Sauté the chicken: Place the coated chicken pieces into the skillet in batches (about 2 at a time). Cook for 3 to 4 minutes on the first side until golden brown.
7. Flip and cook through: Turn the chicken and cook another 3 to 4 minutes until golden and cooked through. Remove and keep warm. Repeat with remaining chicken. Optionally, keep cooked cutlets warm in a 220°F oven or reheat in a 350°F oven for 15 minutes before serving.
8. Make the sauce: In the same skillet, add the remaining 2 tablespoons olive oil over medium heat. Add minced garlic and red pepper flakes, cooking until the garlic softens, about 3 minutes.
9. Add reserved flour: Stir in the reserved 2 tablespoons of seasoned flour. If too wet, add an additional tablespoon of flour. Stir and cook 1 to 2 minutes without letting it brown.
10. Deglaze and simmer: Pour in the white wine and chicken stock. Bring the mixture to a boil, then reduce heat to simmer.
11. Add lemon juice: Stir in the fresh lemon juice and continue simmering until the sauce slightly thickens.
12. Season and finish: Add salt and pepper to taste. Remove the pan from heat and stir in the remaining 2 tablespoons butter until melted and sauce is glossy.
13. Serve: Arrange the chicken cutlets on plates or a platter. Pour the lemon butter sauce generously over the chicken.
14. Garnish: Sprinkle remaining chopped parsley over the plated dish.
15. Enjoy: Serve immediately and enjoy your homemade Chicken Francese!

Notes

• Chicken cutlets can be prepared up to 1-2 hours ahead and reheated gently before serving.
• Adjust red pepper flakes based on your preferred spice level.
• Use a dry white wine for best flavor; do not use cooking wine.
• Pounding the chicken thinly ensures quick, even cooking and tender texture.
• For a gluten-free version, substitute flour with a gluten-free all-purpose flour blend.

Keywords: Chicken Francese, Italian chicken recipe, lemon chicken, chicken cutlets, easy dinner, sautéed chicken, Italian-American cuisine