Chicken Francese Recipe
Make this easy Chicken Francese recipe for tender cutlets in a lemon wine sauce — elegant, flavorful, and ready in 30 minutes!
Ingredients
- For the Chicken:
- 2 large chicken breasts sliced horizontally into thin chicken cutlets
- Salt and pepper to taste
- ½ cup all-purpose flour – Season lightly with salt; this helps the coating stick.
- 3 large eggs beaten – The egg wash gives that golden crust.
- 1 tablespoon milk or water – Makes the egg coating lighter and more even.
- 2 tablespoons olive oil – For sautéing; adds rich flavor.
- 2 tablespoons butter – Helps the chicken turn beautifully golden brown.
- For the Lemon Sauce:
- 2 tablespoons butter – For richness and smooth texture.
- 2 cloves garlic minced (optional, for extra aroma).
- ½ cup dry white wine – Sauvignon Blanc or Pinot Grigio work perfectly.
- 1 cup chicken broth – Low sodium preferred for better control of flavor.
- ¼ cup freshly squeezed lemon juice – The heart of the sauce.
- 1 tablespoon flour – To slightly thicken the sauce.
- Lemon slices for garnish – Always add the lemon slices for that beautiful finish.
- Fresh parsley chopped – For color and a hint of freshness.
Instructions
- Prep the Chicken
- Slice chicken breasts horizontally into thin pieces. Place them between two pieces of plastic wrap and pound the chicken with a meat mallet until they’re about ½-inch thick.
- Season both sides with salt and pepper.
- Dredge and Dip
- In one shallow bowl, mix flour with a pinch of salt and pepper. In another, whisk eggs with milk until smooth.
- Dredge each chicken cutlet lightly in the flour, shaking off any excess. Then dip it into the egg mixture, letting the excess drip off.
- This reverse breading method (flour → egg) creates that silky, golden coating that’s signature to chicken francese.
- Pan-Fry the Chicken
- Heat olive oil and butter together in a large skillet over medium-high heat. Once the butter foams, carefully lay in the chicken pieces.
- Cook for about 3–4 minutes per side, until golden brown and cooked through. Transfer the cooked chicken to a plate and cover loosely with foil.
- Make the Lemon Sauce
- In the same skillet, reduce the heat to medium. Add another tablespoon of butter and minced garlic (if using). Stir for about 30 seconds until fragrant.
- Whisk in 1 tablespoon of flour, then slowly pour in white wine, scraping up any brown bits from the bottom — that’s where all the flavor hides!
- Once the wine reduces slightly (about 2 minutes), stir in the chicken broth and lemon juice.
- Simmer the sauce for 3–5 minutes until it thickens slightly.
- Return the Chicken
- Place the chicken back in the skillet, spooning sauce over the top. Add lemon slices and simmer for another 2 minutes so the chicken absorbs that bright, buttery flavor.
- The sauce should look glossy and cling gently to each piece.
- Serve and Garnish
- Transfer to a platter or serve straight from the skillet. Spoon the sauce over the top, sprinkle with fresh parsley, and serve with lemon wedges.
Notes
- Don’t skip pounding the chicken. Thin cutlets cook quickly and evenly.
- Keep your oil hot. Medium-high heat gives the perfect sear without sogginess.
- Avoid overcooking. Chicken breasts can dry out fast — aim for 160°F internal temp.
- Use fresh lemon juice. It makes all the difference in the sauce’s brightness.
- Deglaze properly. Don’t rush the wine reduction — those browned bits equal flavor gold.