Chicken Francese

Chicken Francese, aka Chicken French, is a popular restaurant dish of chicken cutlets with buttery lemon white wine sauce. Pan-fried chicken cutlets are simmered in a sauce made with chicken broth, lemon juice, white wine, and butter. Serve this lemon chicken with rice, pasta, and bread to enjoy every bit of this flavorful dish.

Why this recipe works

• Pounding the chicken breasts to an even thickness ensures quick, even cooking
• Dredging the chicken in seasoned flour and egg creates a light, crispy coating
• The lemon-butter sauce is simple yet packed with flavor, thanks to the white wine, chicken broth, and lemon juice
• Simmering the chicken in the sauce allows it to absorb the delicious flavors and remain moist and tender

Chicken Francese Ingredients

• Skinless boneless chicken breasts – The star of the dish, pounded thin for even cooking
• All-purpose flour – Used to dredge the chicken, creating a light, crispy coating
• Salt – Enhances the overall flavor of the dish
• Ground black pepper – Adds a subtle heat and depth of flavor
• Eggs – Combined with water to create an egg wash for dredging the chicken
• Water – Helps to thin out the egg wash, making it easier to coat the chicken evenly
• Olive oil – Used for pan-frying the chicken, providing a flavorful base for the sauce
• Lemon – Sliced and added to the sauce for a bright, zesty flavor
• Dry white wine – Adds acidity and depth to the sauce, helping to balance the richness of the butter
• Chicken broth – Provides a savory base for the sauce and helps to keep the chicken moist
• Unsalted butter – Enriches the sauce and gives it a luxurious, velvety texture
• Flat-leaf parsley – Adds a fresh, herbaceous note and a pop of color for garnish
• Capers – Optional, but they add a briny, salty flavor that complements the lemon and butter

How to Make Chicken Francese

1. Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them.
2. Pound the chicken breasts with a flat meat mallet until they are 1/4-inch thick.
3. Put the flour in a shallow platter and season it with a fair amount of salt and pepper; mix with a fork to distribute evenly.
4. In a wide bowl, beat the eggs with water to make an egg wash.
5. Heat the oil in a large skillet over medium-high heat.
6. Dredge both sides of the chicken in the seasoned flour.
7. Dip the floured chicken in the egg wash to coat completely, letting the excess drip off.
   

   

8. When the oil is nice and hot, add the chicken and fry for 2 minutes on each side until golden, turning once.
9. Remove the chicken to a large platter in a single layer.
   

   

10. Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant.
11. Add the wine, broth, and lemon juice, and simmer for 5-7 minutes to reduce the sauce slightly.
    

    

12. Roll the butter in some flour and add it to the skillet.
13. Stir to incorporate and dissolve the flour.
14. Reduce the heat to medium-low and return the chicken to the pan
15. Place the lemon slices on top of the chicken.
16. Simmer gently for 2 minutes to heat the chicken through.
17. Season with salt and pepper and garnish with chopped parsley before serving.

Side Dishes to Serve With Chicken Francese

Chicken Francese is a great recipe because it can be served with many different types of sides and you feel like you are eating a completely different meal. 

Here are a few of my favorite things to serve with the creamy lemon chicken recipe: 

1. Air fryer asparagus
2. Sheet pan roasted veggies 
3. Easy rice pilaf
4. Mashed potatoes with butter
5. Buttery noodles
6. Instant Pot Pamesan risotto 
7. Side salad with balsamic vinaigrette 

There are so many more dishes that would go with this chicken Francese recipe, but those can get you started! What is your go-to side dish for chicken? Usually, that will work too!

Storing leftovers:

• Refrigerate any leftover Chicken Francese in an airtight container for up to 3-4 days.
• To freeze, place the cooled chicken and sauce in a freezer-safe container or resealable bag, removing as much air as possible. Freeze for up to 2-3 months.

Reheating instructions:

• To reheat from the refrigerator, place the chicken and sauce in a covered skillet or saucepan over medium-low heat. Gently simmer until the chicken is heated through, stirring occasionally to prevent sticking. Add a splash of chicken broth or water if the sauce seems too thick.
• To reheat from frozen, thaw the chicken and sauce in the refrigerator overnight. Then, follow the reheating instructions above.

Want more chicken dinner recipes? Try these!

• Alice Springs Chicken
• Chicken Madeira
• Chicken Soft Tacos
• Hunan Style Chicken
• Leftover Chicken Casserole
• PF Changs Lettuce Wraps
• Rosemary Chicken
• Shoyu Chicken

Favorite Main Dish Recipes

• Baby Back Ribs
• Beef Roast Recipe
• Beef Tips and Gravy
• NY Strip Roast
• Pressure Cooker Pot Roast
• Shish Kebab

Check out more of my easy chicken breast recipes and the best dinner recipes here on CopyKat!