Chicken Francese Recipe

3 min read


  1. Chicken Cutlets: 4 boneless, skinless chicken breasts, pounded to 1/4-inch thickness
  2. All-Purpose Flour: 1 cup, for dredging
  3. Eggs: 3 large, beaten
  4. Lemons: 2 large, juiced (about 1/2 cup lemon juice)
  5. Chicken Broth: 1 cup
  6. Dry White Wine: 1/2 cup (substitute with additional chicken broth if preferred)
  7. Garlic: 3 cloves, minced
  8. Butter: 4 tablespoons, divided
  9. Olive Oil: 4 tablespoons
  10. Salt and Pepper: to taste
  11. Fresh Parsley: 2 tablespoons, chopped (for garnish)


  1. Prepare Chicken Cutlets:
  • Start by pounding the chicken breasts between two sheets of plastic wrap until they are about 1/4 inch thick. This helps tenderize the meat and ensures even cooking.
  1. Dredge Chicken in Flour:
  • Season the chicken cutlets with salt and pepper. Dredge each cutlet in flour, shaking off any excess. This will create a light coating that helps thicken the sauce later.
  1. Prepare Egg Mixture:
  • In a shallow bowl, beat the eggs. Dip each floured chicken cutlet into the beaten eggs, coating both sides evenly. Set aside.
  1. Cook the Chicken:
  • In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium-high heat. Once hot, add the chicken cutlets in batches (do not overcrowd the pan) and cook for about 3-4 minutes on each side, or until golden brown and cooked through. Transfer cooked cutlets to a plate and keep warm.
  1. Make the Lemon Sauce:
  • In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
  • Pour in the white wine and lemon juice, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes to reduce slightly.
  1. Finish the Sauce:
  • Add the chicken broth to the skillet and bring to a simmer. Let it cook for another 3-4 minutes until the sauce reduces by about half.
  • Reduce the heat to low and swirl in the remaining 2 tablespoons of butter until melted and the sauce thickens slightly. Season with salt and pepper to taste.
  1. Serve Chicken Francese:
  • Return the chicken cutlets to the skillet, coating them with the lemon-butter sauce. Cook for another minute or two to warm through.
  1. Garnish and Serve:
  • Sprinkle chopped fresh parsley over the chicken francese for garnish.
  • Serve immediately, accompanied by pasta, rice, or crusty bread to soak up the delicious sauce.


  • For extra flavor, you can add capers to the sauce along with the garlic.
  • Adjust the amount of lemon juice according to your preference for tartness.
  • Keep the chicken warm in a low oven (around 200°F) while preparing the sauce to ensure it stays tender and juicy.

Chicken Francese is a delightful dish that combines tender chicken with a zesty lemon-butter sauce, perfect for a comforting meal any day of the week. Its simple yet elegant flavors make it a favorite in Italian-American cuisine, enjoyed by families and guests alike.

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