Chicken Francese is a classic Italian-American dish known for its light, lemony sauce and tender, pan-fried chicken. Elegant yet comforting, it’s the kind of recipe that feels special enough for guests but simple enough for a weeknight dinner. Thin chicken cutlets are dipped in egg, lightly floured, sautéed until golden, then finished in a bright lemon-butter sauce that’s silky and full of flavor.
This dish is all about balance—crispy edges, juicy chicken, and a sauce that’s rich but fresh.
Yield and Timing
This recipe serves 4 people.
Prep time is 15 minutes, with 20 minutes of cooking time.
Ingredients
- 4 boneless, skinless chicken breasts, sliced horizontally into cutlets
- Salt and freshly ground black pepper, to taste
- ½ cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk or water
- 4 tablespoons olive oil
- 3 tablespoons unsalted butter
- ½ cup chicken broth
- ⅓ cup fresh lemon juice (about 2 lemons)
- ¼ cup dry white wine (optional but traditional)
- 2 tablespoons fresh parsley, chopped
- Optional: lemon slices, for garnish
Preparation
Season the chicken cutlets on both sides with salt and black pepper.
Place the flour in a shallow dish. In another dish, whisk together the eggs and milk until smooth.
Heat the olive oil in a large skillet over medium heat. Dredge each chicken cutlet lightly in flour, shaking off excess, then dip into the egg mixture.
Add the chicken to the hot skillet and cook for 3–4 minutes per side, until golden and cooked through. Work in batches if needed. Transfer cooked chicken to a plate and keep warm.
Carefully wipe excess oil from the skillet, leaving the browned bits. Add the butter and let it melt. Pour in the white wine (if using) and chicken broth, scraping up the flavorful bits from the pan. Stir in the lemon juice and bring the sauce to a gentle simmer for 3–4 minutes, until slightly reduced.
Return the chicken to the skillet and spoon the sauce over the top. Simmer gently for 2–3 minutes, just to warm the chicken and coat it in the sauce.
Sprinkle with chopped parsley and garnish with lemon slices if desired.
Serving Suggestions
Chicken Francese is traditionally served with pasta, rice, or mashed potatoes to soak up the lemon sauce. It also pairs beautifully with sautéed spinach, green beans, or a simple salad. A slice of crusty bread is always welcome on the side.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to preserve the sauce and keep the chicken tender.
Why Chicken Francese Never Goes Out of Style
This dish is proof that simple ingredients, cooked the right way, can feel truly special. Light, flavorful, and comforting without being heavy, Chicken Francese is a timeless favorite that works for everyday meals and special occasions alike.
Enjoy !!
