Lightly breaded and pan fried in a savory lemon & white wine sauce, this easy Chicken Francese is bright, buttery, and packed with delicious lemon flavor. A restaurant classic that’s easy to make and ready in just 30 minutes!
To anyone who has ever said chicken is boring… I would say they probably haven’t tried Chicken Francese. Because there’s nothing even a little bit boring about this lightly breaded, pan fried chicken breast or the bright, lemony white wine sauce it’s swimming in.
It’s a lot like chicken piccata, but without the capers. And it’s equally perfect for busy weeknights OR date nights in! Ready in just 30 minutes and completely kid-friendly, I love the fact that I can whip it up quickly with just a handful of ingredients. But there’s something about the white wine sauce that feels just fancy enough for date night.
We love serving it with a side of mashed potatoes or mashed rutabaga for a low carb option, along with our favorite roasted vegetables (parmesan roasted green beans are a personal favorite!) It’s also delicious with our loaded Italian salad, a delicious slice of crusty bread, and a glass of white wine. After all… you have to do something with the rest of the bottle!
what you’ll need for this recipe
Chicken – You’ll want to use thin cut boneless, skinless chicken breasts or cutlets for this recipe. I used 2 large breasts, cut in half lengthwise – aka butterflied – to make 4 thin cut pieces (about 1 1/2 pounds.)
Breading – A light breading or coating is made by dipping the chicken into beaten eggs, followed by a combination of all purpose flour, grated parmesan, salt & pepper.
Sauce – The lemony white wine sauce is a simple blend of butter, flour, chicken broth, white wine, lemon juice. The butter and flour are used to thicken the sauce, while the broth, white wine, and lemon juice provide body and flavor.
Lemon slices – I used one whole lemon, cut into slices.
Parsley – A healthy dose of chopped parsley is used as garnish.
tips for making chicken francese
- Save money by using boneless, skinless chicken breasts and cutting them yourself (you pay extra for thin cut and/or cutlets!)
- For even cooking, aim for similarly sized cuts of chicken.
- Use a dry (not sweet) white wine for the best flavor. I would choose a Chardonnay, Pinot Grigio, or Sauvignon Blanc.
- Use fresh parsley as garnish.
- If you like it saucy, feel free to double the sauce amounts!
Recipe Variations
- Use any type of thin cut chicken (tenders, cutlets, butterflied breasts)
- Substitute almond flour to make it gluten free
- Add additional grated parmesan to the coating
- Add additional seasonings, such as an Italian seasoning blend, to the coating
- Omit the wine and use extra chicken broth
- Add extra lemon juice for an extra burst of lemon flavor
- Double up the sauce recipe for an extra saucy dish
- Garnish with any of your favorite fresh herbs
storing & reheating
Leftover Chicken Francese can be stored in a covered container in the refrigerator for 3-4 days. I would suggest reheating it on the stovetop, over medium heat with a little olive oil, or in the air fryer at 375° for 4-5 minutes. Either of these options will give you optimal crisp without drying the chicken. I would not recommend reheating in the microwave, as microwave heat tends to make chicken tough and chewy.
More Chicken Recipes to Try
Be sure to check out some more of our favorite chicken dishes:
Chicken Francese
Ingredients
- 1 1/2 pounds boneless, skinless chicken breast thin cut (4 pieces)
- 1/4 cup olive oil extra virgin
- 2 large eggs
- 1/2 cup all purpose flour + 1 Tablespoon for sauce
- 2 Tablespoons Parmesan cheese grated
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 lemon sliced
- 2 Tablespoons butter salted, softened
- 1 cup chicken broth
- 3/4 cup dry white wine
- 2 Tablespoons lemon juice
Instructions
- In a small shallow bowl, beat 2 eggs.
- In a separate shallow bowl, combine 1/2 cup flour, 2 Tablespoons grated parmesan, 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Heat 1/4 cup olive oil in large skillet over medium heat.
- Dip each chicken cutlet into beaten eggs, then coat in the flour mixture. Place in the pan with heated oil.
- Cook chicken 3 minutes per side, until light golden brown, then remove to a plate and tent with aluminum foil.
- Add lemon slices to the pan and cook until browned on both sides. Remove from pan and set aside.
- To the same pan, add 1 cup chicken broth, 3/4 cup white wine, and 2 Tablespoons lemon juice. Bring to a simmer; simmer 4-5 minutes or until slightly reduced.
- Combine butter and flour. Add to the sauce, whisking constantly.
- Add the chicken and lemon slices back to the pan. Cook over medium-low heat until heated through, about 5 minutes.
- Spoon the sauce over the chicken. Garnish with parsley and season with additional salt & pepper as desired.
Notes
recipe tips
-
- Save money by using boneless, skinless chicken breasts and cutting them yourself (you pay extra for thin cut and/or cutlets!)
-
- For even cooking, aim for similarly sized cuts of chicken.
-
- Use a dry (not sweet) white wine for the best flavor. I would choose a Chardonnay, Pinot Grigio, or Sauvignon Blanc.
-
- Use fresh parsley as garnish.
-
- If you like it saucy, feel free to double the sauce amounts!
leave a reply