Chicken Francese

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!

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Prep Time: 10

Cook Time: 20

Servings:

Calories: 516kcal

Author: Cathy Trochelman

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!

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.

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