Chicken Francese Recipe – Italian Special
Chicken Francese is a beloved Italian-American dish that combines the crispiness of lightly battered chicken cutlets with a rich, tangy lemon-butter sauce. The chicken is first dredged in seasoned flour, dipped in an egg wash, and pan-fried to golden perfection. It’s then simmered in a sauce made from chicken broth, white wine, and fresh lemon juice, creating a delightful balance of flavors. Often garnished with lemon slices and fresh parsley, Chicken Francese is a versatile dish that pairs wonderfully with pasta, rice, or sautéed vegetables.
- Prep Time10 min
- Cook Time15 min
- Total Time25 min
For the Chicken:
- 2 boneless, skinless chicken breasts (sliced in half lengthwise)
- ½ cup all-purpose flour
- 2 large eggs
- 2 tbsp milk or water
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder (optional)
- ¼ cup olive oil or butter (for frying)
For the Lemon Sauce:
- 1 cup chicken broth
- ½ cup dry white wine (optional)
- ¼ cup fresh lemon juice
- 2 tbsp unsalted butter
- 1 tbsp all-purpose flour (to thicken, optional)
- Lemon slices (for garnish)
- Fresh parsley (chopped, for garnish)
Prepare the Chicken:
Slice chicken breasts in half lengthwise to create thin cutlets.
Season with salt, pepper, and garlic powder (if using).
Coat the Chicken:
Place flour in a shallow dish.
In another bowl, beat eggs with milk or water.
Dredge each chicken piece in flour, then dip into the egg mixture.
Cook the Chicken:
Heat olive oil or butter in a large skillet over medium heat.
Cook chicken for 3–4 minutes per side until golden brown.
Transfer to a plate and keep warm.
Make the Lemon Sauce:
In the same pan, add chicken broth, white wine (if using), and lemon juice.
Bring to a simmer and cook for 3–4 minutes.
Stir in butter and flour (if using) to thicken the sauce.
Finish and Serve:
Return the chicken to the pan, spooning sauce over it.
Simmer for 2 minutes, then garnish with lemon slices and parsley.
Serve hot with pasta, rice, or vegetables.
Recipe Notes:
Wine Substitution: If you prefer not to use wine, you can substitute the white wine with additional chicken broth for a non-alcoholic version.
Sauce Thickness: For a thicker sauce, mix 1 tablespoon of flour with a little water to create a slurry, then stir it into the simmering sauce.
Flavor Enhancement: Add a pinch of red pepper flakes to the sauce for a subtle kick.
Serving Suggestions: This dish pairs beautifully with mashed potatoes, pasta, or sautéed greens.
