Chicken Francese 🍋 A Zesty Italian-American Classic That’s Elegant and Easy
Chicken Francese is the kind of dish that tastes like you ordered it at a fine restaurant but takes under 30 minutes to make at home. This recipe features lightly battered chicken pan-fried to golden perfection, nestled in a velvety lemon-white wine butter sauce. It’s tangy, comforting, and irresistibly good over pasta, rice, or with a crisp vegetable on the side.
Why I Love This Recipe
Chicken Francese hits the flavor jackpot: crispy pan-fried chicken, a silky, lemony wine sauce, and caramelized lemon slices that infuse the whole dish with depth. The chicken is tender and juicy inside, with a golden crust that holds up beautifully under the sauce. It feels indulgent but is made with simple pantry staples and fresh citrus.
Ingredients
For the Chicken:
- 2 large chicken breasts, boneless, skinless
- 1/4 cup all-purpose flour
- 1 tsp kosher salt
- 1 tsp black pepper
- 2 large eggs
- 1 tbsp milk
For Cooking & Sauce:
- 3 tbsp olive oil
- 1 lemon, thinly sliced
- 3 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups low-sodium chicken broth
- 1/3 cup Chardonnay (or any dry white wine)
- 1/2 tsp kosher salt
- 1 tbsp chopped parsley, for garnish (optional)
How to Make Chicken Francese
1. Prep the Chicken:
- Slice each chicken breast in half horizontally to make 4 thin cutlets.
- Whisk eggs and milk in a small bowl.
- On a plate, mix flour, salt, and pepper.
- Dredge chicken in flour, shake off excess, then set aside.
2. Cook the Chicken:
- Heat olive oil in a large nonstick skillet over medium-high heat.
- Dip each floured cutlet in the egg wash and place in the skillet.
- Cook for 3 minutes on the first side, then flip and cook for 4 minutes on the other side until golden and cooked through. Transfer to a plate.
3. Brown the Lemons:
- In the same pan, add lemon slices and cook for 1 minute per side until lightly browned. Remove and set aside.
4. Make the Sauce:
- Wipe pan clean and melt butter over medium heat.
- Stir in flour and cook for 1 minute to form a roux.
- Slowly whisk in half the chicken broth, then the rest.
- Add wine and salt. Simmer for 3–4 minutes until slightly thickened.
5. Combine and Serve:
- Return chicken and lemon slices to the pan.
- Spoon sauce over chicken and simmer gently for 1–2 minutes.
- Garnish with parsley and serve hot.
Tips for Success
- Use dry white wine like Chardonnay for the best flavor. Substitute with lemon juice for a wine-free option.
- Pan-fry lemon slices to extract maximum flavor and caramelize natural sugars—don’t skip this step!
- Pair with mashed potatoes, pasta, or crusty bread to soak up the sauce.
- Cook chicken to 155°F internally; it will finish cooking in the sauce.
Serving Suggestions & Pairings
This elegant dish pairs beautifully with:
- Baked Brie Appetizer – start with something rich and creamy
- Beer Cheese Dip for a casual appetizer
- Cheese-Stuffed Chicken Wontons to serve as a fun side or snack
- Sheet Pan Quesadillas for a fusion-style dinner spread
- Dorito Casserole if you want to go bold and cozy
Storage Tips
- Store leftovers in an airtight container for up to 3 days in the fridge.
- Reheat in a skillet with a splash of broth or water.
- Not ideal for freezing due to the egg coating and sauce separation.
More Recipes You’ll Love
Craving more savory favorites? Try:
- Dorito Casserole – bold and cheesy comfort food
- Sheet Pan Quesadillas – easy and shareable
- Beer Cheese Dip – perfect pairing with this dish’s elegant simplicity
Final Thoughts
This Chicken Francese recipe is everything we love about Italian-American comfort food: golden-crusted chicken, a luscious butter sauce, and bright citrus notes. It’s simple enough for a weeknight, but elegant enough for date night or company.
✨ Tried this recipe? Tag @chefmaniacrecipes or drop a comment—your kitchen success deserves the spotlight!
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