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This Chicken Francese recipe, sometimes called Chicken French, is a classic Italian-American dish that is quick to prepare but loaded with flavor. With only 30 minutes to make, it will become a staple in your weeknight dinner rotation.
Quick and easy recipes like honey lemon chicken and sun-dried tomato chicken were some of my favorite recipes on this blog, until this recipe.
The combination of butter, lemon and wine is really hard to top. Made even better by pan-frying the chicken, which gives it great texture.
It might not be as famous as it’s counterpart, chicken piccata, but this Chicken Francese recipe is just as tasty. The lemon butter sauce is what makes this dish.
So if you’re looking for an easy weeknight meal, look no further than this Chicken Francese recipe.
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Chicken Francese Recipe Ingredients
- Chicken – use chicken breast and cut in half or buy chicken cutlets.
- All-purpose flour – for dredging and pan-frying the chicken.
- Sea salt and black pepper – to taste.
- Eggs – for coating the chicken and pan-frying.
- Olive oil – for pan-frying the Chicken Francese.
- Unsalted butter – for making the sauce smooth and silky.
- Produce (lemons, garlic, Italian parsley) – for adding flavor to the sauce.
- Low-sodium chicken stock – for creating the sauce.
- Dry white wine – use quality dry wine like Sauvignon Blanc or Chardonnay.
Step-by-Step Instructions
- In shallow medium bowl, add flour and mix in salt and pepper. In another shallow bowl, beat eggs with water. Dredge chicken in flour
- Shake off excess flour and then dip in eggs.
- In large skillet, melt 2 tbsp olive oil and 2 tbsp butter over medium-high heat. Add 3-4 pieces of chicken and cook for 3 minutes per side or when chicken is browned. Remove chicken and transfer to a place. Repeat if you have any remaining chicken.
- Toss in the lemon slices and cook for 30 seconds per side. Add garlic and cook for 30 seconds. Add remaining butter and whisk in flour, cooking for 30 seconds.
- Whisk in the chicken stock, wine and lemon juice. Simmer for 2-3 minutes or until the sauce is reduced.
- Return chicken to skillet and spoon sauce over chicken, simmering for another 2 minutes or until the chicken is cooked through. Top with some parsley and serve immediately.
Chicken Francese vs. Chicken Piccata
While very similar there are some differences between this Chicken Francese recipe and chicken piccata. The main difference is in the breading. With chicken piccata, the flour is on the outside, while Chicken Francese has the egg on the outside.
The other difference is that chicken piccata has capers added at the end.
What Does “Francese” Mean?
Francese means “the French way.” Basically it refers to chicken being fried in a flour mixture and egg wash with some citrus juice until golden brown.
Can I Use Chicken Thighs?
Boneless, skinless chicken thighs will work just as well. You would still want to pound the thighs so they are the same thickness and will cook evenly.
Side Dish Options
Starchy carbs match Chicken Francese perfectly and to me the best match is goat cheese risotto. Don’t knock it until you try it.
But you could also serve it over some pasta – any type you like. And if you’re low-carb, go with cauliflower rice or zoodles.
How To Store Leftovers
Leftovers can be refrigerated for 2-3 days or frozen in an airtight container for up to 3 months.
What Cast Iron Skillet Do You Use?
For this as well as many other recipes such as chicken saltimbocca, I use a Lodge cast iron skillet. It’s surprisingly affordable and will last years if you take care of it.
Pro Tips/Recipe Notes
- Add cold oil and butter to a cold skillet and let heat up to proper temperature before adding the chicken. You’ll know it is ready when the oil starts to shimmer.
- Use quality dry white wine that you’d be willing to drink. The flavor of the sauce comes from the wine. Chardonnay or Sauvignon Blanc are best.
- While store-bought bottles can be quite convenient, they lack in flavor compared to the real thing. It really isn’t that much extra work to freshly squeeze the lemons and you’ll notice a difference in flavor.
- You know the chicken is cooked when it reaches 165°F with an instant-read thermometer or if you cut into the chicken and the juices run clear and there is no pink. Honestly, I always just cut the chicken to see when it is done. If it isn’t just cook slightly longer.
- If you want an even thicker sauce, whisk 1 tbsp of cornstarch or flour with 1 tbsp chicken stock and add to the simmering sauce.
Other Quick and Easy Recipes
- Balsamic Peach Chicken
- One-Pan Pesto Chicken and Veggies
- Chicken Schnitzel
- Apple Cider Chicken
- Chicken with White Wine Sauce
If you’ve tried this Chicken Francese recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I’m up to.
Chicken Francese
Ingredients
- 4 chicken breast cutlets (or 2 chicken breasts cut in half)
- 1/2 cup all-purpose flour
- 1 tsp sea salt
- 1/2 tsp freshly ground pepper
- 3 large eggs
- 2 tbsp water
- 2 tbsp olive oil
- 4 tbsp unsalted butter, divided
- 1 lemon, seeds removed and sliced into thin slices
- 4 garlic cloves, minced
- 1 tbsp all-purpose-flour
- 1 cup low-sodium chicken stock
- 1/2 cup dry white wine
- 1 lemon, juiced
- chopped fresh Italian parsley for garnish
Instructions
- In shallow medium bowl, add flour and mix in salt and pepper. In another shallow bowl, beat eggs with water. Dredge chicken in flour and shake off excess and then dip in eggs.
- In large skillet, melt 2 tbsp olive oil and 2 tbsp butter over medium-high heat. Add 3-4 pieces of chicken and cook for 3 minutes per side or when chicken is browned. Remove chicken and transfer to a place. Repeat if you have any remaining chicken.
- Toss in the lemon slices and cook for 30 seconds per side. Add garlic and cook for 30 seconds. Add remaining butter and whisk in flour, cooking for 30 seconds.
- Whisk in the chicken stock, wine and lemon juice. Simmer for 2-3 minutes or until the sauce is reduced.
- Return chicken to skillet and spoon sauce over chicken, simmering for another 2 minutes or until the chicken is cooked through. Top with some parsley and serve immediately.
Notes
- Add cold oil and butter to a cold skillet and let heat up to proper temperature before adding the chicken. You’ll know it is ready when the oil starts to shimmer.
- Use quality dry white wine that you’d be willing to drink. The flavor of the sauce comes from the wine. Chardonnay or Sauvignon Blanc are best.
- While store-bought bottles can be quite convenient, they lack in flavor compared to the real thing. It really isn’t that much extra work to freshly squeeze the lemons and you’ll notice a difference in flavor.
- You know the chicken is cooked when it reaches 165°F with an instant-read thermometer or if you cut into the chicken and the juices run clear and there is no pink. Honestly, I always just cut the chicken to see when it is done. If it isn’t just cook slightly longer.
- If you want an even thicker sauce, whisk 1 tbsp of cornstarch or flour with 1 tbsp chicken stock and add to the simmering sauce.
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