Name: Chicken Francese Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian-American
Ingredients: 3 to 4 boneless, skinless chicken breasts (about 14 oz. to 16 oz. total); 1 cup flour; Kosher salt; Freshly ground black pepper; 1 tsp garlic powder; 4 eggs; 2 tbsp grated Parmesan cheese; 2 tbsp fresh parsley, chopped (for batter); Pinch of salt and pepper; 4 tbsp olive oil (divided: 2 tbsp for sautéing chicken, 2 tbsp for sauce); 4 tbsp unsalted butter (divided: 2 tbsp for sautéing chicken, 2 tbsp for sauce); 4 garlic cloves, minced; ¼ tsp red pepper flakes (adjust to taste); ½ cup dry white wine (such as Pinot Grigio); 1 ¼ cups chicken stock; Juice of two fresh lemons (about 4 tbsp); 2 tbsp reserved seasoned flour mixture (from the initial flour mixture); 2 tbsp fresh parsley, chopped (for garnish)

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Introduction

Chicken Francese is a classic Italian-American dish featuring tender chicken cutlets in a bright, lemony butter sauce. Perfectly pan-fried and finished with a tangy white wine reduction, it makes an elegant yet approachable dinner for any night of the week.

A close-up view of a stack of three golden-brown fritters on a white plate, each fritter showing a crispy textured edge with small green herb specks and black pepper dots scattered across the surface. The layers slightly overlap, revealing the uneven, rustic edges and varying thickness of each fritter. The background has a soft focus with a warm orange tone, while the plate rests on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 to 4 chicken breasts (boneless and skinless, about 14 oz. to 16 oz. total)
1 cup flour
Kosher salt
Freshly ground black pepper
1 tsp garlic powder
4 eggs
2 tbsp Parmesan (grated)
4 tbsp fresh parsley (chopped, divided: 2 tablespoons for batter, 2 for garnish)
4 tbsp olive oil (divided: 2 tablespoons for sautéing the chicken, 2 for the sauce)
4 tablespoons unsalted butter (divided: 2 for sautéing the chicken, 2 for the sauce)
4 garlic cloves (minced)
¼ teaspoon red pepper flakes (more, to taste)
½ cup dry white wine (e.g., Pinot Grigio)
1 ¼ cups chicken stock
Juice of two fresh lemons (about 4 tablespoons)

Instructions

Step 1: Place the chicken breasts one at a time in a large freezer bag. Using the side of a meat tenderizer, pound each piece to about 1/8″ to 1/4″ thickness.
Step 2: Cut each pounded chicken breast into halves or thirds. Set aside.
Step 3: Pour the flour onto a large plate. Add ½ teaspoon salt, ½ teaspoon pepper, and 1 teaspoon garlic powder. Mix gently with a fork. Remove 2 tablespoons of this seasoned flour mixture to use later for the sauce.
Step 4: In a medium bowl, whisk together the eggs, grated Parmesan, 2 tablespoons chopped parsley, and a pinch of salt and pepper.
Step 5: Dredge each chicken piece first in the flour mixture, then dip into the egg mixture, fully coating.
Step 6: Heat 2 tablespoons olive oil over medium heat in a large skillet. Once hot, add 2 tablespoons butter and let it melt.
Step 7: Place the coated chicken cutlets in the skillet, cooking 2 at a time.
Step 8: Cook for 3 to 4 minutes on the first side, until golden brown.
Step 9: Flip and cook the other side for another 3 to 4 minutes, until chicken is cooked through and browned.
Step 10: Remove cooked chicken and keep warm. Repeat with remaining cutlets. (Cutlets can be prepared 1 to 2 hours in advance and reheated at 350°F for 15 minutes or kept warm at 220°F.)
Step 11: In the same skillet, add the remaining 2 tablespoons olive oil over medium heat.
Step 12: Add minced garlic and red pepper flakes; cook until softened, about 3 minutes.
Step 13: Stir in the reserved 2 tablespoons of seasoned flour. If mixture is too wet, add another tablespoon of flour so it resembles wet sand. Cook for 1 to 2 minutes without browning.
Step 14: Pour in the white wine and chicken stock, bringing the mixture to a boil. Then reduce heat to simmer.
Step 15: Add the lemon juice and stir until the sauce slightly thickens.
Step 16: Season with salt and pepper to taste.
Step 17: Remove the pan from heat, then stir in the remaining 2 tablespoons of butter until melted.
Step 18: Taste the sauce and adjust seasonings if needed.
Step 19: Arrange chicken cutlets on plates or a platter and pour the sauce evenly over them.
Step 20: Garnish with the remaining 2 tablespoons of chopped parsley.
Step 21: Serve immediately and enjoy!

Tips & Variations

Use fresh lemons for the best bright, tangy flavor in the sauce.
For a gluten-free version, substitute all-purpose flour with a gluten-free blend that works for dredging.
Add a splash of chicken stock if the sauce becomes too thick during cooking.
Serve with pasta, steamed vegetables, or a crisp green salad for a complete meal.

Storage

Store leftover chicken Francese in an airtight container in the refrigerator for up to 2 days. Reheat gently in a 350°F oven for about 15 minutes to maintain texture. Avoid microwaving to preserve the sauce quality and chicken tenderness.

How to Serve

A white rectangular plate with several golden-brown fried patties arranged in two rows, each patty showing a crispy, uneven texture with visible bits of green herbs. A creamy, light beige sauce is being poured from a clear glass jug over the patties, flowing smoothly and covering the top surfaces of the closest pieces. In the background, a blurred lemon wedge adds a slight touch of yellow. The whole scene is set against a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs can be used but may need slightly longer cooking time due to their thickness and higher fat content. Pound them evenly for best results.

What can I substitute for white wine in the sauce?

If you prefer not to use white wine, you can substitute with additional chicken stock and a tablespoon of white wine vinegar or lemon juice to maintain acidity.