Print

Chicken Francese Recipe

Print Recipe

★★★★★

4.6 from 77 reviews

Chicken Francese is a classic Italian-American dish featuring tender, thinly pounded chicken cutlets lightly coated in seasoned flour and egg, pan-fried to a golden brown, and finished in a bright, flavorful lemon and white wine sauce. Garnished with fresh parsley, this dish is perfect for a delicious weeknight dinner or weekend celebration.

Ingredients

Scale

Chicken

  • 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

Batter

  • 4 eggs
  • 2 tbsp grated Parmesan cheese
  • 2 tbsp fresh parsley, chopped (for batter)
  • Pinch of salt and pepper

For Cooking

  • 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)

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)

Instructions

  1. Pound the chicken: Place chicken breasts one at a time into a large freezer bag. Using the side of a meat tenderizer, pound each chicken breast to an even thickness between 1/8″ to 1/4″.
  2. Cut the chicken: Slice each pounded chicken breast into halves or thirds to create smaller cutlets. Set aside for coating.
  3. Prepare flour mixture: Spread the flour on a large plate. Add 1/2 teaspoon salt, 1/2 teaspoon pepper, and 1 teaspoon garlic powder. Mix gently with a fork to combine. Remove 2 tablespoons of this seasoned flour mixture to reserve for the sauce later.
  4. Prepare egg mixture: In a medium bowl, whisk together the eggs, grated Parmesan, 2 tablespoons chopped parsley, and a pinch of salt and pepper until well combined.
  5. Coat the chicken: Dredge each chicken cutlet first in the seasoned flour, shaking off excess, then dip fully into the egg mixture, coating thoroughly.
  6. Heat oil and butter: Warm 2 tablespoons olive oil over medium heat in a large skillet. Once hot, add 2 tablespoons unsalted butter and allow it to melt.
  7. Cook chicken cutlets: Place the coated chicken cutlets in the skillet, 2 at a time, making sure not to overcrowd. Cook for 3 to 4 minutes on one side until golden brown.
  8. Flip and finish cooking: Turn the cutlets and cook for an additional 3 to 4 minutes until the chicken is fully cooked through and nicely browned on the second side.
  9. Remove and keep warm: Transfer cooked cutlets to a plate and repeat the cooking process with remaining cutlets. To keep warm, place cooked cutlets in a 220°F oven or reheat in a 350°F oven for 15 minutes before serving if made ahead.
  10. Prepare the sauce base: In the same skillet, add the remaining 2 tablespoons olive oil over medium heat. Add the minced garlic and red pepper flakes, cooking until softened and fragrant, about 3 minutes.
  11. Add reserved flour: Stir in the 2 tablespoons reserved seasoned flour. Mix thoroughly. If the mixture appears too wet, incorporate an additional tablespoon of flour so the texture resembles wet sand. Cook for 1 to 2 minutes, being careful not to let it brown.
  12. Deglaze and simmer: Pour in the white wine and chicken stock. Bring to a boil, then reduce the heat and let simmer.
  13. Add lemon juice and season: Stir in fresh lemon juice and season the sauce with salt and pepper to taste. Let the sauce slightly thicken, stirring occasionally.
  14. Finish the sauce: Remove the pan from heat and stir in the remaining 2 tablespoons of unsalted butter until melted and the sauce is smooth and glossy.
  15. Adjust seasoning: Taste the sauce and adjust salt, pepper, or lemon juice according to preference.
  16. Serve: Arrange the cooked chicken cutlets on plates or a serving platter. Pour the lemon wine sauce generously over the top.
  17. Garnish: Sprinkle with the remaining 2 tablespoons of fresh chopped parsley for an added pop of color and freshness.
  18. Enjoy: Serve immediately and enjoy this flavorful classic Chicken Francese!

Notes

  • For best results, pound chicken evenly to ensure uniform cooking.
  • Chicken cutlets can be cooked 1 to 2 hours ahead and gently reheated before serving.
  • Adjust red pepper flakes quantity based on desired spice level.
  • Use a dry white wine like Pinot Grigio for optimal flavor in the sauce.
  • If sauce is too thin, simmer longer to thicken or add a small slurry of flour and water.
  • Fresh lemon juice is key to brightening the sauce—avoid bottled substitutes for best taste.
  • Serve with a simple pasta or sautéed vegetables to complete the meal.

Keywords: Chicken Francese, Lemon Chicken, Italian Chicken, Pan-Fried Chicken, Classic Italian Recipe

Find it online: https://kochenmitviktoria.com/chicken-francese-recipe/