Chicken Francese is one of my favorite weeknight meals because it’s surprisingly easy, ridiculously flavorful, and perfect for a quick dinner. I pan-sear paper-thin egg-battered chicken cutlets until tender, then simmer them in a rich and luscious lemon sauce. The eggy batter browns so beautifully, and the chicken Francese sauce is so rich and tangy!
Top Reader Review
My whole family liked this dish. I tossed fettuccine noodles in the sauce.
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Chicken Cutlets in Francese Sauce
There’s so much to love about this easy chicken Francese recipe, from the batter to the sauce, and everything in between. It’s similar to chicken piccata, but with two key differences: no capers (unless you want them!), and a thicker egg batter.
This egg batter isn’t crispy like fried chicken, it’s more like a paper-thin omelette wrapped around the meat. The texture is soft, tender, and surprisingly addictive. The sauce is buttery, lemony, and silky smooth…I could seriously drink it! But the best part is that everything happens in one pan, so cleanup is basically a non-issue.
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One Simple Tip!
Cook the chicken in batches, then finish the sauce in the same pan. The browned bits deglaze into the sauce, giving it extra depth without extra dishes.
Easy Chicken Francese Recipe
Ingredients
- 2 boneless, skinless chicken breasts (*)
- salt and pepper (to taste)
- ½ cup all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon ground paprika
- 1 large egg
- 1 lemon (divided)
- 3 tablespoons unsalted butter (⅜ stick, divided)
- 1 tablespoon olive oil
- 3 cloves garlic (minced)
- ½ cup dry white wine (**)
- 1 cup low-sodium chicken broth
- chopped fresh parsley (optional, for garnish)
Instructions
- Pat the chicken dry with paper towels. Cut each breast in half horizontally, creating 4 pieces, then pound each piece to an even thickness of about ¼-inch, seasoning them with salt and pepper to taste.2 boneless, skinless chicken breasts, salt and pepper
- In one shallow bowl, whisk together flour, garlic powder, and paprika. In a second bowl, whisk together the egg and 2 tablespoons of lemon juice from half of the lemon.½ cup all-purpose flour, ½ teaspoon garlic powder, ½ teaspoon ground paprika, 1 large egg, 1 lemon
- Melt 1 tablespoon of butter and oil together in a large cast-iron skillet set over medium-high heat.3 tablespoons unsalted butter, 1 tablespoon olive oil
- Working in batches, dredge both sides of the chicken in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off. Reserve 2 tablespoons of the leftover flour mixture to use in the sauce.
- Add the chicken to the hot skillet and fry for 2 minutes on each side until golden. Remove to a plate and set aside.
- Melt the remaining butter in the skillet, then sprinkle in the reserved 2 tablespoons flour and garlic, stirring for 30 seconds. Splash in the wine and deglaze the pan, allowing the liquid to reduce for 1-2 minutes. Whisk in the broth and remaining juice from the used lemon, then simmer for 2 minutes, until the sauce reduces slightly.3 cloves garlic, ½ cup dry white wine, 1 cup low-sodium chicken broth
- Reduce the heat to medium-low and return the chicken to the pan. Place the lemon slices from the other half of the lemon on top of the chicken. Cover and simmer gently for 3-5 minutes, until the chicken is heated through to 165°F. Season with salt and pepper, as desired, and garnish with chopped parsley before serving.chopped fresh parsley
Notes
- Pound the chicken thin for even cooking. Pat dry to help it crisp.
- Don’t overcrowd the pan; cook in batches to avoid steaming.
- Simmer the sauce until it thickens slightly and coats the back of a spoon.
- Add the lemon at the end to avoid bitterness.
- Optionally finish the sauce with a pat of butter for a silky shine.
- Serve over pasta or rice to soak up the sauce.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Chicken Francese Step by Step
Prep the Chicken: Pat 2 boneless, skinless chicken breasts dry with paper towels to help the seasonings and breading stick. Cut each breast in half horizontally, creating 4 pieces. Then pound each piece to an even thickness of about ¼-inch, seasoning them with salt and pepper to taste.
Prep the Breading: In one shallow bowl, whisk together ½ cup of all-purpose flour, ½ teaspoon of garlic powder, and ½ teaspoon of ground paprika. In a second bowl, whisk together 1 large egg and 2 tablespoons of lemon juice from half of the lemon.
Dredge the Chicken: Melt 1 tablespoon of unsalted butter and 1 tablespoon of olive oil together in a large cast-iron skillet set over medium-high heat. Working in batches, dredge both sides of the chicken in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off. Reserve 2 tablespoons of the leftover flour mixture to use later in the sauce.
Fry the Chicken: Add the chicken to the hot skillet and fry for 2 minutes on each side, until golden. You don’t need to fully cook them through just yet. Remove to a plate and set aside. Work in batches — overcrowding drops the pan temperature, so the batter won’t brown properly.
Make the Sauce: Melt the remaining 2 tablespoons of butter in the skillet, then sprinkle in the reserved 2 tablespoons flour and 3 minced cloves of garlic, stirring for 30 seconds — this creates a roux that will thicken the sauce. Splash in ½ cup of dry white wine and deglaze the pan, allowing the liquid to reduce for 1-2 minutes. Whisk in 1 cup of low-sodium chicken broth and the remaining juice from the used lemon, then simmer for 2 minutes, whisking constantly, until the sauce reduces slightly and coats the back of a spoon.
Simmer the Chicken: Reduce the heat to medium-low and return the chicken to the pan. Place the lemon slices from the other half of the lemon on top of the chicken. Cover and simmer gently for 3-5 minutes, until the chicken is cooked through to 165°F and the juices run clear. Season with salt and pepper, as desired, and garnish with chopped parsley before serving.
How to Store, Freeze, and Reheat
Store leftover chicken Francese in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a skillet set over medium-low heat until warmed through.
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