Chicken Francese: A Classic Italian-American Favorite

Few dishes bridge the gap between Italian and American cuisine as beautifully as Chicken Francese. This elegant yet simple dish features thinly pounded chicken cutlets, lightly dredged in flour and egg, then pan-fried to golden perfection. The star of the show, however, is the buttery lemon-wine sauce, which infuses the dish with a bright, tangy flavor. Whether served over pasta, rice, or alongside a crisp salad, Chicken Francese is a restaurant-quality meal that’s surprisingly easy to make at home.

Ingredients

For the Chicken:

• 2 large boneless, skinless chicken breasts, sliced in half and pounded thin
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 2 large eggs
• 2 tablespoons milk or water
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter

For the Lemon-Wine Sauce:

• 1 cup chicken broth
• 1/2 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
• 1/4 cup fresh lemon juice (about 2 lemons)
• 2 tablespoons unsalted butter
• 1 tablespoon all-purpose flour (optional, for thickening)
• 1 tablespoon fresh parsley, chopped
• Lemon slices, for garnish

Instructions

1. Prepare the Chicken: Place the chicken breasts between two sheets of plastic wrap and pound them to an even 1/4-inch thickness. This ensures quick, even cooking.
2. Dredge the Chicken: In a shallow bowl, mix the flour, salt, black pepper, and garlic powder. In another bowl, whisk the eggs with the milk.
3. Coat and Fry: Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large skillet over medium heat. Dredge each chicken cutlet in the flour mixture, shaking off excess, then dip into the egg mixture, coating completely. Allow any excess egg to drip off before placing the chicken into the skillet.
4. Golden Perfection: Cook the chicken for 3-4 minutes per side, or until golden brown and fully cooked. Transfer to a plate and tent with foil to keep warm.
5. Make the Sauce: In the same skillet, add the white wine, chicken broth, and lemon juice, scraping up any browned bits from the pan. Simmer for 3-4 minutes, allowing the alcohol to cook off and the flavors to meld.
6. Thicken the Sauce (Optional): If a thicker sauce is desired, whisk in 1 tablespoon of flour mixed with a bit of cold water before adding the butter.
7. Finish with Butter & Herbs: Reduce the heat to low and whisk in 2 tablespoons of butter. Stir in the chopped parsley.
8. Combine & Serve: Return the chicken to the skillet, spooning the sauce over the cutlets. Let it simmer for 1-2 minutes to absorb the flavors.
9. Garnish & Enjoy: Serve hot, garnished with fresh lemon slices and additional parsley. Chicken Francese pairs beautifully with pasta, rice, or roasted vegetables.

Tips for the Perfect Chicken Francese

• Use fresh lemon juice for the best flavor—bottled juice won’t have the same brightness.
• Don’t skip the step of pounding the chicken thin; this ensures tenderness and even cooking.
• If you prefer a creamier sauce, stir in a splash of heavy cream at the end.
• Serve with a glass of white wine to complement the flavors of the dish.

This Chicken Francese recipe delivers restaurant-quality results with minimal effort, making it perfect for both weeknight dinners and special occasions. Whether you’re cooking for family or entertaining guests, this lemony, buttery masterpiece will impress every time!