Chicken Francese is an iconic Italian-American dish of lightly egg battered chicken breasts gently fried in olive oil and simmered in a buttery white wine and lemon sauce until tender. This classic dish is easy to make but sure to impress!
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Editor’s Note: Originally published on December 18, 2019. Updated with new information, photos, and improved recipe on May 7, 2024.
Growing up on Long Island, Chicken Francese was as common a dish as any; in fact, it was one of the first dishes I learned how to cook!
Sometimes called Chicken Francaise, or Chicken French, it’s available in nearly every Italian-American restaurant in the New York metro area and I believe that’s because its buttery lemon flavor appeals to the masses.
Chicken Francese is great alongside rice pilaf and a green vegetable, such as sauteed broccoli rabe, or a bed of garlicky spinach; a chunk of crusty bread is great too!
Recipe Ingredients
All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
- Chicken. Chicken breasts are preferred for Chicken Francese. You can save time and buy them thinly sliced from the grocery store, or fillet them yourself.
- Chicken stock. If possible, use homemade chicken stock as it will make a difference in the final outcome and affords you better control of sodium levels. You can also make a stock from a low-sodium chicken base such as Better Than Bouillion brand.
- White wine. Use a dry white wine, such as Sauvignon Blanc. If you can’t have alcohol, omit the wine.
See the recipe card for full information on ingredients and quantities.
How to make it
Each number corresponds to the numbered written steps below.
- Cube 4 tablespoons of butter, mince 1 large shallot, and juice enough lemon for 2 tablespoons of juice. Slice 1 large lemon and mince 1/4 cup of flat-leaf Italian parsley and set aside. Place 1 1/2 pounds of thinly sliced chicken cutlets onto a flat surface and season with salt and pepper on both sides. (Photo #1)
- In a large bowl beat together 4 large eggs along with half of the minced parsley and a pinch of salt and pepper. In another large bowl mix together 1/2 cup of all-purpose flour and a pinch of salt and pepper. Heat a large non-stick pan to medium heat along with 2 tablespoons of olive oil and 1 tablespoon of butter. Quickly dredge the chicken into the flour and shake gently to remove the excess. Save the flour for use later in step 7. (Photo #2)
- Dip the dredged cutlet into the egg mixture. (Photo #3)
- Place the cutlet into the pan and fry for 3-4 minutes per side, or until golden. (Photo #4)
- Repeat the process for the remaining cutlets and work in batches to prevent crowding. Use more butter or oil as needed for the remaining batches. (Photo #5)
- Once the cutlets are done, move them to a plate and tent with foil to stay warm. To the same pan, add the shallot and a pinch of salt and saute until soft and translucent, about 2-3 minutes. (Photo #6)
- Roll the cubed butter in the remaining flour and save for use in step 9. (Photo #7)
- Add 1/2 cup of dry white wine and 1 1/2 cups of low-sodium chicken stock to the pan and turn the heat to high. Bring the sauce to a boil while scraping the bottom with a wooden spoon to dislodge any brown bits. Boil for about 5 minutes or until the sauce reduces by half and starts to thicken. (Photo #8)
- Turn the heat to slightly less than medium and add the lemon slices along with the floured cubes of butter and whisk to combine. Cook for 2-3 minutes or until the sauce thickens further. (Photo #9)
- Add the lemon juice and taste-test the sauce. Adjust salt and pepper to taste and add more lemon juice if needed. (Photo #10)
- When satisfied with the taste of the sauce, return the chicken to the pan and gently coat with the sauce and heat through for 2-3 minutes. (Photo #11)
- Sprinkle the chicken with the remaining parsley and remove the pan from the heat. Serve immediately and enjoy! (Photo #12)
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Top tips
- Chicken. Thinly sliced chicken breasts will yield better results and are the universal cut of choice for Chicken Francese.
- The pan. I highly recommend using a nonstick pan for this recipe for best possible results.
- Oil and butter. I use a combination of oil and butter to prevent the butter from burning. The ratio should be 2:1 oil to butter. If you find that after the first batch of chicken the butter and oil is a dark brown, wipe down the pan and start the second batch with new oil and butter to prevent overly browned chicken.
- Thickening the sauce. It’s important that the sauce be reduced by half after adding the wine and stock. While it took my about 5 minutes, it may take you longer. If after adding the cubes of floured butter you want your sauce to be thicker, simply add more cubes of floured butter to thicken. Conversely, if the sauce is too thin, add a touch of chicken stock to loosen it back up.
More recipes you’ll love
Here are a few more iconic Italian-American chicken recipes I know you’ll love!
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Note: The recipe in the video differs slightly from the recipe here with the main difference being that this recipe calls for shallots while the video does not.
Chicken Francese with Easy Lemon Butter Sauce
Ingredients
- 1 1/2 pounds (680g) thinly sliced chicken cutlets
- 2 teaspoons Diamond Crystal Kosher salt for seasoning the chicken
- 1/2 teaspoon black pepper for seasoning the chicken
- 1/2 cup (65g) flour will most likley not need all of it
- 1/4 cup minced flat-leaf Italian parsley divided
- 4 large eggs beaten
- 4 tablespoons (56g) butter cubed, divided
- 4 tablespoons (60g) olive oil
- 1 large shallot minced
- 1/2 cup (120g) dry white wine
- 2 tablespoons (30g) fresh lemon juice plus more to taste
- 1 1/2 cups (360g) low sodium chicken stock
- 1 large lemon sliced
- salt and pepper to taste
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Instructions
- First, setup a frying station. In a large bowl, beat the eggs together and mix in half of the minced parsley and a pinch of salt and pepper. Mix the flour with a pinch of salt and pepper and place it onto a large bowl or plate for easy dredging.
- Heat a large pan (nonstick is recommended) to medium heat with 2 tablespoons of olive oil and 1 tablespoon of butter.
- Quickly season the chicken cutlets with the salt and pepper on both sides. Dredge the chicken into the flour then shake off the excess and dip into the egg and parsley mixture. Gently place the cutlet into the pan and fry for 3-4 minutes per side or until golden brown. Do not crowd the pan. Work in batches. Use more oil/butter as required for the next batch. Tent the chicken with foil to keep warm.
- Add the shallot and a pinch of salt and saute until soft and translucent (about 2-3 minutes).
- Add in the white wine and chicken stock. Turn the heat to high and bring the sauce to a boil while scraping the bottom of the pan with a wooden spoon to dislodge any browned bits. Boil for ~5 minutes or until it reduces by half and starts to thicken.
- Turn the heat to slightly less than medium and add the lemon slices. Roll the remaining cubes of butter into the leftover flour mixture and add them into the sauce and whisk to combine. Cook for 2-3 minutes or until the sauce thickens.
- Mix in the lemon juice and taste the sauce. Adjust salt and pepper to taste. Also, if needed add more lemon juice to taste.
- When satisfied with the taste, return the chicken to the pan and gently coat with the sauce and heat through for 2-3 minutes. Sprinkle the remaining parsley on top and remove the pan from the heat. Serve immediately. Enjoy!
Notes
- Use thin-sliced chicken cutlets for best results.
- You will most likely have leftover egg wash and flour. These should be used right away for a dish like Italian chicken cutlets or discarded.
- A nonstick pan is recommended to avoid the egg sticking.
- Leftovers can be stored for up to 3 days in fridge and can be reheated in the oven at 325f covered until warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This recipe was originally published on December 18, 2019. It was completely updated on May 7, 2024.
Not a fan of the pith on the lemon (white part) I find it bitter, so I prefer using a bit lemon zest and a bit extra juice. Other than that recipe is stellar and lots of lemony goodness.
The way it is written, is fantastic, very well put. It’s very easy to understand .Good job well done.
We’re so happy you enjoyed!
Your recipes evoke such beautiful & classic dinners from many years ago !
Thank you for bringing them back to life.
Tge recioes are presented in a simple & unintimidating manner!
Merci beaucoupπ
We’re so happy you enjoyed this recipe and the others, Karen. Thanks for the comment!
I am going to make this! It is one of my favorites and I had no idea how to make it!
Thank you for giving such detailed instructions with all of your recipes. Monjad!
I absolutely love this site! I’m Italian and had learned many variations of recipes I’ve been making for years. Love to cook!
Love this recipe! Excellent. Followed the recipe as written. βοΈβοΈβοΈ
We’re so happy you liked the recipe, Gail! Thanks for the comment!
This made me so happy, took me back 30 years. I will be making again for the neighbors in 2 weeks. I am going to open with anti-pasta, followed by a Caesar (real with anchovies). Dessert may be tiramisu.
Sounds delicious. I want to make it but can I leave out the wine and add a bit more chicken stock?
Yes, absolutely.
Just perfect and couldnβt be easier!
Hello… I hope this message finds you well. I have a quick question – can I use chicken cutlets instead of full chicken breasts to make this recipe? I don’t trust that I will be able to slice the breasts in half evenly and I’m trying to save some prep time.
By the way, this is my favorite dish and I only ever order it out so I’m excited to have this recipe available so that I can make it at home. Thank you for sharing it!
Hi Shemeka, yes, you can definitely use cutlets that are already sliced . Hope you enjoy!
A thousand thanks to you my friend and awesome person…. I made this exactly as written and it was spectacular π!!
Hi Cindy, we’re happy you enjoyed and thanks for the comment!
Delish! I am wondering if you ever made this gluten free with a GF flour or almond flour? I would like to serve it at a party but have GF guests. I donβt want to make it if the flavor/texture changes significantly- hoping you have had some experience with this. Love your recipes!
Hi Kim, thanks for the comment. We haven’t tested this with GF flour, although if you are going to use one I’d recomment King Arthur’s Measure for Measure GF flour. I’ve heard good things about this GF flour from others. I don’t think almond flour would work here.
Almost a five. Have made twice and have found the sauce a tad bitter. It was correctable with a pinch of sugar. I think I’ll remove the lemon pieces after browning them the next time and see if it keeps the sauce from becoming bitter. Otherwise, it’s lovely.
Hi Jennifer, thanks for the feedback on the bitterness. It could be that the lemon was browned too much, or the wine that was used (I recommend using a Sauvignon Blanc or a Pinot Grigio for this one.) Glad you enjoyed it otherwise!
Hi Jim
Just a quick question please. In making a large quantity for a large group (25 persons), can I make this dish ahead…cook and freeze? How long to defrost? Reheating temp, and for how long? Another question please, in transporting these, what type of non reactive pans should I buy? Thanks Jim and Tara. All the best, Sister Barbara Aydelotte sfcc
Hi Sister, thanks for the question. You can make the dish ahead and freeze, then defrost and reheat in the oven at 350 until warmed through. I haven’t tested this large amount in a freezer so I can’t give you exact times for defrosting or how long it will take to reheat. As far as pans, all catered events use aluminium trays with sternos and they’re all considered “reactive”. I’ve never personally had an issue with these trays. Hope that helps.
Sister -if you havenβt done it already, I have two suggestionsβ¦β¦ 1. Make the chicken, then make the sauce, but donβt thicken it. Keep and freeze them separately. 2. Thaw both. I heated the chicken in a 350 oven for about 15 minutesβ¦.but that time will depend on how much chicken you have in each tray. Warm the sauce in a saucepan. I made a slurry of cornstarch and water and thickened the sauce while it was on the stovetop. Then I poured it over the chicken and served. Good luck! Itβs a great recipe. I made it for 15
This dish is so easy to make and tastes delicious. Thank you!
Hi Karen, thanks for the comment and so happy you enjoyed!
What would you serve with this?
Hi Marcie, chicken francese is great with sauteed garlicky greens like broccoli rabe, and maybe a side of pasta, rice, or even roasted potatoes. If you’re making pasta or rice, make a little extra francese sauce to serve with it.
Adore this; thanks for posting a recipe (I never use one and appreciate knowing if I did anything wrong.) I don’t think the rest of the world realizes this is an Italian dish or the significance of chicken cutlets in the Italian American cooks play book. I don’t know a mother of Italian descent who didn’t make breaded and fried chicken cutlets once a week; usually in batches to serve an army. From my recollection, I wanted leftovers for sandwiches or even another dinner with different sides. Chicken Francese was a good substitute to change things up. Everyone loved it! Several years ago I was living in Texas and whenever I made “lemon chicken” or fried cutlets my friends would say it was the best chicken!
Hi Louise, thanks for the comment and happy you enjoyed the recipe!
Another great recipe Jim! I had never added βfloured butter bitsβ to a sauce to thicken so I was a bit worried it would be lumpy gravy. But it turned out wonderfully. No leftovers tonight!
Hi Edna, I’m so happy you enjoyed the francese and really appreciate the comment!
Another excellent recipe Jim – such detailed explanations, even I can do it!
Made this with your rigatoni alla vodka recipe on the side, my family loved it.
Thank you as always!!
Hi Michael, I’m so happy you enjoyed this one and really appreciate the comment!
I undersalted it but that was easily fixed. It was melt in your mouth delicious. Thanx!
Hi Saundra, so happy you enjoyed this one and I appreciate the comment!