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!
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)
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!
- Chicken Parmigiana – with marinara and mozzarella.
- Chicken Valdostana – with fontina and prosciutto.
- Chicken Saltimbocca – with prosciutto and sage.
If you’ve enjoyed this Chicken Francese with Easy Lemon Butter Sauce Recipe or any recipe on this site, give it a 5-star rating and tell us about it in the comments below.
We strive to satisfy a number of learning styles. If you are someone who prefers to learn by watching, you can find most of our recipes on YouTube and our Facebook Page.
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 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 flour will not need all of it
- 1/4 cup flat-leaf Italian parsley minced, divided
- 4 large eggs beaten
- 4 tablespoons butter cubed, divided
- 4 tablespoons olive oil
- 1 large shallot minced
- 1/2 cup dry white wine
- 2 tablespoons fresh lemon juice plus more to taste
- 1 1/2 cups low sodium chicken stock
- 1 large lemon sliced
- salt and pepper to taste
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 minced 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.
This recipe was originally published on December 18, 2019. It was completely updated on May 7, 2024.
This was so good and very easy to make. I can’t wait to try more of your recipes!!
Hi Sandy, so happy you enjoyed and thanks for the comment!
I was careful not to over fry lemons and turned out very good, I love any dish with lemons. Good recipe thanks Jim.
Hi Maria, so happy you enjoyed this one and really appreciate the comment!
I’ve become obsessed with the Sip and Feast YouTube channel since I learned how to watch YouTube on my tv. This was the first recipe I made and I loved everything about it except for the bitter flavor others mentioned. Next time I’ll leave out lemon slices in pan and will just use the juice. I’ll be back to leave a 5 ⭐️ review!
Ps- I’m building my Christmas meal around your channel! Thanks Jim and family for the inspiration!! ( I’m a native Long Islander living in Maine)
Hi Marybeth, I’m sorry to hear this didn’t come out the way you expected. 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.) Hopefully you have better results next time!
Made it last night it was the best my family loved it. You are the best Thanks, Jim. I make all of your recipes and they are all great.
Hi Jeanette, thank you so much for the kind words. I’m happy you and your family enjoyed the francese!
One of the best I’ve ever made!
Thanks, Denise! I’m happy you liked it!
Are the nutrition facts for a serving or the whole recipe? If it’s for a serving then how much for one?
Hi Ayla, the nutrition information is for 1 serving.
I make this all the time. My recipe is the same except I don’t add egg. I flour chicken and sauté in butter and oil and it never sticks to own. So delicious.
Hi Lina, thanks for the comment and happy you like the recipe!
My daughter wanted chicken Francese
For her celebratory dinner ( earned her MS degree) I love your style of demonstrating just how easy anyone can make a delicious mess as l. I love everyone of your recipes. You explain everything so simply yet throughly so that anyone can make a delicious meal from those just starting out to veterans in the kitchen.
I wouldn’t change a thing this was delicious.
Hi Margaret, congratulations to your daughter on earning her MS degree! I really appreciate your comment and feedback and so happy you’re enjoying the recipes!
Another 5 Star homerun. There wasn’t a bite left!! So good!
Thank you, Rich. No leftovers is a good sign! Appreciate your comment.
Love this recipe! I took chicken out this morning so I am making it tonight!
Hi Pamela. Hope you enjoy it once again!