Dinner

Chicken Francese Recipe

Name: Chicken Francese Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian-American
Ingredients: 4 boneless skinless chicken breasts (thin cut); 1/3 cup all purpose flour; 1 1/4 teaspoons salt; 1/2 teaspoon pepper; 2 eggs; 2 tablespoons milk; 1/4 cup olive oil; 4 tablespoons butter (divided use); 1 lemon (thinly sliced); 1 tablespoon all purpose flour; 1/2 cup white wine; 3/4 cup chicken broth; 1 tablespoon lemon juice; Salt and pepper to taste; 2 tablespoons chopped parsley

ByRita Bennet February 24, 2026February 24, 2026

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Introduction

Chicken Francese is a classic Italian-American dish featuring tender chicken cutlets in a bright, buttery lemon sauce. This recipe is simple to prepare and perfect for a weeknight dinner or special occasion.

A white plate on a white marbled surface holds a dish with three main layers: the bottom layer is creamy mashed potatoes spread smooth across the plate, the middle layer is a golden-brown fried chicken breast covered in a light tan gravy, and the top layer is a grilled lemon slice placed in the center of the chicken. To the side of the chicken, there is a neat pile of bright green, fresh green beans, and a sprig of curly parsley adds a touch of green beside the chicken. The dish is garnished with finely chopped fresh green herbs scattered over the chicken and gravy. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless skinless chicken breasts (thin cut)
1/3 cup all purpose flour

1 1/4 teaspoons salt
1/2 teaspoon pepper

2 eggs
2 tablespoons milk

1/4 cup olive oil
4 tablespoons butter (divided use)
1 lemon (thinly sliced)

1 tablespoon all purpose flour
1/2 cup white wine
3/4 cup chicken broth

1 tablespoon lemon juice
Salt and pepper to taste
2 tablespoons chopped parsley

Instructions

Step 1: Place each chicken breast between two pieces of plastic wrap and pound with the flat end of a meat mallet until thin cutlets form.
Step 2: In a bowl, combine 1/3 cup flour, 1 1/4 teaspoons salt, and 1/2 teaspoon pepper. In a separate bowl, whisk together the eggs and milk until smooth.
Step 3: Heat the olive oil in a large pan over medium-high heat. Dredge each chicken cutlet first in the flour mixture, then dip into the egg mixture.

Step 4: Place chicken cutlets in a single layer in the pan and cook for about 4 minutes per side, or until golden brown and cooked through.
Step 5: Remove the chicken and keep warm. Wipe the pan clean with a paper towel.
Step 6: For the sauce, heat 1 tablespoon butter in the pan over medium heat. Add lemon slices and cook until browned, about 2-3 minutes, then remove them from the pan.

Step 7: Add the remaining butter and melt it. Stir in 1 tablespoon flour and cook for one minute, stirring constantly.
Step 8: Pour in the white wine and simmer for 2 minutes. Add the chicken broth and continue simmering for 4-5 minutes until the sauce thickens slightly.
Step 9: Stir in lemon juice and season the sauce with salt and pepper to taste.

Step 10: Return the chicken to the pan, spoon the sauce over it, top with the cooked lemon slices, sprinkle with parsley, and serve immediately.

Tips & Variations

Use fresh lemon juice for the brightest flavor, and consider using low-sodium chicken broth to control salt levels.
If you prefer a thicker sauce, simmer a bit longer or add a small amount of cornstarch slurry.

For extra richness, add a splash of cream to the sauce just before serving.

Storage

Store leftover Chicken Francese in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to keep the chicken tender and avoid breaking the sauce.

How to Serve

A shiny silver pan holds four golden-brown cooked chicken breasts, each topped with a thin, slightly charred lemon slice. The chicken is covered in a light sauce that pools at the bottom and glistens with hints of oil. Bright green chopped parsley is scattered on the chicken and sauce, adding fresh color. Around the edges, some whole parsley sprigs give a leafy texture. The pan sits on a white marbled surface with a soft folded gray and white striped cloth partially visible on the left side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs can be used. Pound them to an even thickness and adjust cooking time as thighs may take slightly longer to cook through.

What can I substitute for white wine?

You can substitute white wine with an equal amount of chicken broth and a splash of white wine vinegar or lemon juice to maintain acidity in the sauce.