Chicken Francese 🍋🐔✨

A classic Italian-American favorite—bright, buttery, and ready in 30 minutes

Introduction

Chicken Francese is a beloved dish from Italian-American cuisine featuring lightly floured chicken cutlets, pan-fried until golden, then finished in a silky lemon-butter white wine sauce.

It’s elegant enough for guests but quick enough for a weeknight dinner.

Ingredients

Chicken:

2 large chicken breasts (sliced into thin cutlets)
1/2 cup all-purpose flour
2 eggs
Salt & black pepper to taste
3 tbsp olive oil

Sauce:

2 tbsp butter
1 cup chicken broth
1/2 cup dry white wine (or extra broth)
Juice of 1 lemon
1 tsp lemon zest
1 tbsp parsley (chopped)

Optional Add-ins:

Garlic (minced)
Capers (for extra tang)
Red pepper flakes (light heat)

Substitutions:

Chicken → veal or turkey cutlets
Wine → chicken broth
Flour → gluten-free flour
Butter → olive oil (lighter version)

Timing

Preparation time: 10–15 minutes
Cooking time: 15 minutes
Total time: ~30 minutes

Step-by-Step Instructions

Step 1: Prep chicken

Pound chicken thin for even cooking. Season with salt and pepper.

Step 2: Dredge

Coat chicken lightly in flour, then dip in beaten eggs.

Step 3: Fry chicken

Heat olive oil in a pan. Cook chicken 2–3 minutes per side until golden. Remove and set aside.

Step 4: Make sauce

In the same pan, add butter, broth, wine, lemon juice, and zest. Simmer for 5–7 minutes.

Step 5: Return chicken

Place chicken back into sauce and simmer briefly to absorb flavor.

Step 6: Finish

Sprinkle parsley and optional capers.

Step 7: Serve

Serve immediately with sauce spooned over top.

Nutritional Information (approx per serving)

Calories: 350–500 kcal
Protein: 30–40g
Carbohydrates: 10–20g
Fat: 15–25g

Healthier Alternatives

Bake instead of frying
Use less butter
Use whole wheat flour
Add more lemon for flavor without calories
Serve with vegetables instead of pasta

Serving Suggestions

Pasta (linguine or spaghetti)
Mashed potatoes
Steamed vegetables
Rice or risotto
Side salad

Common Mistakes to Avoid

Overcooking chicken (becomes dry)
Sauce too thick or too thin
Not seasoning flour properly
Skipping egg coating (key texture)
Using too high heat for sauce

Storage Tips

Store in fridge up to 3 days
Reheat gently in pan
Add splash of broth when reheating
Not ideal for freezing (sauce may separate)
Store sauce and chicken together