The Zesty Lemon Magic of Chicken Francese Recipe

Crisp golden chicken francese dances with zesty lemon and delicate white wine flavors that instantly transport you to an elegant Italian trattoria.

This classic dish combines tender chicken cutlets with a silky, bright sauce that sings of Mediterranean comfort.

Delicate egg-dipped chicken breasts sizzle to a perfect golden brown in a skillet, creating irresistible caramelized edges.

Each bite promises a harmony of tangy and rich notes that melt seamlessly on your palate.

The simple yet sophisticated preparation elevates weeknight dinners into a restaurant-quality experience.

Fresh parsley sprinkled on top adds a vibrant finishing touch that brings the entire dish to life.

Savor every moment of this culinary journey and let your taste buds celebrate the magic of Italian-American cuisine.

Why Chicken Francese Stands Out Every Time

• A beginner-friendly recipe that transforms simple ingredients into a restaurant-quality dish without requiring professional chef skills.
• Prepare a delicious meal in under 30 minutes, perfect for busy weeknights when you crave something special but have limited time.
• Elegant enough for date night yet approachable for family dinners, this chicken francese adapts seamlessly to various dining scenarios.
• Learn a classic cooking method that infuses chicken with rich, tangy flavors through simple steps like egg washing, pan-frying, and creating a luxurious white wine sauce.

Ingredients for a Lemony Chicken Francese

• Chicken Breast: A lean, tender cut that serves as the star of this classic Italian-American dish.

• Flour, Salt, Pepper: A seasoned flour mix that creates a light, crispy exterior for the chicken.
• Eggs, Milk: A creamy egg wash that helps the flour coating adhere and adds richness to the chicken.

• Olive Oil: A heart-healthy oil that provides a golden, crisp cooking surface for the chicken.
• Butter: Adds a rich, smooth flavor to the white wine sauce.
• Chicken Stock: Provides a deep, savory base for the sauce.
• White Wine: Brings a tangy, complex flavor to the sauce.
• Lemon Slices: Offers a bright, citrusy accent that complements the chicken.
• Fresh Parsley: A fresh herb garnish that adds color and a light, herbal note to the dish.

Tools to Master Chicken Francese at Home

• Large Nonstick Pan: Essential for cooking chicken and creating sauce evenly.
• Whisk: Perfect for blending eggs and milk smoothly.
• Small Mixing Bowl: Ideal for preparing egg wash.
• Plate: Needed for coating chicken in flour and setting aside ingredients.
• Paper Towels: Great for wiping pan clean between cooking stages.
• Sharp Knife: Crucial for cutting chicken breasts horizontally.
• Measuring Spoons: Helpful for accurate salt and seasoning measurements.
• Spatula: Useful for flipping chicken and stirring sauce.
• Cutting Board: Provides safe surface for slicing chicken and lemons.

Cooking Instructions for Authentic Chicken Francese

Step 1: Slice and Prepare Chicken

Slice each chicken breast horizontally into four thin, even steaks for tender, uniform cooking.

Step 2: Make Zesty Egg Coating

Whisk eggs and milk together until smooth and creamy, creating an egg wash to coat the chicken.

Step 3: Season and Dredge Chicken

Mix flour, salt, and pepper on a plate. Lightly coat each chicken piece with the seasoned flour, shaking off excess.

Step 4: Heat Skillet and Fry Chicken

Heat olive oil in a large nonstick skillet over medium-high until shimmering.

Dip floured chicken into the egg wash, let excess drip, then fry for 3 minutes until golden.

Flip, reduce heat to medium, and cook 4 more minutes until the chicken reaches 155°F (68°C). Transfer to a serving plate.

Step 5: Caramelize Lemon Slices

In the same pan, cook lemon slices for about a minute until soft and browned. Flip and cook the other side for 30 seconds for a caramelized finish.

Step 6: Clean Pan and Prepare Sauce

Wipe pan clean with paper towels.

Melt butter over medium heat, sprinkle flour, and stir for 1 minute.

Gradually whisk in half the chicken stock until smooth, then add remaining stock and white wine. Season with salt.

Step 7: Reduce Sauce

Simmer the sauce for 3-4 minutes, stirring until thick and silky.

Step 8: Combine and Serve

Return chicken and lemon slices to the pan. Spoon sauce generously over the chicken, garnish with fresh parsley, and serve immediately for an elegant meal.

Tips to Make Your Chicken Francese Shine

• Cut chicken breasts horizontally to create thin, even steaks for faster and more consistent cooking.
• Whisk eggs and milk thoroughly to create a smooth, even coating that helps bread crumbs stick perfectly.
• Pat chicken dry before coating to ensure the flour mixture adheres better and creates a crispy exterior.
• Use medium-high heat initially for golden crust, then lower temperature to cook chicken through without burning.
• If sauce becomes too thick, thin it with a splash of chicken stock or white wine to maintain silky consistency.

Chicken Francese Variations with Extra Flavor

• Gluten-Free Francese: Replace wheat flour with almond flour or gluten-free flour blend for celiac or gluten-sensitive individuals. Use cornstarch as an alternative coating option.
• Dairy-Free Adaptation: Substitute milk with unsweetened almond milk or coconut milk in egg wash. Replace butter with olive oil or dairy-free margarine for sauce preparation.
• Low-Carb Chicken Option: Use crushed pork rinds or grated parmesan cheese instead of flour for coating. Replace white wine with chicken broth to reduce carbohydrate content.
• Mediterranean Herb Variation: Add dried oregano and thyme to flour mixture. Use fresh rosemary instead of parsley for garnish. Incorporate kalamata olives into sauce for extra Mediterranean flavor profile.

How to Plate and Serve Chicken Francese Beautifully

• Zesty Plate Presentation: Lay the golden chicken on a white platter, drizzle the creamy wine sauce over the top, and garnish with fresh parsley for a restaurant-quality look.
• Citrus Companion Sides: Pair the chicken with lemon-roasted asparagus or a light orzo salad to complement the bright, tangy flavors of the dish.
• Elegant Wine Pairing: Serve with a crisp Pinot Grigio or Sauvignon Blanc that echoes the wine sauce's delicate notes and cuts through the richness of the chicken.
• Rustic Table Setting: Use a wooden cutting board as a serving platter, add some fresh lemon wedges on the side, and scatter chopped herbs for a warm, inviting presentation.

How to Store Chicken Francese the Right Way

• Store leftover chicken francese in an airtight container in the refrigerator for up to 3-4 days. Separate the chicken and sauce to prevent soggy texture.
• Wrap individual portions tightly in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months. Avoid freezing lemon slices as they become mushy.
• Preheat oven to 350°F. Place chicken in a baking dish, cover with foil to retain moisture, and warm for 10-15 minutes until heated through. Add sauce just before serving to maintain crispy coating.

FAQs

• What makes the egg wash important in this recipe?

The egg wash helps create a crispy, golden coating on the chicken by providing a sticky surface for the flour to adhere to, ensuring a delicious and even crust when pan-frying.

• Why do I need to shake off excess flour before cooking?

Shaking off excess flour prevents clumping and ensures an even, light coating that will crisp up nicely and prevent the chicken from becoming too heavy or dense during cooking.

• How do I know when the chicken is perfectly cooked?

Use a meat thermometer to check that the internal temperature reaches 68C/155F, which ensures the chicken is fully cooked through while remaining juicy and tender.

Chicken Francese Recipe

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4.9 from 31 reviews

• Total Time: 30 minutes
• Yield: 2 1x

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Description

Succulent chicken francese offers a delightful Italian-American culinary journey with tender chicken breasts bathed in a zesty lemon-butter sauce. Crisp, golden-brown cutlets promise a satisfying meal that delights palates and brings simple elegance to your dining experience.

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Ingredients

Scale 1x2x3x

Protein:

• 2 large chicken breasts, skinless boneless (250-300g / 8–10 oz each)
• 2 large eggs
• 1 tablespoon milk (any fat %)

Coating and Seasoning:

• 1/4 cup plain/all-purpose flour
• 2 tablespoons plain/all-purpose flour
• 1 teaspoon cooking salt/kosher salt
• 1 teaspoon black pepper
• 1/2 teaspoon cooking salt/kosher salt

Liquid and Flavor Enhancers:

• 3 tablespoons extra virgin olive oil
• 50g / 3 tablespoons unsalted butter
• 2 cups chicken stock/broth, low sodium
• 1/3 cup Chardonnay or other dry white wine
• 1 lemon, thinly sliced 0.3cm / 1/8 inch
• 1 tablespoon finely chopped parsley, for garnish (optional)

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Instructions

1. Slice chicken breasts horizontally to create 4 thin, uniform steaks for even cooking.
2. Prepare egg mixture by whisking eggs and milk together in a small mixing bowl.
3. Create seasoned flour coating by combining flour, salt, and pepper on a flat plate.
4. Dredge each chicken steak thoroughly in the flour mixture, ensuring complete coverage while shaking off excess.
5. Heat olive oil in a large nonstick skillet over medium-high heat until shimmering, approximately 2-3 minutes.
6. Dip floured chicken steaks into egg wash, allowing excess to drip off, then carefully place in hot pan.
7. Cook chicken for 3 minutes until golden brown, then flip and reduce heat to medium, cooking an additional 4 minutes until internal temperature reaches 68C/155F.
8. Transfer cooked chicken to a clean plate and set aside.
9. In the same pan, sear lemon slices for one minute on each side until softened and lightly caramelized.
10. Clean pan with paper towels to remove any burnt residue.
11. Melt butter in pan over medium heat, then whisk in flour and cook for one minute to create a roux.
12. Gradually pour chicken stock while continuously stirring to prevent lumps, then add wine and salt.
13. Increase heat slightly and simmer sauce for 3-4 minutes until it reaches a syrupy consistency.
14. Return chicken and lemon slices to the pan, coat with sauce, garnish with fresh parsley, and serve immediately.

Notes

• Use thin, evenly sized chicken breasts to ensure uniform cooking and prevent dry spots.
• Patting chicken dry before coating helps flour adhere better and creates a crispier exterior.
• Rest the coated chicken for 5 minutes before frying to help the flour set and prevent falling off during cooking.
• Control oil temperature around 350-375°F for perfect golden-brown crust without burning.
• For gluten-free version, replace wheat flour with cornstarch or almond flour for coating.
• Lactose-intolerant individuals can substitute milk with almond or oat milk in egg wash.
• Add red pepper flakes to sauce for extra heat and depth of flavor.
• Use fresh lemon juice and zest to enhance the sauce’s brightness and complexity.
• For lighter version, bake chicken instead of frying and use less butter in sauce.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Dinner, Lunch, Appetizer
• Method: Frying
• Cuisine: Italian

Nutrition

• Serving Size: 2
• Calories: 610
• Sugar: 1g
• Sodium: 780mg
• Fat: 37g
• Saturated Fat: 10g
• Unsaturated Fat: 24g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 38g
• Cholesterol: 225mg