Name: Chicken Francese Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian-American
Ingredients: 3 to 4 boneless, skinless chicken breasts (about 14 oz. to 16 oz. total); 1 cup flour; Kosher salt; Freshly ground black pepper; 1 tsp garlic powder; 4 eggs; 2 tbsp Parmesan cheese (grated); 4 tbsp fresh parsley (chopped; divided – 2 tablespoons for batter, 2 tablespoons for garnish); 4 tbsp olive oil (divided – 2 tablespoons for sautéing chicken, 2 tablespoons for sauce); 4 tbsp unsalted butter (divided – 2 tablespoons for sautéing chicken, 2 tablespoons for sauce); 4 garlic cloves (minced); ¼ tsp crushed red pepper flakes (adjust to taste); ½ cup dry white wine (such as Pinot Grigio); 1 ¼ cups chicken stock; Juice of two fresh lemons (about 4 tablespoons)

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Introduction

Chicken Francese is a delightful Italian-American classic featuring tender chicken cutlets in a bright, buttery lemon sauce. This dish is perfect for a weeknight dinner or a special occasion, delivering rich flavors with a light, fresh finish.

A white plate holds a piece of golden brown fried fish topped with a light yellow sauce that looks smooth and slightly glossy, scattered with small green parsley leaves for garnish. The fish has a crispy texture with visible seasoning and small bits on the surface. To the side of the fish, a thin lemon slice with a bright yellow color sits partially in the sauce. The plate rests on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 to 4 chicken breasts (boneless and skinless, about 14 oz. to 16 oz. total)
1 cup flour
Kosher salt
Freshly ground black pepper
1 tsp garlic powder
4 eggs
2 tbsp Parmesan (grated)
4 tbsp fresh parsley (chopped, divided—2 tablespoons for batter, 2 for garnish)
4 tbsp olive oil (divided—2 tablespoons for sautéing the chicken, 2 for the sauce)
4 tbsp unsalted butter (divided—2 for sautéing the chicken, 2 for the sauce)
4 garlic cloves (minced)
¼ teaspoon red pepper flakes (more, to taste)
½ cup dry white wine (e.g., Pinot Grigio)
1 ¼ cups chicken stock
Juice of two fresh lemons (about 4 tablespoons)

Instructions

Step 1: Place the chicken, one at a time, in a large freezer bag and pound with the side of a meat tenderizer until 1/8″ to 1/4″ thick.
Step 2: Cut each pounded chicken piece into halves or thirds and set aside.
Step 3: Pour the flour onto a plate and mix with ½ teaspoon salt, ½ teaspoon pepper, and 1 teaspoon garlic powder. Remove 2 tablespoons of this mixture for later use in the sauce.
Step 4: In a separate bowl, whisk together eggs, Parmesan, 2 tablespoons parsley, and a pinch of salt and pepper.
Step 5: Dredge each chicken cutlet first in the flour mixture, then dip into the egg mixture, ensuring full coating.
Step 6: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 2 tablespoons butter once the oil is hot.
Step 7: Place coated chicken cutlets in the skillet, cooking 2 at a time to avoid crowding.
Step 8: Cook the chicken for 3 to 4 minutes on one side until golden brown.
Step 9: Flip and cook the other side until fully cooked through and browned, about 3 to 4 more minutes.
Step 10: Remove the chicken and repeat with remaining pieces. To keep warm, place cooked cutlets in a 220°F oven, or reheat leftovers in a 350°F oven for 15 minutes before serving.
Step 11: In the same skillet, add remaining 2 tablespoons olive oil over medium heat.
Step 12: Add minced garlic and red pepper flakes and cook until fragrant and soft, about 3 minutes.
Step 13: Stir in the reserved 2 tablespoons seasoned flour, mixing completely. Add a bit more flour if mixture is too wet—it should look like wet sand. Cook 1 to 2 minutes without browning.
Step 14: Pour in white wine and chicken stock, bringing the mixture to a boil. Then reduce heat to simmer.
Step 15: Add lemon juice and stir until the sauce slightly thickens.
Step 16: Season with salt and pepper to taste.
Step 17: Remove the pan from heat and stir in remaining 2 tablespoons butter until melted and smooth.
Step 18: Taste the sauce and adjust seasonings if needed.
Step 19: Arrange the chicken cutlets on plates or a serving platter and spoon the lemon sauce over the top.
Step 20: Garnish with the remaining 2 tablespoons of chopped fresh parsley.
Step 21: Enjoy your delicious Chicken Francese!

Tips & Variations

For extra tender chicken, let the cutlets rest after pounding for 10 minutes before dredging.
Substitute fresh lemon juice with bottled juice only if necessary, but fresh lends the best brightness.
Add a splash of capers to the sauce for a briny twist.
Use gluten-free flour if you need a gluten-free version of this dish.

Storage

Store leftover chicken and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in a 350°F oven for 15 minutes and warm the sauce on the stovetop over low heat, stirring frequently to prevent separation.

How to Serve

The image shows a white plate with one large, crispy breaded cutlet covered in a glossy, light orange sauce that pools around the base. The cutlet has a rough texture with browned, golden edges and is garnished with small green herb leaves scattered on top. There is a slice of bright yellow lemon placed near the cutlet on the plate. The surface under the plate is a white marbled texture. 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 for a juicier and richer flavor. Pound them to an even thickness to ensure they cook evenly.

What can I serve with Chicken Francese?

This dish pairs wonderfully with simple sides such as pasta, steamed vegetables, or a light salad to balance the rich lemon butter sauce.