Chicken Francese is a classic Italian-American chicken recipe made with thin chicken cutlets, a light egg coating, and a lemon-butter white wine sauce. It feels restaurant-worthy but is simple enough for a weeknight dinner.
Chicken Francese is the kind of Italian-American dish you’ll find on menus all over the New York tri-state area. There’s a reason it has stuck around: it’s simple, fresh, lemony, and finished with a buttery white wine sauce you’ll want to spoon over everything.
It also works just as well for a weeknight dinner as it does for company. Serve it over pasta, rice, or vegetables, or place it on a platter with lemon slices and extra sauce.
The best part of Chicken Francese is the sauce. The lemon keeps it bright, the butter gives it richness, and the white wine adds depth without making the dish feel heavy. Once the chicken goes back into the pan, the coating soaks up just enough sauce while still staying tender.
What to Serve with Chicken Francese
Chicken Francese is usually served with pasta, rice, or roasted vegetables so there is something to soak up the lemon-butter sauce. Parmesan garlic noodles, roasted potatoes, asparagus, or a simple green salad all work well with this recipe.
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Chicken Francese
- Total Time: 30 min
- Yield: 4 servings 1x
Description
Thinly sliced chicken breasts are floured and dipped in egg before being sautéed with a lemon-butter and white wine sauce.
Ingredients
Chicken and Sauce
- 3 boneless skinless chicken breasts, sliced into thin cutlets
- Olive oil, for cooking
- 6 tablespoons unsalted butter, divided
- 1 lemon, juiced, about ÂĽ cup
- 2–3 cloves garlic, minced
- â…” cup dry white wine
- ½ cup chicken broth
- 3–4 tablespoons parsley, minced
Egg Wash
- 3 large eggs
- 2 tablespoons milk
Flour Dredge
- ½ to 1 cup all-purpose flour
- 2 tablespoons Parmesan cheese
- 2 tablespoons parsley, finely chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- In a shallow dish, combine the flour, Parmesan cheese, parsley, salt, and pepper.
- In a second shallow dish, whisk together the eggs and milk.
- Heat 2 tablespoons of oil and 2 Tablespoons of butter in a large skillet over medium-high flame.
- Dredge both sides of the chicken cutlets in the seasoned flour using tongs. Then dip them in the egg wash to coat completely, letting the excess drip off.
- Add the chicken carefully to the hot pan and cook for 3-4 minutes on each side until golden. Turn and cook on the other side.
- Repeat until all the chicken is cooked, adding more oil and/or butter if needed.
TO MAKE THE SAUCE:
- If there are burnt bits or excess cooked egg in the pan, carefully wipe them out. Leave any golden browned bits for the sauce.
- Add the garlic and stir for 30 seconds or until fragrant.
- Add the wine and chicken stock. Bring to a boil, reduce heat and let simmer rapidly for a few minutes.
- Add the lemon juice – taste and adjust the seasonings with some more lemon or salt and pepper if necessary.
- Take the pan off the heat and add the remaining 2 tablespoons of butter.
- Return the chicken to the pan and simmer very gently for about 4 minutes.
- Plate with some chopped parsley and the extra sauce on top.
Notes
- If you are using full chicken breasts (not thinly sliced tenderloins) slice the chicken in half lengthwise making 2 same sized pieces. If they are really thick make 3 cutlets.  Put 1 or 2 chicken breasts inside a large Ziploc bag and pound the chicken breasts with a flat meat mallet, until they are thin. Turn the bag over and repeat. We are looking for about ¼ inch thickness.
- Use a dry white wine such as Pinot Grigio, Sauvignon Blanc, or an unoaked Chardonnay. Avoid sweet wine.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Dessert
- Cuisine: American, Italian
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What kind of white wine do you use in your recipes? So many wines out there.
Thanks for the question! A dry white wine usually works best. Pinot grigio, sauvignon blanc, or an unoaked chardonnay are all good options. I’d avoid anything sweet. Use one you’d be willing to drink, but it does not need to be expensive.
I would not wipe the pan out prior to deglazing it unless you have a bunch of excess egg that has essentially scrambled.
THIS CHICKEN FRANCESE LOOKS OUTRAGEOUSLY DELICIOUS!
The chicken franchises was great, but I used less butter in the recipe.
This is so simple and fresh! Just delicious!!
No one in my family likes the white meat. Any adjustments using chicken thighs?
This is fantastic. I have made this three or four times now. Everyone has loved it! Easy to prepare, holds in the oven well on warm and leftovers reheat like new! Fabulous! Thank you!
Update: This recipe is also fantastic with flounder or filet of sole! Served with rice pilaf and sautéed spinach, perfect. Thank you again!
I made this last night and it was simply Devine. I paired it with your roasted red potatoes. Wonderful and easy.
5 stars … delicious grazias
I have 4 kids and a crazy life. I made this on a Wednesday night and no one said a word during dinner. It was a miracle!
yay !!!! I think you had 2 miracles .. no talking and everyone liking the same food! That IS a miracle!
I am from the east coast, like you and I know your pain. I am now in Wisconsin and there are NO good Italian restaurants like I know back home. I was desperately missing home and came across your recipe and knowing you are from NY I thought if anyone would know how to make Chicken Francese it would be you. This came out so good. I made a few mistakes, like not pounding the chicken flat enough, and maybe it needed more salt but I can always do that next time. It was outstanding! Thank you Debi
Thank you Angela!