How to Make the Most Amazing Chicken Francese at Home (Better Than Restaurants!)

Have you ever tasted that buttery, lemony chicken dish at your favorite Italian-American restaurant and wondered, “How do I make chicken francese that tastes this good at home?” Well, I’ve got great news for you! Making restaurant-quality chicken francese is actually way easier than you might think.

As someone who’s made this dish probably 100 times (and messed it up at least 20 of those times!), I’m gonna share all my tips and tricks so your very first attempt can be perfect This classic Italian-American dish combines thinly sliced chicken cutlets with a buttery lemon white wine sauce that’ll make your taste buds dance!

What Exactly Is Chicken Francese?

Before we dive into the cooking let’s get clear on what we’re making. Chicken Francese (sometimes called Chicken Francaise or Chicken French) is an iconic Italian-American dish that features

• Thinly sliced chicken breasts
• A light egg batter coating
• A buttery sauce made with white wine, lemon, and chicken broth

This dish became super popular in Italian-American restaurants, especially in the New York metro area. The beauty of Chicken Francese is that its buttery lemon flavor appeals to just about everyone!

Ingredients You’ll Need

Let’s gather everything we need before we start cooking:

For the Chicken:

• 4-6 boneless skinless chicken breasts, thinly sliced (about 1½ pounds)
• ½-1 cup all-purpose flour for dredging
• 3-4 large eggs
• Salt and freshly ground black pepper
• ¼ cup flat-leaf Italian parsley, minced (divided use)
• Olive oil for frying
• 1-2 tablespoons butter for frying

For the Lemon Butter Sauce:

• 1 large shallot, minced (optional but adds great flavor)
• ½ cup dry white wine (like Sauvignon Blanc or Pinot Grigio)
• 1-1½ cups low-sodium chicken stock or broth
• 1 large lemon, sliced
• 2-4 tablespoons of butter
• 2 tablespoons fresh lemon juice (plus more to taste)
• Salt and pepper to taste
• Additional fresh parsley for garnish

Step-by-Step Instructions

Step 1: Prepare the Chicken

1. If your chicken breasts aren’t already thinly sliced, you’ll need to pound them thin. Place them on a cutting board, cover with plastic wrap, and pound to about ¼-inch thickness using a meat mallet or the bottom of a heavy pan.
2. Season both sides of the chicken cutlets with salt and pepper.

Step 2: Set Up Your Dredging Station

1. In one shallow bowl, mix the flour with a pinch of salt and pepper. Some recipes also add Parmesan cheese to the flour mixture for extra flavor!
2. In another bowl, beat the eggs with half the minced parsley and a tablespoon of water.

Step 3: Dredge and Fry the Chicken

1. Heat a large non-stick pan over medium heat with 2 tablespoons of olive oil and 1 tablespoon of butter.
2. Working with one cutlet at a time:
   • Dredge in the flour mixture, shaking off excess
   • Dip into the egg wash, letting excess drip off
   • Some recipes call for a second dredge in flour; others skip this
3. Place the cutlet in the hot pan and fry for 3-4 minutes per side, until golden brown.
4. Work in batches to avoid crowding the pan (which leads to steaming instead of frying).
5. Transfer cooked cutlets to a plate and tent with foil to keep warm.

Step 4: Make the Lemon Butter Sauce

1. In the same pan, add the minced shallot (if using) and a pinch of salt. Sauté until soft and translucent, about 2-3 minutes.
2. Add lemon slices to the pan and cook for 1-2 minutes until fragrant.
3. Pour in the white wine and chicken stock/broth. Turn heat to high and bring to a boil while scraping the bottom of the pan with a wooden spoon to release those flavorful browned bits.
4. Let the sauce reduce by about half (approximately 5 minutes).
5. Here’s a clever trick for thickening: roll the remaining butter in some of the leftover flour, then add it to the sauce. This will help thicken it beautifully!
6. Add the fresh lemon juice and stir to combine.
7. Taste and adjust seasoning with salt, pepper, and more lemon juice if needed.

Step 5: Finish the Dish

1. Return the chicken to the pan, placing the lemon slices on top of the cutlets.
2. Simmer gently for 2-3 minutes to heat the chicken through and let it absorb some of that amazing sauce.
3. Sprinkle with the remaining fresh parsley.
4. Serve immediately and enjoy!

Tips for Perfect Chicken Francese

After making this dish countless times, I’ve picked up some tricks that’ll help you nail it:

• Chicken thickness matters: Thin cutlets cook quickly and evenly. If they’re too thick, they’ll be undercooked inside and overcooked outside.

• Use a nonstick pan: This helps prevent the egg coating from sticking and tearing off the chicken.

• Oil and butter combo: Using both prevents the butter from burning. A good ratio is 2:1 oil to butter.

• Watch your heat: If the pan is too hot, your chicken will brown too quickly on the outside before cooking through.

• Sauce thickness: If your sauce is too thin after adding the floured butter, you can add more floured butter to thicken it. If it’s too thick, add a touch more chicken stock.

• Don’t overcook the lemon slices: The longer they cook, the more bitter they can become. If you’re concerned about bitterness, you can substitute lemon zest instead.

Common Mistakes to Avoid

We all make mistakes, but here are some common ones you can avoid:

1. Crowding the pan: This causes the chicken to steam rather than fry, resulting in soggy rather than crispy cutlets.

2. Not reducing the sauce enough: A properly reduced sauce has concentrated flavor and better texture.

3. Skimping on seasoning: Don’t be afraid to taste and adjust salt, pepper, and lemon juice levels.

4. Using old lemons: Fresh lemons provide the brightest flavor for this dish.

5. Not having all ingredients ready: This recipe moves quickly once you start cooking, so have everything measured and prepped.

Make-Ahead and Storage Options

Chicken Francese is best served fresh, but you can:

• Prepare the chicken and sauce earlier in the day, storing them separately in the refrigerator. Just make sure to take them out and let them come to room temperature before reheating.

• Leftovers can be stored for up to 3 days in the fridge and reheated in the oven at 325°F covered until warm.

What to Serve with Chicken Francese

This versatile dish pairs wonderfully with many sides:

• Rice pilaf
• Angel hair pasta
• Sautéed broccoli rabe or garlicky spinach
• Crusty bread to soak up that amazing sauce
• A simple green salad with vinaigrette

Final Thoughts

Chicken Francese is one of those impressive dishes that looks and tastes like you spent hours in the kitchen, when really it comes together in under an hour! The combination of tender chicken, crispy egg coating, and that velvety lemon butter sauce creates a perfect harmony of flavors and textures.

Next time you’re craving a restaurant-quality meal but don’t wanna leave home (or spend restaurant prices!), give this chicken francese recipe a try. I promise it’ll become one of your go-to dishes for both weeknight dinners and special occasions.

So what do you think? Ready to give it a try? I’d love to hear how your chicken francese turns out! Drop a comment below with your results or any questions you might have.

Happy cooking!

FAQs About Chicken Francese

Can I make Chicken Francese without wine?
Absolutely! You can substitute the wine with additional chicken broth, though you might want to add a bit more lemon juice to compensate for the acidity the wine provides.

Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs work great! Just pound them to an even thickness.

How do I know when my chicken is cooked through?
Since the cutlets are thin, they cook quickly. They should be golden brown on both sides and reach an internal temperature of 165°F.

Can I make this dish gluten-free?
Yes! Simply substitute the all-purpose flour with your favorite gluten-free flour blend.

Why is my sauce separating?
This usually happens if the sauce is boiled too vigorously after adding the butter. Keep it at a gentle simmer to maintain that creamy texture.