Authentic Chicken Francese: A Quick & Elegant Lemon-Butter Wine Sauce Recipe
Chicken Francese is a beloved Italian-American classic that effortlessly combines tender, pan-fried chicken breasts with a vibrant, zesty lemon and rich white wine-butter sauce. This elegant dish, renowned for its delicate flavor and sophisticated appeal, is surprisingly simple to prepare. With just a handful of fresh, flavorful ingredients and less than 30 minutes, you can transform ordinary chicken into an extraordinary culinary experience. It’s the perfect solution for busy weeknights when you crave something special, or for impressing guests with minimal effort.
Why This Chicken Francese Recipe Works So Well
This Chicken Francese recipe stands out for its delicious simplicity and remarkable flavor profile. Much like its beloved cousin, Chicken Piccata, the magic begins with **pounding the chicken breasts to a thin, even thickness**. This crucial step ensures the chicken cooks quickly and uniformly, resulting in incredibly tender, juicy cutlets every time. The uniform thickness also allows the chicken to absorb the exquisite flavors more effectively and achieve that perfect golden-brown crust, making it ideal for a French-style (“Francese”) preparation.
The chicken is then expertly **dredged in both flour and egg**. The flour provides a light coating that becomes wonderfully crisp when pan-fried, while also acting as a natural thickener for the luxurious sauce. The egg wash ensures the flour adheres beautifully, creating a golden, flavorful exterior that seals in moisture and adds to the rich texture of the final dish.
At the heart of Chicken Francese is the harmonious partnership of **bright, refreshing lemon and savory chicken**. The vibrant acidity of fresh lemon juice cuts through the richness of the butter and white wine, creating a beautifully balanced sauce that invigorates the palate. This zesty addition elevates otherwise plain chicken breasts, infusing them with a refreshing, tangy depth that is truly irresistible. It’s a testament to how simple ingredients, when combined thoughtfully, can create a dish of remarkable complexity and satisfaction. This recipe works because it’s fast, flavorful, and a consistent crowd-pleaser that brings gourmet taste to your dinner table in just 30 minutes.
Ingredients You Will Need for Chicken Francese
Creating an exceptional Chicken Francese begins with high-quality ingredients. For all precise measurements, a complete list of ingredients, and detailed instructions, please refer to the printable recipe version located at the end of this post.
Ingredient Info and Substitution Suggestions
- CHICKEN – We recommend using boneless, skinless chicken breasts for this recipe. Pounding them to an even thickness of about ¾-inch is absolutely crucial. This not only ensures uniform cooking for tender, juicy results but also allows them to cook quickly, making this a perfect weeknight meal. You can use a meat mallet, or even a heavy rolling pin. For convenience, pre-packaged chicken cutlets are a great alternative.
- ALL-PURPOSE FLOUR – This serves a dual purpose: it creates a light, crispy crust on the chicken when pan-fried, and also helps to thicken the rich lemon-butter sauce later, giving it a luxurious, velvety consistency.
- GARLIC SALT & BLACK PEPPER – These provide the foundational seasoning for your chicken, infusing it with savory flavor from the start. Adjust quantities to your personal preference. For an extra layer of flavor, a pinch of onion powder can also be added to the flour mixture.
- EGGS & WATER – Whisked together, these form the essential egg wash. This coating is vital for helping the flour mixture adhere to the chicken, creating a beautiful golden-brown exterior that locks in moisture during cooking.
- OLIVE OIL – Used for pan-frying the chicken to a perfect golden crisp. Opt for a good quality extra virgin olive oil for the best flavor. For an even richer taste, you can use a blend of olive oil and a tablespoon of butter when frying.
- LEMON SLICES & LEMON JUICE – This is a truly lemony dish, and fresh lemon juice is indispensable for that bright, authentic flavor. Bottled lemon juice simply cannot compare. The lemon slices cooked in the pan not only add extra flavor infusion but also make for an attractive garnish. If you prefer a more subtle lemon flavor, you can replace half of the lemon juice in the recipe with an equal amount of chicken stock. For an aromatic boost, consider adding a pinch of lemon zest to the sauce.
- CHICKEN STOCK – This forms the savory liquid base for our exquisite sauce. Using a high-quality chicken stock will significantly enhance the depth and richness of your Chicken Francese.
- DRY WHITE WINE – A dry white wine, such as Chardonnay, Pinot Grigio, or Sauvignon Blanc, is highly recommended for its ability to add complex depth and a sophisticated flavor profile to the sauce. The alcohol cooks off during the simmering process, leaving only its nuanced taste. **If you prefer to omit the white wine from this recipe, simply substitute it with an equal amount of chicken broth.** The dish will still be incredibly delicious, just with a slightly different flavor profile.
- BUTTER – Unsalted butter is preferred, as it allows you to control the overall saltiness of the dish. Butter is crucial for building the lush, velvety texture and beautiful sheen of the Francese sauce, especially when combined with a bit of flour to thicken.
How to Make Chicken Francese
These step-by-step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Cover chicken breasts with plastic wrap or waxed paper and pound to an even thickness, about 3/4-inch. This crucial step ensures that the chicken cooks quickly and uniformly, resulting in wonderfully tender cutlets.
- In a medium bowl, whisk together flour, garlic salt, and pepper. Dredge each chicken breast in the flour mixture, ensuring an even coating on all sides. Shake off any excess flour to prevent a gummy texture. This seasoned flour will form the initial crispy layer and help thicken the sauce.
- Whisk together eggs and water and place in a shallow dish or plate. Dip each dredged chicken breast in the egg, ensuring full coverage. This egg wash acts as a binder for the flour and creates that desirable golden crust.
- In a large skillet, heat olive oil over medium-high heat until shimmering. Ensure the oil is hot but not smoking, which is key for a perfect sear.
- Add each chicken breast to the hot oil and cook for 2-3 minutes per side, or until beautifully golden brown and cooked through (internal temperature of 165°F). Avoid overcrowding the pan; cook in batches if necessary to maintain even heat and crispiness.
- Remove chicken and set aside on a plate, loosely covered with foil to keep warm. Add lemon slices to the pan juices in the skillet. Cook for a minute or so per side, allowing them to slightly caramelize and release more aromatic lemon flavor.
- Add lemon juice, chicken stock, and white wine (if using) to the skillet and bring to a boil. Whisk occasionally to loosen all the flavorful brown bits (fond) from the bottom of the pan. Cook for 3-4 minutes to allow the wine to reduce and the flavors to deepen.
- Place butter in the remaining flour mixture and turn to coat. Add this flour-covered butter (essentially a quick beurre manié) to the simmering skillet and allow it to melt down, stirring occasionally to combine the flour with the sauce. Whisk and cook for 3-5 minutes, or until the sauce thickens to a luscious, velvety consistency.
- Add chicken back to the sauce in the skillet. Gently spoon the sauce over the chicken, allowing it to heat through and absorb the flavors for about 2-3 minutes. This final step ensures every bite is infused with the delectable lemon-butter wine sauce.
Frequently Asked Questions & Expert Tips
Chicken is fully cooked and safe to eat when it reaches an internal temperature of 165°F (74°C). Always use an instant-read thermometer inserted into the thickest part of the chicken to ensure accuracy. Relying solely on visual cues can sometimes lead to undercooked or overcooked chicken, so a thermometer is your best friend here.
Store leftover Chicken Francese in an airtight container, kept in the refrigerator, for 3-4 days. When reheating, gently warm the chicken and sauce in a skillet over low heat until just heated through. Avoid microwaving if possible, as it can sometimes dry out the chicken and alter the sauce’s delicate texture. If the sauce has thickened too much in the fridge, you can add a tablespoon or two of chicken stock while reheating to loosen it up.
While Chicken Francese is best enjoyed fresh, you can certainly do some prep work in advance. You can pound and dredge the chicken up to a day before and keep it refrigerated. The sauce base (lemon juice, stock, wine) can also be prepared ahead of time and stored separately. When ready to serve, simply cook the chicken and finish the sauce as instructed.
If your sauce isn’t reaching the desired consistency, don’t worry! A quick fix is to create a cornstarch slurry. Whisk together 1 teaspoon of cornstarch with 1 tablespoon of cold water until smooth. Slowly whisk this mixture into your simmering sauce, allowing it to cook for another minute or two until it thickens. Be careful not to add too much slurry at once, and allow time for it to work.
For maximum crispiness, ensure your chicken breasts are thoroughly patted dry before you begin the dredging process. Also, it’s vital not to overcrowd the skillet during frying. Overcrowding can lower the oil temperature and cause the chicken to steam instead of sear, resulting in a less crispy exterior. Cook in batches if necessary to maintain consistent heat and achieve that perfect golden crust.
Serving Suggestions for Chicken Francese
Chicken Francese is a versatile dish that pairs wonderfully with a variety of side dishes, allowing you to create a complete and satisfying meal. For a truly classic and filling experience, try serving it over a bed of **angel hair pasta** or **linguine**, letting the rich lemon-butter wine sauce coat every strand. Creamy accompaniments such as crockpot mashed potatoes or decadent au gratin potatoes are also fantastic choices, perfect for soaking up every last drop of that incredible sauce.
To complement the richness and add a fresh contrast, consider serving with some light, vibrant vegetables. **Steamed asparagus, roasted green beans, or tender sautéed broccoli** all make excellent additions, offering a lovely pop of color and texture. A simple, crisp **side salad** with a light vinaigrette can also provide a refreshing balance to the meal. Don’t forget some crusty bread to sop up any leftover sauce! For those seeking alternatives to traditional pasta, **rice pilaf or quinoa** can also make excellent and hearty bases for your Chicken Francese.
More Delicious Chicken Recipes
If you loved this Chicken Francese, you’ll surely enjoy exploring more of our easy and flavorful chicken dishes:
- Garlic Chicken
- Chicken Marsala
- Marry Me Chicken
- Chicken Cacciatore
- Pretzel Chicken with Honey Mustard Dressing
- Lemon Chicken
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Chicken Francese
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 1 ½ pounds boneless skinless chicken breasts about 4 breasts
- ½ cup all-purpose flour
- ½ Tablespoon garlic salt
- 1 teaspoon black pepper
- 2 large eggs
- 1 Tablespoon water
- ½ cup olive oil
- 8 lemon slices
- ½ cup lemon juice about 2 1/2 lemons worth of juice
- 2 cups chicken stock
- ½ cup dry white wine such as chardonnay
- 3 Tablespoons butter
Things You’ll Need
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Large skillet
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Meat mallet
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Vinyl gloves
Before You Begin
- Pounding the chicken to an even thickness allows the chicken to cook evenly and quickly, ensuring tender and juicy results every time.
- This is a very lemony dish. If you prefer a more subtle flavor, you can replace half of the lemon juice in the recipe with an equal amount of chicken stock.
- Always use an instant-read thermometer to check for doneness. Chicken is done when it reaches an internal temperature of 165°F (74°C).
- Store leftover Chicken Francese in an airtight container in the refrigerator for 3-4 days. Reheat gently in a skillet for best results.
Instructions
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Cover chicken breasts with plastic wrap or waxed paper and pound to an even thickness, about 3/4-inch.
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In a medium bowl, whisk together flour, garlic salt, and pepper. Dredge each chicken breast in flour mixture, shaking off excess.
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Whisk together eggs and water and place in a shallow dish or plate. Dip each dredged chicken breast in the egg.
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In a large skillet, heat olive oil over medium-high heat until shimmering.
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Add each chicken breast to the hot oil and cook for 2-3 minutes per side, or until golden brown and cooked through.
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Remove chicken and set aside to keep warm. Add lemon slices to the pan juices. Cook for a minute or so per side.
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Add lemon juice, chicken stock and white wine to the skillet and bring to a boil. Whisk occasionally to loosen brown bits. Cook for 3-4 minutes to cook off some of the wine and reduce the sauce.
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Place butter in remaining flour mixture and turn to coat. Add flour covered butter to the skillet and allow to melt down, stirring occasionally to combine flour with sauce. Whisk and cook for 3-5 minutes, or until sauce thickens to a velvety consistency.
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Add chicken back to the sauce in the skillet and heat through, about 2-3 minutes, allowing it to absorb the delicious flavors.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.