Ingredients

4 boneless, skinless chicken breasts (about 1.5 lbs / 680 g)

1/2 cup all-purpose flour

3 large eggs

1/4 cup grated Parmesan cheese

1/2 cup dry white wine (like Sauvignon Blanc or Pinot Grigio)

1 cup chicken broth

2 lemons

4 tbsp unsalted butter, divided

2 tbsp olive oil

2 tbsp fresh parsley, chopped

1 tsp kosher salt, plus more to taste

1/2 tsp freshly ground black pepper

2 cloves garlic, minced

Instructions

Step 1: Place one chicken breast between two sheets of plastic wrap or in a large zip-top bag. Using the flat side of a meat mallet or rolling pin, gently pound the chicken until it’s an even 1/4 to 1/2-inch thickness. Repeat with all breasts. Pat dry completely with paper towels and season generously with salt and pepper on both sides.

Step 2: Set up two shallow dishes: spread the flour evenly in the first. In the second, whisk together the eggs vigorously until smooth and frothy, then whisk in the grated Parmesan cheese.

Step 3: Dredge each chicken cutlet in flour, shaking off excess, then dip it into the egg-Parmesan mixture, letting excess drip back. Place coated cutlets on a clean plate.

Step 4: Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat. When butter melts and foams, add chicken cutlets without overcrowding. Cook 3-4 minutes per side until golden brown and cooked through. Transfer cooked chicken to a plate and tent loosely with foil.

Step 5: Reduce heat to medium. Add minced garlic to the skillet and sauté for 30 seconds until fragrant, avoiding burning. Pour in the white wine and scrape browned bits from the pan. Simmer until wine reduces by half, about 2-3 minutes.

Step 6: Stir in chicken broth, juice of one lemon, and zest of half a lemon. Simmer for 3-4 minutes until sauce thickens slightly. Turn off heat and gradually swirl in remaining 3 tablespoons of cold butter, one piece at a time, to create a glossy sauce.

Step 7: Return chicken to the skillet with any juices. Spoon sauce over each piece and heat for 1-2 minutes. Sprinkle chopped parsley and add extra lemon juice if desired just before serving.

Tips & Variations

Pound chicken evenly for consistent cooking and tender results.

Use a dry white wine like Sauvignon Blanc for the best flavor; substitute with extra broth and lemon juice if avoiding alcohol.

Include Parmesan in the egg wash for extra savory depth.

Tent cooked chicken loosely with foil to keep crisp without steaming.

For thicker sauce, whisk a flour slurry (1 tsp flour + 1 tbsp cold water) into simmering sauce before adding butter.

Boneless, skinless chicken thighs can be used instead of breasts; just pound and adjust cooking time slightly.

Storage

Store leftover Chicken Francese in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze without fresh parsley for up to 2 months and thaw overnight in the fridge before reheating. Reheat gently in a covered skillet with a splash of broth to maintain moisture and prevent drying.

FAQs

Can I make Chicken Francese ahead of time?

You can prep the chicken and dredging stations in advance, but it’s best to cook and serve the dish fresh for optimal texture and flavor. If reheating, do so gently in a covered pan with a bit of broth to keep the chicken moist.

What’s the difference between Chicken Francese and Chicken Piccata?

Chicken Francese is coated in flour and an egg wash, resulting in a tender, light coating and uses a lemon-butter-wine sauce. Chicken Piccata is usually just dredged in flour, giving a crisper texture, and the sauce is tangy with capers, offering a salty punch that Francese lacks.