Description
Classic Chicken Francese features tender chicken breasts pounded thin and coated in a delicate egg and Parmesan batter, pan-fried to a golden crisp, then simmered in a luscious lemon-butter-white wine sauce. This elegant yet simple Italian-American dish delivers bright, comforting flavors perfect for an impressive weeknight dinner or special occasion.
Ingredients
Scale
Chicken and Coating
- 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 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
Sauce
- 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 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
Instructions
- Prepare the Chicken: Place a 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 to an even 1/4 to 1/2-inch thickness. Repeat with all breasts. Pat dry thoroughly with paper towels then season both sides generously with salt and pepper.
- Set Up Dredging Stations: In one shallow dish, spread the all-purpose flour. In a second dish, whisk together the eggs until smooth and frothy, then whisk in the grated Parmesan cheese. Arrange the stations for efficient dredging.
- Dredge and Coat Chicken: Lightly dust each pounded cutlet in flour, shaking off the excess. Then dip thoroughly into the egg-Parmesan mixture, letting excess drip off. Place coated cutlets on a clean plate and repeat for all pieces.
- Pan-Fry the Chicken: Heat 2 tbsp olive oil and 1 tbsp butter over medium-high heat in a large skillet. Once butter is melted and foaming, add chicken cutlets without overcrowding the pan. Cook 3-4 minutes per side until golden brown and cooked through. Remove to a plate and loosely tent with foil to keep warm.
- Make the Sauce – Sauté Garlic and Deglaze: Reduce heat to medium. Add minced garlic to the same skillet and sauté for 30 seconds until fragrant, careful not to burn. Pour in white wine to deglaze the pan, scraping up browned bits with a wooden spoon. Simmer wine until reduced by half (about 2-3 minutes).
- Finish and Simmer Sauce: Stir in chicken broth, juice of one lemon, and zest of half a lemon. Let simmer 3-4 minutes to meld flavors and slightly reduce. Turn off heat and whisk in the remaining 3 tbsp cold butter one piece at a time to create a glossy, velvety sauce.
- Combine and Serve: Return cooked chicken cutlets and any juices back to the skillet. Spoon sauce over each piece and warm together for 1-2 minutes. Sprinkle fresh parsley on top and add an extra squeeze of lemon if desired. Serve immediately.
Notes
- Do not skip the white wine; it adds essential acidity and flavor complexity to the sauce.
- Pat chicken dry thoroughly before dredging to ensure the coating adheres properly and crisps well.
- Cook chicken in batches to avoid overcrowding and steaming, which results in soggy coating.
- Add cold butter off the heat gradually to prevent sauce from breaking and maintain a silky texture.
- Tent cooked chicken loosely with foil to keep warm without losing crispness.
- Use a microplane zester for fine lemon zest without bitter pith.
- Substitute additional chicken broth plus extra lemon juice if avoiding alcohol.
- Reheat gently in a covered skillet with a splash of broth to maintain moisture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Chicken Breast Recipes
- Method: Frying
- Cuisine: Italian, American
Keywords: Chicken Francese, Lemon Butter Sauce, Pan-fried Chicken, Italian-American Chicken Recipe, Easy Dinner, Classic Chicken Breast Recipe
