Chicken Francaise

Chicken Francaise is a golden, crispy chicken cutlet bathed in a silky lemon butter sauce, and trust me, it’s easier than you think! If you’ve ever ordered this dish at a restaurant and thought, “I wish I could make this at home,” you’re in luck. This recipe delivers the same restaurant-quality taste with simple ingredients and a straightforward cooking method.

Chicken Francaise (or Chicken Francese) is an Italian-American creation despite its French-sounding name. It is believed to have originated in New York, where Italian immigrants adapted their traditional recipes to American tastes. This dish is often confused with Chicken Piccata, but the difference is that Chicken Francaise has a thicker lemon butter sauce and lacks capers.

Why will you love this recipe?

• Easy to make with just a handful of pantry staples.
• Rich yet light, with a perfect balance of crispy texture and velvety sauce.
• Fast preparation—ready in under 40 minutes!

If you love classic Italian-American flavors, check out our Italian Meatloaf Recipe for another comforting dinner idea.

Chicken Francaise Ingredients & Substitutions

Main Ingredients for Chicken Francaise

• Chicken breasts (boneless, skinless, pounded thin)
• All-purpose flour (for dredging)
• Eggs (for the batter)
• Garlic powder, paprika, salt, black pepper (for seasoning)
• Butter & olive oil (for frying)
• White wine (Chardonnay preferred) (for deglazing)
• Chicken broth (for the sauce base)
• Fresh lemon juice & slices (for that signature bright flavor)
• Fresh parsley (for garnish)

Ingredient Substitutions for Chicken Francaise

• Wine substitute: Use extra chicken broth and a splash of apple cider vinegar.
• Gluten-free option: Use almond flour or gluten-free all-purpose flour.
• Dairy-free alternative: Replace butter with extra olive oil.
• Low-carb version: Swap flour for coconut or almond flour.

For a perfect pairing, serve this dish with crusty bread to soak up the sauce! Try our Homemade Italian Bread Recipe.

Step-by-Step Chicken Francaise Cooking Instructions

1: Prepping

1. Lay the chicken breasts between two sheets of plastic wrap and pound them to an even ½-inch thickness using a meat mallet.
2. Season both sides of the chicken with salt, black pepper, garlic powder, and paprika.

2: Dredging & Coating

1. Set up two bowls:
   • One with flour.
   • Another with whisked eggs and a splash of milk.
2. Dredge the chicken in flour, shaking off excess.
3. Dip the floured chicken into the egg wash.
4. Optional: Repeat the flour-egg dredging for a thicker crust.

3: Pan-Frying

1. Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large skillet over medium-high heat.
2. Place the chicken in the pan and fry for 3-4 minutes per side until golden brown.
3. Transfer to a plate and cover with foil to keep warm.

4: Making the Chicken Francaise Lemon Butter Sauce

1. In the same skillet, add sliced lemons and sauté for 1 minute.
2. Deglaze with ½ cup white wine, scraping up browned bits from the pan.
3. Add ¾ cup chicken broth and juice of one lemon, then simmer for 5 minutes.
4. Whisk in 2 tablespoons butter to create a silky sauce.

5: Bringing the Chicken Francaise Together

1. Return the chicken to the skillet, spooning the sauce over the top.
2. Simmer for 2-3 minutes to absorb flavors.

6: Garnishing & Serving

• Sprinkle with fresh parsley.
• Serve hot with your favorite sides.

Chicken Francaise Serving Suggestions & Pairings

Classic Pairings

• Over pasta (angel hair or fettuccine)
• With mashed potatoes (to soak up the sauce)
• Crusty bread (for extra sauce absorption)

Best Wine Pairings

• Pinot Grigio (light and crisp)
• Sauvignon Blanc (zesty acidity)
• Chardonnay (buttery richness)

Healthy Side Options for Chicken Francaise

• Steamed asparagus
• Sautéed spinach
• Roasted vegetables

Pro Tips & Troubleshooting

How to Get a Crispy Coating

• Don’t overcrowd the pan; fry in batches if necessary.
• Let coated chicken rest for 5 minutes before frying.

How to Thicken Chicken Francaise Sauce

• Simmer until it coats the back of a spoon.
• If too thin, add a teaspoon of cornstarch slurry.

Common Mistakes & Fixes

• Sauce too sour? Add a pinch of sugar.
• Breading falls off? Dry the chicken well before dredging.

Chicken Francaise Storage & Meal Prep Tips

• Fridge: Store leftovers in an airtight container for up to 3 days.
• Freezing: Freeze without sauce; thaw overnight and reheat in a skillet.
• Reheating: Warm over medium heat with a splash of broth.

FAQS

For another flavorful chicken dish, try our Honey Garlic Chicken or Black Pepper Chicken.

Final Thoughts

This Chicken Francaise recipe is the perfect balance of crispy, tender chicken and velvety lemon butter sauce. Whether you’re cooking for a special occasion or a simple weeknight meal, this dish will impress every time.

If you try this recipe, leave a comment and rating below! And don’t forget to explore more delicious meals on Virile Recipes!

Chicken Francaise

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• Author: Jake
• Total Time: 35 minutes
• Yield: 4 servings
• Diet: Vegan

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Description

This Chicken Francaise is a restaurant-quality dish featuring crispy, golden chicken cutlets smothered in a silky lemon butter sauce. This Italian-American favorite is easy to make and perfect for weeknight dinners or special occasions. Ready in under 40 minutes, it’s best served with pasta, mashed potatoes, or crusty bread to soak up the flavorful sauce!

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Ingredients

For the Chicken:

• 2 boneless, skinless chicken breasts, pounded to ½-inch thickness
• ½ cup all-purpose flour (for dredging)
• 2 large eggs
• 2 tbsp milk (for egg wash)
• 1 tsp garlic powder
• ½ tsp paprika
• ½ tsp salt
• ½ tsp black pepper
• 2 tbsp unsalted butter (for frying)
• 2 tbsp olive oil (for frying)

For the Lemon Butter Sauce:

• ½ cup white wine (Chardonnay recommended)
• ¾ cup chicken broth
• Juice of 1 lemon
• 1 lemon, thinly sliced
• 2 tbsp unsalted butter (for a rich finish)
• Fresh parsley, chopped (for garnish)

Ingredient Substitutions:

• No wine? Use extra chicken broth + a splash of apple cider vinegar.
• Gluten-free? Use gluten-free flour or almond flour.
• Dairy-free? Swap butter for extra olive oil.

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Instructions

Step 1: Prepare the Chicken

1. Pound chicken breasts between plastic wrap until ½-inch thick.
2. Season both sides with salt, black pepper, garlic powder, and paprika.

Step 2: Dredge & Coat

1. In a shallow bowl, place flour.
2. In another bowl, whisk eggs and milk.
3. Dredge chicken in flour, shaking off excess.
4. Dip into egg wash, ensuring full coating.

Step 3: Pan-Fry the Chicken

1. Heat butter and olive oil in a large skillet over medium-high heat.
2. Cook chicken 3-4 minutes per side until golden brown.
3. Transfer to a plate and cover with foil to keep warm.

Step 4: Make the Lemon Butter Sauce

1. In the same skillet, sauté lemon slices for 1 minute.
2. Deglaze pan with white wine, scraping up browned bits.
3. Add chicken broth and lemon juice, then simmer for 5 minutes.
4. Whisk in butter for a smooth, glossy sauce.

Step 5: Finish & Serve

1. Return chicken to skillet, spooning sauce over the top.
2. Simmer for 2-3 minutes to absorb flavors.
3. Garnish with chopped parsley and serve hot.

Notes

• For extra crispiness: Let the coated chicken rest for 5 minutes before frying.
• For a thicker sauce: Simmer longer or stir in 1 tsp cornstarch slurry.
• For a milder lemon flavor: Use half the lemon juice.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: lunch
• Method: Pan-Frying
• Cuisine: Italian-American

Keywords: chicken francaise