Chicken Francese
Chicken Francese is always a favorite, and one taste will tell you why. The lemon and white wine sauce gives the breaded fried chicken breasts fabulous flavor.
Chicken Francese is a French-style chicken with a wonderful lemon and white wine sauce. Chicken cutlets are lightly floured, dipped in an egg wash, and pan-fried until golden, then simmered in a bright lemon–white wine sauce. The result is a dish that balances the richness of butter with the bright acidity of citrus and wine, creating a sauce that coats the chicken beautifully without feeling heavy.
Although the name suggests French origins, Chicken Francese is an Italian-American classic born in New York, particularly popular in Rochester’s Italian restaurants. It’s a close cousin to chicken piccata, but with a unique twist: the egg-dipped cutlets form a delicate coating that absorbs the sauce. This makes Francese a nice weeknight or company dish—elegant enough for entertaining yet simple enough to cook with pantry staples.
What You’ll Like About This Dish
Bright, buttery sauce. Lemon, wine, and chicken stock create a silky, flavorful finish.
Tender chicken. Thin cutlets cook quickly and stay juicy inside their light coating.
Restaurant-style results. A polished dish that feels special but uses everyday ingredients.
Flexible preparation. Works well with variations like added capers, herbs, or different citrus.
Ingredient Notes
- Chicken cutlets: Thin pieces cook quickly and evenly; slice whole breasts horizontally if needed.
- Eggs + milk: Create a delicate coating that sets into a tender crust.
- Flour: Helps brown the chicken and thickens the sauce slightly.
- Vegetable oil: Provides high-heat browning for the cutlets.
- Butter: Adds richness to the sauce; unsalted is ideal for control.
- White wine: Dry wine such as Pinot Grigio or Sauvignon Blanc adds acidity and depth.
- Lemon juice: Provides the signature brightness of Francese.
- Chicken stock: Builds volume and body in the sauce.
- Cornstarch slurry: Optional, for a slightly thicker, more clingy sauce.
- Parsley: Adds freshness and color to the finished dish.
Steps to Make Chicken Francese
- Pat the chicken dry and slice into cutlets if needed.
- Whisk the eggs, milk, salt, and pepper in a shallow bowl; place flour in another.
- Dredge the chicken in the flour, then dip into the egg mixture.
- Heat oil in a large skillet and pan-fry the chicken until golden on both sides.
- Transfer the chicken to paper towels and wipe out the pan.
- Add butter, white wine, and lemon juice to the pan; bring to a boil.
- Add chicken stock and simmer to reduce and concentrate the flavors.
- Adjust seasoning with additional lemon juice, salt, or pepper.
- Return the chicken to the pan and cook briefly to heat through.
- Add cornstarch slurry if desired and simmer to thicken.
- Transfer to a platter and garnish with parsley.
Tips for Chicken Francese
- Pound or slice the chicken evenly so the cutlets cook at the same rate.
- Coat the chicken lightly—too much flour or egg can cause the coating to slip off.
- Use medium heat when browning to prevent the egg coating from burning.
- Choose a dry white wine for cleaner flavor; avoid sweet wines.
- Reduce the sauce long enough to concentrate flavor before returning the chicken.
- Add lemon gradually and taste as you go; the sauce should be bright but balanced.
- If making ahead, keep the chicken and sauce separate until just before serving.
Recipe Variations
- Chicken Piccata–inspired. Add 1 to 2 tablespoons of capers and a splash of brine for a briny, savory twist.
- Herb lemon version. Stir in fresh basil, thyme, or oregano before serving for extra aroma.
- Orange Francese. Replace part of the lemon juice with fresh orange juice for a softer, sweeter citrus note.
- Garlic butter Francese. Add minced garlic to the butter as it melts for a richer sauce.
- Creamy Francese. Stir in a few tablespoons of heavy cream at the end for a velvety finish.
- Fish Francese. Substitute thin white fish fillets (like flounder or sole) for the chicken and follow the same cooking method.
What to Serve With Chicken Francese
- Serve over linguine, angel hair, or mashed potatoes to soak up the sauce.
- Pair with sautéed spinach, asparagus, or green beans for a balanced plate.
- Add crusty bread or garlic rolls to catch every drop of the lemon butter sauce.
- Choose a crisp white wine, such as Pinot Grigio or Chardonnay, to complement the dish.
How to Store Chicken Francese
Refrigerate: Store leftovers in an airtight container for up to 3 days.
Reheat: Warm gently in a skillet with a splash of stock to prevent drying.
Freeze: Freeze the cooked chicken separately from the sauce for up to 2 months. Thaw and reheat before combining.
Make ahead: Brown the chicken earlier in the day and finish the sauce just before serving.
Chicken Francese
Ingredients
- 2 pounds chicken breasts, cutlets, or 3 large chicken breasts sliced horizontally to make cutlets
- 2 large eggs
- 2 tablespoons milk , or half-and-half
- Kosher salt
- Black pepper
- 3/4 cup all-purpose flour
- 1/2 cup vegetable oil
- 4 tablespoons butter
- 1/2 cup dry white wine
- 2 to 3 tablespoons lemon juice, from 1 lemon
- 2 cups chicken stock
- Optional: 1 tablespoon cornstarch whisked with 2 tablespoon of cold water, to thicken
- 2 to 3 tablespoons finely chopped parsley
Instructions
- Pat the chicken dry and, if necessary, slice each piece horizontally to make thin cutlets.
- Whisk the eggs with the milk, 1 teaspoon of kosher salt, and 1/2 teaspoon of pepper. Measure the flour and put it in a wide shallow bowl or on a plate.
- Dip the chicken in the flour and then coat with the egg mixture.
- Heat the oil in a large, deep skillet or sauté pan over medium heat.
- When the oil is shimmering, add the chicken pieces. Lower the heat to medium-low and cook the chicken for about 3 to 4 minutes on each side, or until nicely browned. Remove the chicken to paper towels to drain. To avoid crowding, you might have to cook the chicken in two batches.
- Pour off the oil and wipe out the pan.
- Place the pan over medium heat and add the butter, wine, and 2 tablespoons of lemon juice. Bring to a boil and continue to cook for about 4 minutes. Add the chicken stock and boil for about 5 minutes. Taste and adjust the seasonings with more lemon juice, salt, and pepper, as needed.
- Add the chicken back to the sauce mixture and cook for about 5 minutes, or until hot and the chicken is thoroughly cooked.
- For a thicker sauce combine the cornstarch with water and add it to the sauce about 1 to 2 minutes before it is done.
- Arrange the chicken in a serving bowl or on a platter. Drizzle with the sauce and sprinkle with chopped parsley.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
