Chicken Francese is a French-style chicken with a wonderful lemon and white wine sauce. It is similar to a chicken piccata, but without the capers. It’s really quite simple. The chicken is breaded, fried, and then finished in the easy sauce. Use a large skillet and you can probably fry all four chicken breasts at one time. Because you’re using thin chicken cutlets, they take only about 6 minutes to fry to golden brown perfection.
We loved the chicken with roasted garlic spaghetti and steamed peas. For the white wine, a good quality sauvignon blanc works well, or use chardonnay. If you don’t cook with wine, take a look at the substitution suggestions below the recipe.
What is a serving size of chicken?
The recommended amount of chicken for one adult is about 3.5 ounces, or about the size of a deck of cards. Plan on extra if you have meat-loving family members or guests.
What can I use instead of white wine?
While it is difficult to get the same flavor results without the wine, a combination of equal parts white wine vinegar and water can come close. Or use extra chicken stock. Vermouth or dry Sherry are a few other possibilities.
Recipe Tips
Never pour that leftover oil down the drain—it could clog your pipes (or your neighbors’) and be a costly repair. Let it cool a bit and pour it into an empty jar. Place the lid on the jar and then toss it in the trash. Lemons with thick skins are great for zesting, but may not yield as much juice as a thin-skinned variety.
How To Store and Reheat
Refrigerate leftover chicken Francese within 2 hours. To reheat, arrange the chicken pieces in a baking dish with some of the sauce. Cover with foil and cook in a preheated 325 F oven for about 15 to 20 minutes, or until the chicken reaches a temperature of at least 165 F.
Variations
Instead of parsley, garnish the chicken with chopped chives. For chicken piccata flavor, toss a few tablespoons of drained and rinsed capers into the pan along with the lemon juice. Garnish with grated or shredded Parmesan cheese.
PrintChicken Francese
Chicken Francese is always a hit! The lemon and white wine sauce gives the breaded fried chicken breasts fabulous flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Chicken Breasts, Fried Chicken
- Cuisine: French
Ingredients
- 1 1/2 pounds chicken breasts (cutlets, or 3 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.
