Chicken Francese

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Chicken Francese is an Italian-American-style dish with a wonderful lemon-and-white-wine sauce. It’s similar in flavor to chicken piccata, though a little less fussy. 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 dish 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.

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

1. Pat the chicken dry and slice into cutlets if needed.
2. Whisk the eggs, milk, salt, and pepper in a shallow bowl; place flour in another.
3. Dredge the chicken in the flour, then dip into the egg mixture.
4. Heat oil in a large skillet and pan-fry the chicken until golden on both sides.
5. Transfer the chicken to paper towels and wipe out the pan.
6. Add butter, white wine, and lemon juice to the pan; bring to a boil.
7. Add chicken stock and simmer to reduce and concentrate the flavors.
8. Adjust seasoning with additional lemon juice, salt, or pepper.
9. Return the chicken to the pan and cook briefly to heat through.
10. Add cornstarch slurry if desired and simmer to thicken.
11. Transfer to a platter and garnish with parsley.

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.

Chicken Francese

Diana Rattray

Chicken Francese is always a hit! The lemon and white wine sauce gives the breaded fried chicken breasts fabulous flavor.

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Servings 6 servings

Calories 530

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Ingredients

  

1x2x3x

• 2 pounds chicken breast cutlets
• 2 large eggs
• 2 tbsp milk
• 1 tsp kosher salt, plus more as needed to taste
• ½ tsp black pepper, plus more as needed to taste
• ¾ cup all-purpose flour
• ½ to 1 cup vegetable oil, (about 1/2 inch in the pan)
• 4 tbsp butter
• ½ cup dry white wine
• 2 to 3 tbsp lemon juice, from 1 lemon
• 2 cups chicken stock
• 1 tablespoon cornstarch whisked with 2 tablespoons of cold water (optional), to thicken the sauce
• 2 to 3 tbsp finely chopped parsley, for garnish

Instructions

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• Pat the chicken dry and, if using large, standard chicken breasts, slice each piece horizontally to make thin, uniform cutlets.
  2 pounds chicken breast cutlets
To make cutlets from standard chicken breasts, place one hand flat on top of the breast and use a sharp knife to slice it horizontally through the middle, creating two thin, even pieces. If the cutlets are still uneven in thickness, place them between two sheets of plastic wrap or in a zip-top bag and pound gently with a meat mallet or rolling pin until they are a uniform thickness. Thinner, even cutlets cook faster and more evenly than a whole breast.
• In a medium bowl, whisk the eggs with the milk, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper.
  2 large eggs | 2 tbsp milk | 1 tsp kosher salt (plus more as needed to taste) | 1/2 tsp black pepper (plus more as needed to taste)
• Measure the flour and put it in a wide, shallow bowl or on a plate.
  3/4 cup all-purpose flour
• Dip the chicken in the flour and then coat with the egg mixture.
• Heat about 1/2 inch of oil in a large, deep skillet or sauté pan over medium heat.
  1/2 to 1 cup vegetable oil ((about 1/2 inch in the pan))
• 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 skillet.
Make sure the oil is hot enough before adding the chicken — if it's not shimmering, the coating will absorb oil and turn greasy rather than crisp.
• Place the skillet over medium heat and add the butter, wine, and 2 tablespoons of lemon juice. Bring to a boil, then continue cooking for about 3 to 4 minutes. Add the chicken stock and cook for about 5 minutes. Taste and adjust the seasonings with more lemon juice, salt, and pepper, as needed.
  4 tbsp butter | 1/2 cup dry white wine | 2 to 3 tbsp lemon juice (from 1 lemon) | 2 cups chicken stock
• Optionally, for a thicker sauce, combine the cornstarch with water and add it to the sauce about 1 to 2 minutes before returning the chicken to the pan.
  1 tablespoon cornstarch whisked with 2 tablespoons of cold water (optional) (to thicken the sauce)
• Add the chicken back to the sauce mixture and cook for about 5 minutes, or until hot and the chicken is thoroughly cooked (at least 165°F).
• Arrange the chicken in a serving bowl or on a platter. Drizzle with the sauce and sprinkle with chopped parsley.
  2 to 3 tbsp finely chopped parsley (for garnish)

Nutrition

Calories: 530kcalCarbohydrates: 16gProtein: 38gFat: 33gSaturated Fat: 9gPolyunsaturated Fat: 12gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 182mgSodium: 377mgPotassium: 712mgFiber: 0.4gSugar: 2gVitamin A: 379IUVitamin C: 4mgCalcium: 32mgIron: 2mg

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.

Keyword chicken breasts, chicken francese, fried chicken breasts, wine

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