Chicken Francese

Introduction

Chicken Francese (also known as Chicken Française) is a classic Italian-American dish featuring tender chicken
cutlets coated in a light egg batter, pan-fried to golden perfection, and finished in a bright, buttery lemon-white-wine sauce.
It’s elegant enough for special occasions yet simple enough for weeknight cooking. If you love tangy, silky sauces and
soft, melt-in-your-mouth chicken, this recipe is for you.

Ingredients

For the Chicken:

• 4 boneless, skinless chicken breasts (pounded thin)
• 1 cup all-purpose flour
• 3 large eggs
• 2 tablespoons water
• 1 teaspoon salt
• 1 teaspoon black pepper
• ½ teaspoon garlic powder (optional)
• 3 tablespoons olive oil
• 2 tablespoons butter

For the Lemon Sauce:

• 1 cup chicken broth
• ½ cup dry white wine (or extra broth)
• ¼ cup fresh lemon juice
• 1 lemon, sliced
• 2 tablespoons butter
• 1 tablespoon flour (optional, for thickening)
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Pound chicken breasts to an even thickness and season with salt, pepper, and garlic powder.
2. Prepare two bowls: one with flour and another with beaten eggs mixed with water.
3. Dredge each chicken breast in the flour, then dip into the egg mixture until fully coated.
4. Heat olive oil and butter in a skillet over medium heat. Cook the chicken for 3–4 minutes per side until golden, then remove and set aside.
5. Add white wine to the same pan and simmer for 1–2 minutes. Add chicken broth, lemon juice, and lemon slices.
   If you want a thicker sauce, whisk 1 tablespoon flour with a bit of broth and add it in.
6. Return the chicken to the pan and simmer for 5–7 minutes. Stir in 2 tablespoons butter at the end for a silky finish.
7. Garnish with fresh parsley and serve immediately.

Description

This Chicken Francese delivers a perfect balance of flavors: tangy lemon brightness, rich buttery notes, and delicate
pan-fried chicken with a soft, airy coating. The sauce clings to every bite, making it a comforting yet sophisticated dish.
It’s the kind of meal that feels restaurant-quality but is surprisingly easy to make at home.

Tips

• Use thin chicken for even cooking and better sauce absorption.
• Butter is essential—it gives the sauce its signature smoothness.
• Substitute white wine with extra broth plus 1 tablespoon white vinegar.
• Add capers for extra flavor.
• Fry on medium heat to avoid burning the egg coating.

Correction (Common Mistakes to Avoid)

• Don’t brown too fast: If chicken darkens quickly, your pan is too hot.
• Avoid dry chicken: Remove once golden to prevent overcooking.
• Prevent broken sauce: Add the butter at the end on low heat.

Enjoy

Serve your Chicken Francese with pasta, garlic mashed potatoes, or steamed vegetables and enjoy a bright,
comforting dish full of flavor and elegance. Bon appétit!