Chicken Francese

Posted: August 9

Time: 40 minutes

Yield: 4 servings

recipe image

Chicken Francese elevates pan-fried chicken beyond what you’ve ever tasted before or what you thought possible. The chicken is crispy and savory, but then each piece is draped with a luscious, bright, rich sauce that you’ll want to eat with a spoon. Topped with seared lemon slices for an additional hit of citrus flavor, and Chicken Francese becomes downright magical. Make sure you serve it over noodles so you don’t miss any of that sauce.


For the chicken: • 4 chicken breasts, boneless, skinless, and thin cut • 1/3 cup all-purpose flour • 1 1/4 teaspoons salt • 1/2 teaspoon pepper • 2 eggs • 2 tablespoons milk • 1/4 cup olive oil For the sauce: • 4 tablespoons butter, divided • 1 lemon, thinly sliced • 1 tablespoon all-purpose flour • 1/2 cup white wine • 3/4 cup chicken broth • 1 tablespoon lemon juice • salt, to taste • pepper, to taste • 2 tablespoons parsley, optional, chopped, for garnish


Step 1

Place each piece of the chicken in between two pieces of plastic wrap.

Step 2

Pound the chicken to create thin cutlets.

Step 3

Place the flour, salt, and pepper in a bowl, mixing them until combined.

Step 4

Place the eggs and milk in a small bowl, whisking them until smooth.

Step 5

Heat the olive oil in a large pan over medium-high heat.

Step 6

Dredge each chicken cutlet in the flour mixture, then dip each one in the egg mixture.

Step 7

Place the chicken breasts in a single layer in the pan.

Step 8

Cook until golden brown and cooked through at 165 degrees F, about 4 minutes per side.

Step 9

Transfer the chicken from the pan and cover it to keep it warm.

Step 10

Wipe out the pan with a paper towel.

Step 11

Heat 1 tablespoon of the butter in the pan over medium heat.

Step 12

Add the lemon slices and cook until the lemon slices have browned, about 2-3 minutes.

Step 13

Transfer the lemon slices from the pan.

Step 14

Add the remaining butter to the pan, cooking until melted.

Step 15

Add the flour and cook, stirring constantly, until the raw flour smell disappears, about 1 minute.

Step 16

Pour in the white wine and let it simmer for 2 minutes.

Step 17

Add the chicken broth and let it simmer until the sauce has just thickened, about 4-5 minutes.

Step 18

Stir in the lemon juice, and season the sauce with the salt and pepper.

Step 19

Return the chicken to the pan.

Step 20

Spoon the sauce over the chicken.

Step 21

Top the chicken with the cooked lemon slices.

Step 22

Sprinkle the chicken with the parsley.

Step 23


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