Chicken Francese: Crispy, Golden Perfection in a Lemon-Butter Sauce
This Chicken Francese is a restaurant-style dish made easily at home—tender chicken breasts lightly battered and pan-fried, then drenched in a bright, zesty lemon-butter sauce. Perfect for weeknights or special occasions!
Equipment
- Large skillet
- Mixing bowls
- Tongs
Ingredients
For the Chicken
- 4 boneless, skinless chicken breasts pounded to even thickness
- 1/2 cup all-purpose flour for dredging
- 2 eggs beaten
- 2 tbsp olive oil
- 2 tbsp butter
For the Lemon-Butter Sauce
- 1 cup chicken broth low sodium preferred
- 1/4 cup fresh lemon juice about 2 lemons
- 2 tbsp butter for finishing the sauce
- to taste salt and pepper
- lemon slices and parsley for garnish
Instructions
- Season chicken breasts with salt and pepper. Dredge in flour, then dip into beaten eggs to coat.
- In a large skillet over medium heat, heat olive oil and 2 tbsp butter. Cook chicken for 3–4 minutes per side, or until golden and cooked through. Transfer to a plate.
- In the same skillet, pour in chicken broth and lemon juice. Bring to a simmer and cook for 5 minutes, scraping up any browned bits.
- Stir in the remaining 2 tbsp of butter to finish the sauce. Season with salt and pepper.
- Return chicken to the pan, spoon sauce over top, and heat through for 1–2 minutes.
- Garnish with lemon slices and chopped parsley. Serve hot.
Notes
Serve Chicken Francese over pasta, mashed potatoes, or with a simple side salad. For extra richness, add a splash of white wine to the sauce.