Easy Chicken Francese Recipe
This Easy Chicken Francese is a classic Italian-American dish with lightly battered chicken breasts simmered in a bright lemon-butter sauce. Perfect for a quick and elegant dinner!
Equipment
- Skillet
- Mixing bowls
- Tongs
Ingredients
For the Chicken
- 2 boneless skinless chicken breasts sliced horizontally into cutlets
- 1/2 cup all-purpose flour for dredging
- 2 eggs beaten
- 1 tbsp milk mixed with eggs
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil for frying
For the Sauce
- 1/4 cup dry white wine
- 1/2 cup chicken broth low sodium preferred
- 2 tbsp lemon juice freshly squeezed
- 2 tbsp butter
- 1 tbsp chopped fresh parsley for garnish
- lemon slices for garnish (optional)
Instructions
- Season the chicken cutlets with salt and pepper. Dredge each piece in flour, shaking off the excess.
- In a shallow bowl, beat eggs with milk. Dip the floured chicken into the egg mixture.
- Heat olive oil in a large skillet over medium heat. Cook chicken for 3–4 minutes per side until golden and cooked through. Remove and set aside.
- Deglaze the skillet with white wine. Simmer for 1–2 minutes, scraping up browned bits. Add chicken broth and lemon juice; simmer for 2–3 more minutes.
- Stir in butter until melted. Return chicken to the pan and spoon sauce over top. Simmer 2–3 more minutes to heat through.
- Garnish with chopped parsley and lemon slices before serving.
Notes
Use thin chicken cutlets for best results. Pair with pasta, mashed potatoes, or a crisp green salad.