Chicken Francese Recipe
This Chicken Francese recipe features juicy chicken breasts lightly battered and pan-fried until golden, then finished in a creamy lemon butter sauce. One of the best chicken breast recipes for an easy healthy dinner recipe at home.
Equipment
- parchment paper
- large skillet
Ingredients
For the Chicken
- 2 pounds boneless & skinless chicken breast , butterflied and halved
- 1/4 cup all-purpose flour
- 1 tsp salt
- freshly ground black pepper
- 2 large eggs
- 2 tbsp unsalted butter
- 2 tbsp extra-virgin olive oil
For the Sauce
- 1 lemon , sliced
- 1/2 cup chicken stock
- 1/4 cup dry white wine
- 2 cloves garlic
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 tbsp lemon juice
- fresh parsley , chopped
- 1 lemon , sliced
- 1/2 tsp kosher salt
Instructions
- Place the chicken breasts between 2 sheets of parchment paper. Using a rolling pin, pound each cutlet to ¼-inch thickness. Season the chicken on both sides with salt and black pepper.
- Add the flour to a shallow bowl. In another bowl, whisk together the eggs until smooth. Coat each piece of chicken lightly in the flour, shaking off any excess, then dip it into the egg mixture until fully coated.
- Heat half of the butter and olive oil in a large skillet over medium-high heat. Once hot, add half of the chicken and cook for about 2–3 minutes per side, until golden brown and fully cooked through. Transfer the chicken to a serving platter. Carefully wipe out the skillet, then repeat the process with the remaining butter, olive oil, and chicken.
- In the same skillet, melt the butter, then add the lemon slices and the garlic cloves. Cook for 1-2 minutes, then add the flour and stir until combined. Gradually add the stock, white wine, lemon juice, and salt. Simmer for 5 minutes on medium-low heat until the sauce thickens and is reduced by half.
- Return the chicken to the skillet with the lemon butter sauce. Place the lemon slices and garlic on top of the chicken and simmer for 2 minutes until everything is well coated with the sauce.
- Transfer the chicken francese to a plate and coat with the lemon butter sauce. Garnish with fresh chopped parsley.
Notes
- Chicken choice – Chicken breasts are classic, but chicken thighs also work well if you prefer extra juicy meat.
- Even cooking – Pound the chicken lightly so it cooks evenly and stays tender.
- Don’t overcrowd the pan – Cook in batches so the chicken gets a nice golden crust instead of steaming.
- Sauce balance – Adjust lemon to taste; keep it light for a more subtle flavor or add a little extra for brightness.
- Alcohol-free option – Swap white wine with chicken stock for a family-friendly version.
- Best served fresh – This dish is at its crispiest and most flavorful right after cooking.