Chicken Francese aka Chicken French is a popular restaurant dish of chicken cutlets with buttery lemon white wine sauce. Pan-fried chicken cutlets are simmered in a sauce made with chicken broth, lemon juice, white wine, and butter. Serve this lemon chicken with rice, pasta, and bread to enjoy every bit of this flavorful dish.
Amazing Chicken Francese
This is a great chicken recipe that has a wonderfully refreshing lemon butter sauce that creates the best chicken you’ll ever have!
What is the Difference Between Chicken Francese and Chicken Piccata?
If you like chicken piccata, you will definitely enjoy this recipe as well! Chicken Francese, which is also called Chicken Francaise, is a delicious chicken recipe cooked in a creamy yet slightly tangy lemon sauce.
While these are two different dishes, there are only a couple slight differences between the chicken francese and chicken piccata recipes.
For the Chicken Francese recipe, the chicken is first dipped into flour and then it will be dipped into an egg mixture.
Whereas, for the chicken piccata recipe it is the opposite. The chicken will first be dipped into the egg mixture and then the flour.
Like I said a slight difference, but this does make a difference on how the chicken gets crusted and what the finished product will be like.
Also, the chicken piccata will cook with a lemon cream sauce, but will normally also have capers in the sauce as well.
However, the Chicken Francese recipe does not include capers in the traditional lemon cream sauce.
Side Dishes to Serve With Chicken Francese
Chicken Francese is a great recipe becuase it can be served with many different types of sides and you feel like you are eating a completely different meal.
Here are a few of my favorite things to serve with the creamy lemon chicken recipe:
- Air fryer asparagus
- Sheet pan roasted veggies
- Easy rice pilaf
- Mashed potatoes with butter
- Buttery Italian noodles
- Instant Pot Pamesan risotto
- Side salad with balsamic vinaigrette
There are so many more dishes that would go with this chicken Francese recipe, but those can get you started! What is your go-to side dish for chicken? Normally that will work too!
How Handle Leftovers from this Lemon Chicken Recipe
If you happen to have leftovers from this scrumptious citrus Chicken Francese recipe, then you will want to make sure to put it in an airtight container and store it in the fridge for up to 5 days.
The best way to reheat this recipe would be to heat the oven to 350 and bake it in the oven until it is cooked all the way through. However, if you do not have time for that, the microwave will always do too in a pinch!
Or, if you are feeling adventurous, the air fryer will do a great job heating up this chicken recipe! By heating the chicken at 370 degrees for 3-5 minutes in the air fryer you will be able to preserve the moistness of the chicken and save time!
Types of Chicken to Use For This Chicken Francese Recipe
While this recipe is generally made with boneless skinless chicken breats, that is not the only option.
If you do not have chicken breats on hand, you can always use boneless, skinless chicken thighs or chicken cutlets in place of the chicken breast.
However, if you do choose to use a different type of chicken make sure to watch how long you are cooking the chicken. Depending on the thickness of the chicken you chose, you might need to increase or decrease the cooking time. You definitely do not want the chicken overcooked.
Chicken Francese Ingredients
Here’s a list of what you need:
- Skinless boneless chicken breasts
- All-purpose Flour
- Ground black pepper
- Olive oil
- Dry white wine
- Chicken broth
- Unsalted butter
- Flat-leaf parsley
How to Make Chicken Francese
- Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them.
- Pound the chicken breasts with a flat meat mallet, until they are 1/4-inch thick.
- Put the flour in a shallow platter and season it with a fair amount of salt and pepper; mix with a fork to distribute evenly.
- In a wide bowl, beat the eggs with water to make an egg wash.
- Heat the oil in a large skillet over medium-high heat.
- Dredge both sides of the chicken in the seasoned flour.
- Dip the floured chicken in the egg wash to coat completely, letting the excess drip off.
- When the oil is nice and hot, add the chicken and fry for 2 minutes on each side until golden, turning once.
- Remove the chicken to a large platter in a single layer.
- Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant.
- Add the wine, broth, and lemon juice, and simmer for 5-7 minutes to reduce the sauce slightly.
- Roll the butter in some flour and add it to the skillet.
- Stir to incorporate and dissolve the flour.
- Reduce the heat to medium-low and return the chicken to the pan
- Place the lemon slices on top of the chicken.
- Simmer gently for 2 minutes to heat the chicken through.
- Season with salt and pepper and garnish with chopped parsley before serving.
Want more chicken dinner recipes? Try these!
- Alice Springs Chicken
- Chicken Madeira
- Chicken Soft Tacos
- Hunan Style Chicken
- Leftover Chicken Casserole
- PF Changs Lettuce Wraps
- Shoyu Chicken
Favorite Main Dish Recipes
- Baby Back Ribs
- Beef Roast Recipe
- Beef Tips and Gravy
- NY Strip Roast
- Pressure Cooker Pot Roast
- Shish Kebab
- 1½ pounds skinless boneless chicken breasts 4 portions
- ½ cup all-purpose flour for dredging
- salt and pepper
- 4 eggs
- 3 tablespoons water
- ¼ cup olive oil
- 4 slices lemon
- ½ cup dry white wine like pinot gris
- 1 cup chicken broth
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter
- ¼ cup chopped flat-leaf parsley
- 2 teaspoons capers for garnish
Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them.
Pound the chicken breasts with a flat meat mallet, until they are about ¼-inch thick.
Put some flour in a shallow dish and season it with a fair amount of salt and pepper. Mix with a fork to distribute evenly.
In a wide bowl, beat the eggs with 3 tablespoons of water to make an egg wash.
Heat the oil over medium-high flame in a large skillet.
Dredge both sides of the chicken cutlets in the seasoned flour.
Dip the floured chicken in the egg wash to coat completely. Let the excess drip off.
When the oil is nice and hot, add the cutlets and fry for 2 minutes on each side until golden, turning once.
Remove the chicken cutlets to a large platter in a single layer.
Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant.
Add the wine, broth, and lemon juice, simmer for 5-7 minutes to reduce the sauce slightly.
Roll the butter in some flour and add it to the skillet. This will thicken the sauce. Stir to incorporate and dissolve the flour.
Reduce the heat to medium-low and return the chicken to the pan.
Place the lemon slices on top of the cutlets. Simmer gently for 2 minutes to heat the chicken through.
Season with salt and pepper and garnish with chopped parsley before serving.