Chicken Francese Recipe


Chicken Francaise

  • 2 boneless skinless chicken breasts cut in half lengthwise creating 4 thinner breasts
  • ¼ cup all purpose flour
  • ½ teaspoon kosher salt
  • ¼ teaspoon fresh ground black pepper
  • ½ teaspoon garlic powder
  • 2 large eggs beaten
  • 3 tablespoons vegetable oil

Lemon Sauce

  • 2 tablespoon unsalted butter
  • 2 tablespoon flour
  • ⅔ cup dry white wine
  • ⅔ cup low sodium chicken broth
  • 1 tablespoon lemon juice
  • 1 lemon thinly sliced
  • Chopped fresh Italian parsley
  • Parmesan Cheese


  1. Combine the flour, kosher salt, fresh ground black pepper, and garlic powder in a shallow bowl.  Beat the eggs in a separate shallow bowl.
  2. Heat the oil in a large skillet over medium-high heat. Dredge the chicken cutlets in the flour mixture, then dunk them into the eggs. Let the excess beaten eggs drip off.
  3. Add the chicken to the skillet and cook until golden brown on the bottom. Flip and cook until golden brown on the other side and cooked through. Remove the chicken to a plate. Carefully wipe most of the oil out of the skillet.
  4. Reduce the heat to medium and melt the butter. Whisk in the flour and cook for 2 minutes while gently scraping the bottom of the pan to get off any browned bits. Whisk in the white wine and let it reduce for 1-2 minutes. Add the chicken broth and lemon juice. Whisk to combine and let it thicken for a minute. Return the cooked chicken to the skillet with the sauce. Garnish with fresh lemon slices, chopped fresh parsley, or a sprinkle of grated Parmesan Cheese.  For best results, serve promptly.


  • Cut 2 large chicken breasts in half lengthwise, creating 4 thinner chicken cutlets. Another option is to pound the chicken thinner with a meat mallet.
  • I know it sounds incorrect to dip the chicken in flour first and then the egg mixture, but that is the uniqueness of this recipe.
  • You can use olive oil for this recipe, but I prefer vegetable oil as it browns the chicken better and gets it crispier.
  • This dish moves pretty fast, so have what you need within your reach.
  • For optimal flavor, use a dry white wine like a chenin blanc, pinot grigio, or sauvignon blanc. It should be good quality and one that you would enjoy drinking. Don’t cook with cheap wine.
  • For a thicker, creamier sauce, add 1/4 cup heavy cream when making the sauce.
  • Store leftovers in an airtight container in the fridge for up to 3 days. The breading will not stay crisp, but the cutlets are still tender with great flavor. Reheat on the stovetop on low or in the microwave at reduced power, so it heats all the way through without drying it out.
  • Theoretically, you can freeze this dish, but it just will not be the same. The coating on the chicken will not be crispy, so I recommend preparing what you know you will finish in one sitting.

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