Chicken Francese is a tasty dish made with tender chicken and a bright lemon sauce. It’s easy to make and perfect for a quick dinner or when you want something special. The chicken is crispy and golden, covered in a buttery, tangy sauce that’s full of flavor.
Why You’ll Love This Chicken Francese Recipe
You’ll appreciate how quick it is to make without sacrificing taste. The chicken breasts are pounded thin for even cooking and then coated in flour and eggs for a crisp, delicate crust. The lemon butter sauce with shallots and garlic makes the dish vibrant and fresh. Plus, it’s versatile—pair it with pasta, vegetables, or potatoes, and you have a complete meal. The sauce is thickened just right to cling to the chicken, creating a perfect balance between richness and zest. Whether it’s a busy weeknight or a casual dinner party, this recipe fits the bill.
Ingredients You’ll Need for Chicken Francese
To prepare Chicken Francese, gather these ingredients:
- 1 cup all-purpose flour
- 3 large eggs
- 4 chicken breasts, sliced in half widthwise
- ¼ cup olive oil
- 3 tablespoons unsalted butter
- 1 small shallot, peeled and diced
- 3 garlic cloves, finely minced
- ¾ cup white wine (choose a dry variety like Pinot Grigio or Sauvignon Blanc)
- 3 cups chicken stock
- ¼ cup fresh lemon juice
- Salt and pepper to taste
- Chopped parsley for garnish
How to Make Chicken Francese
Start by preparing the chicken. Pound each chicken breast slice gently to flatten it slightly; this helps it cook evenly and stay tender. Then, mix the flour with a bit of salt and pepper in a shallow dish. In another dish, beat the eggs with salt and pepper.
Heat olive oil in a large frying pan over medium heat. To test if it’s ready, sprinkle a bit of flour into the oil—it should sizzle without burning. Now, dredge each chicken piece first in the flour, shaking off any extra, then dip it into the egg mixture, allowing excess to drip off.
Place the coated chicken in the hot pan and cook for about 2½ to 3 minutes on each side until golden brown and cooked through. Work in batches to avoid overcrowding. Once done, set the chicken aside on a plate. You can layer the cooked chicken; the coating holds well and won’t fall off.
In the same pan with the rendered oil, add the garlic and shallots. Cook for 1 to 2 minutes until fragrant and lightly browned. Pour in the white wine to deglaze the pan, scraping up any brown bits for extra flavor. Let it reduce until about half a cup remains.
Next, stir in butter and a bit of flour to create a roux. Slowly add chicken stock and lemon juice, seasoning with salt and pepper. Raise the heat to medium-high to thicken the sauce, which should take 4 to 5 minutes. When it reaches a nice, velvety consistency, return the chicken to the pan. Let it cook for a few minutes, turning to coat each piece evenly in the luscious sauce.
Finally, garnish with fresh parsley and lemon wheels for an elegant finish.
How to Serve Chicken Francese
Serve your Chicken Francese hot for the best experience. It pairs wonderfully with simple sides that let the main flavors shine. Creamy risotto or buttery mashed potatoes soak up the lemon butter sauce beautifully. Roasted or steamed vegetables like asparagus, green beans, or broccoli, add a fresh crunch and color contrast.
For a lighter option, serve with a crisp green salad dressed with a simple vinaigrette. You can also offer crusty bread on the side to mop up any extra sauce. The dish’s vibrant lemon notes make it suitable for a variety of pairings, so feel free to experiment and find your favorite combination.
Expert Tips for Perfect Chicken Francese
To get the crispiest chicken, make sure the oil is hot enough before adding the chicken but not smoking. This ensures a golden crust without burning. Don’t skip pounding the chicken thin—it makes all the difference in tenderness and even cooking.
When dredging the chicken, shake off excess flour and egg to avoid a thick, soggy coating. Also, use fresh lemon juice rather than bottled for the brightest flavor.
If you prefer a richer sauce, add a splash more butter at the end. For a lighter version, you can reduce the butter amount or swap chicken stock for vegetable broth.
Allow the sauce to thicken fully before adding the chicken back in; this helps it cling better. If the sauce becomes too thick, thin it with a little extra stock or water.
Lastly, don’t rush the wine reduction—it intensifies the flavor and balances the lemon’s acidity.
How to Store Chicken Francese
If you have leftovers, cool the dish to room temperature before storing. Place the chicken and sauce in an airtight container and refrigerate for up to four days. Reheat gently on the stovetop over low heat with a splash of water or stock to keep the sauce smooth.
You can also freeze the dish. Store it covered in a freezer-safe container for up to three months. When ready to enjoy, thaw overnight in the fridge and warm slowly to preserve texture and flavor.
Proper storage keeps your Chicken Francese tasting fresh and prevents dryness or sauce separation.
Variations to Try with Chicken Francese
Feel free to customize this recipe to suit your taste. You can substitute chicken breasts with thighs or drumsticks for a juicier result. For a gluten-free version, replace all-purpose flour with almond or rice flour.
Try adding fresh herbs like thyme or oregano into the sauce for extra aroma. Swap the white wine for a non-alcoholic broth or grape juice for those avoiding alcohol.
If you love heat, add a pinch of red pepper flakes to the sauce. For a creamy twist, stir in a splash of cream or half-and-half before serving.
You can also experiment with different citrus by using lime or orange juice instead of lemon for a unique flavor profile. These tweaks make the dish your own while keeping the classic essence intact.
Frequently Asked Questions about Chicken Francese
What cut of chicken works best for Chicken Francese?
Chicken breasts sliced thinly are ideal because they cook quickly and evenly. You can also use chicken thighs or drumsticks if you prefer more flavor and juiciness.
Can I make Chicken Francese ahead of time?
Yes, you can prepare it up to 30 minutes in advance. Keep the chicken warm in the sauce over low heat until ready to serve.
How should I store leftover Chicken Francese?
Store leftovers in an airtight container in the fridge for up to four days or freeze for up to three months. Reheat gently on the stove with a little water to keep the sauce smooth.
What can I serve with Chicken Francese?
This dish goes well with risotto, mashed potatoes, steamed vegetables, or simple pasta dishes. A green salad or crusty bread also makes a great side.
Is it possible to make Chicken Francese gluten-free?
Absolutely. Use gluten-free flour alternatives such as almond or rice flour instead of all-purpose flour to keep it gluten-free.
How do I make the sauce thicker?
Cook the sauce over medium-high heat for a few extra minutes after adding the roux to activate the thickening process. Adding a bit more flour mixed with butter can also help.
Chicken Francese
Ingredients
- 1 cup all-purpose flour
- 3 large eggs
- 4 pieces chicken breasts (sliced in half widthwise)
- ¼ cup olive oil
- 3 tablespoons unsalted butter
- 1 small shallot (peeled and diced)
- 3 cloves garlic (finely minced)
- ¾ cup white wine (dry variety like Pinot Grigio or Sauvignon Blanc)
- 3 cups chicken stock
- ¼ cup fresh lemon juice
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Pound each chicken breast slice to flatten slightly for even cooking.
- Mix flour with salt and pepper in a shallow dish. In another dish, beat eggs with salt and pepper.
- Heat olive oil in a large frying pan over medium heat.
- Dredge each chicken piece in flour, then dip into the egg mixture, allowing excess to drip off.
- Cook the chicken in batches for about 2½ to 3 minutes on each side until golden brown. Set aside on a plate.
- In the same pan, add garlic and shallots, cooking for 1-2 minutes until fragrant.
- Pour in white wine, scraping up any brown bits, and let reduce until about half a cup remains.
- Stir in butter and a bit of flour to create a roux. Slowly add chicken stock and lemon juice, seasoning with salt and pepper.
- Cook for 4-5 minutes until sauce thickens, then return chicken to the pan and coat in sauce.
- Garnish with fresh parsley and lemon wheels before serving.
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