Lemon Butter Chicken Francese, also known as Chicken Francaise, is a timeless Italian-American dish that beautifully balances savory, tangy, and buttery flavors. Each bite of this golden, pan-fried chicken bathed in a luscious lemon butter sauce feels elegant enough for a restaurant yet simple enough to prepare in your own kitchen. The dish features lightly battered chicken breasts, pan-seared to golden perfection, then simmered in a vibrant sauce made from butter, lemon juice, garlic, and a splash of white wine or chicken broth. It’s a comforting yet sophisticated meal that’s sure to impress.
Ingredients
For the Chicken:
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4 boneless, skinless chicken breasts
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Salt and black pepper to taste
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½ cup all-purpose flour (for dredging)
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3 large eggs
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3 tablespoons milk or water
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3 tablespoons olive oil
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2 tablespoons unsalted butter
For the Lemon Butter Sauce:
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3 tablespoons unsalted butter
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3 cloves garlic, minced
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½ cup dry white wine (or chicken broth for a non-alcoholic version)
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1 cup low-sodium chicken broth
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¼ cup fresh lemon juice (about 2 lemons)
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1 tablespoon all-purpose flour (optional, for thickening)
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2 tablespoons heavy cream (optional for extra richness)
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Fresh parsley, chopped, for garnish
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Lemon slices for garnish
Instructions
1. Prepare the Chicken
Start by slicing the chicken breasts horizontally into thin cutlets. If needed, gently pound them to an even thickness using a meat mallet or rolling pin—this ensures they cook evenly. Season both sides of the chicken generously with salt and pepper.
In a shallow dish, place the flour. In another bowl, whisk the eggs with milk (or water) until smooth. Dredge each chicken cutlet lightly in the flour, shaking off the excess, then dip it into the egg mixture. This double-coating gives the chicken a crisp exterior and soft, tender interior when cooked.
2. Pan-Fry the Chicken
Heat the olive oil and 2 tablespoons of butter in a large skillet over medium heat. Once the butter starts to foam, add the chicken pieces in batches, being careful not to overcrowd the pan. Cook each side for about 3 to 4 minutes, or until golden brown and cooked through. Transfer the cooked chicken to a plate lined with paper towels and set aside while you prepare the sauce.
3. Make the Lemon Butter Sauce
In the same skillet, melt 3 tablespoons of butter. Add minced garlic and sauté for about 30 seconds, just until fragrant. Pour in the white wine (or chicken broth) to deglaze the pan, scraping up the flavorful browned bits stuck at the bottom. Allow the wine to simmer for 2 to 3 minutes to reduce slightly.
Next, add the chicken broth and fresh lemon juice. Simmer the sauce gently for 3 to 4 minutes. If you prefer a thicker sauce, whisk 1 tablespoon of flour into a few tablespoons of broth and stir it into the pan. To make the sauce more indulgent, stir in a splash of heavy cream at this stage.
4. Combine and Serve
Return the pan-fried chicken to the skillet, spooning the sauce over the top to coat each piece. Let the chicken simmer gently in the sauce for another 2 to 3 minutes, allowing the flavors to meld and the chicken to absorb the lemony goodness.
Sprinkle freshly chopped parsley over the top and garnish with thin lemon slices for a fresh, bright touch. Serve immediately while the sauce is warm and velvety.
Serving Suggestions
Lemon Butter Chicken Francese pairs wonderfully with a variety of sides. For a complete meal, try serving it over angel hair pasta or linguine, where the pasta can soak up the rich, lemony sauce. It’s equally delicious alongside creamy mashed potatoes, buttery rice pilaf, or roasted vegetables such as asparagus or green beans. A crisp green salad with a light vinaigrette also balances out the richness of the dish.
If you’re hosting a dinner party, serve this dish with a chilled glass of Chardonnay or Sauvignon Blanc to complement the citrus and buttery notes perfectly.
Tips for the Perfect Chicken Francese
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Use fresh lemon juice: Freshly squeezed lemon juice brings out the authentic zesty brightness that bottled juice can’t match.
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Don’t overcook the chicken: Thin cutlets cook quickly, so keep an eye on them to avoid dryness.
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Add cream for richness: While traditional Chicken Francese doesn’t always include cream, adding a touch creates a silkier, more luxurious sauce.
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Deglaze properly: Scraping up the brown bits from the pan adds incredible depth and complexity to the sauce.
Why You’ll Love This Recipe
Lemon Butter Chicken Francese is a celebration of simplicity and balance. The chicken is tender and flavorful, with a delicate coating that soaks up the tangy, buttery sauce. The lemon flavor cuts through the richness, creating a dish that feels both light and comforting. It’s the kind of meal that transforms an ordinary dinner into something memorable, with minimal ingredients and effort.
Whether you’re cooking for family, impressing guests, or treating yourself to something special, this recipe is a foolproof winner. The combination of golden, crisp chicken and the fragrant, glossy lemon butter sauce makes it a restaurant-quality dish you’ll come back to again and again.
