Chicken Francese

Here’s a classic Chicken Francese recipe—golden, tender chicken cutlets in a bright, lemony butter-wine sauce.

Chicken Francese

Ingredients

For the chicken:

• 4 boneless, skinless chicken breasts

• Salt and pepper, to taste

• ½ cup all-purpose flour (for dredging)

• 2 large eggs

• 3 tbsp milk or water

• 3 tbsp olive oil

• 2 tbsp unsalted butter

For the sauce:

• ½ cup dry white wine (like Sauvignon Blanc)

• 1 cup chicken broth (low sodium)

• 3 tbsp fresh lemon juice (about 1–2 lemons)

• 2 tbsp unsalted butter (cold, cubed)

• 2 tbsp fresh parsley, chopped

• Lemon slices, for garnish

Instructions

1. Prep the chicken

   • Slice each chicken breast in half horizontally to create thinner cutlets.

   • Season both sides with salt and pepper.

2. Dredge

   • Place flour in a shallow dish.

   • In another dish, whisk together eggs and milk.

   • Dredge each chicken piece lightly in flour, then dip into the egg mixture, letting excess drip off.

3. Pan-fry

   • In a large skillet, heat olive oil and butter over medium heat.

   • Cook chicken for about 3–4 minutes per side, until golden and cooked through. Remove and set aside.

4. Make the sauce

   • In the same skillet, add wine and simmer for 1 minute, scraping up browned bits.

   • Add chicken broth and lemon juice. Simmer for about 4 minutes to reduce slightly.

   • Whisk in cold butter cubes until the sauce turns silky.

5. Combine & serve

   • Return chicken to skillet, spoon sauce over the top, and heat through for 1–2 minutes.

   • Garnish with parsley and lemon slices.

Tips for the Best Chicken Francese

• Use thin cutlets so the chicken cooks quickly and stays tender.

• Keep the butter cold when adding to the sauce—this makes it smooth and glossy.

• If you like it tangier, add more lemon juice at the end.