I can’t wait to share my Chicken Francese Recipe, with thin-sliced chicken dredged in seasoned flour and an egg wash, pan-seared and finished with a simple white wine and lemon butter sauce that became an instant family favorite.

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I kept messing with this Chicken Francese Recipe until the lemon finally sang. I love how thin sliced chicken breasts pick up a bright citrus hit that somehow stays silky and bold at the same time.

It’s not the usual weeknight thing, it feels a little elevated but still familiar, and people always lean in and ask for seconds. The flavor does the talking, not a lot of pomp, and every bite makes you curious what the secret was.

If you like Chicken Cutlet Recipes and food that looks fancy but isn’t, this one’s gonna grab you.

Ingredients

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Chicken breasts: Lean protein, builds muscle and keeps you full, mild flavor so sauces shine
All purpose flour: Adds body and crispness, mostly carbs, not much fiber or nutrients
Eggs: Bind and coat, good protein and fat, give golden color and richness
Unsalted butter: Gives silky mouthfeel, lots of saturated fat so use moderately, very flavorful
Lemon juice: Bright acidic tang, cuts richness with sourness, adds fresh citrusy zip
White wine: Light acidity and fruit notes, adds depth without sweetness when cooked
Capers: Piquant little bursts, salty and briny, punchy flavor so use sparingly

Ingredient Quantities

4 boneless skinless chicken breasts, about 1 1/2 lb, halved or pounded thin

1 cup all purpose flour, plus extra for dredging

1 teaspoon kosher salt, plus more to taste

1/2 teaspoon freshly ground black pepper

3 large eggs, beaten with 2 tablespoons milk or water

2 tablespoons olive oil

3 tablespoons unsalted butter, divided

1/2 cup dry white wine (Pinot Grigio or Sauvignon Blanc)

3/4 cup low sodium chicken broth

juice of 2 lemons (about 1/4 cup) plus lemon slices for garnish

2 tablespoons chopped fresh parsley

1 to 2 tablespoons capers, optional

How to Make this

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1. Prep the chicken: halve or pound each breast thin, pat dry with paper towels and sprinkle both sides with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.

2. Set up dredging station: whisk 3 large eggs with 2 tablespoons milk or water in a shallow bowl. In another shallow dish stir together 1 cup all purpose flour with a little extra flour nearby for dusting.

3. Dredge the chicken: coat each piece in flour, shake off excess, dip into the egg wash then if you want a slightly thicker crust dust again very lightly with flour.

4. Brown the chicken: heat 2 tablespoons olive oil and 2 tablespoons unsalted butter in a large skillet over medium high heat until it shimmers. Add chicken in a single layer, don’t crowd the pan, cook about 2 to 3 minutes per side until golden and just cooked through. Work in batches and transfer cooked pieces to a warm plate.

5. Deglaze the pan: lower heat a touch and pour in 1/2 cup dry white wine, scraping up browned bits with a wooden spoon. Let the wine reduce by about half, this only takes a minute or two.

6. Build the sauce: add 3/4 cup low sodium chicken broth and the juice of 2 lemons about 1/4 cup, bring to a gentle simmer and reduce for 2 to 3 minutes until slightly thicker.

7. Finish the sauce: remove the pan from the heat and whisk in the remaining 1 tablespoon unsalted butter a little at a time until the sauce is glossy and slightly emulsified. Stir in 1 to 2 tablespoons capers if using and 2 tablespoons chopped fresh parsley, taste and add salt if needed.

8. Warm everything together: return the chicken to the pan for 30 to 60 seconds, spooning sauce over each piece so they get coated and warmed through.

9. Serve: plate the chicken, spoon extra lemon butter sauce over top, garnish with lemon slices and extra parsley. Serve with pasta roasted veg or mashed potatoes and enjoy.

Equipment Needed

1. cutting board for trimming and pounding chicken
2. chef’s knife
3. meat mallet or rolling pin plus a zip top bag for pounding
4. paper towels
5. two shallow bowls for the egg wash and flour
6. whisk
7. large skillet (stainless or nonstick)
8. tongs or a spatula to flip the chicken
9. wooden spoon for scraping and deglazing pans
10. measuring cups and spoons

FAQ

Q: Do I need to pound the chicken thin? A: Yes, pound or slice the breasts so they cook fast and evenly. Put the breast in a zip bag or between sheets of plastic wrap and hit with a rolling pin or the flat side of a meat mallet until about 1/4 inch thick. It helps the dredge stick and stops the outside from burning while the inside cooks.

Q: Can I use chicken thighs or bone in chicken instead? A: You can use boneless thighs but they need a little longer to cook. Bone in breasts will take much longer and the batter may overbrown before the meat is done. If you use thighs watch the temp, cook to 165 F and adjust timing.

Q: My lemon butter sauce keeps separating, how do I stop that? A: Don’t cook the sauce on high. After you add wine and broth simmer to reduce then take the pan off heat before whisking in cold butter in small pieces so it emulsifies. Warm butter and low heat work best, and don’t boil after you add the butter or it can break.

Q: Can I make this gluten free? A: Yes, swap the all purpose flour for a 1 to 1 gluten free flour blend for dredging. Cornstarch or rice flour can work too but give a slightly different crust. Be sure your flour blend contains xanthan or another binder for best texture.

Q: What wine should I use in the sauce? A: Use a dry white wine like Pinot Grigio or Sauvignon Blanc as listed. Don’t use sweet wine, and avoid cheap cooking wine that has salt added. If you prefer not to use wine you can replace it with extra chicken broth and a splash of white wine vinegar.

Q: How do I store and reheat leftovers? A: Store chicken and sauce together in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat so the butter doesn’t separate, or microwave in short bursts stirring between. If you can, reserve some fresh lemon juice and add it after reheating to brighten the sauce.

Chicken Francese With The Best Lemon Butter Sauce Recipe Substitutions and Variations

Chicken breasts: swap for boneless skinless chicken thighs or turkey cutlets. Thighs stay juicier and can be cooked the same way, you might need an extra minute or two per side; turkey cutlets should be pounded thin to match cooking time.
All purpose flour: use a 1-to-1 gluten free all purpose flour blend for a straight swap, or use cornstarch for a lighter, crispier dredge (use about 3/4 the amount and press it on, it browns differently).
Dry white wine: replace with extra low sodium chicken broth plus 1 tablespoon white wine vinegar or lemon juice to add acidity; not exactly the same flavor but it keeps the sauce bright without alcohol.
Unsalted butter: swap with ghee for the same buttery flavor at a higher smoke point, or use extra olive oil if you need dairy free, just finish with a squeeze of lemon to mimic richness.

Pro Tips

1) Pound and chill the chicken for even cooking: put each piece between plastic wrap and flatten gently so they’re the same thickness, but don’t go crazy or you’ll make them mushy. After dredging let them rest on a wire rack in the fridge for 15 minutes, it helps the coating stick and stay crisp instead of falling off.

2) Season the flour, not just the meat: stir a pinch of garlic powder or smoked paprika into the flour so the crust has flavor even if the sauce soaks in. Also lightly dust the edges after egg wash for a prettier crust, but don’t overdo it or it gets gummy.

3) Control the pan temp and don’t crowd it: get the oil hot enough that it sizzles when a scrap of flour hits, but not smoking, and work in small batches. If things brown too fast lower the heat a little, and transfer finished pieces to a wire rack not paper towels so they keep crisp.

4) Make the sauce silky and well balanced: reduce wine and broth enough before you add the butter, then whisk in cold butter a little at a time to emulsify, taste for salt because capers are salty, and add lemon juice last so the brightness stays fresh. If the sauce looks broken, a splash of warm broth and a quick whisk will bring it back.

Chicken Francese With The Best Lemon Butter Sauce Recipe

Recipe by James Level

0.0 from 0 votes

I can't wait to share my Chicken Francese Recipe, with thin-sliced chicken dredged in seasoned flour and an egg wash, pan-seared and finished with a simple white wine and lemon butter sauce that became an instant family favorite.

Servings

servings

Calories

617

kcal

Equipment: 1. cutting board for trimming and pounding chicken
2. chef’s knife
3. meat mallet or rolling pin plus a zip top bag for pounding
4. paper towels
5. two shallow bowls for the egg wash and flour
6. whisk
7. large skillet (stainless or nonstick)
8. tongs or a spatula to flip the chicken
9. wooden spoon for scraping and deglazing pans
10. measuring cups and spoons

Ingredients

4 boneless skinless chicken breasts, about 1 1/2 lb, halved or pounded thin
1 cup all purpose flour, plus extra for dredging
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
3 large eggs, beaten with 2 tablespoons milk or water
2 tablespoons olive oil
3 tablespoons unsalted butter, divided
1/2 cup dry white wine (Pinot Grigio or Sauvignon Blanc)
3/4 cup low sodium chicken broth
juice of 2 lemons (about 1/4 cup) plus lemon slices for garnish
2 tablespoons chopped fresh parsley
1 to 2 tablespoons capers, optional

Directions

Prep the chicken: halve or pound each breast thin, pat dry with paper towels and sprinkle both sides with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
Set up dredging station: whisk 3 large eggs with 2 tablespoons milk or water in a shallow bowl. In another shallow dish stir together 1 cup all purpose flour with a little extra flour nearby for dusting.
Dredge the chicken: coat each piece in flour, shake off excess, dip into the egg wash then if you want a slightly thicker crust dust again very lightly with flour.
Brown the chicken: heat 2 tablespoons olive oil and 2 tablespoons unsalted butter in a large skillet over medium high heat until it shimmers. Add chicken in a single layer, don’t crowd the pan, cook about 2 to 3 minutes per side until golden and just cooked through. Work in batches and transfer cooked pieces to a warm plate.
Deglaze the pan: lower heat a touch and pour in 1/2 cup dry white wine, scraping up browned bits with a wooden spoon. Let the wine reduce by about half, this only takes a minute or two.
Build the sauce: add 3/4 cup low sodium chicken broth and the juice of 2 lemons about 1/4 cup, bring to a gentle simmer and reduce for 2 to 3 minutes until slightly thicker.
Finish the sauce: remove the pan from the heat and whisk in the remaining 1 tablespoon unsalted butter a little at a time until the sauce is glossy and slightly emulsified. Stir in 1 to 2 tablespoons capers if using and 2 tablespoons chopped fresh parsley, taste and add salt if needed.
Warm everything together: return the chicken to the pan for 30 to 60 seconds, spooning sauce over each piece so they get coated and warmed through.
Serve: plate the chicken, spoon extra lemon butter sauce over top, garnish with lemon slices and extra parsley. Serve with pasta roasted veg or mashed potatoes and enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 347g
Total number of serves: 4
Calories: 617kcal
Fat: 25.5g
Saturated Fat: 9.1g
Trans Fat: 0.15g
Polyunsaturated: 1.9g
Monounsaturated: 10.9g
Cholesterol: 284mg
Sodium: 600mg
Potassium: 517mg
Carbohydrates: 25.1g
Fiber: 0.9g
Sugar: 0.6g
Protein: 60.5g
Vitamin A: 375IU
Vitamin C: 10mg
Calcium: 33mg
Iron: 1.9mg

Chicken Francese With The Best Lemon Butter Sauce Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Chicken Francese With The Best Lemon Butter Sauce Recipe Substitutions and Variations

Pro Tips