Easy and delicious Chicken Francese is the perfect meal for dinner! This recipe cooks in less than 30 minutes and is made with fresh lemons and a few simple ingredients. Serve it with pasta, rice or veggies for a complete meal.
Dinner doesn’t have to be difficult! Chicken Francese is an easy meal that is packed with flavor. Pan fried chicken cutlets are coated with a creamy lemon butter white wine sauce to create a meal that is irresistible. Best of all, this chicken dinner is versatile. It’s great for an easy weeknight meal or serve it at your next dinner party to impress your guests.
How to make chicken francese
This easy chicken dinner comes together in only a few steps.
- Prepare the chicken by coating the chicken in flour and egg.
- Pan fry the chicken in a skillet until golden brown. Once the chicken is cooked, transfer it to a plate to rest.
- Make the sauce by whisking together the white wine, butter, broth, lemon juice and additional flour.
- Combine the sauce with the chicken by returning the chicken to the skillet. Top with lemon slices and simmer, until the chicken is heated through.
- Serve with a simple side dish to create a complete meal!
Sauce without wine
We highly recommend making the sauce with the white wine to give it an authentic flavor. However, if you want to omit the white wine, you can substitute it with chicken broth or stock instead. Replace the 1/2 dry white wine with an additional 1/2 cup chicken broth or stock.
How to serve chicken francese
This easy chicken dinner tastes great with a simple side of buttered noodles. You can also make Instant Pot Brown Rice while cooking the chicken to create a complete meal. Or serve it with one of the vegetable side dishes below. The options are endless!
- 2 large boneless skinless chicken breasts butterflied into 4 pieces
- 2 large eggs beaten
- 2 tablespoons milk
- 3/4 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 4 tablespoons unsalted butter divided
- 2 tablespoons olive oil
- 1/2 cup dry white wine
- 1 1/2 cups chicken broth
- 1 lemon juiced
- 4 lemon sliced
- minced fresh parsley for garnish
- sliced lemon for garnish
- In a shallow bowl, whisk together eggs and milk; set aside. In a second bowl, combine flour, salt, and pepper.
- Heat 2 tablespoons butter and oil in a large skillet set over medium heat. Press chicken into flour mixture, then through beaten egg, allowing excess egg to drip off into bowl.
- Dredge chicken through flour once again, shaking off excess flour. Reserve 1 tablespoon leftover flour.
- Place chicken in hot skillet and cook 3 to 4 minutes on each side until golden brown. Transfer to a plate to rest.
- Pour white wine into skillet and deglaze, scraping brown bits from the bottom with a wooden spoon. Allow wine to reduce slightly for 1 to 2 minutes, then whisk remaining butter, broth, lemon juice, and reserved flour into skillet.
- Reduce heat to medium-low and return chicken to skillet, topping each with a slice of lemon. Simmer 2 to 3 minutes, spooning sauce over chicken frequently, until it is heated through. Season with salt and pepper, if desired, and garnish with parsley before serving alone or with rice or pasta.
- Store leftovers in a sealed container in the refrigerator for up to 3 days.
- Leftovers can also be frozen for up to 3 months. Thaw and reheat prior to serving.