Chicken Francese

Chicken Francese is easy, elegant, and ready in just 30 minutes! Tender chicken is dredged and pan-fried to golden perfection before being served with a sauce so good, you might just want to lick your plate. 

Chicken Francese

Chicken francese is one of my favorite summer entrees. The buttery lemon-wine sauce is what dreams are made of! When it’s paired with crispy, juicy chicken breasts on a pile of fluffy rice or noodles, everything just feels right. It’s a family friendly dinner that can also double as an impressive entree when entertaining guests. Serve it with some roasted green beans or cherry tomato salad for your new favorite summery meal! The buttery lemon sauce pairs well with just about everything, so get creative with your side dishes.

Check out more of the very best chicken dinner recipes like crockpot lemon butter chicken, creamy mushroom chicken, and honey mustard chicken! 

Why isn’t the breading sticking to the chicken?

Make sure to totally pat the chicken dry before dredging it! If it’s wet, the flour mixture won’t stick to it and you’ll end up with a bit of a mess. 

How to Make Chicken Francese

• Set up the dredging stations. Whisk together eggs and milk and set aside. In a second bowl, combine flour, salt, and pepper. 
• Preheat and dredge. Heat 2 tbsp butter and oil in a skillet set over medium heat. Press chicken into flour mixture, then the beaten egg, allowing excess egg to drip off into the bowl. Dredge chicken through flour once again, shaking off excess flour. Reserve 1 tbsp flour.
• Cook the chicken. Place chicken in the hot skillet and cook for 3 – 4 minutes on each side until golden brown. Transfer to a plate to rest.
• Make the sauce. Pour white wine into the skillet and deglaze, scraping brown bits from the bottom with a wooden spoon. Allow the wine to reduce slightly for 1 to 2 minutes, then whisk remaining butter, broth, lemon juice, and reserved flour. 
• Add the chicken back to the pan. Reduce heat to medium-low and return chicken to skillet, topping each with a slice of lemon. Simmer for 2 to 3 minutes, spooning sauce over chicken frequently, until heated through. Season with salt and pepper.

Storing

Chicken francese is best enjoyed the same day you make it. If you do have leftovers, store them in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. Let the frozen chicken thaw overnight in the fridge before reheating. 

Ingredient Notes

• Chicken Breasts – Use a meat mallet or rolling pin to pound the breasts evenly. This ensures each piece cooks at the same time. 
• Eggs – Eggs act like a glue between the chicken and the flour mixture. It helps to create that signature golden crust! 
• Milk – I like to use whole milk, but you can really use any kind. 
• All Purpose Flour – Make sure the flour is really pressed into the chicken. 
• Salt and Pepper – If possible, try to use kosher or flaky sea salt and freshly cracked black pepper. 
• Butter and Oil – Butter helps add more flavor while oil helps with the actual cooking. 
• White Wine – Use a dry white wine that isn’t sweet! Pinot Grigio is my usual go-to, but Sauvignon Blanc or Chardonnay also get the job done. Use your favorite. 
• Chicken Broth – I like to use low-sodium broth to cut back on the saltiness. 
• Lemon Juice – It’s imperative to use fresh lemon juice only, not botlted. 
• Lemon Slices and Parsley – For garnishing! They’re optional, but add a nice final aroma and presentational value. 

 Enjoy!

~Nichole