Name: Chicken Francese Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian-American
Ingredients: 2 large chicken breasts, cut in half lengthwise (4 thin cutlets); Salt and pepper, to taste; 1/2 teaspoon garlic powder; 1/4 cup all-purpose flour (plus 1 tablespoon flour for sauce); 2 large eggs, lightly beaten; 2 tablespoons olive oil; 1 tablespoon butter; 1 cup chicken broth (or 50/50 chicken broth and dry white wine); 1 tablespoon lemon juice; 1/2 lemon, sliced into thin rings; Chopped parsley; Freshly grated Parmesan cheese

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Introduction

Chicken Francese is a classic Italian-American dish featuring tender chicken cutlets in a tangy lemon-butter sauce. It’s quick to prepare and delivers bright, comforting flavors perfect for weeknight dinners or special occasions.

A white plate holds a meal with three main parts: on the left is a golden-brown cooked chicken breast topped with a thin, round lemon slice and covered in a light brown sauce with small green herb bits. On the right side, bright green steamed green beans are neatly piled. Below the green beans and chicken, there is a serving of creamy mashed potatoes with a small pool of the same light brown sauce and sprinkled with bits of herbs. The plate is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large chicken breasts (cut in half lengthwise)
Salt & pepper (to taste)
1/2 teaspoon garlic powder
1/4 cup flour + 1 tablespoon flour (divided use)
2 eggs (lightly beaten)
2 tablespoons olive oil
1 tablespoon butter
1 cup chicken broth (or 50/50 chicken broth and dry white wine)
1 tablespoon lemon juice
1/2 lemon (sliced into thin rings)
For serving: chopped parsley, freshly grated parmesan cheese (optional, to taste)

Instructions

Step 1: Slice the chicken breasts in half lengthwise to create four thinner cutlets. Place them between two sheets of plastic wrap and pound to about 1/4 inch thickness using the flat end of a meat mallet. Season both sides with salt, pepper, and garlic powder.
Step 2: Place 1/4 cup flour in a bowl or plate for dredging. In a separate bowl, whisk the eggs until lightly beaten.
Step 3: Heat the olive oil in a large skillet over medium-high heat. Working in batches, coat two pieces of chicken by dredging first in flour, then dipping in the egg, letting excess drip off. Fry in the skillet for about 3 minutes per side, until golden and cooked through (internal temperature 165°F). Remove cooked chicken and set aside. Repeat with remaining pieces, adding oil if needed and watching closely to prevent burning.
Step 4: Reduce heat to medium and add butter to the skillet. Once melted, stir in 1 tablespoon flour and cook for about 30 seconds.
Step 5: Whisk in the chicken broth and lemon juice, scraping any browned bits from the pan. Add lemon slices and simmer for 5 minutes until the sauce thickens slightly.
Step 6: Return chicken to the skillet to warm through. Serve immediately with sauce spooned over the top. Garnish with chopped parsley and freshly grated parmesan if desired. The lemon slices are edible but can be discarded if preferred.

Tips & Variations

For extra flavor, substitute half the chicken broth with dry white wine.
To keep the coating crispy longer, serve the sauce on the side or add it just before eating.
Use fresh lemons for the brightest citrus flavor and avoid bottled lemon juice.
Serve with pasta, rice, or a simple green salad for a full meal.

Storage

Store leftover Chicken Francese in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to maintain the crispy coating as much as possible. Sauce may thicken when cooled; add a splash of broth or water when reheating if needed.

How to Serve

The image shows a close-up of four golden-brown cooked chicken breasts in a light creamy sauce. Each chicken breast has a slightly crispy, textured surface with a warm yellow color, and the sauce is smooth and glossy, pooling around the chicken. On top of the chicken breasts, there are thin, bright yellow lemon slices, some partly submerged in the sauce, with visible seeds and a slightly translucent look. Small green herb pieces are sprinkled evenly over the chicken and sauce, adding contrast. The dish is inside a dark pan, with a white marbled textured background visible at the edges. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs can be used, but pound them evenly to ensure consistent cooking. The flavor will be richer but the texture slightly different.

Is it necessary to pound the chicken thin?

Pounding the chicken ensures even cooking and tender results. It also helps the coating crisp up nicely and prevents dryness.