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Chicken Francaise Recipe Italian - Bright, Lemony, and Comforting

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken cutlets (or 2 large boneless, skinless chicken breasts, sliced horizontally)
  • All-purpose flour
  • Eggs
  • Grated Parmesan cheese (optional but traditional)
  • Lemons (you’ll need zest and fresh juice; 2–3 lemons)
  • Dry white wine (Pinot Grigio, Sauvignon Blanc, or similar)
  • Low-sodium chicken broth
  • Unsalted butter
  • Olive oil
  • Garlic (1–2 cloves, minced)
  • Fresh parsley, chopped
  • Kosher salt and black pepper
  • All-purpose flour or cornstarch (optional, for a slight sauce thicken if needed)
  • Lemon slices (for garnish)

Method
 

  1. Prep the chicken: If starting with whole breasts, slice them horizontally to make thin cutlets. Place between two pieces of plastic wrap and pound lightly to an even 1/4-inch thickness. Pat dry and season both sides with salt and pepper.
  2. Set up your dredging station: In one shallow bowl, add flour seasoned with a pinch of salt and pepper. In a second bowl, whisk eggs with 1–2 tablespoons of water, a tablespoon of grated Parmesan, and a teaspoon of lemon zest.
  3. Dredge the cutlets: Coat each piece of chicken lightly in flour, shaking off excess. Dip into the egg mixture to coat completely, letting the extra drip off. This egg-forward batter is what makes Francaise distinct.
  4. Pan-fry the chicken: Heat a large skillet over medium to medium-high heat. Add 2 tablespoons olive oil and 1 tablespoon butter. When the butter foams, add the cutlets in a single layer. Cook 2–3 minutes per side, until golden and just cooked through. Work in batches, adding more oil and butter as needed. Transfer cooked chicken to a plate.
  5. Sauté the aromatics: Pour off excess oil, leaving about a tablespoon in the pan. Add minced garlic and cook 30 seconds until fragrant, scraping up any browned bits.
  6. Deglaze with wine: Pour in 1/2 cup dry white wine. Let it simmer for 1–2 minutes to reduce slightly and burn off the alcohol. Scrape the pan bottom so all those flavorful bits dissolve into the liquid.
  7. Build the sauce: Add 3/4 cup chicken broth and 1/4 cup fresh lemon juice. Simmer 2–3 minutes until the sauce starts to concentrate. If you want a bit more body, whisk 1 teaspoon flour or cornstarch with a tablespoon of broth, then stir into the pan and simmer another minute.
  8. Finish with butter: Reduce heat to low. Swirl in 2 tablespoons cold butter, one piece at a time, until melted and the sauce looks glossy. Taste and adjust seasoning with salt, pepper, and more lemon if you like it brighter.
  9. Return the chicken: Nestle the cutlets back into the pan, spooning sauce over the top. Simmer gently for 1–2 minutes to warm through. Scatter chopped parsley and tuck in a few lemon slices for presentation.
  10. Serve: Transfer chicken to plates or a serving platter. Spoon extra sauce over everything. It’s great with pasta, rice, roasted potatoes, or simple sautéed greens.