Go Back
+ servings
side view shot of chicken francese in a pan, with one being picked up by a spatula
Print Recipe Add to Collection
4.59 from 119 votes

Chicken Francese

This Chicken Francese is a classic Italian-American chicken dish, that's incredibly easy to prepare and cook. It's so delicious it will become a staple in your weeknight dinner rotation! I'm talking gourmet chicken right at home, in only one pan and 30 minutes!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dinner, Lunch, Main Course
Cuisine: American, Italian
Keyword: chicken francese, chicken recipe
Servings: 4
Calories: 466kcal



  • ½ cup all-purpose flour
  • 1 teaspoon salt or to taste
  • ½ teaspoon pepper freshly ground, or to taste
  • 3 large eggs
  • ¼ cup vegetable oil
  • 4 chicken breasts boneless and skinless, cut in half lengthwise


  • 1 large lemon sliced into thin rounds, seeds removed
  • 1 cup chicken broth low sodium
  • ½ cup white wine dry
  • 1 tablespoon lemon juice freshly squeezed
  • 1 tablespoon all-purpose flour
  • 2 tablespoon butter unsalted
  • 2 tablespoon parsley chopped, for garnish


  • Prepare the flour and eggs: In a shallow plate, add the 1/2 cup of flour, 1 tsp salt and 1/2 tsp of pepper. Whisk to combine. In another shallow plate or bowl whisk the eggs.
  • Prepare the chicken: Cut the chicken breasts in half lengthwise, then place each piece of chicken between 2 pieces of parchment paper and lightly pound it with the flat side of a meat mallet until it's about 1/4-inch in thickness. Repeat with remaining chicken. Dredge the cutlets in the flour mixture, fully coating both sides and shaking off any excess. Next, coat them in the egg mixture.
  • Fry the chicken: Heat the oil in a large 12-inch skillet over medium-high heat until shimmering. Add 3 or 4 pieces of chicken to the skillet (or as many as you can fit). Cook until lightly browned, about 3 minutes per side. Transfer the chicken to a paper towel-lined plate. Repeat with remaining chicken.
  • Make the sauce: Clean the skillet of any excess oil, then add the lemon slices and cook until fragrant and slightly charred, about 30 seconds per side. Add the butter to the skillet and melt it. Whisk in the flour and cook for 30 seconds to cook off the flour taste. Whisk in the wine, broth, lemon juice, and remaining 1/2 teaspoon of salt and season with pepper. Simmer until slightly reduced, about 2 minutes.
  • Finish the dish: Return the chicken to the skillet and cook until for another 3 to 4 minutes. Garnish with the parsley before serving.



  1. Leftovers can be refrigerated for up to 5 days or frozen in an air tight container for up to 3 months.


Serving: 2cutlets | Calories: 466kcal | Carbohydrates: 18g | Protein: 33g | Fat: 27g | Saturated Fat: 17g | Cholesterol: 246mg | Sodium: 795mg | Potassium: 613mg | Fiber: 1g | Sugar: 1g | Vitamin A: 601IU | Vitamin C: 20mg | Calcium: 42mg | Iron: 2mg