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Chicken Francese

Chicken Francese

This restaurant-worthy Chicken Francese recipe features golden, pan-fried chicken cutlets smothered in a luscious lemon-butter sauce. Crispy on the outside, tender inside, and full of zesty depth from pan-fried lemon slices, it’s the perfect midweek indulgence that feels gourmet without the fuss.
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Prep Time 15 minutes
Cook Time 20 minutes
0 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: american-france
Calories: 442
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 pieces large boneless, skinless chicken breasts sliced horizontally to make 4 thin cutlets
  • 0.5 cup all-purpose flour seasoned lightly with salt and black pepper
  • 2 pieces large eggs at room temperature
  • 2 tbsp milk for whisking with the eggs
  • 2 tbsp olive oil for pan-frying
For the Sauce
  • 3 tbsp unsalted butter
  • 1 tbsp all-purpose flour for thickening the sauce
  • 0.5 cup dry White grape juice or use 2–3 tbsp lemon juice as a substitute
  • 0.75 cup chicken stock or broth
  • 0.25 tsp salt or to taste
  • 0 Freshly ground black pepper to taste
For Garnish and Extra Flavor
  • 1 piece lemon thinly sliced for pan-frying
  • 1 tbsp fresh parsley chopped, optional for garnish

Method
 

  1. Slice each chicken breast horizontally to create 4 thin cutlets. Dredge each in seasoned flour, pressing gently to coat. Shake off any excess.
  2. In a bowl, whisk eggs and milk together until smooth. Set aside.
  3. Heat olive oil in a large skillet over medium heat. Dip each floured chicken piece into the egg mixture, then place into the hot pan. Cook for 3 minutes on the first side until golden, flip and cook 4 minutes more or until internal temp reaches 155°F. Transfer to a plate.
  4. In the same pan, add lemon slices and pan-fry for about 1.5 minutes per side until softened and lightly golden. Remove and set aside. Wipe pan clean.
  5. Melt butter in the pan. Stir in flour and cook for 1 minute to form a roux.
  6. Gradually whisk in chicken stock, then add wine (or lemon juice), salt, and pepper. Stir until smooth and lump-free.
  7. Let sauce simmer for 4 minutes until it reaches a syrup-like consistency, stirring occasionally.
  8. Return chicken and lemon slices to the pan. Let simmer together for 30–60 seconds. Spoon sauce over chicken before serving.

Notes

Use non-alcoholic white White grape juice or lemon juice as a substitute for the dry White grape juice.
Swap all-purpose flour with gluten-free blend for a GF version.
Chicken can be pre-dredged and stored in the fridge for easier prep.
Don't skip the lemon slices — they enhance the sauce with rich, caramelized citrus flavor.