Chicken Francese is a beloved Italian-American classic with a fascinating history. Despite its name, which means “French-style” in Italian, it was popularized not in Italy or France but in Italian-American restaurants in New York, particularly in Rochester, where it became so iconic that it’s sometimes called “Chicken French.”
The dish is thought to have evolved from veal francese, a mid-20th-century restaurant favorite, and today it’s a staple on Italian-American menus and in family kitchens across the United States.
What makes Chicken Francese special is its unique coating. Unlike breaded cutlets, the chicken is first dredged in flour and then dipped in an egg wash, creating a delicate, tender, golden crust that’s soft and almost custardy rather than crunchy. The cutlets are pan-fried in butter until golden, then simmered in a bright, buttery sauce of white wine, chicken stock, and fresh lemon juice, lightly thickened and topped with lemon slices. The result is juicy, tender chicken in a silky, tangy lemon-butter sauce that’s elegant, comforting, and ready in about 35 minutes.
Why People Will Love Chicken Francese Recipe
An Italian-American classic: A beloved restaurant favorite you can easily make at home.
Tender, golden egg crust: The flour-and-egg coating creates a soft, delicate, buttery crust.
Bright lemon-butter sauce: Tangy, rich, and silky, it’s irresistibly flavorful.
Juicy, tender chicken: Simmering in the sauce keeps the chicken moist.
Elegant yet easy: Impressive enough for guests, simple enough for weeknights.
One-skillet meal: Chicken and sauce cook in the same pan.
Simple ingredients: Pantry staples like flour, eggs, butter, lemon, and stock.
Light and fresh: Bright citrus flavor keeps it from feeling heavy.
Perfect for pasta: The sauce is ideal for spooning over pasta or rice.
Restaurant-quality at home: Tastes like your favorite Italian-American restaurant.
Family-friendly: Mild, savory, and comforting.
Great for entertaining: Ideal for date nights and dinner parties.
Key Ingredients
Chicken breasts: Lean and tender. Slicing them into thinner cutlets helps them cook quickly and evenly.
Garlic powder, salt, and pepper: Season the chicken and build savory flavor.
Flour: Creates a base layer that helps the egg coating stick.
Eggs: The signature of Francese. The egg wash forms a soft, golden, delicate crust.
Milk or cream: Thins the egg wash for a smoother, more tender coating.
Butter: Adds rich flavor for frying the chicken and finishing the sauce.
Dry white wine: Deglazes the pan and adds brightness and depth.
Chicken stock: Forms the savory base of the sauce.
Fresh lemon juice: Brings the signature bright, tangy flavor.
Cornstarch: Lightly thickens the sauce so it clings to the chicken.
Lemon slices: Add fresh citrus aroma and an elegant look.
Expert Tips
Slice or pound the chicken evenly: Even, thin cutlets cook quickly and stay juicy.
Pat the chicken dry: This helps the flour and egg coating stick.
Season the flour: Add a pinch of salt and pepper to the flour for extra flavor.
Dredge just before cooking: Coat the chicken right before it goes into the pan so the coating stays light.
Let excess egg drip off: Too much egg can make the coating puffy and soggy.
Use medium heat: Butter can burn quickly. Medium heat gives a golden crust without scorching.
Add a little oil: Mixing butter with a splash of olive oil raises the smoke point and prevents burning.
Don’t overcrowd the pan: Cook in batches so the chicken browns evenly.
Flip gently: The egg coating is delicate, so use a thin spatula.
Use fresh lemon juice: Bottled juice lacks the bright flavor of fresh lemons.
Add lemon zest: A little zest boosts the citrus aroma.
Whisk the cornstarch well: Make sure it’s fully dissolved to avoid lumps.
Finish with fresh parsley: It adds color and freshness.
Chicken Francese
Ingredients
For the chicken:
Boneless, skinless chicken breasts: 2 pounds
Garlic powder: to taste
Kosher salt: to taste
Freshly ground black pepper: to taste
All-purpose flour: for dredging
Eggs: 2 large
Whole milk or heavy cream: 1 tablespoon
Butter: 3 tablespoons, divided
For the lemon sauce:
Dry white wine: ½ cup
Chicken stock: 2 cups
Fresh lemon juice: 2 tablespoons
Cornstarch: 1 tablespoon, mixed with 1 tablespoon water
Lemon slices: for topping
Instructions
1. Season the chicken.
If the chicken breasts are thick, slice them in half horizontally to make thinner cutlets.
Season both sides generously with garlic powder, salt, and pepper.
2. Set up the coating station.
Spread the flour on a shallow plate. In a separate shallow bowl, whisk the eggs with the milk or cream.
3. Dust with flour.
Dredge each piece of chicken in the flour, tapping off the excess, and set it on a plate.
4. Heat the butter.
Melt 2 tablespoons of butter in a large skillet over medium heat.
5. Dip and pan-fry.
Dip each floured cutlet into the egg mixture, letting the excess drip off, then lay it in the hot skillet.
Cook for 3–4 minutes per side, until golden brown.
Transfer the chicken to a plate and cover loosely with foil to keep warm.
6. Make the sauce.
Carefully pour the wine into the skillet, scraping up the browned bits, and let it bubble for about 1 minute.
Stir in the chicken stock, lemon juice, and the remaining tablespoon of butter.
Bring to a simmer and cook for about 5 minutes.
Whisk in the cornstarch mixture until the sauce thickens slightly.
7. Simmer the chicken in the sauce.
Return the chicken to the skillet and lay the lemon slices on top.
Lower the heat and simmer gently for 8–10 minutes, spooning the sauce over the chicken as it cooks, until the chicken reaches 165°F (74°C) inside.
8. Serve.
Serve right away, or cover to keep warm until ready to eat.
Important Notes When Making Chicken Francese
Cook chicken thoroughly: It should reach an internal temperature of 165°F (74°C).
The coating is soft, not crispy: Chicken Francese has a tender, egg-based crust that soaks up the sauce, unlike crispy breaded cutlets.
Wine substitute: Replace the wine with extra chicken stock and a splash of white wine vinegar or more lemon juice.
Alcohol content: Most of the alcohol cooks off as the wine reduces.
Watch the salt: Chicken stock and butter add salt. Taste the sauce before adding more.
Don’t simmer too hard: Gentle heat keeps the coating intact and the chicken tender.
Storage: Refrigerate leftovers in an airtight container for up to 3 days.
Reheating: Reheat gently in a skillet with a splash of stock.
Freezing: Not recommended, as the coating becomes soggy.
Gluten-free option: Use a gluten-free flour blend and cornstarch.
Allergens: Contains wheat, eggs, and dairy.
How to Enjoy Chicken Francese After Cooking
Serve it hot. Arrange the chicken on plates and spoon plenty of the lemon-butter sauce over the top.
Add finishing touches.
Chopped fresh parsley
Extra lemon slices or wedges
Freshly cracked black pepper
A sprinkle of grated Parmesan
Capers for a briny, piccata-style twist
Pair with starches.
Angel hair or linguine: Toss with the lemon sauce.
Mashed potatoes: Creamy and comforting.
Rice or orzo: Soaks up the sauce beautifully.
Roasted potatoes: Crispy and satisfying.
Crusty bread: Perfect for mopping up the sauce.
Pair with vegetables.
Roasted asparagus
Sautéed spinach with garlic
Steamed broccoli or broccolini
Green beans almondine
A crisp arugula salad with lemon vinaigrette
Make it a special dinner. Serve with pasta, a fresh salad, and garlic bread for a complete Italian-American meal. Finish with lemon sorbet or tiramisu.
Pair with drinks. Crisp white wines like Pinot Grigio, Sauvignon Blanc, or Chardonnay, or sparkling water with lemon.
Store and reheat.
Refrigerate: Store in an airtight container for up to 3 days.
Stovetop: Reheat gently with a splash of stock, covered.
Oven: Warm, covered, at 325°F (165°C) for 15–20 minutes.
Nutrition Information
Estimated per serving, based on 6 servings, made with 2 pounds of chicken breast, salted butter, regular chicken stock, white wine, and about ¾ teaspoon of salt total, including only the flour and egg that cling to the chicken. Sides not included.
Calories: 305 kcal | Total Fat: 11.7 g | Saturated Fat: 5.4 g | Monounsaturated Fat: 3.7 g | Polyunsaturated Fat: 1.5 g | Cholesterol: 188 mg | Sodium: 620–740 mg (depending on stock and added salt) | Total Carbohydrates: 7.9 g | Dietary Fiber: 0.2 g | Sugars: 0.3 g | Protein: 37.4 g
Note: Using low-sodium chicken stock lowers sodium by about 200 mg per serving. Serving over 1 cup of cooked pasta adds about 200 calories and 42 g of carbohydrates.
Smart FAQs About This Recipe
What’s the difference between Chicken Francese and Chicken Piccata?
Both use a lemon-butter sauce. Francese is dredged in flour and then egg, creating a soft, golden egg crust. Piccata is dredged only in flour and includes capers in the sauce.
Why is it called “Francese”?
“Francese” means “French-style” in Italian. The dish was popularized in Italian-American restaurants, possibly named for its French-style egg coating technique.
Can I make it without wine?
Yes. Replace the wine with extra chicken stock and a splash of white wine vinegar or extra lemon juice.
Can I use chicken thighs?
Yes. Boneless, skinless thighs are juicier and more forgiving. Pound them to an even thickness and cook to 165°F (74°C).
Is Chicken Francese crispy?
No. Its egg coating is soft, tender, and golden, designed to soak up the lemon-butter sauce.
Why is my coating falling off?
The chicken may have been too wet, or there was too much egg. Pat the chicken dry, shake off excess flour, let excess egg drip off, and flip gently.
Why is my butter burning?
The heat may be too high. Use medium heat, and add a splash of olive oil to the butter to raise its smoke point.
My sauce is too thin. How do I fix it?
Simmer it a few minutes longer or add a little more cornstarch slurry, whisking well.
Can I make it ahead of time?
It’s best fresh, since the coating softens over time. You can slice and season the chicken ahead and make the sauce just before serving.
Can I add capers or herbs?
Absolutely. Capers add a briny, piccata-style twist, and fresh parsley or thyme adds brightness.