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Golden Chicken Francese served with lemon slices and sprinkled parsley on a white plate
Julia Monroe

Chicken Francese

Chicken Francese is a classic Italian-American dish featuring tender chicken cutlets lightly coated in egg and flour, pan-fried until golden, and finished in a silky lemon-butter sauce. Elegant yet simple, it’s perfect for weeknight dinners or special occasions.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian-American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large boneless skinless chicken breasts, halved and pounded thin
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 3 tbsp olive oil
  • 3 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1 cup chicken broth
  • 1/4 cup fresh lemon juice
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp fresh parsley, chopped

Equipment

  • large skillet
  • meat mallet
  • mixing bowls
  • tongs
  • knife and cutting board

Method
 

  1. Pound the chicken breasts to an even thickness and season both sides with salt and pepper.
  2. Place flour in one shallow bowl and beaten eggs in another. Dredge each chicken piece in flour, then dip into the egg mixture.
  3. Heat olive oil and 1 tablespoon of butter in a large skillet over medium heat. Cook the chicken for about 3–4 minutes per side until golden and cooked through. Remove and set aside.
  4. In the same skillet, add the minced garlic and cook for about 30 seconds until fragrant.
  5. Pour in the chicken broth and lemon juice, scraping the pan to loosen browned bits. Simmer for a few minutes to reduce slightly.
  6. Return the chicken to the skillet, add the remaining butter, and simmer for 2–3 minutes until the sauce thickens slightly and coats the chicken.
  7. Sprinkle with fresh parsley and serve immediately with pasta, rice, or crusty bread.

Notes

For the best flavor, use freshly squeezed lemon juice and high-quality chicken breasts. Pound the chicken evenly so it cooks uniformly and stays tender. If you prefer a version without wine, chicken broth works beautifully in the sauce. Serve with pasta, mashed potatoes, or crusty bread to soak up the lemon-butter sauce.