How to Make Delicious Chicken Francese at Home

Chicken francese is a classic Italian-American dish that coats sliced chicken cutlets in a bright, lemon-butter sauce It’s fancy enough for company but easy enough for a weeknight dinner. This article will teach you how to make authentic chicken francese step-by-step so you can enjoy this restaurant favorite at home.

Overview of Chicken Francese

Chicken francese features thin chicken cutlets dipped in egg and flour, then fried until crispy. The pan-fried cutlets are finished in a butter-lemon pan sauce made with white wine and chicken broth.

The end result is tender chicken coated in a smooth, tangy sauce. It’s slightly lemony, rich from the butter, and full of bright, fresh flavors.

While chicken francese has its roots in Italy, it became popular in Italian-American communities and restaurants, especially in New York It’s a staple menu item that you’ll find in red-sauce joints and old-school Italian spots

Making chicken francese at home is easier than you think. As long as you have a few pantry staples on hand, you can recreate this restaurant classic for a special family dinner.

Ingredients Needed

Chicken francese only requires a handful of ingredients, most of which you likely have on hand:

• Chicken breasts or cutlets
• Eggs
• Flour
• Butter
• Olive oil or vegetable oil
• White wine or chicken broth
• Lemons
• Parsley
• Shallots or garlic (optional)
• Chicken broth
• Salt and pepper

Thinly sliced chicken breasts or ready-to-cook chicken cutlets are ideal, but you can also butterfly or pound chicken breasts to the right thickness.

Look for bright, juicy lemons for maximum flavor. Dry white wine like Pinot Grigio adds acidity, but you can swap in chicken broth.

Fresh parsley and shallots or garlic add aromatic flavor, but you can skip them. Chicken broth provides moisture and body to the sauce.

Step-by-Step Instructions

Follow these simple steps for foolproof chicken francese:

1. Prep the ingredients

• Slice lemons and juice them to get 2-3 tablespoons of juice.
• Mince the parsley and garlic or shallots, if using.
• Beat eggs in a shallow bowl. Season with salt and pepper.
• Set up a dredging station with flour in a shallow bowl. Season the flour.

2. Pound or slice the chicken

• If using whole breasts, pound them to 1⁄4-1⁄2 inch thickness.
• Or, use thinly sliced chicken cutlets.

3. Bread the chicken

• Dredge the chicken in the flour, coating both sides. Shake off excess.
• Dip the chicken in the egg, allowing excess to drip off.

4. Fry the chicken

• In a large skillet, heat 1⁄4 cup oil and 1 tbsp butter over medium-high heat.
• When oil is shimmering, add chicken and fry for 2-3 minutes per side until golden brown and cooked through.
• Work in batches if needed to prevent crowding.
• Transfer cooked chicken to a plate.

5. Make the sauce

• Add shallots or garlic to the skillet and cook 1 minute until fragrant.
• Add wine or broth and simmer until reduced by half, about 2-3 minutes.
• Whisk in lemon juice and remaining butter until smooth.

6. Add chicken back to the sauce

• Return chicken to the skillet and turn to coat in the lemony sauce.
• Cook just until chicken is heated through, about 1-2 minutes.

7. Finish and serve

• Garnish with parsley and lemon slices.
• Serve chicken francese hot, with pasta or rice to soak up the delicious sauce!

Tips for the Best Chicken Francese

Follow these tips for maximum flavor and an authentic taste:

• Use thin cutlets or pound the chicken to an even thickness so it cooks evenly.

• Make sure the oil is hot before frying. Use a combination of butter and oil to prevent burning.

• Don’t overcrowd the pan when frying. Cook chicken in batches for the best texture.

• Let the sauce reduce to thicken it. Whisk in butter at the end for a silky texture.

• Brighten up the sauce with extra lemon juice if desired. Go easy on the wine or broth.

• Garnish with lemon slices and fresh parsley for a pop of color and flavor.

• Serve chicken francese with pasta, rice pilaf, or crusty bread to enjoy every last drop of sauce!

Variations and Substitutions

The beauty of chicken francese is that it’s quite flexible:

• Use chicken breasts, cutlets, or tenderloins. Just pound them thin.

• Substitute grape juice, apple juice or broth for the white wine.

• Skip the shallots or garlic if you don’t have them on hand.

• Instead of parsley, use chives, basil, or oregano.

• For a lower-carb option, serve it over zucchini noodles instead of pasta.

• Make lemon-garlic shrimp or fish francese for a seafood twist.

What Makes Chicken Francese Special

Chicken francese stands out for its bright, lemony flavor profile. The combination of crisp fried cutlets blanketed in a buttery, herb-infused lemon sauce is simply irresistible.

It comes together quickly, making it an ideal weeknight dinner. Kids and adults alike will devour this restaurant favorite.

The light breading keeps the chicken juicy and tender. The pan sauce boasts rich, indulgent flavors from the butter and wine balanced by the acidity of lemon juice.

Best of all, you likely have most of the ingredients on hand to whip it up anytime. So skip the Italian restaurant and enjoy chicken francese in the comfort of your own home.

Frequently Asked Questions

What kind of chicken do you use?

Chicken breasts, tenders, or cutlets work well. The key is to pound or slice them thin so they cook quickly and evenly.

What can I use instead of white wine?

Chicken or vegetable broth, apple juice, grape juice, or water will all work. The wine adds acidity, so add a bit more lemon juice if substituting.

Can I use jarred lemon juice?

Bottled lemon juice works but won’t have as bright, fresh flavor. Start with a bit less and add more to taste.

How do I bread the chicken?

Dredge in flour first, then dip in egg. The flour coating helps the egg stick better for a crunchier finish.

What should the sauce consistency be?

The sauce should coat the back of a spoon. If it’s too thin, simmer to reduce. If too thick, add more wine, broth, or lemon juice to thin it out.

How do I know when the chicken is cooked?

Use an instant read thermometer to check the chicken – it should reach 165°F. Also check that the breading is crispy and golden brown.

Can I make chicken francese ahead of time?

You can bread the chicken up to a day ahead but it’s best to fry then make the sauce right before serving so the breading stays crispy.

Conclusion

Chicken francese is the ultimate crowd-pleasing Italian classic. With its crunchy breaded exterior and irresistible lemony pan sauce, it’s no wonder it has stood the test of time. Follow this easy recipe using pantry staples and enjoy restaurant-quality chicken francese from the comfort of your home kitchen. Impress your family with your culinary skills and whip up this bistro favorite any night of the week.