Chicken Francese is one of those dishes that sounds fancy but is actually pretty simple to pull off at home. It’s an Italian American classic where thin chicken cutlets get dredged in flour and egg, pan fried until golden, and then finished in a bright, buttery lemon wine sauce that you will want to put on everything.
The name Francese actually means “French style” in Italian, which is a little funny because it’s really an Italian American dish that was born in the US. You won’t find it in Italy the way we know it here. It became popular in New York in the 1970s and has been a staple on Italian American menus ever since. I love that kind of food history.
This is one of those recipes that once you make it, it goes into the regular rotation. And it is way better than chicken parm in my opinion!
Key Ingredients & Substitutions:
- 2 chicken breasts – Chicken breasts are classic for francese because they’re thin enough to cook quickly and soak up the lemony sauce. Just make sure you slice and pound thinly. You can also use chicken thighs here.
- 2 eggs – The egg wash is what gives francese its signature silky, custardy coating. Use oil if allergic to eggs.
- Gluten Free Flour – I use GF 1:1 because it works exactly like AP flour with no adjustments needed. Regular all purpose works just as well if gluten isn’t a concern.
- Butter – Butter is what makes the sauce rich and glossy. Omit and use oil to cook, and then make a traditional roux for thickening.
- Fresh Lemons – No substitutions, these are used for garnish and flavor of the sauce.
- White Wine – White wine adds acidity and depth to the sauce. A dry white like pinot grigio or sauvignon blanc is ideal. If you don’t cook with wine, swap with more chicken stock and lemon.
- Chicken Stock – Stock is the base of your sauce and adds a savory richness. Vegetable stock works if that’s what you have.
- Red Pepper Flakes – This adds just a little heat to balance the brightness of the lemon. Leave it out if you’re sensitive to spice, or bump it up if you like more heat.
- Parsley – Fresh parsley adds color and a little freshness at the end. Chives work too, or just skip the garnish if you don’t have any herbs on hand.
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Chicken Francese
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Serves: 4
Ingredients:
- 2 chicken breasts
- Salt and pepper to tasate
- 2 eggs, whisked for egg wash
- 1/2 cup gluten free 1-1 flour, or all purpose
- Avocado oil as needed
- 3 Tbsp butter
- 2 Tbsp flour
- 1/2 lemon, thinly sliced
- 1/2 lemon, juiced
- 1 cup white wine
- 2 cups chicken stock
- 1/2 tsp red pepper flakes
- 2 Tbsp parsley, minced for garnish
Preparation:
STEP 1.
Prepare the chicken breast by slicing in half, and with a meat mallet, pound until it is very thin, around 1/4 inch. Salt and pepper on both sides. This should give you 4 thin pieces.
STEP 2.
In one bowl whisk the eggs, in another add gluten free flour. Coat the chicken in the egg wash, then dip into the flour and evenly coat. Set aside.
STEP 3.
In a stainless steel pan over medium high heat, add avocado oil. Once hot, add the chicken, 2 pieces at a time, presentation side down. Add 1 tablespoon of butter. Let it cook for 3-5 minutes, until the first side is golden brown. Once the chicken is golden brown, flip it over. Add 2 tablespoons of butter to the second side. This will help flavor the chicken as the butter browns. Cook until the internal temperature reaches 155°F. Set aside and turn off the pan.
STEP 4.
In a bowl, add 2 Tbsp of butter and 2 Tbsp of flour. Mash together with your hands to form a thick paste, this will be used for thickening the sauce. Clean out the pan of excess oil at this time as well.
STEP 5.
Add the pan back over medium heat and melt 1 tbsp of butter. Add the lemon slices and saute for 1-2 minutes per side to caramelize. Remove from the pan and set aside.
STEP 6.
Deglaze the pan with the white wine and bring the mixture up to a simmer. Reduce the liquid by half to cook out the alcohol.
STEP 7.
Stir in the chicken sauce and bring the sauce up to a simmer. Stir in the red pepper flakes and salt and pepper to taste. Break off pieces of the butter flour paste and whisk into the simmering liquid. This will slowly start to thicken the sauce. Bring the mixture up to a simmer and simmer for 5 minutes to thicken and develop flavor.
STEP 8.
Once thickened, turn off the heat, stir in the parsley, and serve with the chicken. Garnish with lemons and enjoy!
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