Impress your guests with this homemade recipe for Chicken Francaise. It’s so easy and delicious, you’ll have it on regular rotation.
Serve on a bed of pasta or alongside homemade rice pilaf for an outstanding dinner that’s sure to impress.
Italian restaurants are the go-to choice for us when going out to eat. But going out isn’t always an option, so I’ve learned to perfect restaurant-quality meals at home.
We love making pasta dishes like Fettuccine Alfredo and Spaghetti Bolognese and often make classics like Chicken Cacciatore and Shrimp Scampi. Today, I’m sharing my easy Chicken Francaise recipe so that you can have it any night of the week – no matter what your budget.
Why This Recipe Works
- Adding garlic to the dish adds an extra layer of flavor.
- White wine adds a fruity undertone to the sauce.
- Cooking the chicken in flour creates an enticingly brown crust for the sauce to cling to.
- The lemon juice adds a citrusy brightness that can’t be beat.
What Is Chicken Francaise
Also known as Chicken Francese, it consists of chicken breasts coated in flour and egg, then pan-fried and served in a white wine and lemon sauce that is flavored with butter and chicken stock.
My version has garlic which isn’t traditional, but it’s what I grew up with and I think it’s a wonderful addition.
Chicken Breast Buying Guide
When buying chicken breast, always choose chicken that’s a pink, flesh color. When chicken starts to spoil, its color fades and gradually turns to a gray color. It’s best to avoid any packages of chicken with signs of lighter coloring.
To Pound or Not To Pound
Pounding chicken breasts is not required, but it does help to make your chicken an even thickness so they cook at an even rate. It also tenderizes the meat, making the cooked breasts more tender.
How To Pound Chicken
Put the chicken breasts on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a meat mallet or rolling pin until they are about a quarter-inch thick.
How To Make Chicken Francaise
- Coat the chicken in flour and egg.
- Pan fry on both sides until golden then remove from the pan.
- Cook the garlic until browned.
- Add wine, chicken stock, lemon juice, and simmer.
- Thicken the sauce with butter and flour.
- Simmer the sauce with the chicken and lemon slices
- Serve over pasta, rice, or alongside potatoes.
Step By Step Instructions.
Put the flour on a shallow platter and season with salt and pepper and mix to combine.
In a separate shallow bowl, beat the eggs with 3 tablespoons of water.
Dredge both sides of the chicken in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off.
Add the coated chicken to the hot oil and fry for 2 minutes on each side until golden, turning once.
Remove to a large platter in a single layer to keep warm. Add the garlic to the pan and cook for 30 seconds.
Add the wine, chicken stock, and lemon juice, and simmer for 5 minutes to reduce the sauce slightly.
Combine melted butter with some flour and add it to the pan stirring until melted. This will thicken the sauce.
Reduce the heat to medium-low, add the parsley, and return the chicken to the pan; place the lemon slices on top of the chicken and simmer for 2 minutes to heat the chicken through.
Erren’s Top Tips
- When pan-frying, don’t skimp on the oil. You need enough to get a golden brown finish.
- Remove the chicken from the refrigerator 20 minutes before you’re ready to cook. This allows the chicken to cook evenly.
- Always wash your hands well after handling raw chicken. This should be done between steps to avoid cross-contamination.
- Keep the heat at a constant, high temperature otherwise, the flour will absorb the oil and get soggy.
- Don’t overcrowd the pan. It causes the chicken to steam instead of fry and the coating will become soggy. It’s better to fry in batches.
Make ahead and Freezing Instructions ❄
- Make Ahead: The chicken can be floured and refrigerated up to four hours ahead of time.
- Freezing Instructions: The cooked cutlets can be frozen for up to 3 months. Freeze the cutlets on a baking sheet until firm (about 1 hour), then transfer to a freezer bag with sheets of parchment between them. Defrost in the refrigerator before cooking.
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Let’s Make Chicken Francaise
- 4 chicken breasts skinless and boneless (about 1.5 pounds)
- ½ cup all-purpose flour for dredging
- salt and freshly ground black pepper
- 4 large eggs
- 3 tablespoons water
- ¼ cup olive oil
- 4 cloves garlic
- 1 lemon with rind, cut in thin rounds
- ½ cup dry white wine
- 1½ cups chicken broth
- 1 lemon juiced
- 2 tablespoons butter melted
- 1 tablespoon all-purpose flour
- a good handful fresh parsley chopped
- Using a very sharp knife, slice each chicken breast in half horizontally then Put the chicken breasts on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a meat mallet or rolling pin until they are about a quarter-inch thick.
- Put the flour in a shallow platter and season with salt and pepper and mix to combine.
- In a separate shallow bowl, beat the eggs with 3 tablespoons of water.
- Heat the oil over medium-high heat in a large skillet.
- Dredge both sides of the chicken in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off.
- Add the coated chicken to the hot oil and fry for 2 minutes on each side until golden, turning once. Remove to a large platter in a single layer to keep warm.
- Add the garlic to the pan and cook for 30 seconds. Add the wine, broth, and lemon juice, simmer for 5 minutes to reduce the sauce slightly.
- Mix the melted butter into the flour until combined. Add to the sauce, raise the heat, and bring to a boil to thicken.
- Reduce the heat to medium-low and return the chicken to the pan; add the parsley, place the lemon slices on top of the chicken and simmer for 2 minutes to heat the chicken through. Taste for seasoning and Season with salt and pepper to taste before serving.
Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.