Easy to Make Chicken Francaise
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Chicken Francaise is chicken cutlet in an INSANELY DELICIOUS sauce of fresh lemon, dry white wine, and generous heaps of sweet cream butter!
Originating in upstate New York, Francaise, aka Francese, aka ‘chicken French,’ is an Italian-American creation. Italian immigrants substituted inexpensive and readily accessible chicken for long traditional veal in the well-known Italian classic Vitello alla Francese which was cooked indorato-style meaning ‘with a light lemon and wine sauce.’
It came to be known as Chicken Francaise or Chicken Francese which means “French” in Italian. The beauty of the finished dish and the simplicity of its ingredients are what make this recipe truly shine.
Why am I going with Francaise? Because THIS is the way I recognize the dish every time I order it from a New York City restaurant menu or corner lunch counter. Honestly, whoever knows which is correct? Maybe both, maybe neither…
The lemon butter sauce makes this restaurant classic the pinnacle of chicken recipes in my repertoire, the steps similar to that for Chicken Milanese or Chicken Piccata, but with lemons in lieu of salad greens or capers.
Why You’ll Love This Recipe!
Fast – this chicken recipe moves quickly and easily and is on the table in under 1 hour.
One Skillet – cleanup is a breeze because you won’t be using every pot and pan in your kitchen!
Simple Ingredients – everything aside perhaps from the wine is likely already in your pantry.
Guest-Worthy – this dish is so outstanding that there will be no question as to whether guests will both enjoy AND be impressed!
Need To Make Ahead?
The chicken can be coated and refrigerated on a wire rack atop a baking sheet up to four hours ahead of time. Remove from the fridge 20 minutes before sautéing.
Also, the lemon sauce may also be made ahead and stored in an airtight container in the refrigerator for 24 hours before introducing to the chicken after you finish sautéing.
Ingredients That Go Into This Recipe
After a brief tryst in flour, the cutlets are dipped in egg, then sautéed in olive oil until golden brown. The resulting texture is altogether velvety on the outside while juicy and tender on the inside.
- Boneless, skinless chicken breasts – slice in half horizontally so each breast yields 2 cutlets.
- Kosher salt – used not only to season the chicken, but also the flour.
- Black pepper – works the same as the salt leveling up the seasoning.
- All-purpose flour – working with the egg batter, flour creates the texture this dish is known for.
- Eggs – necessary to achieve that signature coating on the cutlets.
- Light cream – just a little produces a creamy lemon sauce.
- Unsalted butter – will be used along with olive oil to sauté the cutlets to a deep golden brown.
- Extra virgin olive oil -the heavy-lifter for sautéing the chicken in the skillet.
- Vidalia or other sweet onion – sweet onions work best in this dish because they lessen the power of an otherwise intensely lemony experience!
- Dry white wine – go dry all the way, but make sure the wine is also something you will enjoy drinking as you’ll have a bit remaining.
- Lemon juice – fresh and bright, it infuses the sauce like no other.
- Lemon zest – reinforces the power of the star of the dish.
- Fresh lemon slices – scrub the outside with a stiff brush to remove residue. The slices are optional but they also provide the most intense lemon experience and garnish gorgeously!
- Chicken stock – this is the base for the sauce and allows all other flavors to merge beautifully.
- Fresh parsley – for garnish and a tiny element of another flavor profile to play up the lemon.
- Parmesan cheese – for serving, optional of course, but who complains about cheese?
See recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- Garlic – add several to many cloves of finely minced garlic to season the sauce.
- Anchovy paste – this additional ingredient would be typical of this same dish using veal and offers an umami profile when it merges with lemon.
- Brown butter lemon slices – sauté both sides in brown butter before adding BOTH the lemon slices and the brown butter to the sauce for an absolutely over the top dish.
- Less Pungency – this recipe is incredibly good, but ‘lemon intense.’ Avoid adding the lemon slices to the finishing sauce at the end to reduce the acidity.
What Other Flour Can I Use Aside From All-Purpose?
I prepared this dish with two types of all-purpose flour substitutes. I surprised myself as none made me want to push my plate away when I tasted them despite embarking with skepticism.
- Cassava flour is a good replacement for all-purpose flour offering a neutral flavor. It does not overtly affect the texture of the chicken which this dish is known for. I used a ratio of 1:1.
- Gluten-free flour is a simple and easy alternative to AP also offering a close taste. Again, the attribute most important is how a flour other than AP will affect texture, and I like that GF does not throw texture off. I used a ratio of 1:1.
What’s A Good Wine to Use for Francaise?
Something you’d not only cook with, but also drink! I love using a crisp dry or slightly off-dry Riesling in Chicken Francaise because the aromatics in the wine compliment the predominant flavor of lemon in the pan sauce.
Other aromatic whites which also work well include:
- Italian Pinot Grigio
- Gewurztraminer from Alsace
- New Zealand Sauvignon
- Chilean Rosé – a good fallback to white
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Is It Chicken Francese Or Chicken Francaise?
So, if you absolutely LOVE this dish and are also planning to visit Italy, the term FRANCESE or FRANCAISE will not be found on a menu referring to this dish. Seriously. Nowhere.
That is because this dish evolved over time using old world food customs and a singular old world recipe, but with a readily available substituted ingredient, the chicken. This dish was born here in America thanks to Italian immigrants.
As for the spellings, the word ‘French’ in Italian is ‘Francese,’ so this is likely the intended spelling. Who knows which is correct, maybe both, maybe neither, but regardless of spelling, this is one heck of a fabulous chicken dish!
Chicken Francaise Versus Chicken Piccata
Francaise and Piccata are strikingly similar. In the method for Francaise, the cutlets are dredged in flour first, then egg. Piccata is exactly the opposite; egg first, then the flour.
In terms of the sauces, Francaise is built into a lofty lemon and white wine combination and completed with chicken stock or broth and butter for sheen. Piccata gets capers added right at the end of the sauté. Both recipes are exquisite!
Step by Step Instructions
The crucial step of simmering the silky sauce until it reduces by half intensifies the star flavor of the ingredient list, the lemon. Nobody will be the wiser that it comes together in almost no time at all, and with the most humdrum of ingredients because it gives the impression of being a intricate dish.
Tip: Pound Cutlets Thin!
Cook cutlets quickly and evenly. Place between two sheets of plastic wrap and use the flat side of a meat mallet to pound to 1/4-inch thickness.
1: Line a baking sheet with paper towels and set aside. In a shallow bowl or dish, whisk together the eggs and cream/milk. I like to allow my eggs and milk to come to room temperature for 15 to 20 minutes before beginning, but it’s not a requirement. Set aside.
2: Combine salt, pepper, and flour in a separate bowl. Place before you with the egg mixture to the left and your stovetop to your right. Alternatively, switch to the right side of the stove keeping the egg mixture to the right of the flour. Double-dipped cutlets are easily transferred if the flour is nearer the pan.
3: In a large skillet, heat two tablespoons of olive oil and two tablespoons butter over medium heat until the butter is melted.
4: Dredge the chicken cutlets in flour shaking off the excess. Dip the chicken in the egg mixture allowing the extra egg to drip back into the bowl.
5: Transfer to the flour once again, turning to coat thoroughly. Gently shake off excess flour. As you place the cutlets directly into the hot skillet, lay them down away from you to prevent hot oil and butter from splashing toward you.
6: Over medium heat, sauté 2 cutlets at a time, turning once, until the chicken is golden, about 3 minutes on each side. Transfer to the prepared baking sheet. Repeat, adding more butter and olive oil if needed until all chicken is sautéed. Set chicken aside. Discard grease. Wipe the skillet clean.
7: Add 3 tablespoons butter to the now empty skillet over medium heat. Toss in the minced onion and cook, stirring occasionally until soft. Sprinkle 2 tablespoons of flour over the onions and stir for 2 minutes. It’s normal for the flour and bits of onion to begin sticking to the bottom of the pan.
8: Pour in wine, lemon juice, lemon zest, and broth. Increase heat to medium-high. Bring to a boil, scraping the bottom of the pan with the back of a spoon. Lower heat to medium. Reduce sauce to about 1 1/2 cups, about 10 minutes. It will appear slightly thickened.
9: Strain sauce through mesh sieve, pressing onions with the back of a spoon to extract all liquid. Discard onions. Return sauce to pan and reduce the heat to low. Add remaining butter to the sauce and stir until melted. Taste for seasoning and add if appropriate. The lemon flavor will be intense.
10: Add half the lemon slices to the sauce and then add the chicken cutlets back to the pan atop the lemon slices. Add the remaining half of lemon slices to the top of the cutlets. Heat gently for 4 to 5 minutes, turning once, or until heated through. Cut heat and allow to stand 5 minutes to hasten additional thickening.
11: To plate this dish, remove the cutlets and lemons from the sauce. Add half the cooked pasta to the sauce. Twirl taking care to coat the noodles well. Toss the coated pasta with the remaining pasta in a serving bowl. Remember, the sauce is lemon intense, so by coating only half and tossing with the remainder, you will get great flavor without the lemon profile seeming overpowering or drippy. Add the chicken to the serving bowl atop the pasta or on a separate platter. Top the chicken with the sautéed lemon slices and garnish with minced parsley. Pour any remaining sauce in a sauce boat for serving table-side. Serve immediately.
How to Serve Chicken Francaise
The decadent lemony white wine sauce is achievable by any beginner home chef and compliments MANY side dishes. Consider serving with any of the following…
- angel hair
- grilled broccoli rabe
- roasted spaghetti squash
Need An Alternative to Pasta?
Think roasted or mashed potatoes, creamy spaghetti squash, or a steamed green side such as broccoli rabe, baby spinach, or pan seared Brussels sprouts!
Storage Instructions
- Leftovers should be stored in an airtight container in the refrigerator up to 3 days.
- Fully cooked cutlets (no Sauce) can be frozen for up to 3 months. Freeze the cutlets on a baking sheet lined with parchment paper until firm, about 1 hour, then transfer to a freezer bag with parchment squares between each cutlet.
- Freeze the lemon sauce separately in an airtight container for up to 3 months. Defrost both the chicken and the lemon sauce in the refrigerator before re-heating.
Jenny’s Recipe Pro Tips
- Slice the chicken breasts straight from your refrigerator while they are still cold and very firm.
- Don’t overcrowd the pan, fry in batches. Overcrowding causes steam and makes for a soggy coating.
- If you’d like to double the entire recipe, hover over the servings in the recipe card and adjust the slider to meet your required number of servings.
- If doubling the sauce only, extend the simmering time by 5 to 8 minutes as added liquid will naturally take longer to reduce.
- Always wash your hands well after handling raw chicken. This should be done between steps to avoid cross-contamination.
Recipe FAQs
Francaise means “French” in Italian. Funny enough, this dish is neither French or Italian, rather a 100% Italian-American dish!
Lemon, white wine, and butter.
Something you’d not only cook with, but also drink! I love using a crisp dry or slightly off-dry Riesling in Chicken Francaise. Aromatics in the wine compliment the predominant flavor of lemon in the pan sauce.
More One-Pan Chicken Recipes You’ll Love
After trying this recipe, I would love to hear your thoughts! Consider leaving a star rating in the recipe card located below or sharing your feedback in the comment section. Your reviews and comments are highly valued and appreciated.
Recipe
Easy To Make Chicken Française
Equipment
Ingredients
- 2 boneless, skinless chicken breasts each breast sliced in half lengthwise, pounded to 1/4" thickness
- 2 large eggs
- 2 tablespoons light cream or milk
- ½ teaspoon Kosher salt
- ½ teaspoon black pepper
- 1 cup + 2-3 tablespoons all-purpose flour divided
- 6 tablespoons unsalted butter divided
- 1 tablespoons extra virgin olive oil
- ¼ cup Vidalia onion chopped, or other sweet onion
- ½ cup dry white wine
- 2 cups chicken stock or broth use homemade chicken stock if on hand
- ¼ cup lemon juice fresh squeezed, about 2 juicy lemons
- 1 tablespoon lemon zest
- 1 large lemon sliced, about 6 to 8 thin slices
- parsley fresh, chopped
Instructions
- Line a baking sheet with paper towels and set aside. In a shallow bowl or dish, whisk together the eggs and cream/milk. I like to allow my eggs and milk to come to room temperature for 15 to 20 minutes before beginning, but it's not a requirement. Set aside.
- Combine salt, pepper, and flour in a separate bowl. Place before you with the egg mixture to the left and your stovetop to your right. Alternatively, switch to the right side of the stove keeping the egg mixture to the right of the flour. Double-dipped cutlets are easily transferred if the flour is nearer the pan.
- In a large skillet, heat two tablespoons of olive oil and two tablespoons butter over medium heat until the butter is melted.
- Dredge the chicken cutlets in flour shaking off the excess. Dip the chicken in the egg mixture allowing the extra egg to drip back into the bowl.
- Transfer to the flour once again, turning to coat thoroughly. Gently shake off excess flour. As you place the cutlets directly into the hot skillet, lay them down away from you to prevent hot oil and butter from splashing toward you.
- Over medium heat, sauté 2 cutlets at a time, turning once, until the chicken is golden, about 3 minutes on each side. Transfer to the prepared baking sheet. Repeat, adding more butter and olive oil if needed until all chicken is sautéed. Set chicken aside. Discard grease. Wipe the skillet clean.
- Add 3 tablespoons butter to the now empty skillet over medium heat. Toss in the minced onion and cook, stirring occasionally until soft. Sprinkle 2 tablespoons of flour over the onions and stir for 2 minutes. It's normal for the flour and bits of onion to begin sticking to the bottom of the pan.
- Pour in wine, lemon juice, lemon zest, and broth. Increase heat to medium-high. Bring to a boil, scraping the bottom of the pan with the back of a spoon. Lower heat to medium. Reduce sauce to about 1 1/2 cups, about 10 minutes. It will appear slightly thickened.
- Strain sauce through mesh sieve, pressing onions with the back of a spoon to extract all liquid. Discard onions. Return sauce to pan and reduce the heat to low. Add remaining butter to the sauce and stir until melted. Taste for seasoning and add if appropriate. The lemon flavor will be intense.
- Add half the lemon slices to the sauce and then add the chicken cutlets back to the pan atop the lemon slices. Add the remaining half of lemon slices to the top of the cutlets. Heat gently for 4 to 5 minutes, turning once, or until heated through. Cut heat and allow to stand 5 minutes to hasten additional thickening.
- To plate this dish, remove the cutlets and lemons from the sauce. Add half the cooked pasta to the sauce. Twirl taking care to coat the noodles well. Toss the coated pasta with the remaining pasta in a serving bowl. Remember, the sauce is lemon intense, so by coating only half and tossing with the remainder, you will get great flavor without the lemon profile seeming overpowering or drippy. Add the chicken to the serving bowl atop the pasta or on a separate platter. Top the chicken with the sautéed lemon slices and garnish with minced parsley. Pour any remaining sauce in a sauce boat for serving table-side. Serve immediately.
Notes
The nutrition value can vary depending on what product(s) you use. The information below is an estimate. Always use a calorie counter you are familiar with.
Please note that table salt and iodized salt are NOT substitutions for Kosher salt. Do not deviate unless otherwise specified.
What a beautiful meal! Thank you for sharing with SSPS, please come back and join us next Monday as well. Have a great week ahead, take care.
Thank you from your SSPS Team and Esme for sharing your various links with us at #268 SSPS Linky.
Esmé, thank YOU for the lovely invitation to do so and for hosting! x – Jenny
Thank you from your SSPS Team for sharing your links with us at #269 SSPS Linky!
Well, you pulled my unprepared a** out of serious trouble when my inlaws arrived unannounced 3 days ago! I had zero food in the house all but for a few chicken breasts in the freezer and a single lemon. I was able to pull this recipe off without needing to so much as run to the store or place an instacart order and EVERYBODY LOVED IT! I was also shocked at how many cutlets a single chicken breast makes. From 3 costco size pieces of chicken (they are huge) I got 9 cutlets and among 4 people we still had 2 leftover cutlets when dinner was over. I am a newish bride, so pulling this off to prove my MIL that I can cook was important! I will always follow you and signed up for your email. Thank you from a Chicago, IL new bride!
Margaret, MY WORD! You ROCKSTAR you!!! Glad this worked out and humbled the ‘win’ gave you a ‘boost’ where your mother-in-law is concerned! 😉 I am in the throes of updating EVERY SINGLE POST on this website so stay tuned for refreshed old content, some new and never before seen content, and an overall helpful instruction for each recipe! I got your back, Margaret! xo
I don’t cook with wine. What can I use instead?
Mary, easy enough – increase the chicken stock or chicken broth by 1/4 to 1/2-cup. Your simmer time should remain the same. Let me know how the recipe tastes for you! 🙂 Jenny
I am going to make this tonight. Can I use buttermilk?
Stephanie, I cannot wait to learn how you and yours enjoy this recipe! Use the buttermilk 🙂 It will lend a lovely tanginess to the chicken. Drop back by and let me know here in the comments what you changed so other readers will know if they’d like to try doing the same! x – Jenny
Best recipe I have found for this dish. Always my “go-to” for company meals!
Joann, you’ve made my day! Thank you for this – I agree whole heartedly, but then I am surely biased 😉 x – Jenny
I see the ingredient list at the top has Chicken Stock and the ingredient list lower down says Chicken Broth. Which one is it?
Nick, thank you for requesting clarification on this; I am a HUGE proponent of homemade STOCKS (stock is made with bones) so encourage you to use stock over and above broth in just about every recipe. If, however, you do not have homemade stock on hand, use chicken broth as a substitute. Please let me know how you enjoy the recipe 🙂 Jenny
What about store bought stock? Is that preferable to broth?
I feel like you could purchase a nice stock IF you wanted to, but not if it’s price exceeds reason. Remember that the lemon is the primary flavor profile in the end. Do however make sure whatever you end up using is full fat, as that richness is what you’re after.
Also, I’d go the 1 tablespoon of EVOO adding additional if you have to re-coat the skillet with additional batches of chicken. Of course, an extra tablespoon of EVOO is not going to alter the final dish dramatically.
Also, in the lower ingredients section it says 1 tablespoons extra virgin olive oil however in the directions it says to heat two tablespoons of olive oil in the skillet.
Everything was delicious until I put the lemon slices in the sauce and placed the chicken on top. The lemon rinds turned the sauce bitter!! I was so upset. I will try again but will not place the slices in. Has anyone else has this issue?
Jaimee, say it isn’t so! Lemon can absolutely be a potent ingredient, but a couple of hacks I’ve learned may be helpful to you for next time. First, scrub the lemon with a potato or vegetable scrubber under tepid water. This removes any chemicals potentially used to preserve the life of the fruit. Next, reduce the amount of lemon zest to 1 1/2 teaspoons and forgo adding the lemon slices to the sauce.
Lemon is not bitter to everyone. It specifically has to do with us, medications we take which affect our sense of taste and smell, and even what else we are consuming at the time we are consuming the lemon. I would love to know your result if you should venture to try this dish again. I promise it really is both a stunning dish and a delicious one! x – Jenny
This is one of the best recipes I have stumbled upon. The lemon in the sauce is just perfect. Thank you! I can’t wait to try more recipes.
Sacha, this is kind of you to say and to take the time to say it – thank you! Chicken Francaise may not be Southern, but it is all American and it’s among my faves! Can’t wait to know how you get on with other recipes should you try more 🙂 Jenny
This is the best Chicken French recipe out there!
Glenn, I may be biased, but I think so, too! x – Jenny
Oh my gosh, absolutely ONE OF THE BEST RECIPES I have ever prepared in my kitchen! I will make this again and again and am so thankful for your step by steps, as I am a new cook!
OMG!!! What a fantastic recipe!!! Followed it to a tee, with the exception of Plating. We just ate straight from the pan. My wife wife was so impressed!!!
Michael, not too many dudes comment on recipes on NEA, so your comment is WELL RECEIVED!!! THANK YOU! And, if you both really do enjoy cooking together, go with my recipe for the Original Chicken Arthur Avenue next time – TRUST ME 😉
Chicken Francaise is one of my favorites – and your version looks delicious! Pinned!
Cheers!
Shelley
Shelley, isn’t this such a Jersey thing??? I can’t help myself. Some days, I just want what we eat!!!
We all just loved your Chicken-Francaise, it is featured on Full Plate Thursday 544 this week. I just pinned your post to our special features board and thanks so much for sharing it with us. Hope to see you again real soon!
Miz Helen
Miz Helen, thank you is just not enough when I read your lovely messages! I’d like to join the party which just opened – Dee keeps me posted 😉 xo