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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! It’s an easy to follow, one-skillet wonder that uses simple ingredients.
Serve this chicken with other Italian-inspired recipes, like these eggplant Napoleons and this classic tiramisu with Marsala wine for dessert!
Introduction
Chicken Française is a classic Italian-American dish born in upstate New York, where Italian immigrants tweaked a veal recipe brought to the US with them from Italy. Lightly breaded chicken cutlets are dipped in flour and egg, sautéed until golden, and finished with a bright, lemony sauce that sets it apart from chicken piccata.
Though you won’t find “Chicken Française” on menus in Italy, this uniquely American creation is a favorite for good reason! The tender, juicy chicken with its velvety crust and citrusy finish make it simply irresistible.
Why This Recipe Works
- Simplicity Meets Flavor: With simple ingredients like fresh lemons and olive oil, this dish brings a burst of flavor with every bite.
- Elegant Yet Easy: Whether it’s your first time or you’re a seasoned cook, this recipe guarantees a restaurant-quality meal at home.
- Versatile and Delicious: Perfectly golden brown chicken pieces in a tangy lemon butter sauce make this dish a crowd-pleaser.
Ingredients
Wondering what ingredients you need to recreate this chicken française at home? Let me tell you about the key ingredients for this simple Italian-American recipe!
- Chicken Breasts: Flatten boneless, skinless chicken breasts to 1/4-inch thickness using a meat mallet. Select fresh, organic boneless breasts with a pinkish color for this dish.
- Lemon Juice and Slices: Fresh lemons provide the best flavor. Locate them in the produce section.
- Unsalted Butter: A key component for sautéing and the lemon butter sauce.
- Dry White Wine: Choose a good quality wine like Sauvignon Blanc or Pinot Grigio.
See recipe card for full information on ingredients and quantities.
Variations
- Gluten Free Version: Cassava and gluten-free flour were tested for use in this recipe. Both did well with very little change in texture attribution to the chicken. Either may be substituted in lieu of all-purpose flour with a 1:1 ratio.
- Anchovy Paste: This additional ingredient would typically added when making this with veal, and adds umami when combined with lemon.
- Brown Butter Lemon Slices: Sauté both sides of lemon slices in brown butter before adding both the lemon slices and the brown butter to the sauce for an absolutely over the top dish!
- Want less of a lemon flavor? Avoid adding the lemon slices to the finishing sauce at the end to reduce the acidity.
How to Make Easy Chicken Française
Scroll down for the complete printable recipe and watch the video in the recipe card for a visual demonstration.
Coat the Chicken Cutlets
- In a shallow bowl or dish, whisk together two large eggs and 2 tablespoons of light cream. Set aside. (Image 1)
- In a separate bowl, combine 1/2 teaspoon each salt and pepper together with 1 cup of the flour. (Image 2)
- Season chicken cutlets with Kosher salt and dredge in flour mixture, shaking off the excess. Dip in egg mixture and let excess drip off the coated chicken. (Image 3)
- Transfer to the flour once again, turning to coat thoroughly. Gently shake off excess flour. (Image 4)
Sauté the Cutlets
- Using a large skillet, heat the olive oil and 2 tablespoons of butter over medium heat until the butter is melted. (Image 5)
- Place the cutlets into the hot skillet, laying them down away from you to prevent grease from splashing toward you. Sauté 2 cutlets at a time over medium heat, turning once, until the chicken is golden (about 3 minutes on each side). Carefully wipe the skillet clean. (Image 6)
- Melt 3 tablespoons of butter in the skillet over medium heat. Toss in the chopped onion and cook, stirring occasionally until soft, then add the minced garlic and sauté 1 minute more. Sprinkle in 2-3 tablespoons of flour and stir for 2 minutes. Some flour and onion may stick to the pan; this is normal. (Image 7)
- Pour in the white wine, lemon juice, lemon zest, and chicken broth. Increase heat and bring to a boil, scraping the bottom of the pan with the back of a spoon. Lower heat and simmer to reduce sauce to about 1 1/2 cups, about 10 minutes. It will appear slightly thickened. (Image 8)
Simmer the Francaise Sauce
- Add the remaining 2 tablespoons butter to the sauce and stir until the sauce is glossy and the butter is melted. (Image 9)
- Add half of the lemon slices to the sauce, then return the chicken to the sauce. 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. Let it stand off the heat for 5 minutes to hasten additional thickening. (Image 10)
- If serving with pasta, remove the cutlets and lemons from the sauce. Add the cooked pasta to the sauce, taking care to coat the noodles well. (Image 11)
- Arrange the chicken over the pasta. Top the chicken with the sautéed lemon slices. To plate this dish, serve hot, garnished with fresh parsley and parmesan cheese. (Image 12)
Recipe FAQs
Chicken Française and Chicken Piccata are similar dishes, but they differ in preparation and flavor. Chicken Française is dredged in flour, then dipped in beaten egg before being fried until golden. It’s served with a sauce made from lemon, white wine, and butter. In contrast, Chicken Piccata is simply dredged in flour (not egg) and fried, giving it a lighter coating. It’s served with a similar sauce that includes capers, which give it a more briny flavor.
Keep in the refrigerator in an airtight container for up to 3 days.
Fully cooked cutlets (without 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 reheating on the stove in a skillet.
A good quality dry white wine like Sauvignon Blanc or Pinot Grigio enhances the flavor.
Serving Chicken Francaise
Chicken Française is a versatile dish that pairs beautifully with a variety of sides and accompaniments. For a hearty meal, consider serving it alongside a comforting bowl of Normandy French Onion Soup, or a fresh Marinated Fresh Fig and Mozzarella Salad to add a touch of sweetness and texture. Complement the flavors with a slice of Spinach Feta Cheese Bread and round off your meal with this Classic Italian Tiramisu!
Expert Tips
- Slice the chicken breasts straight from your refrigerator while they are still cold and very firm.
- Fry the meat in batches to prevent overcrowding and a soggy coating.
- If doubling the sauce only, extend the simmering time by 5 to 8 minutes – added liquid will naturally take longer to reduce.
- For a less intense lemon flavor, adjust the amount of lemon juice.
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Easy Chicken Française
Ingredients
For the Chicken Cutlets
- 2 large eggs
- 2 tablespoons light cream, or milk
- 1 cup all-purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 boneless skinless chicken breasts, halved lengthwise and pounded 1/4-inch thick
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
For the Sauce
- 2-3 tablespoons all-purpose flour
- 4 tablespoons unsalted butter, divided
- ¼ cup chopped Vidalia onion, or other sweet onion
- 4 cloves garlic, minced
- ½ cup dry white wine
- 2 cups chicken stock or broth, preferably homemade
- ¼ cup freshly squeezed lemon juice, about 2 juicy lemons
- 1 tablespoon lemon zest, from 1-2 lemons
- 1 lemon, sliced (about 6-8 thin slices)
- fresh parsley, chopped
Instructions
Preparing the Cutlets
- Slice the chicken breasts in half lengthwise while they're cold from the fridge. Place each breast between two pieces of plastic wrap and pound it to 1/4-inch thick with the flat side of a meat mallet.
- Prepare the breading stations by whisking the eggs and cream in one bowl. Whisk together the flour, salt, and pepper in another bowl. Set aside.
- Season the chicken cutlets with a pinch of salt, then dredge them in the flour mixture, shaking off the excess. Dip in egg mixture and let excess drip off, then thoroughly coat in the flour once again. Gently shake off the extra flour.
- Heat the olive oil and butter in a heavy-based skillet over medium heat until the butter is melted. Cook 2 cutlets at a time, turning once, until the chicken is golden; about 3 minutes on each side. Transfer to a platter to keep warm. Repeat with remaining cutlets.
Making the Sauce
- Carefully wipe the skillet clean, then melt 3 tablespoons butter in the pan. Add in the onion and cook until soft. Add the minced garlic and sauté for 1 minute.
- Sprinkle the flour over the onion and garlic and cook for 2 minutes, stirring frequently. (It's normal for the flour and bits of onion to begin sticking to the bottom of the pan.)
- Pour in the wine, lemon juice, zest, and chicken broth. Increase heat and bring to a boil, scraping the bottom of the pan with the back of a spoon. Lower heat and simmer to reduce the sauce to about 1 1/2 cups, about 10 minutes. The sauce will be thicken slightly.
- Add the remaining 1 tablespoon of butter to the sauce and stir until the sauce is glossy and the butter is melted. Add half of the lemon slices to the sauce.
- Return the chicken to the sauce, then place the remaining half of the lemon slices to the top of the cutlets. Heat gently for 4-5 minutes, turning once, or until heated through. Let it stand off the heat for 5 minutes to further thicken the sauce.
Serving the Chicken Francaise
- If serving with pasta, remove the cutlets and lemons from the sauce. Add the cooked pasta to the sauce and mix well. Arrange the chicken over the pasta. Top the chicken with the sautéed lemon slices.
- To plate this dish, serve it hot, garnished with fresh parsley and parmesan cheese.
Notes
- Make Ahead: The chicken can be coated and refrigerated on a wire rack atop a baking sheet up to four hours ahead. Remove from the fridge 20 minutes before sautéing. I have also prepared the lemon sauce ahead with great success. It may be stored in an airtight container in the refrigerator for 24 hours.
- Slice the chicken breasts straight from your refrigerator while they are still cold and very firm.
- Fry the meat in batches to prevent overcrowding and a soggy coating.
- If doubling the sauce only, extend the simmering time by 5 to 8 minutes – added liquid will naturally take longer to reduce.
- Storing Leftovers: Leftovers should be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was so good, hubby devoured it! Served it with fettuccini, and the leftovers were even better the next day!
Megan, ‘a way to a man’s heart’ as they say, right? So glad it was worth the time you put into making it special 🙂 Jenny
Oh wow. This recipe was as delicious as it was beautiful. Rich and flavorful, my family has already asked me to make it again next week. Thanks for sharing.
Carla, I am happy to know this dish might make it onto your table again! Funny enough, it’s what we are having tonight, too! x – Jenny
The chicken turned out really tender and delicious! I love the lemon garlic sauce. Easy, perfect for any meal!
Ivy, YEAH!!! People don’t believe me, this is ‘marry me’ quality date night, and ‘mom, what’s for dinner’ weeknight easy! Thank you for coming back to comment, Ivy! x – Jenny
Made this chicken francaise for my grandmum and she really enjoyed it! It’s so tender, absolutely delicious and I so LOVE the flavors!
Miranda, I’m glad this recipe is ‘grandmum approved!’ Thank you for taking time out to circle back and let me know this! x – Jenny
Since I don’t have dry white wine, I decided to switch it out the for chicken broth, and it worked perfectly! I also paired it with some easy roasted vegetables, and it was the so yum and filling!
Tricia, how wonderful that this turned out soooo delish without the use of the white wine. Others will surely want to know the answer to this same question, and here you have answered it for them and me! Thanks, Tricia! Jenny
Amazing!
My goodness, Samantha – THANK YOU! x – Jenny 🙂
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