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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.
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