Think of it like Chicken Piccata—minus the capers—with a thicker, more luscious sauce and a milder lemon touch. The crispy coating soaks up the sauce beautifully, giving you that restaurant-style experience right at home.
Why You’ll Love Chicken Francese
Chicken breast is a wonderfully neutral protein, making it ideal for transforming with bold flavors and techniques. Whether you’re stuffing it, frying it, or baking it—there are countless ways to prepare it (just check out my chicken breast recipe collection!).
For today’s recipe, we’re going for a slightly different approach—battering and saucing. Chicken Francese is unique because it’s dipped in flour, then whisked egg before hitting the pan. The result? A beautiful golden crust that clings to the sauce like a dream.
Let’s Talk Sauce
This isn’t your typical wine sauce. It’s subtly lemony and rich, without being overly sharp or boozy. The wine is simmered down to remove its alcohol and harshness, leaving behind only a delicate depth. Instead of a strong lemon punch, this version gets its citrus character from pan-fried lemon slices—no lip-puckering sourness here.
And yes, I thicken my sauce. Some traditional recipes leave it thin, but I prefer a silkier, more clingy consistency. A touch of flour is all it takes.
Ingredients You’ll Need
Main Ingredients:
- Chicken breasts (2 large ones, halved horizontally to make 4 thin fillets)
- Flour (for coating and thickening)
- Eggs + milk (for the egg wash)
- Olive oil (for frying)
- Butter (for the sauce)
- Lemon (sliced and pan-fried)
For the Sauce:
- Dry white wine (Chardonnay works perfectly)
- Chicken stock
- Salt and pepper
- Fresh parsley (optional garnish)
Substitutes:
- You can use boneless chicken thighs—just pound them to even thickness.
- For non-alcoholic versions, use non-alcoholic wine or replace with extra stock and a few tablespoons of lemon juice.
How to Make Chicken Francese
Here’s how to whip it up in about 15 minutes of cooking time:
1. Prepare the Chicken
Slice each chicken breast in half horizontally to make 4 thinner cutlets.
2. Coat in Flour
Mix flour with salt and pepper on a plate. Dredge each chicken cutlet in the flour mixture and set aside.
3. Dip in Egg
Whisk eggs and milk together. Dip the floured chicken into the egg mixture, letting excess drip off.
4. Pan-Fry the Chicken
Heat olive oil in a skillet. Fry the chicken over medium heat for about 3 minutes on one side. Flip and cook another 4 minutes until golden brown and cooked through. Remove and set aside.
5. Sauté Lemon Slices
In the same pan (don’t clean it!), add lemon slices and cook for about 1½ minutes until softened or slightly browned. This step pulls up the flavorful fond left in the pan.
6. Clean the Pan (Lightly)
Wipe the pan with paper towels to remove burnt bits—no need for detergent. Just a light clean.
Making the Sauce
1. Start the Roux
Melt butter over medium heat. Add flour and cook for 1 minute to eliminate the raw taste. This forms the roux (your sauce thickener).
2. Build the Sauce
Slowly add half the chicken stock while stirring continuously to avoid lumps. Once incorporated, pour in the remaining stock and wine. Season with salt and pepper.
Tip: If lumps appear, a quick whisk across the surface should smooth it out. Worst case? Strain it!
3. Simmer to Thicken
Let the sauce bubble for 4–5 minutes until it thickens to a syrupy texture.
4. Bring It Together
Return the chicken and lemon slices to the pan. Let it all simmer for about 30 seconds to warm through and absorb flavor. Spoon the sauce over the chicken generously.
What to Serve With It
This recipe yields over a cup of extra sauce, so make the most of it! Serve over:
- Mashed potatoes
- Rice or couscous
- Pasta like orzo
- Or just grab some crusty bread and mop it all up
Even better—leftover sauce on scrambled eggs the next morning? Yes, please.
Chicken Francese is that kind of dish that feels special but is surprisingly simple. Elegant enough for guests, yet easy enough for a weeknight. If you love golden, juicy chicken bathed in lemony wine sauce, this one’s going on repeat.
Chicken Francese
A lightly egg-battered chicken breast pan-fried to golden perfection and served in a velvety white wine lemon sauce.
Ingredients
For the Chicken & Coating
- 2 large boneless, skinless chicken breasts (250–300g / 8–10 oz each)
- ¼ cup all-purpose flour
- 1 tsp kosher or cooking salt
- 1 tsp black pepper
- 2 large eggs
- 1 tbsp milk (any kind)
For Cooking & Sauce
- 3 tbsp extra virgin olive oil
- 1 lemon, sliced thinly (about 0.3cm or 1/8")
- 50g / 3 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups low-sodium chicken broth
- ⅓ cup Chardonnay or other dry white wine (see notes)
- ½ tsp kosher or cooking salt
- 1 tbsp chopped parsley, for garnish (optional)
Instructions
- Butterfly the Chicken:
Slice each chicken breast horizontally to create 4 thinner cutlets. - Egg Wash:
In a small bowl, whisk together the eggs and milk. Set aside. - Flour Mix:
On a plate, combine the flour, salt, and pepper. Dredge each chicken cutlet in the flour, shaking off any excess. Set aside. - Cook Chicken:
Heat olive oil in a large non-stick skillet over medium-high heat. Dip each flour-coated cutlet into the egg wash, let excess drip off, then place in the pan. Cook for 3 minutes until golden, flip, reduce heat to medium, and cook the other side for 4 minutes or until fully cooked (internal temp: 68°C / 155°F). Transfer to a plate. - Pan-Fry Lemon Slices:
Add lemon slices to the same pan and cook for 1 minute or until softened and slightly browned. Flip and cook another 30 seconds. Remove and set aside. - Clean the Pan:
Use paper towels to carefully wipe out the pan, removing burnt bits. No need to fully wash. - Make the Sauce:
With the pan still on medium heat, melt the butter. Stir in the flour and cook for 1 minute to form a roux. Gradually pour in half the chicken stock while stirring. Once smooth, add the remaining stock, white wine, and salt. (See Note 3 for lump removal tips) - Simmer:
Raise the heat slightly and simmer for 3–4 minutes until the sauce thickens to a syrup-like consistency. - Combine and Serve:
Return the chicken and lemon slices to the pan. Spoon the sauce over the chicken. Sprinkle with parsley if using, and serve immediately—don’t skimp on the sauce!
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 419Total Fat 24gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 14gCholesterol 167mgSodium 1286mgCarbohydrates 15gFiber 1gSugar 2gProtein 26g
All Chicken Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.