If you are looking for an easy chicken francese recipe, look no further. You can throw this e this mouth-watering and flavorsome meal on your table in 40 minutes!
Irresistible Chicken Francese
Chicken Francese, also, known as Chicken Francaise, is an Italian-American dish made with chicken cutlets that have been dredged in flour and egg, fried, and cooked in a lemon butter and white wine sauce.
It is a popular chicken dish that is known for its tangy and buttery flavor. It can be enjoyed alone, but it also shares the floor with other delicious sides such as pasta, rice, or other veggies sides such as roasted broccoli or carrots.
Ingredients for making Irresistible Chicken Francese
- Chicken breast– Use boneless, skinless chicken breast to get the best out of your meal.
- Eggs – for dredging the chicken
- Milk and Butter – to create the creamy and rich sauce
- Olive oil– this is used to sauté and cook the chicken.
- White wine – this is used to add in more flavor
- Lemon juice – it gives the meal that signature tang and also tenderizes the chicken.
- Chicken broth – this is used
- All-purpose flour – have extra for the sauce
- Salt and pepper to taste
- Lemon – for that additional zesty flavor
- Parsley to garnish
How to make this easy Chicken Francese recipe
- Prepare the chicken: Slice into 2 halves and tenderize with a mallet
- Prepare the batter: Dredge each piece of chicken in flour and eggs; this helps seal in the moisture while cooking so that your chicken doesn’t dry out while frying in hot oil!
- Fry the chicken: Heat oil in a large skillet over medium-high heat until shimmering but not smoking, and fry the chicken. You may need to do this in batches.
- Prepare the sauce: The sauce consists of white wine, mixed with melted butter, and thickened with flour. Lemon juice added at the end gives it its characteristic tangy flavor.
- Cook the chicken in the sauce
Substitutes and Variations
White wine: White wine in this recipe pairs well with the lemony, buttery flavor of chicken Francese hence why it is a good ingredient to add in. We suggest you use any of these white wines — pinot grigio, chardonnay, or sauvignon blanc.
Chicken: Chicken breasts are the best for this recipe, but they can be substituted with boneless chicken thighs.
Flour: We recommend using all-purpose flour for this meal, but this can be substituted with gluten-free flour or cornstarch. However, it is important to note that some gluten-free flour can alter the taste, texture, and flavor of this meal.
Storage and Reheating Tips
Refrigerate Leftovers: Store leftover Chicken Francese in an airtight container and refrigerate for up to 3 days.
Freezer: Chicken Francese can last up to three months. Make sure to store in an airtight container or freezer bags to reheat when you want to eat.
Reheat in the Oven: To reheat in the oven, preheat the oven to 250-350 degrees Fahrenheit. Then, place the chicken cutlets onto a foil. Pour a few tablespoons of chicken broth or water over the chicken cutlets to keep them moist. Cover and bake for about 15 minutes or till the chicken is heated through.
To reheat in the microwave, start by placing the chicken cutlets in a microwave-safe dish. Cover with a damp paper towel and heat on high for 2-3 minutes, or until heated through.
For the stovetop method, ensure to heat a non-stick skillet over medium heat. Add a tablespoon of butter or oil to the skillet. Place the chicken cutlets in the skillet and cook for 1-2 minutes on each side, or until heated through.
What’s the difference between chicken Francaise and Chicken Francese?
There is no difference between chicken Francaise and chicken Francese. They are different spellings of the same Italian-American dish.
What can I serve with chicken francese?
Chicken Francese can be served with roasted asparagus or carrots, broccoli, mashed potatoes, grilled or toasted bread, rice, salad, green beans, and so on. Chicken Francese is a versatile dish that can go with a lot of side dishes.
What kind of pasta to serve with chicken Francese?
You can serve Chicken francese with different kinds of pasta. Some of the pasta types that pair well with this meal include: Linguine or spaghetti, Angel hair pasta, Fettuccine, Farfalle (bow tie pasta) and more.
Can I make chicken Francese ahead of time?
Yes, you can prepare chicken francese in advance by browning the cutlets and arranging them in a baking dish. Next, make the sauce and drizzle it over the chicken. After this is done, store the dish in the fridge until you’re ready to serve.
Tips for Success
- Don’t overcook your chicken: Chicken breasts tend to dry out quickly when cooked over high heat; if they’re left in too long.
- Try not to overcrowd the pan while frying the chicken so you don’t have soggy chicken.
Other Chicken recipes you’d love
- Delicious And Easy Marry Me Chicken
- Crispy Oven Fried Chicken Recipe
- Creamy Mushroom Chicken Recipe
- Quick and Easy Butter Chicken Recipe
- Homemade Spicy Chicken Spaghetti Recipe
- Middle Eastern Chicken Shawarma Recipe
- Chicken Tortilla Soup Recipe With Rotisserie Chicken
- 2 boneless, skinless chicken breasts
- 1/4 cup all-purpose flour
- 1 teaspoon garlic powder
- 1/2 teaspoon thyme
- salt and black pepper to taste
- 2 eggs
- 1/4 cup olive oil
- 4 tablespoons butter divided
- 1 tablespoon all-purpose flour
- ½ cup white wine
- 1 cup chicken broth
- 1 fresh lemon juice
- lemon wedges for serving
- 1/4 cup fresh parsley chopped for serving
- Place the chicken breasts in between 2 sheets of plastic wrap. Using a meat mallet, pound the chicken breasts to an even thickness of about 1/2 inch.
- In a shallow dish, whisk together the flour, garlic powder, thyme, salt, and black pepper.
- In another shallow dish, whisk together the eggs.
- Dip each chicken breast into the flour mixture, shaking off any excess, then dip into the egg mixture to coat.
- In a large skillet, heat the olive oil and 2 tbsp of butter over medium-high heat.
- Add the chicken to the skillet and cook for about 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and place on a plate.
- Clean the skillet, add the remaining 2 tbsp of butter, and whisk until melted. Then add one tablespoon of flour and stir constantly until combined.
- Reduce the heat to medium-low, add the white wine, and cook for 2 minutes until the alcohol has reduced.
- Add the chicken broth to the skillet, scraping up any browned bits from the bottom of the pan. Leave to simmer for 5 minutes or until the sauce starts to thicken.
- Add the lemon juice and season with salt and pepper to taste.
- Return the chicken to the skillet and spoon the sauce over the top of the chicken. Do this for 2 minutes or until the chicken is warmed through.
- Serve with lemon slices and sprinkle with parsley. Enjoy!
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