Where Mommyhood Meets The Kitchen!

Lip Smackin’ Chicken Francese

Lip Smackin’ Chicken Francese

Chicken Francese is one dish that I always order at an Italian restaurant if it’s on the menu. I have tried for years to recreate the recipe at home but until now I just could not replicate that tantalizing buttery lemony taste. After some tweaking here and there I believe we have a winner! I had my sister in law (who by the way is Italian) try it and she approved as well!

5 from 3 votes
Chicken Francese
Servings: 2
  • 2 Boneless skinless chicken breasts halved crosswise
  • 2/3 cups Wondra Flour or Any All Purpose Flour if you cannot find Wondra. I prefer Wondra
  • Salt to taste
  • Freshly ground black pepper
  • 2 Large Eggs
  • 3 tbsp Milk
  • 1/4 cup Vegetable Oil or any oil you choose
  • 2 tbsp Lemon Juice
  • 6 cloves Garlic chopped
  • 1/2 cup Dry White Wine
  • 1 cup Chicken Broth
  • 1 /2 Lemon Thinly Sliced
  • 4 tablespoons Butter Dont skimp!
  • 1/4 cup Chopped Flat-Leaf Parsley
  1. Start by cleaning the chicken breast of any excess fat.
  2. If the breasts are thick then slice them in half, giving you flat equal sized breasts.
  3. If the breast are still thicker than 1 ½ inches then pound the meat(with a meat mallet) till you reach the desired thickness. Make sure the breasts are of even thickness after pounding to ensure even cooking.
  4. Add flour( I used Wondra Flour) to a fairly shallow dish, season with salt and pepper to taste(add more or less according to your taste)

  5. Mix the flour mixture.
  6. In another dish, beat the eggs with 3 tablespoons milk.

  7. Heat the oil in a deep skillet over medium high heat.
  8. Season the chicken with salt and pepper on both sides, and then coat the chicken with the flour we seasoned earlier.
  9. Dip the chicken in the egg wash to coat both sides, letting the excess drip off.
  10. When the oil is nice and hot, add the cutlets and fry for 3-4 minutes on each side until golden, turning once. Remove the chicken and place on a baking rack to drain the excess oil.
  11. Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant.

  12. Add garlic, white wine, chicken broth, and lemon juice, simmer for 6-7 minutes allowing the sauce to reduce slightly.
  13. Stir often till you reach your desired consistency
  14. Reduce the heat to medium low and add the butter.
  15. Return the chicken to the pan, and place the lemon slices on top of the cutlets.
  16. Simmer gently for 3 minutes to heat the chicken through.
  17. Season slightly with salt and pepper(OPTIONAL)
  18. Garnish with chopped parsley before serving with prepared pasta(I used linguine).
Recipe Notes
  • Make ahead one box of any pasta of your choice.

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