Introduction
What is Chicken Francese?
Chicken Francese, pronounced “frahn-CHAY-zay,” is a well-loved Italian-American dish. Even though it means “French-style chicken” in Italian, it’s not a French dish. So, what is Chicken Francese made of? It’s made from chicken breasts lightly coated in flour and then dipped in egg. After that, the chicken is pan-fried until it turns golden. The dish is finished off with a zesty lemon-butter sauce that gives it a fresh, tangy flavor. It’s a simple yet elegant meal that’s great for both casual family dinners and special occasions.
Table of Contents
Ingredients
- For the Chicken:
- 4 boneless skinless chicken breasts (thin cut)
- ⅓ cup all-purpose flour
- 1 ¼ teaspoons salt
- ½ teaspoon pepper
- 2 eggs
- 2 tablespoons milk
- ¼ cup olive oil
- For the Sauce:
- 4 tablespoons butter divided
- 1 lemon thinly sliced
- 1 tablespoon all-purpose flour
- ½ cup white wine like Chardonnay or Pinot Grigio
- ¾ cup chicken broth
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 2 tablespoons chopped parsley for garnish
Instructions
- For the Chicken:
- Place each chicken breast between two sheets of plastic wrap and pound with a meat mallet until they’re thin.
- In one bowl, combine the flour, salt, and pepper. In another, whisk the eggs and milk until smooth.
- Heat olive oil in a large pan over medium-high heat.
- Dredge each chicken cutlet in the flour mixture, shake off the excess, and dip in the egg mixture.
- Place the chicken in the pan and cook for about 4 minutes on each side until golden brown and fully cooked.
- Remove the chicken and keep it warm. Wipe out the pan for the sauce.
- For the Sauce:
- In the same pan, melt 1 tablespoon of butter. Add the lemon slices and cook for 2-3 minutes until browned. Remove the lemon slices and set aside.
- Add the rest of the butter and melt it. Stir in the flour and cook for about a minute.
- Pour in the white wine and let it simmer for 2 minutes, then add the chicken broth and simmer for another 4-5 minutes until the sauce thickens slightly.
- Stir in the lemon juice, and season with salt and pepper to taste.
- Return the chicken to the pan and spoon the sauce over it. Garnish with the cooked lemon slices and chopped parsley.
- Serve immediately with your favorite side dishes!
Nutrition Facts (Per Serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 406 kcal |
| Carbohydrates | 14g |
| Protein | 29g |
| Fat | 24g |
| Saturated Fat | 11g |
| Cholesterol | 185mg |
| Sodium | 1210mg |
| Potassium | 575mg |
| Fiber | 1g |
| Sugar | 2g |
| Vitamin A | 503 IU |
| Vitamin C | 21mg |
| Calcium | 43mg |
| Iron | 2mg |
Chicken Francese
Ingredients
For the Chicken:
- 4 boneless skinless chicken breasts (thin cut)
- ⅓ cup all-purpose flour
- 1 ¼ teaspoons salt
- ½ teaspoon pepper
- 2 eggs
- 2 tablespoons milk
- ¼ cup olive oil
For the Sauce:
- 4 tablespoons butter divided
- 1 lemon thinly sliced
- 1 tablespoon all-purpose flour
- ½ cup white wine like Chardonnay or Pinot Grigio
- ¾ cup chicken broth
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 2 tablespoons chopped parsley for garnish
Instructions
For the Chicken:
- Place each chicken breast between two sheets of plastic wrap and pound with a meat mallet until they’re thin.
- In one bowl, combine the flour, salt, and pepper. In another, whisk the eggs and milk until smooth.
- Heat olive oil in a large pan over medium-high heat.
- Dredge each chicken cutlet in the flour mixture, shake off the excess, and dip in the egg mixture.
- Place the chicken in the pan and cook for about 4 minutes on each side until golden brown and fully cooked.
- Remove the chicken and keep it warm. Wipe out the pan for the sauce.
For the Sauce:
- In the same pan, melt 1 tablespoon of butter. Add the lemon slices and cook for 2-3 minutes until browned. Remove the lemon slices and set aside.
- Add the rest of the butter and melt it. Stir in the flour and cook for about a minute.
- Pour in the white wine and let it simmer for 2 minutes, then add the chicken broth and simmer for another 4-5 minutes until the sauce thickens slightly.
- Stir in the lemon juice, and season with salt and pepper to taste.
- Return the chicken to the pan and spoon the sauce over it. Garnish with the cooked lemon slices and chopped parsley.
- Serve immediately with your favorite side dishes!
Why is it called Chicken French?
The name Chicken Francese can be a bit confusing since it means “French-style chicken,” but the dish was created in Italian-American kitchens. Some believe it was named to sound more sophisticated, or that Italian immigrants in the U.S. used French cooking techniques like dipping the chicken in egg, which led to the name.
What’s the difference between Chicken Piccata and Chicken Francese?
Both dishes use similar ingredients like chicken, lemon, and butter, but they are prepared a bit differently. In Chicken Piccata, the chicken is first coated in flour and then sautéed, and it’s served with a lemon-caper sauce. On the other hand, Chicken Francese involves coating the chicken in flour and egg before frying, and it doesn’t usually include capers.
FAQ’s
How do you say Chicken Francese?
You pronounce Chicken Francese like “frahn-CHAY-say.” It’s an Italian word, and the ending sounds like “say.”
Can I make Chicken Francese without wine?
Yes, you can replace the white wine with more chicken broth or a bit of lemon juice to keep the flavor nice.
What side dish goes well with Chicken Francese?
This chicken is great with sauteed vegetables like green beans, mashed potatoes, or even pasta to complete the meal.
Can I save leftovers?
Chicken Francese is best when eaten fresh, but you can keep any leftovers in the fridge for up to 3 days. The crispy coating might soften, but you can warm it up again in a pan to make it crunchy.
What’s the difference between Chicken Francese and Chicken Marsala?
Chicken Marsala is made with a sauce from Marsala wine, giving it a rich flavor, while Chicken Francese has a lighter, lemony sauce made with white wine.
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