Chicken Francese is where classic meets irresistibly bold flavors! Tender pan fried chicken breasts coated in a perfectly seasoned, Parmesan batter, swimming in a silky lemony wine sauce that’s as tangy as it is luxurious.
This battered chicken breast recipe proves that elegance can be simple, making it perfect for a cozy dinner or a special occasion.
Here is Why This Recipe Works
Crispy, golden perfection: The Parmesan and cornstarch combo gives the chicken a perfectly crisp crust that holds up beautifully to the lemony sauce.
Fuss-free fancy: It’s elegant enough for guests but easy enough for a weeknight. Because who has time for complicated?
Sauce goals: The silky lemon wine sauce is the kind of thing you’ll want to drizzle on everything, or just eat by the spoonful (no judgment).
Pan-fried magic: Say goodbye to bland baked chicken! Pan-frying locks in flavor and keeps the chicken juicy and delicious.
If you like this recipe, try our lemon Chicken Piccata.
The Ingredients
- Meat: Chicken breasts
- Produce: Garlic, lemon, fresh tarragon
- Pantry: Flour, olive oil, chicken broth, dry white wine
- Pantry Seasonings: cornstarch, salt, white or black pepper
- Fridge: Butter, lemon juice, Parmesan cheese
Variations
Mushroom Tarragon Chicken Francese: Sauté 1 cup of sliced mushrooms along with the garlic and lemon slices.
Artichoke and Olive Chicken Francese: Toss in ½ cup of chopped artichoke hearts and ¼ cup of sliced olives to the sauce.
Tips for Success
- Make sure to pound the thick end of the chicken breast to match the thinner end for even cooking.
- After dredging the chicken, let it sit for a few minutes to allow the coating to adhere. This helps prevent it from falling off while cooking.
- The dry white wine adds depth to the sauce. If you don’t have wine, substitute with an equal amount of chicken broth and a splash of white vinegar or lemon juice for acidity.
- Use freshly squeezed lemon juice for the best flavor in the sauce. Bottled lemon juice will work in a pinch but it just isn’t’ the same.
- If your skillet isn’t big enough, fry the chicken in batches to avoid overcrowding.
Storage
Refrigerator: Place the chicken and sauce in an airtight container and refrigerate for up to 3 days.
Freezing: Let the chicken and sauce cool completely. Store them separately in freezer-safe containers and freeze for up to 3 months.
Reheating: Warm the chicken gently in a skillet over medium-low heat with a little of the sauce to prevent it from drying out.
Chicken with Lemon Butter Sauce
Chicken Francese lets you serve up golden perfection without the stress. With crispy chicken and a zesty lemon-wine sauce that feels straight out of a five-star restaurant, this recipe delivers bold flavor without the fuss.
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Chicken Francese
Ingredients
- 4 chicken breasts 6-oz each about 1-1/2 pounds
- ½ cup flour
- 3 tablespoons grated Parmesan cheese
- 1 tablespoon cornstarch
- 1 teaspoon salt
- ½ teaspoon white or black pepper
- 2 eggs
- ¼ cup olive oil
For the Lemon Sauce
- 2 garlic cloves grated or minced
- ½ lemon thinly sliced
- ½ cup dry white wine
- 1 cup chicken broth
- ¼ cup freshly squeezed lemon juice
- 2 tablespoons butter softened
- 1-½ teaspoons cornstarch
- ¼ cup chopped fresh tarragon
Instructions
- Place the chicken breasts on your workspace, sandwiched between plastic wrap. Use the flat side of a meat pounder and pound each breast at the thickest end so the chicken breast is equal in thickness.
- Add the flour, Parmesan cheese, cornstarch, salt and pepper to a shallow dish and whisk together to combine for dredging.
- Add the eggs to another shallow dish and whisk with two tablespoons of cold water for dipping.
- In a large skillet, heat the olive oil over medium heat. Working with one chicken breast at a time, add to the flour mixture and turn to coat each side. Dip the flour-coated chicken into the egg mixture and turn to coat with egg wash. Add the chicken breast to the skillet and continue with the remaining chicken breasts. Cook the chicken breasts 2 or 3 minutes on each side to a golden brown. Transfer to a plate and reserve.
For the Lemon-Wine Sauce:
- Pour off all but 2 tablespoons of the oil remaining in the skillet. Over medium-low heat, add the grated garlic and the lemon slices. Sauté, turning the lemon slices and cook just until the garlic is fragrant. Add the white wine and cook for another minute or so to burn off the alcohol. Remove the lemon slices and reserve. Add the chicken broth and lemon juice and simmer gently for 3 or 4 minutes to reduce slightly.
- Combine the soft butter with the cornstarch, mixing with the back of a spoon mashing to a paste. Whisk the mixture into the sauce and cook to thicken. Taste and adjust seasoning if necessary.
- Add the reserved chicken breasts to the sauce and simmer for 2-3 minutes to reheat.
- When ready to serve, transfer the chicken breasts to a serving platter, garnish with the reserved lemon slices and the chopped tarragon.
- Pour the skillet sauce into a small dish or pitcher and serve with the chicken.
Notes
- If you don’t have one of those meat mallets, the bottom of an un-opened can, or a rolling pin will be a good substitute.
- Pound only the thick end of the chicken breast to bring it to the same thickness as the thinner part.
- Mixing the cornstarch with the flour increases the coating and gives the chicken a crispier crust.
- Use a good dry white wine. Our suggestions are Sauvignon Blanc or Pinot Grigio. But use one that you enjoy and serve the remainder of the bottle of wine with the dinner.
