This post may contain affiliate links. Please read our disclosure policy. As an Amazon Associate, I earn from qualifying purchases.
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.
If you enjoy this Chicken Francese, you might also love our savory Chicken Marsala for another classic Italian favorite.
Here is Why This Chicken Francese 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.
Recipe Tips
Pound for even cooking: Flatten the thicker end of each chicken breast so it matches the thinner end. This ensures the chicken cooks evenly and stays tender.
Rest after dredging: Once coated in flour, let the chicken sit for a few minutes before frying. This helps the coating stick and keeps it from sliding off in the pan.
Choose your wine (or substitute): A dry white wine adds depth and a restaurant-style flavor to the sauce. No wine? Use chicken broth with a splash of white vinegar or lemon juice to mimic the acidity.
Use fresh lemon juice: Freshly squeezed lemon juice gives the sauce bright, clean flavor. Bottled juice will work, but it lacks the same freshness.
Don’t overcrowd the pan: If your skillet is small, fry the chicken in batches. Crowding lowers the temperature of the oil, which can make the coating soggy instead of crisp.
Keep the chicken warm: Place the cooked chicken on a wire rack over a baking sheet in a low oven (200°F) while finishing the sauce. This keeps it crisp until serving.
Finish with butter (optional): Stirring a small pat of butter into the sauce at the end gives it a silky, rich finish.
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.
If you’re a fan of crispy, saucy comfort food, don’t miss our classic Chicken Parmesan. It’s another Italian-inspired favorite worth trying.
Pin this now to find it later!
Pin It
Chicken Francese
If you make this recipe, please leave a star rating and comment.
Ingredients
- 4 boneless skinless chicken breasts
- ½ cup all-purpose flour
- 3 tablespoons grated Parmesan cheese
- 1 tablespoon cornstarch
- 1 teaspoon salt
- ½ teaspoon ground white pepper, or black pepper
- 2 large 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 fresh 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
