Chicken Francese is an elegant, tangy, and full-flavored dish. It's one of those comforting meals that feels fancy but is surprisingly easy to cook at home. This dish is perfect for weeknight dinners or special occasions with a golden, delicate crust and a bright, lemony sauce.
Chicken Francese (also known as Chicken Française) originates in Italian-American cuisine. Surprisingly, it's pretty popular in the United States than in Italy. It's made with veal, the chicken version became a hit for its flavor and tenderness. The signature feature? Dipping the chicken in flour and egg (the reverse of the usual breading) for that delicate, custardy crust that holds up beautifully in a lemon wine sauce.
Craving a creamy, flavour-packed meal? Try this delicious Chicken Steak with White Sauce recipe that's perfect for dinner nights.
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Ingredients
- Boneless Chicken Breasts – Thinly sliced or butterflied for quick, even cooking.
- All-Purpose Flour – For a light coating before the egg dip. Helps create that perfect golden crust.
- Eggs – Whisked and used for dipping to give the chicken a silky outer layer.
- Garlic – Adds depth to the sauce without overpowering the lemon.
- Lemon Juice & Lemon Slices – Fresh lemon brings that signature Francese zing.
- Chicken Broth – Builds a savory base for the sauce.
- Butter – Finishes the sauce with a glossy, silky touch.
- Olive Oil – Used for pan-frying the chicken until golden.
- Salt & Black Pepper – Essential for seasoning the chicken and sauce just right.
Spice up your dinner with this bold and crispy General Tso’s Chicken recipe that brings your favourite takeout flavours home.
See recipe card for quantities.
Instructions For Chicken Francese Recipe
- Step 1: Cut each breast in half horizontally to form 4 thin steaks in total.
- Whisk Eggs in a bowl. Set aside. Mix flour, salt and pepper on a plate Coat the chicken in the flour, shaking off excess.
- Step 3: Dip the chicken in the egg, allow excess to drip off, then put into the pan. Cook for 3 minutes until golden.
- Step 4: White Sauce – Still on medium heat, melt the butter in the pan. Add flour and stir for 1 minute using a wooden spoon. While stirring, slowly pour milk and half the stock. Once the flour is dissolved into the liquid, stir in remaining stock, then the salt and pepper.
Step 5: Thicken Sauce – Turn the heat up slightly then simmer for 3 – 4 minutes or until the sauce thickens into a syrupy consistency.
Step 6: Sauce it- Return the chicken and lemon slices to the pan, then spoon the sauce all over the chicken. Sprinkle with parsley then serve the chicken with the sauce.
Watch the full step-by-step video for this delicious Chicken Francese Recipe on YouTube and cook along with FoodVLove.
Hint: Don’t skip the flour-and-egg double dip—it’s what gives Chicken Francese that soft, slightly puffy crust that soaks up the sauce like a dream.
Reasons To Adore Chicken Francese:
Impressively Simple – It tastes restaurant-level but takes under 40 minutes to make.
Bright & Flavorful – The lemony sauce is light, fresh, and not overpowering.
Versatile Pairing – Goes with pasta, veggies, or even with toasted garlic bread to soak up that sauce.
Looking for a quick and tasty twist? These sweet and savoury Chicken Teriyaki Meatballs are a hit with all ages.
Substitutions For Chicken Francese Recipe
Chicken Breasts → Try with boneless chicken thighs or even veal if you want the traditional take.
Butter → Use nondairy butter.
Variations For Chicken Francese Recipe
Make it creamy – Add heavy cream to the sauce for a richer, velvety texture.
Go gluten-free – Use gluten-free flour or almond flour for a lighter, GF version.
Add capers – For an extra pop of briny flavor, sprinkle in a few capers when you add the garlic.
Enjoy a light and healthy meal with this fresh and flavourful Grilled Chicken Salad recipe – perfect for lunch or dinner.
Storage
Chicken Francese can be stored in the fridge for up to 3 days.
In the freezer chicken francese can stored without the sauce for up to 2 months. prepare fresh sauce before serving.
Top Tip
After frying the chicken, keep it warm in the oven at a low temp (around 200°F/95°C) while you prepare the sauce. This keeps the crust crisp and ensures everything’s hot when served
Chicken Francese
This Chicken Francese recipe is light, zesty, and packed with flavor!
Tender chicken breasts are coated in a delicate flour and egg batter, pan-fried until golden, then simmered in a rich lemon-butter wine sauce. It's a restaurant-style meal you can easily make at home—perfect for weeknights, date nights, or when you want to impress without the stress!
Ingredients
- Chicken Coating:
- 2 large chicken breasts , skinless boneless (250-300g / 8-10oz each)
- ¼ cup flour , plain / all-purpose
- 1 teaspoon cooking salt / kosher salt
- 1 teaspoon black pepper
- 2 large eggs
- 1 tablespoon milk (any fat %)
- COOKING & SAUCE:
- 3 tablespoon extra virgin olive oil
- 1 lemon , thinly sliced 0.3cm / ⅛″
- 50g / 3 tablespoon unsalted butter
- 2 tablespoon flour , plain / all-purpose
- 2 cups chicken stock/broth
- ½ teaspoon cooking salt / kosher salt (no pepper!)
- 1 tablespoon finely chopped parsley , for garnish (optional)
Instructions
STEP 1:
- Cut each breast in half horizontally to form 4 thin steaks in total.
- Whisk eggs in a bowl. Set aside.
- Flour coating – Mix flour, salt and pepper on a plate Coat the chicken in the flour, shaking off excess.
- Heat the oil in a large nonstick pan over medium-high heat.
STEP 2:
- Cook chicken – Dip the chicken in the egg, allow excess to drip off, then put into the pan. Cook for 3 minutes until golden. Flip, lower heat to medium, then cook for 4 minutes until the chicken is golden (internal temp 68°C/155°F). Remove onto a plate.
- Lemon – Add the lemon slices to the pan. Cook for a minute or until the lemons go soft / brown, then turn and cook the other side for 30 seconds. Remove onto a plate.
- Wipe the pan clean using paper towels.
STEP 3:
- White sauce – Still on medium heat, melt the butter in the pan. Add flour and stir for 1 minute using a wooden spoon. While stirring, slowly pour milk and half the stock. Once the flour is dissolved into the liquid, stir in remaining stock,then the salt and pepper.
- Thicken sauce – Turn the heat up slightly then simmer for 3 – 4 minutes or until the sauce thickens into a syrupy consistency.
- Sauce it- Return the chicken and lemon slices to the pan, then spoon the sauce all over the chicken. Sprinkle with parsley then serve the chicken with the sauce.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 465Total Fat: 29gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 193mgSodium: 1386mgCarbohydrates: 18gFiber: 1gSugar: 4gProtein: 33g
FAQ
Yes, you can prep and fry the chicken ahead, then warm it in the oven and add the fresh sauce just before serving.
Mashed potatoes, pasta, rice pilaf, or a simple green salad all pair beautifully.
It’s best enjoyed fresh, but you can freeze the fried chicken and reheat it in the oven. Make the sauce fresh when reheating for the best flavor.
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Pairing
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