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Best Chicken Francaise Recipes

Best Chicken Francaise Recipes

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Chicken Francaise Shopping Tips

If you’re buying chicken at the store, make sure that it’s the last thing you pick up before hitting the checkout – and to head straight home with it to the icebox.

Chicken Francaise Cooking Tips

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

The Best Mind-Blowing Chicken Francese Recipe

This Italian-American dish, Chicken Francese, is quick to whip up in less than 30 minutes but tastes like you just ate at a restaurant. Breaded chicken breast is cooked until golden brown and crispy and then covered in an easy lemon pan sauce.

Chicken Francese is perfect for weeknight dinners, special occasions, Valentine&rsquos Day, New Year&rsquos Eve, or anytime you are craving a mouth-watering chicken dish.

It&rsquos so easy to put together and children will love it too.

You can create a main dish for 4 in less than 30 minutes.

With its french name, Chicken Francese might feel complicated but it&rsquos extremely easy.

Simply dredge the chicken breasts in the flour mixture then cook until golden brown and then pour broth into the pan to instantly make a yummy pan sauce.

You can make Chicken Francese and serve it with pasta, salad, rice, or grilled veggies for an easy complete meal.

The lemony chicken goes well with so many sides that are easy to create.

In less than half an hour, you&rsquoll have crispy chicken breast covered in a lemony pan sauce ready to enjoy!

Editor's Notes:

The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Please note the differences in ingredient amounts when using the magazine version of this recipe.

What is the Difference Between Chicken Francese and Chicken Piccata?

There are a couple of differences in the preparation and the ingredients. Both recipes begin with thinly pounded chicken breasts. Chicken Francese dredges the chicken in flour or bread crumbs, then dipped into an egg wash and sautéed to a golden brown.

With Chicken Piccata, the procedure begins with a dredging of flour then it is sautéed to a golden brown. The sauce for both recipes is pretty much the same with a base of lemon juice and chicken broth. Usually, Chicken Francese will have broth and/or white wine included in the sauce. Chicken Piccata will have chicken broth and also includes briny capers.

Sautéed asparagus and chicken Francese

Chicken Francese is American-Italian and subject to our American alterations such as garlic, herbs and sauce thickening agents like cornstarch. Chicken Piccata is authentic Italian fare.

Both recipes are easy to prepare and well worth including in your menu planning.

Recipe Summary

  • 4 (6-ounce) boneless, skinless chicken breasts
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 large eggs
  • 2 tablespoons grated Parmigiano-Reggiano cheese
  • 1 cup (about 4 1/4 ounces) all-purpose flour
  • Vegetable oil, for frying
  • 3 tablespoons unsalted butter, divided
  • 2 teaspoons minced garlic cloves
  • 1 cup dry white wine
  • 4 cups (1 quart) lower-sodium chicken broth
  • 1 1/3 cups heavy whipping cream
  • 1 Meyer lemon or regular lemon, cut into 8 thin rounds, seeds removed
  • 1/4 cup chopped flat-leaf parsley, plus more for garnish

Working with 1 chicken breast at a time, place in a large plastic freezer bag, and gently pound to 1/2-inch thickness using the flat side of a meat mallet or a heavy pan. Season flattened chicken breasts all over with salt and pepper, and set aside.

Whisk together eggs and grated cheese in a shallow bowl. Place flour in another shallow bowl.

Pour oil to a depth of 1/8-inch in a deep large skillet, and heat over medium set up a large plate lined with paper towels. Working with 2 chicken pieces at a time, lightly dredge chicken in flour, and shake off excess. Dip in egg mixture, letting excess drip off. Place in hot oil, and fry until golden brown and just cooked through, about 4 minutes per side. Transfer to paper-towel-lined plate, and repeat with remaining 2 chicken pieces.

Carefuly discard hot oil and wipe skillet clean. Melt 2 tablespoons of the butter in skillet over medium. Add garlic, and cook, stirring constantly, until fragrant, about 30 seconds. Stir in wine, and bring to a simmer over high. Simmer until reduced by half, about 5 minutes. Stir in chicken broth, and return to a vigorous simmer over high. Simmer until reduced by half, about 10 minutes. Stir in cream, and bring to boil over high. Reduce heat to medium-high, and simmer, stirring occasionally, until sauce is thick enough to coat the back of a spoon, about 10 minutes.

While cream sauce simmers, melt remaining 1 tablespoon butter in a medium skillet over medium. Arrange lemon slices in a single layer on bottom of skillet. Cook, undisturbed, until slices are caramelized around edges, 5 to 8 minutes. Remove from heat, and set aside.

Stir parsley into cream sauce, and reduce heat to medium-low. Add chicken, and gently simmer until chicken pieces are heated through, about 2 minutes. Divide chicken among 4 plates spoon cream sauce evenly over chicken. Top with caramelized lemon slices, and sprinkle with parsley.

Chicken Francese

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Chicken Francese is an easy “gourmet chicken” recipe pan fried in an egg wash with a delicious white wine and butter lemon sauce.

Easy French recipes like French Onion Soup or Slow Cooker Vegetable Beef Soup served with Crusty French Bread Rolls were some of our favorite French recipes on the blog until this recipe.


Chicken Francese isn’t as well known a recipe as Chicken Madeira or Classic Beef Meatloaf but the flavors are as special as your favorite French restaurant. Chicken Francese is made of chicken breasts rolled in flour and in egg mixture, pan fried and served in a sauce made from white wine, chicken broth and unsalted butter. This is a gourmet dinner without the gourmet wait time it’s delicious and only takes an hour.

This is a chicken dinner that is easy to make and has an elegant name. What is nice about this Chicken Francese recipe is that you can serve it on its own or dress it up or down a bit with additions like parmesan cheese, leaf parsley, lemon slices and kosher salt. Chicken Francese is an excellent, low-stress weekday meal and can go with all sorts of sides, which is a good excuse to break out the leftovers.

Similar to other chicken recipes that we’ve done, such as Baked Orange Chicken, or our Oven Fried Chicken, Chicken Francese is easy and delicious, and the butter sauce is excellent.


No, you aren’t having chicken déjà vu. Chicken Piccata and Chicken Francese are remarkably similar with some slight variations. Both fry skinless chicken breasts in flour and egg wash and are served in a dry white wine, chicken stock and lemon sauce. The biggest difference is that Chicken Piccata is served with capers on top, which gives the dish a whole different feel. Another great weekday meal, our Chicken Piccata recipe is just as easy as Chicken Francese.


It means “French style,” or “the French way,” but what it refers to is chicken fried in a flour mixture and egg wash with citrus juice until golden brown. Chefs aren’t entirely sure where the term originated, but cooking chicken “the French way” certainly makes for a tasty meal.


Chicken should have an internal temperature of 165 degrees F (73.9 degrees C) before you eat it, according to the USDA’s website. With breaded chicken, it is always better to use a thermometer to check to make sure it is cooked all the way through, just to be on the safe side.


Refrigerator: If you get interrupted before you can pan fry your chicken, is it alright to store for later? In the fridge, you can keep uncooked, thawed chicken for about a day before you are in danger of it going bad. Floured chicken can keep for about the same amount of time, but any longer and it gets risky. Once Chicken Francese is cooked, the leftovers can be stored in an airtight container for up to four days.

Freezer: If cooked you can store this recipe in the freezer in an airtight container for up to three months. You can also prep the chicken for cooking later by dredging the chicken in the flour mixture and freezing before cooking.

Serving: This recipe can be served and kept at room temperature for up to two hours before food bacteria would start forming making it unsafe to eat.

Chicken Francaise (With Video!)

Chicken Francaise is an impressive dish that celebrates our American “Melting Pot” by bringing together two of my favorite cuisines – Italian and French. The bonus is its feasibility for a busy weeknight treat, allowing you to put together a complex and delicious dish with simple ingredients and limited time. Pin it to your DINNER

Chicken Francaise is an impressive dish that celebrates our American “Melting Pot” by bringing together two of my favorite cuisines – Italian and French. The bonus is its feasibility for a busy weeknight treat, allowing you to put together a complex and delicious dish with simple ingredients and limited time.

Pin it to your DINNER BOARD to save for later!

“Food is our common ground, a universal experience.” – – – James A. Beard

If you’ve watched foodie films – “Like Water for Chocolate,” “Eat Drink Man Woman,” or even “Eat Pray Love” – and, well, you like food, you’ve been hypnotized by beautifully set tables and artfully prepared dishes, drizzled with velvety sauces and swooned over by hungry humans.

This appreciation exists both on and off the screen, whether there’s relevant dialogue, a soft violin in the background, or subtitles and a foreign language.

While poets have proclaimed love the universal language, I believe food rightly shares that title, as evidenced by the amazing offerings from so many different cultures, and occasional fusions of those cuisines that hit it out of the park.

The recipe I’m offering today, Chicken Francaise, is a perfect example of the mingling of two distinctive European tastes that will transform your dining table into a magical bridge over any communication barrier – this dish does all the talking!

If you happen to research Chicken Francaise recipes, you’ll find different names for this French-inspired dish.

The French spelling Chicken Francaise pronunciation is “frahn-SAIZE” the Italian spelling, Chicken Francese, is pronounced “fran-CHAY-zay.”

According to my recherche Google [spoken in my very best French accent], this dish was created sometime around the mid-1900s after worlds-fair goers were wowed by the simple, light dishes of traditional French cuisine.

Italian chefs were inspired to bring their loyal fans back into the fold by creating Francese (or Francaise) which simply means “prepared in the French manner.”

The Chicken Francaise wiki (yep, there’s a wiki for that), suggests the Italians likely used veal to prepare that original Francaise, but over time (and particularly in the U.S.) chicken became a preferred substitute that was more cost-effective (and conscience-comforting).

While the dish may have originally been prepared with veal, the method would have been the same – a sauteed affair of thin pieces of veal or chicken, pre-dredged in flour and egg wash, then served with a simple lemon sauce. (Note: When you think of lemon sauce, you may hearken to memories of Chicken Piccata, but the difference in this dish is the addition of an egg wash, yielding a slightly heavier crust on the chicken, and the omission of capers in the sauce.)

Whether it’s actually a little more French or a little more Italian, it’s a whole lot of awesome!

Knowing the dish’s Italian heritage, I started my quest for the perfect recipe by searching for which Chicken Francaise recipe Giada recommends. Ms. De Laurentiis is, after all, a go-to source for all things Italian.

Unfortunately, her published repertoire at this point is lacking in the Francaise department.

The Food Network did turn up a Chicken Francese Rachael Ray featured on her television show, but the instructions include adding Parmesan cheese to the egg wash, which I’m sure is a welcomed addition (helloooo, it’s cheese), but I wanted my overall dish to retain the slightly lighter feel of the original.

Other internet offerings, like the Chicken Francaise Recipe30, has posted, bump up the cheese factor even more. Since I really wanted the lemon and butter to shine here, I ultimately fell in love with a more traditional version of the Chicken Francaise recipe on Their recipe produces perfectly crispy chicken, blanketed in decadent sauce with the perfect amount of lemon, balanced with a generous knob of butter – all of the flavors of the original recipe that would, I’m sure, be Giada-approved. Delizioso!

If you’re wondering what to serve with Chicken Francaise, my advice is to prepare some al-dente pasta (angel hair is my favorite) to capture a little more of the rich, buttery sauce. I absolutely adore this simple sauce so, my recipe below reflects double the sauce ingredients from the original. Add a side of sautéed spinach or Swiss chard for a complete meal.

Aside from the happy dance, your foodie brain will be doing over that absolute deliciousness of this recipe, the added benefit of this dish is that the whole thing comes together fairly quickly.

You can make this impressive meal on a weeknight as a special treat for a special occasion, wowing your family with minimum effort.


  • 1 large skinless, boneless free-range chicken breast
  • ¼ cup all-purpose flour
  • 2 large eggs
  • Salt and coarsely ground black pepper
  • 2 tablespoons lemon juice
  • 4 tablespoons olive oil
  • 1½ tablespoons butter
  • 1 small shallot
  • 1/4 cup dry white wine
  • ½ cup chicken broth
  • ½ cup heavy cream
  • ¼ cup fresh, flat-leaf parsley, finely chopped
  • Lemon wedges (optional)

Season the chicken cutlets with salt and pepper on both sides. Season the flour with garlic powder or granulated garlic and paprika. Roll the butter slices in the flour and reserve.

Beat the eggs with the cheese and lemon juice.

Heat the oil, four turns of the pan, over medium to medium-high heat. Dredge two pieces of the chicken in the flour, then coat in the egg batter and sauté to deep golden, 2-3 minutes on each side. Repeat, removing the browned chicken to a plate. Add the sliced lemon to the pan, caramelize on one side, then flip and add the garlic to the pan. Stir for 1 minute, then add the wine to the pan to deglaze. Pour in the stock and bring to a bubble swirl in the seasoned, flour-coated butter and swirl in the pan to form a sauce. Slide the chicken back into the pan and cook through, 4-5 minutes.

Serve with the crusty bread or a side of pasta to absorb the sauce and sprinkle with parsley.

Best Chicken Francaise Recipes - Recipes

I don't know if this is a popular dish in Italy but I do know that there isn't a restaurant or a pizzeria that doesn't make this dish. I rarely order it though. Not because I don't like this dish, I love it, but I don't like to order things out that I think are too easy or that I make at home. Who wants to pay for a dish you know you're capable of making for half the price? Not me!

Whenever I make francese, piccata, marsala or saltimbocca, I always use chicken cutlets (sometimes labeled scallopine) but this time I cut the chicken breasts myself. Every time I do it I realize that it's just a waste of time. I'm not sure if it saves money or not but I don't think it's worth it. More dishes to clean and bleach (I bleach everything that touches chicken) and it's not the easiest thing to do. I ended up tearing them a bit and had trouble cutting them evenly. Maybe it will be easier for you but I much rather use cutlets that are nice and thin and easy.

This recipe comes from Lidia's Italian American Kitchen by Lidia Bastianich. It's on of my favorite cookbooks because it has so many classics. If you're ever watched Lidia on tv you know how awesome she is. She is such a pleasure to watch, she's always so relaxed and her recipes are incredible. Here's one of my favorites.


2 large eggs
2 tbsp milk
1 tsp salt, plus more for seasoning the sauce
1/2 tsp freshly ground black pepper, plus more for seasoning the sauce
4 servings Veal, Chicken, Turkey or Pork Scaloppine (2 breasts halved and pounded or 1 package cutlets)
all-purpose flour
1/3 cup olive oil
1/3 cup vegetable oil
6 tbsp unsalted butter
1 lemon, cut into very thin slices, pits removed
1/2 cup dry white wine
juice of 1 lemon
2 cups chicken stock
2 tbsp chopped fresh Italian parsley

1. Whisk the eggs, milk, 1 teaspoon salt and 1/2 teaspoon pepper together in a wide bowl until blended. Dredge the scallopine in flour to coat both sides lightly and tap off the excess flour. Heat the olive and vegetable oils in a large skillet over medium heat. Dip into the egg batter as many of the scallpine as will fit in the pan without touching. Let excess batter drip back into the bowl and place them into the skillet. Fry, turning once, until golden brown on both sides, about 4 minutes. Adjust the heat as the scallopine cook so they brown slowly and evenly, with a steady bubbling. (If the heat is too high, the egg coating will scorch and the bits of batter that stick to the pan will burn, turning the sauce bitter.) Drain the scallopine on a paper-towel-lined baking sheet and repeat with the remaining scallopine and egg coating.

2. Remove the pan from the heat and pour off the oil. Carefully wipe out the pan with a wad of paper towels and add half the butter. When the butter is melted, return the pan to the heat and scatter the lemon slices over the bottom of the pan. Cook, stirring gently occasionally, until the lemon slices are golden, about 3 minutes. Scoop the lemon slices out and set them aside. Add the remaiing 3 tablespoons of butter, the wine, and the lemon juice and bring to a vigourous boil. Boil until the liquid is syrupy, 3-4 minutes. Pour in the stock, bring to a boil and cook until reduced by about half, about 5 minutes. Tuck the scallopine into the sauce and simmer until the sauce is velvety and the scallopine are heated through, about 4 minutes. Sprinkle with chopped parsley and divide the scallopine among warm serving plates. Spoon some of the sauce over each serving and decorate the tops with the reserved lemon slices.

Chicken Francaise

Today we’re making one of my favorite stovetop chicken dinners: Chicken Francaise, AKA Chicken Francese, AKA Chicken French.

What is Chicken Francaise?

Chicken Francaise is thin chicken cutlets dredged in egg and flour, fried, and served with a simple (and delicious) lemon, butter, and white wine sauce. Typically it’s paired with pasta, but rice lovers, feel free to swap out that pasta for rice.

A Little Chicken Francaise/Francese History for You: Though it has French/Italian names, Chicken Francaise is actually an Italian-American chicken dish that originated in Rochester, NY.

Italian immigrants in the area swapped the veal in the French-inspired Italian dish, Vitello alla Francese for the more economical and readily available chicken, and Chicken Francese was born.

How do you say Chicken Francaise?

And because I love this sort of thing, we have to have a quick chat about pronunciation. The French pronunciation of française is “frahn-sayze.” For Chicken Francese, the Italian pronunciation is “fran-che-zeh.”

In practice, it seems to be more like ¯\_(ツ)_/¯. Just as this recipe is a delightful melting pot of cultural influences, so too is the pronunciation.

I’ve heard everything from FRAN-sayze to frahn-say-zee from chefs. Most common seems to be fran-sayze (with an Italian start and French ending). And if you’re too worried about saying it wrong, just remember, Chicken French is also correct.

Lemon Lovers Only

Word of warning, while this dish incredibly good, if you don’t love lemon, it’s not for you.

Chicken Francaise is an intensely lemony experience. The first time I tried it, after bite one, I was pretty sure didn’t care for the aggressively bright tartness of the sauce.

But, by bite three, when my tastebuds adjusted their expectations, I was like, this is all I want to eat for the rest of my life. 😉

So I highly recommend it, but know what you’re getting in to.

Some Tips for Success

If you don’t often cook breaded chicken on the stove or usually find doing so stressful, I have a few extra tips for you.


  1. Jan

    I recommend to look for the answer to your question in

  2. Gace

    It seems remarkable phrase to me is

  3. Agymah


  4. Peer

    how cute you say

  5. Derek

    And what would we do without your brilliant idea

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