My Chicken Francese Tastes Better Than a Restaurant’s

With subtle hints of lemon, nice acidic undertones from wine, and crispy chicken cutlets, there is a reason chicken Francese has been so popular for so long. The Italian American creation with origins in Rochester, New York, is rich and crunchy and bright without being tart or sour. And in this version, the caramelized lemons are the star!

Though chicken Francese (also known as chicken Française) can be made in many different ways, the key ingredients always remain the same: Crispy pan-fried chicken cutlets that are bathed in a sauce made of butter, white wine, chicken broth, and lemons. 

I like to finish things off with chopped fresh parsley for color and added freshness, though it’s optional. Regardless, this dish will transport you straight to your favorite Italian American restaurant.

What To Serve with Chicken Francese

This recipe is a satisfying main dish that can be rounded out with just about anything. A few of our favorites include buttered pasta, mashed or roasted potatoes, rice, steamed broccoli or asparagus, or even just a crisp arugula salad. 

More Italian American Classics

• Italian-Style Beef
  
• Italian Meatballs
• Pepperoni Rolls
• Chicken Marsala

Prepare the lemons:

Thinly slice 1 of the lemons and zest the remaining lemon; set both aside separately. 

Melt 1 tablespoon of the butter in a large skillet over medium heat. Arrange the lemon slices in a single layer on the bottom of the skillet. Cook, undisturbed, until the slices are caramelized around the edges, 3 to 5 minutes. 

Transfer the lemon slices to a plate; set aside. Wipe the skillet clean and remove from the heat.

Season the chicken and prepare for dredging:

Sprinkle the chicken cutlets evenly with salt. Add the eggs to a shallow bowl and beat. Place 1/3 cup of the flour in another shallow bowl.

Dredge and pan-fry the chicken:

Heat the oil in the same large skillet over medium heat until shimmering. While the oil heats, line a large plate with paper towels. 

Working with two chicken cutlets at a time, lightly dredge the chicken in flour and shake off excess. Dip in the egg mixture, letting excess drip off. Place the chicken in the hot oil and fry until golden brown, and a thermometer inserted in the thickest portion registers 165°F, 3 to 4 minutes per side. 

Transfer to a paper-towel-lined plate and repeat with the remaining two chicken cutlets; set aside until ready to use.

Make the sauce:

Carefully discard the hot oil and wipe the skillet clean. Allow the skillet to cool slightly for 5 minutes. 

Melt the remaining 2 tablespoons of butter in the skillet over medium heat. Stir in the remaining 1 tablespoon of flour and cook, stirring constantly, until the flour is fragrant and no longer raw, about 1 minute. Add the wine and cook, stirring constantly, until thickened, about 1 minute. Stir in the chicken stock and cook, stirring occasionally, until the sauce thickens and coats the back of a spoon, about 10 minutes. Turn off the heat. 

Stir in the lemon zest and parsley, if desired. Return the chicken to the pan, and top with the caramelized lemon slices. Serve immediately.

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