Chicken Francese with Easy Lemon Butter Sauce Recipe

If you’re looking for a dish that feels like a warm embrace on a plate, the Chicken Francese with Easy Lemon Butter Sauce Recipe is your new best friend in the kitchen. This classic Italian-American favorite features tender chicken cutlets lightly coated and pan-fried to golden perfection, then bathed in a luscious, tangy lemon butter sauce that’s both bright and comforting. It’s a dish that balances zest and richness beautifully, perfect for impressing guests or making an ordinary weeknight feel special. Trust me, once you make this Chicken Francese recipe, it will quickly become a staple that you’ll crave again and again.

Ingredients You’ll Need

Gathering the right ingredients for this recipe is straightforward, yet each one plays an essential role in delivering the authentic flavors and textures that make Chicken Francese with Easy Lemon Butter Sauce Recipe so memorable. From the herby parsley and fresh lemons to the silky eggs and golden butter, every component contributes layers of taste and freshness.

• Chicken cutlets: Thinly sliced chicken ensures quick cooking and buttery tenderness throughout.
• Diamond Crystal Kosher salt: Perfect for seasoning and enhancing every bite without overpowering.
• Black pepper: Adds a subtle warmth and depth to the seasoning.
• Flour: For creating a delicate, crispy coating on the chicken when combined with eggs.
• Flat-leaf Italian parsley: Brings fresh, herbaceous notes and vibrant green color.
• Eggs: Beaten to create the essential batter that holds the flour coating to the chicken.
• Butter: Provides richness and helps build the luscious sauce in steps.
• Olive oil: A heart-healthy fat for frying that adds a subtle fruity aroma.
• Shallot: Adds a mild onion flavor, softening into sweetness when sautéed.
• Dry white wine: Lifts the sauce with acidity and complexity from the wine’s subtle fruitiness.
• Fresh lemon juice: Injects bright citrus notes that define the sauce’s signature zing.
• Low sodium chicken stock: Provides a savory base that deepens the sauce without overpowering.
• Large lemon slices: For simmering in the sauce, adding bursts of citrus fragrance and flavor.

How to Make Chicken Francese with Easy Lemon Butter Sauce Recipe

Step 1: Prepare the Dredging and Coating Station

Start by setting up your workflow. In one large bowl, beat the eggs with half the minced parsley, plus a pinch of salt and pepper for seasoning. In another plate or bowl, combine the flour with salt and pepper. This simple setup is key for creating the perfectly crispy yet tender coating that makes this Chicken Francese with Easy Lemon Butter Sauce Recipe truly unforgettable.

Step 2: Cook the Chicken Cutlets

Heat a large nonstick pan over medium heat and add 2 tablespoons of olive oil and 1 tablespoon of butter. Next, season each chicken cutlet generously with salt and pepper. Lightly dredge each piece in the flour mixture, shaking off excess, then dip into the egg and parsley mixture before placing it carefully in the hot pan. Cook for 3 to 4 minutes on each side until a gorgeous golden crust forms. Work in batches and add more oil or butter as needed. Keep cooked cutlets warm under foil; this attention keeps them juicy and ready to soak up that amazing sauce.

Step 3: Build the Lemon Butter Sauce

In the same pan, add the minced shallot and a pinch of salt, sautéing gently until translucent and soft—about 2 to 3 minutes. Pour in the white wine and chicken stock, raising the heat to high. Scrape the pan’s bottom with a wooden spoon to lift up all the flavorful browned bits left behind by the chicken. Let the sauce boil down until reduced by half and starting to thicken, around 5 minutes.

Step 4: Finish the Sauce

Turn the heat to just below medium and add the lemon slices to the sauce. Next, roll the remaining butter cubes in some leftover flour to create a smooth slurry, then whisk them into the pan. Cook for another 2 to 3 minutes until the sauce is velvety and thickened. Stir in fresh lemon juice and adjust seasoning with salt, pepper, and more lemon juice if needed. This step is where the sauce truly shines, marrying tangy brightness with silky, buttery indulgence.

Step 5: Combine and Warm Through

Return the golden chicken cutlets to the pan, gently coating them with the sauce. Let everything warm through for 2 to 3 minutes so the chicken soaks up those incredible flavors. Finish by sprinkling the remaining parsley on top and removing from heat. Serve immediately and prepare for compliments to pour in!

How to Serve Chicken Francese with Easy Lemon Butter Sauce Recipe

Garnishes

A sprinkle of fresh parsley isn’t just for looks—it adds a burst of herbal brightness that balances the richness of the sauce. Thin lemon slices or zest can elevate the presentation even more, making each plate look as delightful as it tastes.

Side Dishes

This Chicken Francese pairs beautifully with simple, light sides like garlic roasted asparagus, buttery mashed potatoes, or even a crisp green salad. The key is to keep sides subtle enough to let the lemon butter sauce’s flavor remain the star of the meal.

Creative Ways to Present

For an elegant touch, plate the chicken over a bed of creamy polenta or angel hair pasta tossed lightly in olive oil and herbs. You can even garnish with edible flowers or a touch of grated Parmesan for an unexpected, gourmet flair. Presentation can turn this approachable dish into a stunning centerpiece.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers, store them in an airtight container in the refrigerator for up to three days. To maintain the chicken’s tenderness, keep the sauce separate if possible and combine them gently before reheating.

Freezing

You can freeze the cooked chicken and sauce together in a freezer-safe container for up to two months. Be sure to cool the sauce completely before freezing to preserve texture and flavor. Thaw overnight in the fridge before reheating.

Reheating

When reheating, do so gently over low heat on the stovetop or in the microwave in short intervals to avoid drying out the chicken. Add a splash of chicken stock or water if the sauce seems too thick. This way, you can enjoy the Chicken Francese with Easy Lemon Butter Sauce Recipe nearly as wonderfully as freshly made.

FAQs

Can I use chicken breasts instead of cutlets?

Absolutely! Simply slice boneless, skinless chicken breasts into thin cutlet-friendly pieces or pound them evenly. Thin slices ensure quick cooking and the perfect tender texture that’s key to this recipe’s success.

What kind of white wine works best?

Choose a dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay. These wines provide the acidity and subtle fruit flavors that brighten the sauce without overpowering the chicken.

Is it possible to make this recipe dairy-free?

You can substitute the butter with dairy-free margarine or a quality olive oil blend, although the sauce won’t be quite as rich. The lemon and wine flavors will still make it deliciously vibrant.

Can I prepare this recipe without wine?

If you prefer to avoid alcohol, replace the white wine with a mix of extra chicken stock and a little bit of white wine vinegar or fresh lemon juice to mimic that acidity and depth of flavor.

How do I get the chicken coating crispy without overcooking?

Make sure your pan is properly heated before adding the chicken, and don’t overcrowd it. Cooking in batches lets each piece develop a golden crust while staying juicy inside. Use a mix of butter and oil to get that perfect crust without burning.

Final Thoughts

I truly hope you give this Chicken Francese with Easy Lemon Butter Sauce Recipe a try very soon. It’s a dish that brings joy with every bite, combining simple ingredients into something that feels and tastes luxurious. Whether it’s for a special dinner or a hearty weeknight meal, you’re going to love having this classic, flavorful recipe in your kitchen rotation. Happy cooking and bon appétit!

Print