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Chicken Francese with Easy Lemon Butter Sauce Recipe

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★★★★

3.8 from 50 reviews

Chicken Francese is a classic Italian-American dish featuring thinly sliced chicken cutlets coated in flour and egg, pan-fried to a golden brown, and served with a vibrant, tangy lemon butter sauce infused with white wine, shallots, and fresh parsley. This easy lemon butter sauce perfectly complements the crispy chicken, making an elegant yet simple meal ready in under 45 minutes.

Ingredients

Scale

Chicken and Coating

  • 1 1/2 pounds (680g) thinly sliced chicken cutlets
  • 2 teaspoons Diamond Crystal Kosher salt (for seasoning the chicken)
  • 1/2 teaspoon black pepper (for seasoning the chicken)
  • 1/2 cup (65g) flour (will most likely not need all of it)
  • 4 large eggs (beaten)
  • 1/4 cup minced flat-leaf Italian parsley (divided)

For Frying

  • 4 tablespoons (60g) olive oil
  • 4 tablespoons (56g) butter (cubed, divided)

Sauce Ingredients

  • 1 large shallot (minced)
  • 1/2 cup (120g) dry white wine
  • 1 1/2 cups (360g) low sodium chicken stock
  • 2 tablespoons (30g) fresh lemon juice (plus more to taste)
  • 1 large lemon (sliced)
  • Salt and pepper (to taste)

Instructions

  1. Prepare Frying Station: In a large bowl, beat the eggs and mix in half of the minced parsley along with a pinch of salt and pepper. In a separate bowl or plate, combine the flour with a pinch of salt and pepper for dredging.
  2. Heat the Pan: Warm a large nonstick pan over medium heat and add 2 tablespoons olive oil and 1 tablespoon butter.
  3. Season and Dredge Chicken: Season both sides of the chicken cutlets with salt and pepper. Coat each piece first with flour, shaking off the excess, then dip into the egg and parsley mixture. Carefully place in the hot pan.
  4. Fry the Chicken: Cook the chicken cutlets for 3-4 minutes per side or until golden brown. Work in batches without crowding the pan, adding more oil and butter as needed. Tent cooked chicken with foil to keep warm.
  5. Sauté Shallots: In the same pan, add the minced shallot and a pinch of salt. Sauté for 2-3 minutes until soft and translucent.
  6. Add Wine and Chicken Stock: Pour in the white wine and chicken stock. Increase heat to high and bring to a boil, scraping the pan’s bottom to loosen browned bits. Boil for about 5 minutes until the liquid reduces by half and thickens slightly.
  7. Finish the Sauce: Lower heat slightly and add lemon slices. Incorporate the remaining cubes of butter rolled in leftover flour from dredging by whisking them into the sauce. Cook for 2-3 minutes until the sauce thickens further.
  8. Season Sauce: Stir in lemon juice and adjust seasoning with salt, pepper, and additional lemon juice to taste.
  9. Combine and Serve: Return the chicken to the pan, coating it gently with the sauce. Heat through for 2-3 minutes. Sprinkle the remaining parsley over the top. Remove from heat and serve immediately.

Notes

  • Work in batches when frying chicken to avoid overcrowding, which prevents proper browning.
  • Tenting fried chicken with foil helps keep it warm and moist before serving.
  • Rolling butter in leftover flour helps to naturally thicken and enrich the sauce.
  • Adjust lemon juice according to your preference for acidity.
  • A nonstick pan is recommended for frying to prevent sticking and ensure even browning.

Keywords: Chicken Francese, lemon butter sauce, Italian chicken recipe, pan-fried chicken, easy lemon chicken, classic Italian-American dish

Find it online: https://epicrecipebox.com/chicken-francese-with-easy-lemon-butter-sauce-recipe/