Description

If you’re looking for a restaurant-quality meal that’s elegant yet easy enough for a weeknight, Chicken Francese is the perfect choice. This Italian-American classic features lightly breaded chicken cutlets dipped in a lemony egg batter, pan-fried to golden perfection, and finished in a creamy lemon-butter sauce. With its bright and savory flavors, it’s a dish that instantly elevates your dinner table.

Ingredients

For the Chicken:

1/2 cup all-purpose flour
2 teaspoons salt
2 teaspoons black pepper
1/4 cup lemon juice
1/4 cup grated parmesan cheese
4 large eggs, lightly beaten
4 boneless skinless chicken breasts, sliced in half horizontally to make 8 thin pieces
1/4 cup olive oil
4 tablespoons salted butter

For the Sauce:

3 tablespoons minced garlic (about 6 cloves)
2 tablespoons salted butter
1/2 lemon, thinly sliced
2 cups chicken broth
1 1/2 cups heavy cream
1/2 cup lemon juice
1 tablespoon lemon zest (about 2 lemons)
1/2 cup chopped fresh parsley (optional, for garnish)

Instructions

Prepare the Chicken: In a shallow bowl, mix together flour, salt, and pepper. In another bowl, whisk eggs with lemon juice and parmesan cheese.
Coat the Chicken: Dredge each chicken piece in the flour mixture, then dip into the egg mixture until fully coated.
Cook the Chicken: Heat olive oil and butter in a large skillet over medium-high heat. Cook chicken for 3–4 minutes per side until golden and cooked through (internal temperature should reach 165°F). Transfer to an oven-safe dish and set aside.
Make the Sauce: In the same pan, melt butter and sauté minced garlic and lemon slices for about 3–4 minutes until the garlic turns golden and the lemons lightly brown. Add chicken broth, lemon juice, lemon zest, and heavy cream. Whisk in 2 tablespoons of flour to thicken, then simmer for about 15 minutes until the sauce slightly reduces.
Bake and Serve: Pour the sauce over the chicken and bake at 350°F for 10 minutes. Garnish with chopped parsley and serve immediately.

Notes

Serving Tips:

Serve Chicken Francese immediately after baking to enjoy its rich, creamy sauce and crisp chicken texture.
Pair it with spaghetti, angel hair pasta, or mashed potatoes to soak up the luscious lemon-butter sauce.
Add a side of steamed asparagus, sautéed spinach, or roasted green beans for a balanced, elegant meal.
Sprinkle freshly chopped parsley or basil and a bit of grated parmesan right before serving for a restaurant-style finish.
For a gourmet touch, serve with a glass of Pinot Grigio or Sauvignon Blanc to complement the lemony flavor.

Storage Tips:

Refrigerate: Store leftovers in an airtight container for up to 3 days. Reheat gently on low heat to avoid overcooking the chicken.
Freeze: You can freeze cooked chicken (without the sauce) for up to 2 months. When ready to serve, thaw overnight and make fresh sauce.
Reheat: Warm leftovers on the stovetop over medium-low heat or in the oven at 300°F until heated through. Add a splash of broth or cream to restore the sauce’s smooth texture.
Meal Prep: Cook and store chicken and sauce separately in containers. Combine just before serving to maintain the crispy texture.