Chicken Francese with Lemon Butter
January 9, 2025
: 6 to 8
: 20 min
: 25 min
: 45 min
: Medium
This is a classic Italian American dish of lightly egg battered chicken breasts gently fried in olive oil and simmered in a buttery white wine and lemon sauce until tender. Chicken Francese is sure to have your friends asking for seconds.

Ingredients
- 6 skinless chicken breasts sliced into fillets
- 4 large eggs beaten
- 1/2 cup flour
- 2 tablespoons dried parsley or 1/4 cup fresh, divided
- 8 tablespoons butter cubed, divided
- 4 tablespoons olive oil
- 1 large shallot minced
- 1/2 cup dry white wine - I use a Pinot Grigio
- The juice of one whole lemon
- 1 1/2 cups ) low sodium chicken stock
- 1 large lemon sliced
- Salt and pepper to taste
Directions
- Step 1 Prepare your chicken breasts. Either fillet them into thin cutlets or buy them cut that way. Pound them on both sides to tenderize them.
- Step 2 Salt and pepper both sides of chicken.
- Step 3 A large bowl, beat the eggs together and mix in half of the minced parsley.
- Step 4 In a separate bowl place the flour and a pinch of salt and pepper.
- Step 5 Dip chicken in egg mixture on both sides then dredge lightly into flour.
- Step 6 In a heated pan (I love to use a cast iron) melt a few tablespoons of butter and olive oil.
- Step 7 Gently place the cutlets into the pan and fry for 3-4 minutes per side or until golden brown. Do not crowd the pan. Work in batches. You will need to add more butter and olive oil as you go.
- Step 8 Once chicken is cooked remove and place on plate. Keep warm.
- Step 9 Add minced shallot to pan.
- Step 10 Stir in white wine and chicken broth.
- Step 11 Bring the sauce to a boil while scraping the bottom of the pan with a wooden spoon to scrape any browned bits. Boil for 5 minutes or until it reduces by half and starts to thicken.
- Step 12 Add butter and remaining flour and lemon slices. Whisk until smooth.
- Step 13 Add fresh squeezed lemon juice to the pan.
- Step 14 Add remaining parsley and stir.
- Step 15 Return chicken back to pan. Coat with the sauce and heat through for another 2 to 3 minutes. Serve immediately.
- Step 16 Enjoy!
- Step 17