chicken francese with lemon white wine sauce
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Chicken Francese (Classic Italian-American Lemon Chicken)

Bymatthewcutolo
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Chicken Francese: A Classic Italian-American Favorite

Chicken Francese is one of the most iconic Italian-American dishes.

Lightly floured chicken is dipped in egg, pan-fried until golden, then finished in a bright lemon and white wine sauce. It’s simple, elegant, and packed with flavor.

It’s the kind of dish you’ll find in great Italian restaurants, but it’s just as easy to make at home.

The key is balance — a light, delicate coating on the chicken and a silky sauce that brings everything together without overpowering it.

chicken francese with lemon white wine sauce
matthewcutolo

Chicken Francese

Chicken Francese is a classic Italian-American dish made with lightly floured chicken dipped in egg, pan-fried until golden, and finished in a lemon, white wine, and butter sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Ingredients Method Video Notes

Ingredients
  

  • 2 chicken breasts halved and pounded thin
  • ½ cup flour seasoned with salt & pepper
  • 2 large eggs
  • ¼ cup grated Parmigiano Reggiano
  • Neutral oil for frying
  • 1 lemon thinly sliced
  • ½ cup dry white wine
  • ¾ cup chicken stock
  • ½ lemon juiced
  • 2 tbsp butter rolled in flour
  • 2 tbsp fresh parsley chopped
  • Salt & black pepper q.b.

Method
 

  1. Halve the chicken breasts and pound them thin. Season the flour with salt and pepper, then dredge the chicken lightly in the flour.
  2. In a bowl, beat the eggs with the grated Parmigiano Reggiano.
  3. Dip the floured chicken into the egg mixture, coating evenly.
  4. Heat neutral oil in a skillet over medium heat and fry the chicken until golden on both sides, about 3–4 minutes per side. Remove and set aside.
  5. Drain most of the oil from the pan, leaving a thin layer behind.
  6. Add the lemon slices and lightly sear them on both sides. Remove and set aside.
  7. Deglaze the pan with white wine and let it reduce by half.
  8. Add the chicken stock and lemon juice, then bring to a simmer.
  9. Stir in the butter rolled in flour and allow the sauce to thicken slightly.
  10. Season with salt and pepper, then stir in the chopped parsley.
  11. Return the chicken to the pan and coat it with the sauce.
  12. Serve with the sauce spooned over the top and garnish with the seared lemon slices and additional parsley.

Notes

Dipping the chicken in egg after flour gives Chicken Francese its signature light coating.
Let the wine reduce properly to deepen the flavor of the sauce.
Rolling the butter in flour helps gently thicken the sauce without making it heavy.
Keep the heat moderate so the coating stays delicate and doesn’t burn.

Chicken Francese Questions

What is Chicken Francese?

Chicken Francese is an Italian-American dish made with lightly floured chicken dipped in egg, pan-fried, and served in a lemon and white wine sauce.

What’s the difference between Chicken Francese and Chicken Piccata?

Chicken Francese is dipped in egg before frying, while Chicken Piccata is dredged in flour only and includes capers in the sauce.

Can you make Chicken Francese ahead of time?

It’s best served fresh, but the chicken can be prepared ahead and reheated gently in the sauce.

What should you serve with Chicken Francese?

It pairs well with pasta, roasted vegetables, or crusty bread to soak up the sauce.

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