Chicken Francese with White Wine Butter Sauce

Chicken Francese (also known as Chicken Française) is a timeless Italian-American classic featuring lightly breaded chicken breasts sautéed until golden brown and served in a luxurious, silky white wine butter sauce infused with lemon. It’s a dish that perfectly balances the richness of butter with the brightness of citrus, creating an unforgettable harmony of flavors that’s both elegant and comforting.

Originating from Italian-American kitchens, this dish has become a restaurant favorite thanks to its simplicity and sophistication. The chicken is tender, the coating delicate, and the sauce—made with white wine, lemon juice, and butter—is pure perfection. Every bite feels like something you’d enjoy at a fine dining restaurant, yet it’s surprisingly easy to prepare at home.

Why I Love This Recipe

I love Chicken Francese because it delivers restaurant-quality flavor with ingredients that are easy to find and techniques that anyone can master. The magic lies in the sauce: a velvety blend of butter, lemon, and wine that coats each chicken fillet beautifully. It’s luxurious without being heavy, and each mouthful bursts with flavor and freshness.

This dish also has a wonderful versatility — it’s elegant enough for special occasions but quick enough for weeknight dinners. It pairs effortlessly with pasta, rice, or even mashed potatoes, making it a go-to favorite for both casual and formal meals. The golden, pan-fried chicken and that luscious sauce never fail to impress.

Why It’s a Must-Try Dish

You should absolutely try Chicken Francese because it’s a true celebration of balance — rich, zesty, and deeply satisfying. The tender chicken cutlets soak up the tangy lemon wine sauce, resulting in a dish that’s comforting yet refined. It’s one of those recipes that prove simple ingredients, when treated with care, can yield spectacular results.

This dish is also an excellent way to elevate everyday chicken into something special. Whether you’re hosting dinner guests, cooking for a loved one, or just treating yourself, this recipe delivers that “wow” factor with minimal effort.

Recipe Information

• Preparation Time: 15 minutes
• Cooking Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4 servings
• Calories: Approximately 470 kcal per serving
• Course: Main Course
• Cuisine: Italian-American

Ingredients

For the Chicken:

• 4 boneless, skinless chicken breasts
• Salt and black pepper, to taste
• ½ cup all-purpose flour
• 3 large eggs
• 3 tablespoons grated Parmesan cheese
• 2 tablespoons milk or water
• 2 tablespoons olive oil
• 2 tablespoons butter

For the Sauce:

• ¾ cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
• 1 cup low-sodium chicken broth
• Juice of 1 large lemon (about 3 tablespoons)
• 1 tablespoon lemon zest
• 3 tablespoons butter (cold, cut into cubes)
• 2 tablespoons chopped fresh parsley
• Salt and pepper, to taste

Cooking Directions

1. Prepare the Chicken:
   Pound the chicken breasts to an even thickness (about ½ inch thick). Season both sides with salt and pepper.
2. Prepare the Coatings:
   Place flour in a shallow dish. In another dish, whisk together eggs, milk, and Parmesan cheese.
3. Coat the Chicken:
   Dredge each chicken breast lightly in flour, then dip into the egg mixture, ensuring it’s fully coated. Let the excess drip off.
4. Sear the Chicken:
   In a large skillet, heat olive oil and butter over medium-high heat. Add the chicken and cook for 3–4 minutes per side, until golden brown and cooked through. Remove and set aside on a plate.
5. Deglaze the Pan:
   Lower heat to medium. Add the white wine to the skillet and scrape up any browned bits from the bottom. Let it simmer for 2–3 minutes until slightly reduced.
6. Build the Sauce:
   Add chicken broth, lemon juice, and zest. Simmer for another 3–4 minutes until the sauce reduces slightly.
7. Finish with Butter:
   Lower the heat and whisk in cold butter cubes, one at a time, until the sauce becomes silky. Adjust seasoning with salt and pepper.
8. Combine:
   Return the chicken to the pan and spoon the sauce over it. Simmer for 2–3 minutes to let the flavors meld.
9. Garnish:
   Sprinkle with fresh parsley before serving.

Step-by-Step Preparation Method

1. Pound chicken breasts to even thickness.
2. Season with salt and pepper.
3. Dredge in flour and then dip in egg mixture.
4. Pan-fry in olive oil and butter until golden.
5. Remove chicken; deglaze pan with white wine.
6. Add chicken broth, lemon juice, and zest.
7. Whisk in cold butter to create a smooth sauce.
8. Return chicken to the pan to coat with sauce.
9. Garnish with parsley and serve hot.

How to Serve This Recipe

Serve Chicken Francese immediately while the sauce is warm and glossy. It pairs beautifully with:

• Pasta: Tossed in a little olive oil or butter.
• Mashed Potatoes: To soak up the rich sauce.
• Rice Pilaf: A light and elegant side.
• Steamed Vegetables: Such as green beans or asparagus for a fresh contrast.

Garnish with lemon slices or a sprinkle of fresh herbs for presentation.

Recipe Tips

• Use dry white wine: Avoid sweet wines; a crisp, dry white enhances the lemon flavor.
• Cold butter for the sauce: This helps emulsify and create a silky finish.
• Do not overcook the chicken: Thin chicken cooks quickly; remove once golden.
• For extra flavor: Add a splash of white wine vinegar or capers to the sauce.
• Keep chicken warm: If making a large batch, keep cooked chicken in a low oven (200°F/93°C) while finishing the sauce.

Recipe Variations

1. Chicken Piccata Style:
   Add capers to the sauce for a briny twist.
2. Creamy Francese:
   Stir in ¼ cup of cream for a richer, more decadent sauce.
3. Lemon-Garlic Francese:
   Add minced garlic to the pan for a bolder flavor.
4. Fish Francese:
   Substitute chicken with white fish fillets like sole or tilapia for a lighter version.
5. Herb-Infused:
   Add thyme or basil to the sauce for an aromatic touch.

Freezing and Storage Time

• Refrigeration:
  Store leftover Chicken Francese in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of broth or wine to loosen the sauce.
• Freezing:
  The chicken can be frozen without the sauce for up to 2 months. When reheating, make a fresh batch of the sauce for best flavor and texture. Avoid freezing the sauce itself, as it may separate when thawed due to the butter content.

Special Equipment Needed

• Meat mallet (for flattening chicken)
• Large skillet or sauté pan
• Whisk
• Shallow dishes (for dredging and egg coating)
• Measuring cups and spoons

Conclusion

Chicken Francese with White Wine Butter Sauce is a sophisticated yet approachable dish that beautifully showcases the art of balance in cooking. The tender chicken, the bright lemony sauce, and the velvety butter finish create a meal that’s both comforting and elegant.

It’s perfect for family dinners, romantic evenings, or special occasions where you want to impress without spending hours in the kitchen. With its vibrant flavors and silky texture, this dish proves that classic Italian-American cooking never goes out of style.

If you’re looking for a recipe that’s simple to make yet rich in flavor, Chicken Francese is an absolute must-try — a timeless favorite that brings restaurant-quality dining right to your table.