Chicken 🍗 Francese Recipe

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Chicken 🍗 Francese Recipe :-This recipe for chicken Francese consists of chicken breasts that have been battered, pan-fried until they reach a golden brown color, and then covered with a lemon sauce that has a savory flavor. An easy and one-of-a-kind supper choice that consistently receives acclaim from diners!

When I see chicken francese on the menu of a restaurant, I never hesitate to place an order for it. This mix of chicken that is crispy and served in a light lemon sauce is one of my favorites. I have acquired the skills necessary to prepare this dish at home, and I must add that I believe that my rendition is even more delicious than the one that you would have at a restaurant!


Chicken Francese Recipe



  • 4 boneless skinless chicken breasts thin cut
  • 1/3 cup all purpose flour
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon pepper
  • 2 eggs
  • 2 tablespoons milk
  • 1/4 cup olive oil



  • 4 tablespoons butter divided use
  • 1 lemon thinly sliced
  • 1 tablespoon all purpose flour
  • 1/2 cup white wine
  • 3/4 cup chicken broth
  • 1 tablespoon lemon juice
  • salt and pepper to taste
  • 2 tablespoons chopped parsley


Chicken francese served over mashed potatoes with green beans.



  • When preparing each individual piece of chicken, it is recommended to place the chicken in between two pieces of plastic wrap. It is recommended that you use the flat end of a meat mallet to pound the cutlets in order to produce thin cutlets.
  • Flour, salt, and pepper should be mixed together in a basin before making the mixture. Combine everything until it is completely incorporated.
  • The eggs and milk should be combined in a small bowl and whisked together in order to achieve a smooth consistency in the mixture.


  • It is necessary to bring the olive oil to a temperature that is equivalent to medium-high in a large saucepan.
  • After being coated in the flour mixture, each chicken cutlet should be dipped in the egg. This process should be repeated 3 times.
  • Ensure that the chicken breasts are stacked in a single layer on the pan before placing them on the pan.


  • Prepare the meat by cooking it for four minutes on each side, or until it reaches a golden brown color and is cooked effectively throughout.
  • It is important to remove the chicken from the pan and cover it in order to keep the temperature stable. When you want to clean the pan, you should wipe it down with a paper towel.


  • Within the pan, melt one tablespoon of butter by heating it over medium heat. Blend in the slices of lemon. Cook for two to three minutes, or until the
  • lemon slices have started to color. Peel the lemon slices and remove them from the pan.
  • After adding the remaining butter to the pan, continue to cook it until it has melted. After adding the flour, continue to stir the mixture while it cooks for one minute.


  • Simmer the mixture for two minutes after pouring in the white wine. Simmer the mixture for a further four to five minutes after adding the chicken broth, or until the sauce has just begun to thicken.
  • The lemon juice should be stirred in, and then salt and pepper should be added to taste.
  • The chicken should be returned to the pan. The chicken should be topped with cooked lemon slices once the sauce has been spooned over it. After sprinkling with parsley, serve the dish as soon as possible.


  1. It is recommended that you use chicken cutlets or chicken breasts that have been thinly sliced for this meal. You have the option of purchasing chicken breasts that have already been sliced thin, or you may make your own by slicing chicken breasts that are thicker cut in half lengthwise. There is also the option of preparing this dish with chicken tenders.
  2. Make sure to use freshly squeezed lemon juice because it has a flavor that is significantly superior to that of the bottled variety.
  3. Utilize a white wine that you would not mind drinking, such as a Chardonnay or Sauvignon Blanc. There are many options available.



  • Calories: 406kcal | Carbohydrates: 14g | Protein: 29g | Fat: 24g | Saturated
  • Fat: 11g | Cholesterol: 185mg | Sodium: 1210mg | Potassium: 575mg | Fiber: 1g | Sugar: 2g | Vitamin A: 503IU | Vitamin
  • C: 21mg | Calcium: 43mg | Iron: 2mg


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