Elegant Chicken Francese Dish

This lemony chicken Francese has become my go-to dinner party dish that consistently impresses guests while requiring minimal effort. The magic happens when the crispy, egg-battered chicken soaks up the silky white wine lemon sauce, creating the perfect balance of flavors that feels restaurant-worthy yet approachable.

I first made this recipe when trying to recreate a memorable dish from our anniversary dinner. Now my husband requests it whenever we have friends over, and they always leave asking for the recipe.

Ingredients

• Chicken breasts: Split into thin cutlets ensures quick cooking and maximum surface area for that delicious crust
• All-purpose flour: Creates the perfect base for the egg coating and helps thicken the sauce
• Eggs: Provide that signature golden exterior that distinguishes Francese from other chicken dishes
• Dry white wine: Adds complexity without tasting "winey" as the alcohol cooks out leaving only flavor
• Lemon slices: Infuse the sauce with brightness without overwhelming tartness like juice might
• Butter: Enriches the sauce giving it that velvety restaurant-quality texture
• Chicken stock: Forms the foundation of the sauce providing depth and savory notes

How To Make Chicken Francese

Prepare the chicken:

Start with large chicken breasts and slice them horizontally to create four thin cutlets. This crucial step ensures even cooking and creates more surface area for the delicious sauce to cling to. Make sure your knife is parallel to the cutting board for even thickness.

Create the coating station:

Whisk eggs and milk together in one shallow bowl until completely combined. In a separate dish mix flour with salt and pepper using your fingertips to ensure even distribution of seasonings. This two-step coating process is what creates that distinctive Francese crust.

Coat and cook the chicken:

Dredge each chicken piece thoroughly in the seasoned flour first shaking off excess before dipping in the egg mixture. Let excess egg drip off before placing in hot oil. Cook until golden on both sides about 7 minutes total watching carefully to prevent burning. The chicken should reach 155°F internally.

Cook the lemon slices:

Add thinly sliced lemon to the same pan after removing chicken. Cook just until they soften and caramelize slightly which mellows their tartness and brings out natural sweetness. This brief cooking transforms raw lemon into something magical for the sauce.

Create the white wine sauce:

Start with a clean pan and melt butter before adding flour to create a roux. Cook for a full minute to eliminate raw flour taste then gradually add stock while continuously stirring. Add wine and salt allowing the sauce to simmer until it thickens to a silky consistency that coats the back of a spoon.

Bring it all together:

Return the chicken and lemon slices to the pan spooning the luxurious sauce over everything. The golden crust will begin absorbing the sauce creating the signature Francese experience. Garnish with fresh parsley for a touch of color and fresh flavor.

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This recipe reminds me of my grandmother who taught me that the simplest ingredients often create the most memorable meals. She always insisted on using real butter in sauces saying it was the difference between home cooking and restaurant quality. Every time I make this dish I think of her wisdom.

Perfect Pairings

Chicken Francese pairs beautifully with simple sides that complement without competing. Try serving it over angel hair pasta which catches the sauce in its delicate strands. For a lighter option roasted asparagus or a simple arugula salad with lemon vinaigrette makes an excellent accompaniment. The brightness of the dish also works wonderfully with creamy polenta or garlic mashed potatoes.

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Make Ahead and Storage

This dish reheats surprisingly well making it perfect for meal prep. Store the chicken and sauce separately in airtight containers in the refrigerator for up to three days. When reheating warm the sauce gently on the stovetop until just simmering then add the chicken pieces to heat through. Add a splash of chicken stock if the sauce has thickened too much during storage.

Wine Selection Tips

The same dry white wine you use in cooking makes an excellent pairing for serving. Choose a quality Chardonnay Pinot Grigio or Sauvignon Blanc that you would enjoy drinking. The crisp acidity of these wines complements the lemony sauce perfectly creating a harmonious dining experience. Remember the cooking process removes the alcohol but concentrates the flavor profile making the pairing especially complementary.

Frequently Asked Questions

→ What type of wine is best for the sauce?

A dry white wine, such as Chardonnay or Sauvignon Blanc, works best for this dish. The alcohol is cooked off, leaving behind a rich flavor.

→ Can I make this dish alcohol-free?

Yes, you can substitute the wine with chicken stock and a splash of lemon juice for acidity. It will still taste delicious.

→ What should I serve with Chicken Francese?

This dish pairs well with pasta, mashed potatoes, or steamed vegetables for a balanced meal.

→ How do I ensure the chicken is juicy?

Cook the chicken just until it's golden and reaches an internal temperature of 68°C/155°F to keep it tender and moist.

→ Can I prepare Chicken Francese in advance?

You can prepare the sauce and chicken separately, then reheat and combine them just before serving for maximum freshness.