Chicken Francese
Chicken Francese is a classic Italian-American dish of egg and Parmesan-crusted chicken breast pan-fried until golden, then topped with a tangy lemon-butter and white wine reduction that keeps the meat tender and flavorful.
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Chicken Francese is a classic Italian-American dish of egg and Parmesan-crusted chicken breast pan-fried until golden, then topped with a tangy lemon-butter and white wine reduction that keeps the meat tender and flavorful.
Delivery in as fast as one hour.*
Prices vary by store
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In a shallow bowl, crack the eggs. Add grated Parmesan, 2 tbsp chopped parsley, salt, pepper, and garlic powder. Whisk until well combined.
In a separate shallow bowl, add 1 cup of all-purpose flour and season it with salt, pepper, and garlic powder. Mix to combine.
Season the thin-sliced chicken breasts on both sides with salt, pepper, and garlic powder.
Dredge each chicken cutlet first in the seasoned flour, shaking off any excess, then dip it into the egg mixture, ensuring it's fully coated.
Melt butter in a large skillet over medium-high heat.
Carefully place the coated chicken cutlets into the hot skillet and pan-fry for 2-3 minutes per side, until golden brown and cooked through.
Remove the cooked chicken from the skillet and set aside on a paper towel-lined plate to drain.
In the same skillet, add the minced garlic to the remaining butter and drippings. Sauté for about 30 seconds until fragrant.
Whisk in 2 tbsp of flour to create a roux and cook for 1-2 minutes.
Deglaze the pan with white wine, then whisk in the chicken stock and fresh lemon juice.
Stir in 1 tbsp of fresh parsley. Bring the sauce to a simmer and cook until it thickens slightly. Taste and adjust seasoning with salt and pepper if needed.
Arrange the cooked chicken on a platter and pour the sauce over the top. Garnish with lemon wedges and serve immediately.
Refrigerate cooked chicken and sauce separately for up to 2 days; reheat chicken gently in a low oven and warm sauce separately, then combine to restore texture and flavor.
Yes—place chicken between plastic wrap and use a meat mallet to pound to about 1/4 inch thickness for even, quick cooking.
Substitute with chicken broth or dry vermouth; the sauce will be slightly less acidic but still delicious.
Cook until the crust is golden on both sides and the thickest part reaches 165°F on a meat thermometer—usually 4–5 minutes per side.
Cook and cool the chicken, then refrigerate for up to 2 days; reheat gently in a skillet with the sauce to avoid drying it out.
Ensure the chicken is patted dry before dredging, don't overcrowd the pan (lower temperature), and use medium-high heat so the coating sets before sliding.
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