Chicken Francaise: A Classic Italian-American Recipe You’ll Love

Chicken Francaise, sometimes spelled Chicken Francese, is a beloved Italian-American dish known for its delicate, lemony, and buttery sauce. This elegant yet surprisingly simple recipe features chicken breasts that are lightly dredged in flour and egg, then pan-fried to golden perfection and served in a vibrant, tangy sauce. It’s a restaurant favorite that’s easily achievable at home with just a few ingredients and straightforward steps. This guide will take you through everything you need to know to create perfect Chicken Francaise every time.

What is Chicken Francaise?

Chicken Francaise originated in the Italian-American communities of upstate New York. While its exact origins are debated, it’s generally believed to be a variation of French techniques adapted with Italian ingredients. The ‘Francaise’ refers to the method of dipping the chicken in an egg batter before frying, a technique borrowed from French cuisine. The bright lemon-butter sauce distinguishes it and gives it a unique, refreshing flavor profile. Unlike Chicken Parmesan, which is breaded and baked with tomato sauce and cheese, Chicken Francaise is pan-fried and served in a light, emulsified sauce.

Why This Chicken Francaise Recipe Works

* **Thin Cutlets:** Pounding the chicken to an even thickness ensures quick and even cooking. This prevents the outside from burning before the inside is cooked through.
* **Proper Dredging:** A light dredging in flour helps the egg wash adhere to the chicken and creates a slightly crisp coating.
* **Hot Pan, Right Oil:** Using a hot pan and a combination of butter and oil helps achieve a beautiful golden-brown crust without burning the butter.
* **Emulsified Sauce:** Adding cold butter at the end of the sauce-making process helps emulsify the sauce, creating a creamy, velvety texture.
* **Fresh Lemon Juice:** Freshly squeezed lemon juice is essential for the bright, tangy flavor that defines Chicken Francaise. Avoid using bottled lemon juice, as it lacks the same vibrancy.

Ingredients for Chicken Francaise

* **Chicken Breasts:** Boneless, skinless chicken breasts are the foundation of the dish. Aim for breasts that are about 6-8 ounces each.
* **All-Purpose Flour:** Used for dredging the chicken, creating a light coating.
* **Eggs:** Provide the richness and structure for the egg wash.
* **Grated Parmesan Cheese:** Adds a salty, savory note to the egg wash (optional but highly recommended).
* **Salt and Black Pepper:** To season the chicken and the sauce.
* **Olive Oil:** Used for pan-frying, along with butter, to prevent the butter from burning.
* **Butter:** Unsalted butter is preferred, as it allows you to control the saltiness of the sauce. Use both for pan-frying and for creating the sauce.
* **Dry White Wine:** Adds depth and complexity to the sauce. A dry Sauvignon Blanc, Pinot Grigio, or Chardonnay works well. Chicken broth can be substituted if you prefer an alcohol-free version.
* **Fresh Lemon Juice:** The star ingredient of the sauce. Use freshly squeezed juice for the best flavor.
* **Chicken Broth:** Adds volume and flavor to the sauce.
* **Fresh Parsley:** For garnish, adding a touch of freshness and color.
* **Optional Ingredients:** Garlic powder or onion powder can be added to the flour mixture for extra flavor. Some recipes also include a pinch of red pepper flakes for a touch of heat.

Equipment You’ll Need

* **Cutting Board:** For preparing the chicken.
* **Chef’s Knife:** For trimming and slicing the chicken breasts.
* **Meat Mallet or Rolling Pin:** For pounding the chicken to an even thickness.
* **Shallow Dishes or Plates:** For dredging the chicken in flour and egg.
* **Large Skillet or Frying Pan:** For pan-frying the chicken.
* **Whisk:** For whisking the eggs and for emulsifying the sauce.
* **Tongs:** For flipping the chicken and removing it from the pan.
* **Measuring Cups and Spoons:** For accurate ingredient measurements.

Step-by-Step Instructions for Making Chicken Francaise

Here’s a detailed guide to making perfect Chicken Francaise:

**1. Prepare the Chicken:**

* Place the chicken breasts on a cutting board.
* Cover each breast with plastic wrap.
* Using a meat mallet or rolling pin, pound the chicken to an even thickness of about 1/4 inch. This ensures even cooking and tenderizes the chicken.
* Season the chicken with salt and black pepper on both sides.

**2. Set Up the Dredging Station:**

* In a shallow dish, combine the all-purpose flour with a pinch of salt, pepper, and optional garlic powder or onion powder.
* In another shallow dish, whisk together the eggs and grated Parmesan cheese (if using). Season with a pinch of salt and pepper.

**3. Dredge the Chicken:**

* Dredge each chicken cutlet in the flour mixture, ensuring it’s evenly coated. Shake off any excess flour.
* Dip the floured chicken into the egg mixture, coating both sides completely. Allow any excess egg to drip off.

**4. Pan-Fry the Chicken:**

* Heat olive oil and 2 tablespoons of butter in a large skillet or frying pan over medium-high heat. The pan should be hot enough that a drop of water sizzles immediately.
* Carefully place the chicken cutlets in the hot pan, making sure not to overcrowd it. You may need to cook the chicken in batches.
* Cook for 3-4 minutes per side, or until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C).
* Remove the cooked chicken from the pan and set aside on a plate.

**5. Make the Sauce:**

* In the same skillet, add the white wine. Bring to a simmer, scraping up any browned bits from the bottom of the pan. This adds flavor to the sauce.
* Let the wine reduce by half, which will concentrate its flavor.
* Add the chicken broth and lemon juice to the skillet. Bring to a simmer and cook for another 2-3 minutes, allowing the sauce to thicken slightly.
* Remove the skillet from the heat.
* Whisk in the remaining 4 tablespoons of cold butter, one tablespoon at a time, until the sauce is smooth and emulsified. The cold butter helps to create a rich, creamy texture.
* Season the sauce with salt and pepper to taste.

**6. Assemble and Serve:**

* Return the cooked chicken cutlets to the skillet with the sauce.
* Spoon the sauce over the chicken, ensuring it’s well coated.
* Garnish with fresh parsley.
* Serve immediately. Chicken Francaise is delicious served over pasta, rice, mashed potatoes, or alongside roasted vegetables.

Tips for the Best Chicken Francaise

* **Don’t Overcook the Chicken:** Overcooked chicken will be dry and tough. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
* **Use Fresh Ingredients:** Fresh lemon juice, fresh parsley, and good-quality butter will make a noticeable difference in the flavor of the dish.
* **Don’t Overcrowd the Pan:** Overcrowding the pan will lower the temperature and prevent the chicken from browning properly. Cook the chicken in batches if necessary.
* **Control the Heat:** Medium-high heat is ideal for pan-frying the chicken. If the pan is too hot, the chicken will burn on the outside before it’s cooked through. If the pan is not hot enough, the chicken will be pale and greasy.
* **Emulsify the Sauce Properly:** Adding cold butter at the end of the sauce-making process is crucial for creating a smooth, creamy sauce. Make sure to whisk the butter in one tablespoon at a time until it’s fully incorporated.
* **Adjust the Lemon Juice to Taste:** The amount of lemon juice can be adjusted to suit your preferences. If you prefer a more tart sauce, add a little extra lemon juice. If you prefer a milder sauce, reduce the amount of lemon juice.

Variations on Chicken Francaise

While the classic Chicken Francaise recipe is delicious on its own, there are several ways to customize it to your liking:

* **Mushroom Chicken Francaise:** Add sliced mushrooms to the skillet after removing the chicken. Sauté the mushrooms until they are tender, then proceed with the sauce recipe.
* **Artichoke Chicken Francaise:** Add quartered artichoke hearts to the skillet along with the chicken broth and lemon juice. This adds a tangy and slightly briny flavor to the dish.
* **Spicy Chicken Francaise:** Add a pinch of red pepper flakes to the flour mixture or to the sauce for a touch of heat.
* **Dairy-Free Chicken Francaise:** Substitute olive oil for butter in the sauce. The sauce won’t be as creamy, but it will still be delicious.
* **Gluten-Free Chicken Francaise:** Use gluten-free flour for dredging the chicken.

Serving Suggestions for Chicken Francaise

Chicken Francaise is a versatile dish that pairs well with a variety of sides:

* **Pasta:** Serve over linguine, spaghetti, or fettuccine.
* **Rice:** Serve with white rice, brown rice, or wild rice.
* **Mashed Potatoes:** Creamy mashed potatoes are a classic accompaniment.
* **Roasted Vegetables:** Serve with roasted asparagus, broccoli, or Brussels sprouts.
* **Salad:** A simple green salad provides a refreshing contrast to the richness of the dish.

Make-Ahead and Storage Instructions

* **Make-Ahead:** You can prepare the chicken cutlets ahead of time by pounding them and dredging them in flour and egg. Store them in the refrigerator for up to 24 hours before cooking.
* **Storage:** Leftover Chicken Francaise can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave.

Chicken Francaise: Recipe

**Yields:** 4 servings
**Prep time:** 20 minutes
**Cook time:** 20 minutes

**Ingredients:**

* 4 boneless, skinless chicken breasts (6-8 ounces each)
* 1/2 cup all-purpose flour
* 2 large eggs
* 1/4 cup grated Parmesan cheese (optional)
* Salt and black pepper to taste
* 2 tablespoons olive oil
* 6 tablespoons unsalted butter, divided
* 1/2 cup dry white wine
* 1/2 cup chicken broth
* 1/4 cup fresh lemon juice
* 2 tablespoons chopped fresh parsley, for garnish

**Instructions:**

1. **Prepare the Chicken:** Place the chicken breasts on a cutting board, cover with plastic wrap, and pound to an even thickness of about 1/4 inch. Season with salt and pepper on both sides.
2. **Set Up the Dredging Station:** In a shallow dish, combine the flour with salt and pepper. In another shallow dish, whisk together the eggs and Parmesan cheese (if using). Season with salt and pepper.
3. **Dredge the Chicken:** Dredge each chicken cutlet in the flour mixture, shaking off any excess. Dip the floured chicken into the egg mixture, coating both sides completely. Allow any excess egg to drip off.
4. **Pan-Fry the Chicken:** Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Carefully place the chicken cutlets in the hot pan, making sure not to overcrowd it. Cook for 3-4 minutes per side, or until golden brown and cooked through. Remove the chicken and set aside.
5. **Make the Sauce:** In the same skillet, add the white wine. Bring to a simmer, scraping up any browned bits from the bottom of the pan. Let the wine reduce by half. Add the chicken broth and lemon juice. Bring to a simmer and cook for 2-3 minutes, allowing the sauce to thicken slightly. Remove from heat.
6. **Emulsify the Sauce:** Whisk in the remaining 4 tablespoons of cold butter, one tablespoon at a time, until the sauce is smooth and emulsified. Season with salt and pepper to taste.
7. **Assemble and Serve:** Return the cooked chicken to the skillet with the sauce. Spoon the sauce over the chicken. Garnish with fresh parsley. Serve immediately over pasta, rice, or mashed potatoes.

Enjoy your delicious homemade Chicken Francaise! This recipe is sure to impress your family and friends. The combination of tender chicken, tangy lemon sauce, and creamy butter makes for a truly unforgettable meal.

Nutritional Information (Approximate)

_Please note that nutritional information can vary depending on specific ingredients and portion sizes._

* Calories: Approximately 450-550 per serving
* Protein: 40-50 grams
* Fat: 25-35 grams
* Carbohydrates: 10-15 grams

This dish is a good source of protein and contains moderate amounts of fat. It’s relatively low in carbohydrates, making it a suitable option for those following a lower-carb diet. However, the butter and Parmesan cheese contribute to the fat content, so moderation is key.

Common Mistakes to Avoid

Even with a relatively simple recipe like Chicken Francaise, there are a few common pitfalls to watch out for:

* **Overcrowding the Pan:** As mentioned before, overcrowding the pan will lower the temperature and prevent proper browning. Cook in batches to avoid this.
* **Using Bottled Lemon Juice:** Bottled lemon juice lacks the bright, fresh flavor of freshly squeezed juice. Always use fresh lemon juice for the best results.
* **Not Pounding the Chicken Thin Enough:** If the chicken is too thick, it will take longer to cook and may not cook evenly. Pound the chicken to an even thickness of about 1/4 inch.
* **Burning the Butter:** Butter burns easily, so use a combination of butter and olive oil to help prevent burning. Also, keep the heat at medium-high and watch the pan carefully.
* **Skipping the Wine Reduction:** Reducing the white wine concentrates its flavor and adds depth to the sauce. Don’t skip this step!
* **Forgetting to Season:** Season the chicken, the flour, the eggs, and the sauce with salt and pepper to ensure that the dish is flavorful throughout.
* **Not Emulsifying the Sauce Properly:** Emulsifying the sauce with cold butter is crucial for creating a smooth, creamy texture. Be patient and whisk the butter in one tablespoon at a time until it’s fully incorporated.

By avoiding these common mistakes, you’ll be well on your way to creating perfect Chicken Francaise every time.

Why Chicken Francaise is a Perfect Weeknight Meal

Despite its elegant reputation, Chicken Francaise is surprisingly quick and easy to make, making it an ideal choice for a weeknight meal. Here’s why:

* **Fast Cooking Time:** The pounded chicken cutlets cook quickly in the pan, so the entire dish can be ready in under 30 minutes.
* **Simple Ingredients:** The recipe requires just a handful of readily available ingredients that you likely already have in your pantry.
* **Minimal Cleanup:** Since the chicken and sauce are cooked in the same skillet, cleanup is a breeze.
* **Impressive Flavor:** Despite its simplicity, Chicken Francaise boasts a complex and satisfying flavor that will impress your family and friends.
* **Versatile:** As mentioned earlier, Chicken Francaise can be served with a variety of sides, so you can easily create a complete and balanced meal.

So next time you’re looking for a delicious and easy weeknight meal, give Chicken Francaise a try. You won’t be disappointed!

Final Thoughts

Chicken Francaise is more than just a recipe; it’s a culinary experience. It’s a celebration of simple ingredients transformed into something truly special. From the tender, golden-brown chicken to the bright, tangy lemon-butter sauce, every element of this dish comes together to create a symphony of flavors and textures. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is sure to become a new favorite. So gather your ingredients, put on some music, and get ready to create a culinary masterpiece that will impress everyone at your table. Bon appétit!