Chicken Francese

Whenever the Southern husband and I go out to dinner, there are a few things that I can predict with almost 100% certainty that he will order if it’s on the menu.  These include shrimp with grits, pretty much anything featuring a scallop, key lime pie and Chicken Francese.  For those of you who aren’t yet acquainted with this delightful spin on chicken, it’s a boneless sauteed chicken cutlet in a lovely light lemon butter sauce.  It’s easy, it’s delicious, and it can definitely add some sparkle to your usual chicken supper!

I like to get regular chicken breasts (not the thin cutlets), cut them in half, put them between pieces of plastic wrap and pound the heck out of them for this recipe.  I like the uneven surface that you get by doing your own pounding – so much better for holding the coating and the sauce!  Plus you get to get out all the frustrations of the day with all that pounding.  Silver lining!

Once your chicken is nice and pounded, you are going to dunk it in some flour, some beaten egg and then back in the flour…this is going to give it a nice golden crust when you saute it in some olive oil.

Once the chicken is done, you make a quick sauce by adding a little more oil to the pan along with some flour, some white wine, a little chicken broth, a little butter, and some fresh squeezed lemon juice.  Simmer it all up until it is just a teeny bit thick, and you are ready to roll.  Lay your chicken on the plates and drizzle the bright, lemony sauce generously over the top.  Scatter some fresh chopped parsley over the chicken and voila!  Chicken Francese!  I like to serve this with mashed potatoes and fresh steamed green beans, and if you have any extra Francese sauce, make sure those two side dishes get a little drizzle too.

Now all I need is a good key lime pie recipe and the Southern husband may never need to eat out again.  Hmm…on second thought….


Chicken Francese

Serves: 4 servings

  • 4 boneless chicken breasts, pounded to ¼-1/2 inch thickness
  • ¾ cup flour
  • 3 eggs, beaten to blend
  • 4 tablespoons olive oil
  • 3 tablespoons olive oil
  • 2 tablespoons flour
  • 1 cup chicken broth
  • ½ cup white wine
  • Juice from two large lemons (about ¼ cup)
  • 3 tablespoons butter
  • Salt and pepper to taste
  • Fresh chopped parsley
  1. Heat olive oil in a large skillet over medium high heat
  2. Place flour and egg in separate shallow bowls. Dip chicken first in flour, then in egg, then in flour again. Fry in oil until golden on both sides, about 3-4 minutes per side. Transfer to a plate.
  3. Add remaining oil to pan and whisk in flour. Stir in chicken broth, wine and lemon juice and bring to a simmer. Simmer for about 3-4 minutes until starting to get a little bit thick.
  4. Stir in butter until it is melted. Season sauce to taste with salt and pepper.
  5. Carefully pour sauce from the pan into a heat-proof measuring cup. Place cooked chicken on plates, pour sauce over chicken, garnish with fresh parsley and serve!



Want a photo beside your name? Go to, sign up for a free account, and upload a photo. It's super easy!

  1. That lemony sauce is the best! Seriously. Especially when it’s all buttery and delicious.

  2. Drool! I can’t wait to try this!!

  3. I think this is one of the dishes that I first learned to make and then forgot how to make lol
    It is simple and delicious .

  4. Amanda Powers says:

    This is going in my weekly rotation! Looks wonderful and quick!

  5. This sounds nearly identical to a chicken piccata recipe I make, that we LOVE at our house. It has capers in it, but other than that, they’re pretty darned close. Your picture looks scrumptious!

  6. I am drooling over here, this dish looks so delicious :) I know my husband and I will finish this off and quick

  7. I don’t know where I went wrong but I followed the recipe, the chicken was very bland and the lemon butter sauce was extremely lemony!

    • Oh no! I know a lot of lemon taste is not everyone’s taste – maybe cut the amount of lemon in half next time? That sounds obvious but it just might do the trick. Thanks for the feedback Trisha!

Let's Talk!


Subscribe to FramedCooks

To subscribe in your favorite reader, copy this link: and paste it
into your reader's 'new feed' tool.

To receive new posts via email, enter your email here: