Chicken Francese Recipe – Easy Lemon Butter Chicken Dinner
This Chicken Francese Recipe features tender chicken cutlets in a tangy lemon butter sauce. An easy and flavorful dinner recipe perfect for weeknights or special occasions.
Equipment
- Cutting board & knife
- Meat mallet or rolling pin
- Shallow bowls for dredging
- Large skillet
- Tongs or spatula
- Whisk
- Measuring cups & spoons
- Plate for resting cooked chicken
Ingredients
Chicken & Coating:
- 4 boneless, skinless chicken breasts
- ½ cup all-purpose flour
- 2 large eggs
- 1 tbsp milk
- Salt & pepper, to taste
- 2–3 tbsp olive oil
- 1 tbsp butter
Lemon-Butter Sauce:
- 2 garlic cloves, minced (or shallots)
- ½ cup white wine (or extra chicken broth + splash lemon juice)
- ½ cup chicken broth
- Juice of 1–2 lemons
- 3 tbsp unsalted butter
- Fresh parsley, for garnish
- Lemon slices, for garnish
Instructions
Prep Chicken:
- Slice and pound chicken breasts to ½ inch thickness. Season with salt & pepper.
Coat Chicken:
- Place flour in one shallow bowl, beat eggs + milk in another.Dredge chicken in flour, shake off excess, then dip in egg mixture.
Sauté Chicken:
- Heat olive oil + butter in skillet over medium-high.Cook chicken 2–3 min per side until golden. Remove and keep warm.
Make Sauce:
- Sauté garlic briefly in same pan.Deglaze with wine, scraping browned bits.Add broth + lemon juice, simmer 3–5 minutes.Reduce heat, whisk in butter until silky.
Combine & Serve:
- Return chicken to skillet, coat with sauce, simmer 1–2 min.Garnish with parsley and lemon slices. Serve immediately.
Notes
- Make-ahead: Prepare sauce ahead; cook chicken just before serving.
- Gluten-free: Substitute flour with cornstarch or gluten-free flour.
- Dairy-free: Replace butter with olive oil.
- Variations: Add fresh herbs like thyme or tarragon, or a splash of cream for richer sauce.
- Serving ideas: Pair with linguine, angel hair pasta, steamed vegetables, or a light salad.