Chicken Francese with Lemon Sauce
There is a certain elegance to a dish that feels special yet comes together without a fuss. Chicken Francese, with its delicate egg coating and vibrant lemon butter sauce, is exactly that. It’s one of those recipes that transforms a simple chicken breast into something truly memorable. The first time I made it, I was captivated by how the sharp, zesty lemon sauce perfectly balanced the richness of the pan-fried chicken. Friends always ask me for this recipe after trying it at dinner parties, and it’s a joy to share.
The beauty of this dish lies in its simplicity and the quality of its ingredients. We’re not using a long list of obscure spices here. Instead, we’re relying on the classic combination of lemon, butter, parsley, and good-quality chicken to create something spectacular. The chicken is pounded thin, ensuring it cooks quickly and remains wonderfully tender, while the light egg and flour dredge creates a subtle, golden crust that soaks up every last drop of that glorious sauce. It’s an ideal meal for when you want to impress without spending hours in the kitchen.
Whether you’re planning a quiet dinner for two or hosting a small gathering, this Chicken Francese with Lemon Sauce recipe delivers. It has the feel of a restaurant-quality meal, but it’s completely achievable at home. It’s become a staple in my repertoire, right alongside my favourite Lemon Garlic Chicken, for when I crave something bright and satisfying.
Recipe Overview
This recipe guides you through creating tender, golden chicken cutlets bathed in a tangy and luscious lemon butter sauce. The process is straightforward: we prepare the chicken, give it a light coating, pan-fry it to perfection, and then create a quick pan sauce using the fond (the tasty brown bits) left in the pan. After testing this recipe five times, I finally got the sauce-to-chicken ratio and the cooking temperature just right for a consistently perfect result every time.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4 people
- Difficulty: Medium
Why You’ll Love This Chicken Francese With Lemon Sauce
- Genuine Flavour: The taste is wonderfully balanced. The sharp acidity of the fresh lemon juice cuts through the richness of the butter, while the chicken stock adds a savoury depth. The final sprinkle of fresh parsley provides a clean, herbaceous note that ties everything together.
- Ready in About 30 Minutes: From prepping the chicken to spooning the final sauce over the top, this dish comes together remarkably quickly, making it a brilliant option for a sophisticated weeknight meal.
- Flexible Recipe: You can easily adjust this recipe to your liking. Add a tablespoon of capers along with the lemon juice for a saltier, piccata-style twist, or stir in a handful of spinach at the end for some added greens.
- Great for Special Occasions: This dish works beautifully for a date night, a birthday dinner, or whenever you want to make an ordinary evening feel a bit more special. It always gets compliments.
- Family Tested: My entire family adores this meal. My husband says the sauce is the best part, and he always makes sure there’s bread on the table to mop up every last bit.
Ingredients You’ll Need
For the best results, use fresh, high-quality ingredients. The lemon, in particular, should be freshly squeezed—it makes a world of difference. For the white wine, I recommend a dry, crisp variety like a Pinot Grigio or Sauvignon Blanc that you would happily drink yourself.
- For the Chicken:
- 2 large chicken breasts (about 600g total), skinless and boneless
- 60g plain flour
- 1 tsp salt
- ½ tsp black pepper
- 2 large free-range eggs
- 1 tbsp whole milk or water
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- For the Lemon Sauce:
- 60ml dry white wine (like Pinot Grigio)
- 200ml low-sodium chicken stock
- 80ml fresh lemon juice (from 2-3 lemons)
- 4 tbsp cold unsalted butter, cubed
- 2 tbsp fresh parsley, finely chopped
- Lemon slices, for garnish
Sara’s Tip: When choosing your chicken, look for breasts that are plump and even in size. This will make it easier to slice and pound them into uniform cutlets, ensuring they all cook at the same rate.
How to Make Chicken Francese With Lemon Sauce
The key to this recipe is having everything prepped and ready to go before you start cooking—a concept chefs call ‘mise en place’. The cooking process moves quickly, so you’ll want your ingredients within arm’s reach.
- Prepare the Chicken: Place a chicken breast on a cutting board, lay your palm flat on top, and carefully slice it in half horizontally to create two thinner cutlets. Repeat with the second breast. Place the cutlets between two pieces of baking parchment and gently pound them to an even thickness of about 1cm. Pat them dry with a paper towel.
- Set Up the Dredging Station: You’ll need two shallow dishes. In the first, combine the plain flour, salt, and pepper. In the second, whisk the eggs and milk together until smooth.
- Coat the Chicken: Working one cutlet at a time, dredge it in the flour mixture, shaking off any excess. Then, dip it into the egg mixture, allowing any excess to drip off.
- Pan-Fry the Chicken: Heat the olive oil and 2 tablespoons of butter in a large frying pan over medium-high heat. Once the butter is foaming, carefully place two chicken cutlets in the pan. Be sure not to overcrowd it. Cook for 3-4 minutes per side, until golden brown and cooked through. I find that this timing is perfect for achieving a beautiful colour without overcooking the chicken. Transfer the cooked chicken to a plate and keep warm. Repeat with the remaining cutlets.
- Start the Sauce: Reduce the heat to medium. Pour the white wine into the hot pan to deglaze, scraping up any browned bits from the bottom with a wooden spoon. Let it simmer for about 1 minute until it has reduced by about half.
- Build the Flavour: Pour in the chicken stock and fresh lemon juice. Bring to a simmer and let it cook for 4-5 minutes, until the sauce has thickened slightly.
- Finish the Sauce: Remove the pan from the heat. Add the cold, cubed butter one piece at a time, whisking continuously until each piece is melted and the sauce becomes smooth and glossy. This technique, called ‘monter au beurre’, gives the sauce a beautiful texture. Stir in the chopped fresh parsley.
- Combine and Serve: Return the cooked chicken to the pan, spooning some of the sauce over the top. Let it warm through for a minute. Serve immediately, garnished with extra parsley and fresh lemon slices. This dish is fantastic, but if you’re looking for other ways to prepare a Juicy Chicken Recipe, this technique is a great one to master.
Tips From My Kitchen
- Temperature Control: Keep your pan at a steady medium to medium-high heat. If the heat is too high, the egg coating will burn before the chicken is cooked. If it’s too low, the chicken will absorb too much oil and become greasy rather than crisp.
- The Secret Step: I learned that shaking off excess flour before the egg dip is crucial. Too much flour creates a pasty layer that prevents the egg from adhering properly, causing the coating to slide off during cooking. A light, even dusting is all you need.
- Make-Ahead: You can prepare the chicken cutlets (pounding and dredging in flour) a few hours ahead of time. Store them on a baking sheet, separated by parchment paper, in the fridge. The egg dip and sauce should be made just before cooking for the best texture.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken and sauce in a pan over low heat until warmed through. Avoid the microwave, as it can make the coating rubbery.
Equipment You’ll Need
- Large frying pan or skillet (non-stick or stainless steel works well)
- Sharp knife and cutting board
- Two shallow dishes for dredging
- Meat mallet or rolling pin for pounding chicken
- Whisk
- Tongs
Common Mistakes to Avoid
- Overcrowding the pan: Frying too many chicken cutlets at once will lower the pan’s temperature, causing the chicken to steam instead of fry. This results in a pale, soggy coating. Cook in batches to ensure each piece has enough space to turn golden and crisp.
- Wrong temperature sauce: Never add cold butter to a boiling sauce. Removing the pan from the heat before whisking in the cold butter is key to creating a stable, creamy emulsion. If the sauce is too hot, the butter will melt too quickly and separate, leaving you with a greasy sauce.
- Skipping the pat-dry step: Before dredging, make sure to pat the chicken cutlets completely dry with a paper towel. A dry surface helps the flour and egg coating adhere much better, giving you that perfect golden crust.
Delicious Variations to Try
While the classic recipe is fantastic on its own, it’s also a great base for experimentation. Here are a few ideas to get you started:
- Add Capers and Artichokes: For a briny, savoury kick, add 2 tablespoons of drained capers and a handful of quartered artichoke hearts to the sauce along with the lemon juice.
- Creamy Lemon Sauce: For a richer sauce, stir in 60ml of double cream at the very end, after you’ve whisked in the butter. Gently heat through but do not boil.
- Different Protein: This ‘Francese’ method works wonderfully with other proteins. Try it with thin veal scaloppine, turkey cutlets, or even firm white fish fillets like cod or haddock (adjust cooking time accordingly).
What to Serve With Chicken Francese With Lemon Sauce
This dish pairs beautifully with sides that can soak up the delicious lemon sauce. Here are some of my favourites:
- Creamy Polenta or Mashed Potatoes: The smooth, creamy texture is a perfect canvas for the zesty, buttery sauce.
- Simple Pasta: Angel hair or linguine tossed with a little olive oil and garlic is a classic pairing that never fails. For a change of pace, you could also try my Garlic Parmesan Chicken Pasta Recipe.
- Steamed Asparagus or Green Beans: A simple green vegetable provides a fresh, crisp contrast to the rich chicken and sauce.
- Wine Pairing: A crisp, dry white wine like the one used in the sauce (Sauvignon Blanc or Pinot Grigio) is the perfect accompaniment.
Frequently Asked Questions
Chicken Francese With Lemon Sauce
Ingredients
Method
- Prepare the Chicken: Place a chicken breast on a cutting board, lay your palm flat on top, and carefully slice it in half horizontally to create two thinner cutlets. Repeat with the second breast. Place the cutlets between two pieces of baking parchment and gently pound them to an even thickness of about 1cm. Pat them dry with a paper towel.
- Set Up the Dredging Station: You'll need two shallow dishes. In the first, combine the plain flour, salt, and pepper. In the second, whisk the eggs and milk together until smooth.
- Coat the Chicken: Working one cutlet at a time, dredge it in the flour mixture, shaking off any excess. Then, dip it into the egg mixture, allowing any excess to drip off.
- Pan-Fry the Chicken: Heat the olive oil and 2 tablespoons of butter in a large frying pan over medium-high heat. Once the butter is foaming, carefully place two chicken cutlets in the pan. Be sure not to overcrowd it. Cook for 3-4 minutes per side, until golden brown and cooked through. I find that this timing is perfect for achieving a beautiful colour without overcooking the chicken. Transfer the cooked chicken to a plate and keep warm. Repeat with the remaining cutlets.
- Start the Sauce: Reduce the heat to medium. Pour the white wine into the hot pan to deglaze, scraping up any browned bits from the bottom with a wooden spoon. Let it simmer for about 1 minute until it has reduced by about half.
- Build the Flavour: Pour in the chicken stock and fresh lemon juice. Bring to a simmer and let it cook for 4-5 minutes, until the sauce has thickened slightly.
- Finish the Sauce: Remove the pan from the heat. Add the cold, cubed butter one piece at a time, whisking continuously until each piece is melted and the sauce becomes smooth and glossy. This technique, called 'monter au beurre', gives the sauce a beautiful texture. Stir in the chopped fresh parsley.
- Combine and Serve: Return the cooked chicken to the pan, spooning some of the sauce over the top. Let it warm through for a minute. Serve immediately, garnished with extra parsley and fresh lemon slices. This dish is fantastic, but if you're looking for other ways to prepare a Juicy Chicken Recipe, this technique is a great one to master.
Notes
I really hope you give this Chicken Francese with Lemon Sauce a try. It’s a dish that brings a little bit of sunshine to the dinner table and proves that you don’t need complicated steps to create something truly delicious. Let me know how you get on in the comments below – I’d love to hear about it! Happy cooking! – Sara
