This recipe goes into the books. I am obsessed with Chicken Francese. The aromas as it simmers, the flavor of the lemon with the butter and white wine, the tender chicken, it's all perfection. I've made Chicken Francese a few times, and this is the recipe I've landed on to be exactly what is envisioned when you think of Chicken Francese. This one wins it all!

Where did Chicken Francese originate?

Chicken Francese is actually a riff, an Italian-American style which calls for an egg-dipped, flour-battered, shallow fried chicken cutlet, encased with a rich lemon-butter and white wine sauce. It's said to have origins in the 70s and in New York. Chicken Francese can be paired with may different sides, not just a pasta! We've paired this dish with:

• mashed garlic potatoes
• sautéed vegetables
• bone broth rice

Why egg-flour batter, instead of breaded?

Breading is a very traditional way of making a chicken cutlet. While breadcrumbs are delicious, battering chicken in an egg-flour dredge leaves the chicken tasting way juicier, more tender, and adds a yummy coating around the chicken. Lots of other dishes do this too, such as Marsala or a Piccata. If you've never made a dish like this before, you're in for a great treat!

What do you need to make the Francese sauce?

What I love about this version of Chicken Francese is that it doesn't get complicated!  Grab lemons, butter, a bottle of white wine (you'll drink it as you eat anyway), and you've got a perfect sauce! This recipe doesn't call for added lemon juice, because as the lemons sit and simmer with the chicken, the flavors will build and will naturally add the citrus flavor. I promise you'll never question your Francese skills with this version.

How do you make this Chicken Francese?

You'll start by prepping the chicken:

• Pat dry the chicken breasts and using a sharp slicing knife, fillet the breasts into two (aka butterfly and separate) Dip the chicken into the whisked egg and then into the flour. Coat well and set onto a plate. Repeat until all chicken is egg dipped and floured.

Once the chicken is battered and floured, move on to making the sauce, directly in the same pan!

• Pan fry the chicken in a large frying pan coated with olive oil and 2 tbsp of butter. Add more oil as desired. Lay the chicken into the pan, 3-4 pieces at a time, and let cook for 5 minutes per side. Cook the chicken and set aside onto a separate plate. Meanwhile, add the rest of the butter to the pan and pour in the white wine. Layer the chicken breasts back in, and add the lemon slices. Turn the heat to a low flame and let simmer for 15-20 minutes, flipping each piece of chicken occasionally to coat all sides. Serve as is or garnish with fresh rosemary.

What if I don't eat gluten/butter?

This recipe is very flexible, and if you have a dietary need or preference, here's something to consider:

• Swap the regular butter for some vegan butter! Lots of brands out there if you don't eat butter.
• Coat the chicken directly into the flour, or dip into vegan butter instead of the egg.
• For the flour, you can use almond flour instead of regular flour, or swap for gluten free flour! Easy peasy, lemon squeezy :) (i had to)

I cannot wait to hear what you think! If you loved this recipe as much as I do, please leave your reviews below and share this post with others. They'll be happy you did.