Golden Chicken Francese

When I tell you this Chicken Francese recipe is all about the sauce, I mean it. If you’ve ever ordered this in an Italian-American restaurant, you know the chicken is golden and delicious but it’s the silky, lemon-butter pan sauce that makes you want to lick the plate clean.

My first time making it at home, I didn’t make enough sauce and instantly regretted it. So in this version, I fixed that problem: we’re doubling the sauce and building in a foolproof thickening step so it always comes out glossy and coats the chicken perfectly.

This dish is date-night fancy but weeknight easy. The chicken cutlets cook fast, the sauce comes together in one skillet, and the whole thing is on the table in under 40 minutes. Serve it with pasta, rice, or mashed potatoes to soak up every drop — because trust me, you’ll want to.

Why You’ll Love This Recipe

• Family-approved and elegant enough for guests

• Ready in under 40 minutes

• Foolproof instructions with a guaranteed thick, silky sauce

• Plenty of extra sauce to drizzle over everything on your plate

Foolproof Tips for Success

• Always slice chicken thin so it cooks quickly and evenly.

• Double the sauce (like here!) so you’re never short — it’s the best part.

• Don’t skip the thickening step. A watery sauce = sad Francese.

• Whisk in butter off heat at the end for that silky restaurant finish.

Ingredients You’ll Need

• 4 boneless, skinless chicken breasts

• ½ cup all-purpose flour (for dredging)

• 2 large eggs

• ¼ cup grated Parmesan cheese

• 3 tbsp olive oil

• 2 tbsp butter, divided

• 3 garlic cloves, minced

• 1 cup dry white wine (or extra broth if not cooking with wine)

• 2 cups chicken broth

• Juice of 2 lemons (about ¼ cup)

• 1 lemon, thinly sliced for garnish

• 2 tbsp fresh parsley, chopped

• Salt & pepper, to taste

For thickening:

• 1 tsp cornstarch mixed with 2 tsp cold water (or 1 tsp flour + 1 tsp softened butter paste)

Step-by-Step Instructions

1. Prep the Chicken:
   Slice chicken breasts in half lengthwise to create thin cutlets. Season with salt and pepper.

2. Dredge & Dip:
   Add flour to a shallow dish. In another dish, whisk eggs with Parmesan.
   Coat chicken in flour, then dip in egg mixture until fully coated.

3. Pan Fry:
   Heat olive oil + 1 tbsp butter in a large skillet over medium-high heat.
   Cook chicken 3–4 minutes per side, until golden and crisp. Transfer to a plate.

4. Build the Sauce:
   In the same skillet, sauté garlic 30 seconds.
   Stir in wine, scraping up browned bits. Cook for 2 minutes.
   Add chicken broth + lemon juice. Simmer 4–5 minutes to reduce slightly.

5. Thicken the Sauce:
   Whisk in the cornstarch slurry (or flour-butter paste).
   Simmer another 2 minutes, until the sauce lightly thickens and coats the back of a spoon.

6. Finish It Off:
   Whisk in remaining 1 tbsp butter for a glossy finish.
   Return chicken to skillet, spoon sauce over the top, and simmer 2–3 minutes.

7. Serve & Enjoy:
   Garnish with lemon slices + parsley. Serve with pasta, rice, or potatoes — and don’t forget to ladle extra sauce over everything!

Print

Golden Chicken Francese with Extra Sauce

Yield 4

Author Kim Alexander

Prep time

15 Min

Cook time

25 Min

Total time

40 Min

This foolproof Chicken Francese recipe is golden, tender, and drenched in silky lemon-butter sauce. A restaurant classic made simple for home cooks — with extra sauce for serving over pasta, rice, or potatoes.

Cook modePrevent screen from turning off

Ingredients

• 4 boneless, skinless chicken breasts
• ½ cup all-purpose flour (for dredging)
• 2 large eggs
• ¼ cup grated Parmesan cheese
• 3 tbsp olive oil
• 2 tbsp butter, divided
• 3 garlic cloves, minced
• 1 cup dry white wine (or chicken broth)
• 2 cups chicken broth
• Juice of 2 lemons (about ¼ cup)
• 1 lemon, thinly sliced for garnish
• 2 tbsp fresh parsley, chopped
• Salt & pepper, to taste

For Thickening:

• 1 tsp cornstarch mixed with 2 tsp cold water
• (or 1 tsp flour mixed with 1 tsp softened butter into a paste)

Instructions

1. Slice chicken breasts in half lengthwise to create thin cutlets.
2. Season lightly with salt and pepper.
3. Place flour in one shallow dish.
4. In another, whisk eggs and Parmesan.
5. Dredge chicken in flour, then dip into egg mixture until coated.
6. Heat olive oil and 1 tbsp butter in a large skillet over medium-high.
7. Cook chicken 3–4 minutes per side until golden and crisp.
8. Transfer to a plate and keep warm.
9. In the same skillet, sauté garlic for 30 seconds.
10. Stir in wine, scraping up browned bits. Cook 2 minutes.
11. Add chicken broth and lemon juice. Simmer 4–5 minutes.
12. Whisk in the cornstarch slurry (or flour-butter paste).
13. Simmer 2 minutes, until the sauce coats the back of a spoon.
14. Lower heat and whisk in remaining 1 tbsp butter for a glossy finish.
15. Return chicken to skillet, spooning sauce over top.
16. Simmer 2–3 minutes until heated through.
17. Garnish with lemon slices and parsley.
18. Serve with pasta, mashed potatoes, or rice - don’t forget the extra sauce!

Notes

Double sauce = no one fights over the last spoonful.

Always thicken (slurry or butter-flour paste) so the sauce clings beautifully.

Add 1 more tbsp cold butter at the end if you want it extra silky.

Nutrition Facts

Calories

465

Fat

24 g

Sat. Fat

8 g

Carbs

20 g

Fiber

1 g

Net carbs

19 g

Sugar

2 g

Protein

32 g

Sodium

812 mg

Cholesterol

189 mg

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