Name: 30-Minute Chicken Francese
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 4 boneless, skinless chicken breasts (pounded to 1/2-inch thickness); salt and black pepper (to taste); 1/2 cup all-purpose flour (for dredging); 2 eggs; 2 tbsp water; 2 tbsp olive oil; 2 tbsp unsalted butter; 1/2 cup dry white wine (optional); 1/2 cup chicken broth; 1/4 cup fresh lemon juice (about 2 lemons); 3 tbsp unsalted butter; 2 tbsp chopped fresh parsley

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If you’re craving a restaurant-quality Italian-American dish at home but don’t want to spend hours in the kitchen, 30-Minute Chicken Francese is your answer. Tender chicken cutlets coated in a light egg-and-flour batter, sautéed to golden perfection, and finished with a luscious lemon-butter sauce, this recipe is simple, fast, and incredibly satisfying.

Chicken Francese is a staple in Italian-American cuisine, especially in New York and New Jersey. Its origins trace back to Italy, where variations of “pollo alla francese” were served in a variety of sauces, but the lemon-butter sauce became iconic in the U.S. The dish balances tangy, buttery, and savory flavors, making it perfect for weeknight dinners or impressing guests.

This guide will provide a detailed, step-by-step recipe for making Chicken Francese in just 30 minutes, along with tips, variations, serving suggestions, and fun facts.

Ingredients

Chicken Cutlets
- 4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
- Salt and black pepper, to taste
- 1/2 cup all-purpose flour, for dredging
- 2 large eggs
- 2 tbsp water
- 2 tbsp olive oil
- 2 tbsp unsalted butter
Lemon Butter Sauce
- 1/2 cup dry white wine (optional, can substitute with chicken broth)
- 1/2 cup chicken broth
- 1/4 cup fresh lemon juice (about 2 lemons)
- 3 tbsp unsalted butter
- 2 tbsp chopped fresh parsley

Instructions

Prep the Chicken:
Pat the chicken breasts dry and season both sides with salt and black pepper. Lightly dredge each piece in flour, shaking off excess.
Prepare the Egg Wash:
In a shallow bowl, whisk together the eggs and water until smooth.
Coat the Chicken:
Dip each floured chicken breast into the egg wash, ensuring it is fully coated. Let any excess drip off.
Cook the Chicken:
Heat olive oil and 2 tbsp butter in a large skillet over medium-high heat. Once hot, add chicken and cook for 3–4 minutes per side until golden brown and cooked through. Remove chicken from skillet and set aside on a plate.
Make the Lemon Butter Sauce:
In the same skillet, pour in white wine (or broth) to deglaze, scraping up any brown bits from the pan. Let it simmer for 2–3 minutes. Add chicken broth and lemon juice, bringing the mixture to a gentle boil. Reduce heat to low and whisk in butter one tablespoon at a time for a silky sauce.
Combine and Finish:
Return the chicken to the skillet and spoon the sauce over each piece. Allow chicken to simmer in the sauce for 1–2 minutes to absorb flavors. Sprinkle with fresh parsley.
Serve:
Plate the chicken and drizzle extra sauce on top. Serve immediately with pasta, rice, or roasted vegetables.

Tips for Perfect Chicken Francese

Pound Evenly: Flattening the chicken ensures even cooking and a tender texture.
Don’t Overcrowd the Pan: Cook chicken in batches if necessary to maintain a golden crust.
Butter at the End: Adding butter at the end creates a rich, silky sauce without breaking.
Use Fresh Lemon: Fresh lemon juice brightens the sauce; bottled juice can taste flat.

Variations

Garlic Lemon Chicken Francese: Add 1–2 cloves of minced garlic to the skillet when making the sauce.
Capers & Lemon: Sprinkle capers over the chicken before serving for a briny tang.
Creamy Francese: Stir in 1/4 cup heavy cream at the end for a creamier sauce.

Serving Suggestions

Pair with angel hair pasta tossed lightly in olive oil for a classic Italian-American meal.
Serve alongside roasted asparagus or green beans for a balanced plate.
A simple side salad with vinaigrette complements the richness of the lemon-butter sauce.

Fun Facts & Cultural Context

Chicken Francese is often confused with Chicken Piccata, but Francese features a lighter egg-based dredge and a slightly richer butter-lemon sauce.
In Italian-American households, this dish is commonly served on Sundays or special occasions.
The word “Francese” literally translates to “French” in Italian, referring to the style of cooking in an egg-based sauce rather than the country of origin.

With this 30-Minute Chicken Francese recipe, you can enjoy a classic Italian-American favorite in under half an hour. Its simplicity, flavor, and elegance make it a must-add to your dinner rotation.