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Chicken Francese


Chicken Francese, also known as Chicken Française, is a classic Italian-American dish that has become a staple in many households and restaurants. Its origins can be traced back to Italian immigrants who brought their culinary traditions to America and adapted them to local ingredients and tastes. The dish features tender chicken breasts, lightly dredged in flour, dipped in a rich egg batter, and sautéed until golden brown. It’s then bathed in a zesty lemon-butter sauce, creating a delightful balance of flavors that’s both comforting and sophisticated.

What makes Chicken Francese so beloved is its versatility. It can be served as a weeknight family dinner or as an elegant entrée at a dinner party. The combination of tender chicken, bright lemon, and velvety butter is universally appealing, making it a dish that transcends cultural boundaries. This recipe captures the essence of Chicken Francese, offering a step-by-step guide to achieving the perfect balance of flavors and textures.


  • 4 boneless, skinless chicken breasts
  • Salt and pepper, to taste
  • 1 cup all-purpose flour
  • 3 large eggs
  • 3 tablespoons grated Parmesan cheese
  • 1/4 cup milk
  • 4 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • 1 cup chicken broth
  • 1/2 cup dry white wine
  • 1/4 cup fresh lemon juice (about 2 lemons)
  • 2 tablespoons fresh parsley, chopped
  • Lemon slices, for garnish




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