Chicken Francaise pairs thin, egg-coated chicken cutlets with a bright lemon and white wine pan sauce. The sauce comes together in the same skillet after the chicken cooks. This recipe serves four; use a thermometer rather than the clock alone to confirm the chicken is done.
Ingredients
For the chicken, use four 6-ounce boneless chicken breasts, 1/4 cup all-purpose flour, 1 teaspoon salt, 1/4 teaspoon black pepper, two beaten eggs, and about 1/4 cup olive oil for pan-frying. Thin slices from one lemon are cooked briefly for garnish.
For the sauce, have 3 tablespoons unsalted butter, 1 tablespoon flour, 1/2 cup dry white wine, 1 cup chicken broth, 1 tablespoon fresh lemon juice, 1/4 teaspoon salt, and 1/4 teaspoon black pepper ready. The recipe card below has the printable ingredient list.
How to make Chicken Francaise
- Place each breast between sheets of parchment or plastic wrap and gently pound to an even, thin cutlet. If a breast is large, split it horizontally first. Even thickness helps the chicken cook at the same rate.
- Mix the 1/4 cup flour with 1 teaspoon salt and 1/4 teaspoon pepper in a shallow dish. Beat the eggs in a second dish. Coat each cutlet lightly in flour, shake off the excess, then dip in the egg.
- Heat the olive oil in a large skillet over medium-high heat. Cook the chicken in batches, without crowding, until golden on each side, about 3 to 4 minutes per side depending on thickness. Transfer to a plate. Check that the thickest part reaches 165°F (74°C) with a food thermometer; return any undercooked piece to the pan until it does.
- Briefly cook the lemon slices in the skillet, about 1 minute, then lift them out. Carefully discard excess oil. Reduce heat to medium.
- Melt the butter. Whisk in the tablespoon of flour and cook for 1 minute. Pour in the wine gradually while whisking, followed by the broth. Simmer for about 4 minutes, until slightly thickened. Stir in the lemon juice, remaining salt, and pepper.
- Return the cooked chicken and lemon slices to the skillet just long enough to coat and warm through. Spoon sauce over each serving.
Useful tips and serving
- Do not rely on color or clear juices to judge doneness. The USDA safe-temperature chart specifies 165°F for poultry.
- Pour liquids into the flour-and-butter mixture slowly and whisk to avoid lumps. For a thinner sauce, add a splash of broth.
- Use dry white wine rather than sweet wine. If avoiding wine, replace it with more broth; the flavor will differ, so add lemon juice gradually to taste.
- Serve with pasta, rice, or vegetables. For another chicken dinner, see our garlic Parmesan chicken wings.
Easy Chicken Francaise Recipe with Lemony White Wine Sauce
Egg-coated chicken cutlets in a lemon and white wine pan sauce. The skillet method makes 4 servings in about 40 minutes.
- 4 6-ounce boneless chicken breasts (pounded thin)
- 1 lemon (thinly sliced)
- 2 eggs (beaten)
- 1/4 cup all-purpose flour (for dredging)
- 1 teaspoon salt (for dredging)
- 1/4 teaspoon black pepper (for dredging)
- 1/4 cup olive oil (for pan-frying)
- 1/2 cup dry white wine
- 3 tablespoons unsalted butter
- 1 tablespoon all-purpose flour (for sauce)
- 1 cup chicken broth
- 1/4 teaspoon salt (for sauce)
- 1/4 teaspoon black pepper (for sauce)
- 1 tablespoon fresh lemon juice
Pound the chicken breasts into even, thin cutlets. If a breast is large, split it horizontally first. Slice the lemon and measure 1 tablespoon of fresh lemon juice.
Combine 1/4 cup flour with 1 teaspoon salt and 1/4 teaspoon pepper in a shallow dish. Beat the eggs in another dish. Coat each cutlet lightly in flour, shake off the excess, then dip in egg.
Heat the olive oil in a large skillet over medium-high heat. Cook the chicken in batches, about 3 to 4 minutes per side, until golden and the thickest part reaches 165°F (74°C). Transfer to a plate.
Briefly cook the lemon slices in the skillet for about 1 minute, then lift them out. Carefully remove excess oil and reduce the heat to medium.
Melt the butter in the skillet. Whisk in 1 tablespoon flour and cook for 1 minute. Gradually whisk in the wine, then the broth. Simmer for about 4 minutes, until slightly thickened.
Stir in the lemon juice, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Return the chicken and lemon slices to the skillet just long enough to warm through. Spoon the sauce over each serving.
Pound the chicken to an even thickness and confirm the center reaches 165°F (74°C). If avoiding wine, use more chicken broth and add lemon juice gradually to taste. Keep the sauce at a gentle simmer.