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 tablespoon olive oil

• 2 tablespoon 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 tablespoon fresh parsley, chopped

• Salt & pepper, to taste

For thickening:

• 1 teaspoon cornstarch mixed with 2 teaspoon cold water (or 1 teaspoon flour + 1 teaspoon 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 tablespoon 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 tablespoon 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!