Restaurant-Style Chicken Francese

Why this Recipe

My mom always used to make us chicken francese for dinner when we were growing up, although she never called it that. We were not the easiest kids to feed so she just called it lemon chicken. This is cutting board to the table in less than an hour which is great when you're trying to feed a family. It's not 15 minutes, like our spaghetti with garlic and oil or pasta with cauliflower, but chicken francese is worth a little bit of a wait.

Chicken Francese is one of those dishes that everyone loves to argue about where it is from. People love to say it's an American dish. Regardless, it is at the very least an Italian-inspired dish, and whether the recipe comes directly from Italy we will never know, because there is no written recipe. But somehow, when the Italian immigrants showed up, so did chicken francese.

Parmigiano Cheese. The difference between parmesan and parmigiana can feel trivial to some but it does make a difference. Parmigiana has to be made in Italy and its aged at least 2 years while parmesan is made here in America and only aged about 10 months.

Olive Oil. Always go high-quality in a dish like this. You are going to taste the olive oil in the chicken. You want it to taste really good. I always recommend Partanna.

White wine. Sauvignon Blanc is my go-to for cooking. I've recently been turned onto a brand called Sea Salt. It is so tasty and refreshing. Cheap enough to cook with but good enough to drink. You could also use a Pinot Grigio.

Additions. I know capers are typically for piccata, but I do add them to this dish occasionally.

*Please see the recipe card below for more information on ingredients.

How to make Chicken Francese

This recipe makes about 8 servings. Head to the FAQs to see how to make for a large party.

Step 1: Start by combining flour and garlic powder on a large plate to dredge the chicken. Dredge the chicken in the flour and pat the flour into the chicken breast.

Step 2: In a large bowl, combine eggs, parmesan, and salt. When you're ready to start frying, dip the chicken into the egg and cheese batter.

Step 3: In a large saucepan add enough olive oil to cover the bottom of the pan and raise the heat to medium. Then place the cutlets in the pan, careful not to overcrowd.

Step 4: Work in batches. Fry the chicken for about 2-3 minutes per side or until golden brown. Add more olive oil as necessary.

You want to always make sure there is enough olive oil in the pan so that the chicken will cook evenly. When you raise the heat to medium, the olive oil should be shimmering before you place the cutlets in.

Step 5: If some oil still remains in the pan, add the shallots and saute for 4 minutes or until soft. If there isn't enough oil remaining, add another tbsp. Once the shallots are soft, add the garlic and saute for another 1-2 minutes.

Step 6: Squeeze in the juice from 1 lemon and allow it to simmer off. Then add the wine. Bring to a simmer and reduce by half. Then add the chicken broth and bring to a simmer.

Step 7: Return the chicken to the pan and finish cooking them through to 165℉. Remove the chicken.

Step 8: Remove the pan from the heat and stir in 3 tablespoon butter, basil, and parsley. Pour the sauce over the chicken and garnish with lemon.

What should you serve it with?

• I love to serve chicken francese with spaghetti with garlic and oil, Lemon Pasta with Spinach, or Artichoke Pesto Pasta.
• Asparagus, Brussels sprouts, Braised Kale, and broccoli rabe are also great options!
• You can serve it over jasmine rice, mushroom truffle risotto, or lemon orzo!
• Definitely serve it with a glass of the Sauvignon Blanc you used to cook with!
• Leave room for dessert and serve some Rainbow Cookie Cake or Pistachio Cream Tiramisu.

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