Chicken cutlets are lightly breaded and fried and then simmered in a savory lemon wine sauce.
What is Chicken Francese?
This classic Italian-American recipe (also known as Chicken Francaise) is made with tender chicken cutlets fried in a crispy breading served with a buttery white wine lemon sauce. If you like chicken piccata, you’ll love this dish too!
What You’ll Need For Chicken Francese…
Chicken: I use chicken cutlets or boneless skinless chicken breasts in this recipe. Chicken thighs are a great option as well. Breading: This basic breading has lemon juice and parmesan cheese. Feel free to use a gluten-free flour blend or crushed pork rinds for a low-carb coating. Sauce: For the best flavor, zest and squeeze lemon juice from fresh lemons. Grate parmesan yourself since pre-shredded parmesan has anti-caking agents that prevent it from melting. White wine balances out all the flavors for a perfectly savory sauce.
Variations
Add spinach, sliced mushrooms, capers, or sundried tomatoes to the sauce in Step 9. Fresh herbs like oregano, thyme, rosemary, or basil will add an aromatic and elegant touch to Chicken Francese. White wine can be replaced with extra chicken broth if that’s all you have.
How to Make Chicken Francaise
What to Serve with Chicken Francese
Simple entrees call for simple sides. Roasted asparagus or butternut squash and some fluffy dinner rolls are perfect for soaking up all that tasty sauce!
Storing Chicken Francese
Keep leftovers in a covered container in the refrigerator for up to 4 days. Reheat chicken and sauce in the microwave or stovetop on medium-low heat. Enjoy leftover Chicken Francese hot or added to a cold chicken salad. Or slice and top onto a Caesar salad. Freeze cooled chicken separately from the sauce in quart-sized zippered bags for up to one month and thaw overnight in the refrigerator before reheating.
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