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Best Chicken Francese Recipes

Best Chicken Francese Recipes

Chicken Francese Shopping Tips

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Francese Cooking Tips

Legs take longer than breasts to cook. For more consistent results, mark the chicken on the grill and then finish cooking them in an oven.


This Chicken Francese Is the Gold Standard of Weeknight Dinners

Chicken Francese is one of my favorite ways to prepare skinless, boneless chicken breasts. And this fact isn’t solely because Francese is my last name, but mostly due to how such a simple set of ingredients are transformed into a spectacular finish.

An Italian-American dish of flour- and egg-dredged chicken, Chicken Francese operates a little differently than your traditionally breaded cutlets: Instead of battering the chicken in egg first, as is often the case, the process is reversed. First the chicken is covered in flour, then dunked in whisked eggs. This allows for an eggy crust that absorbs the sauce, creating a moist, tart chicken.

Lodge Cast Iron Skillet, $34.78 on Amazon

Once the chicken has been prepared, sautée each piece in a pan, which gets finished off in a smooth lemony, white wine sauce. If you don’t have wine in the house, it can be omitted, as the lemon does provide the acid needed to make the dish a success. All the other ingredients are staples (flour, eggs, lemon, garlic powder) that you most likely have in your house, so this is truly a pantry-friendly dish. Pair the chicken with linguine or rice, along with a drizzling of the excess sauce.


Best Chicken Francese Recipes - Recipes

The Best Chicken Francaise Recipe

Also known as "Chicken Francese" egg dipped chicken breast in tangy buttery sauce

The most delicious chicken recipe you will taste!

This chicken Francese recipe has been viewed by over 200 million people, so that alone makes it very special!

I have to admit that it is an incredible recipe!

Chicken Francese is simple to make, with basic ingredients and tastes out of this world. Probably one of the best chicken dishes you can eat and worthy of any fine dining restaurant.

Now you can make chicken Francese at home like hundreds of thousands if not millions of my followers already have. Judging by the comments, it has been a huge success at many dinner parties.

When buying your chicken breasts, try and find a good medium size, you don’t want them too big. Do try and buy the best ingredients you can afford. With simple recipes, the secret is always in good quality ingredients. Get a good Parmesan, the best is always the authentic Parmigiano-Reggiano. Try and buy the flat leaf parsley, that has the better flavour. Use a wine that you would enjoy to drink, not that grape juice concoction you find in a carboard box. Ideally you should make your own stock, it makes a big difference. I usually buy a whole chicken, it saves me money, it’s healthier as I buy pasture organic chicken and I know where it comes from. Plus you then have the bones and carcass to make a tasty chicken stock. If unsure, see my stock and how to breakdown a chicken videos.

Chicken Francese goes well with a nice wine. Enjoy it with a rich and dry white wine such as Sauvignon Blanc or Chardonnay, or even a light red such as Gamay or Pinot Noir. No soda drinks please!

If making a larger quantity for dinner parties, cook all the breasts first. Still use a frying pan and cook 2 or 3 at a time on higher heat. Do not cook them all the way through, then set them aside. Leave them to cool, cover and refrigerate. With the frying pan, after cooking each batch, deglaze the pan with wine and pour contents in a bowl, set that aside. That also cleans your pan for the next batch.

So now you have the deglazed wine and all your half cooked chicken breasts in the fridge. The next day or whenever you decide to use them, place the chicken breast on a baking tray to reheat and finish cooking, 180C or 350F is fine. Now with the pan wine, add it to a wide saucepan and bring to the boil, continue as per recipe by adding the garlic, lemon juice and parsley etc. Reduce and then thicken with the butter. Your chicken in the oven should be cooked, pour any of the juices from the baking tray back into the sauce, and mix it well. Dip each breast into the sauce and serve on hot plates. Top with more sauce.

Serve Chicken Francese with asparagus, spinach or green beans.

So what is chicken Francese?

It appears that Chicken Francaise, commonly known as chicken Francese, was created in America by Italian immigrants. As with numerous Italian chicken dishes, they were originally intended for veal but taste equally as good with chicken. But back to the name, why an American Italian dish is called “French”, maybe it’s because of all the richness of the butter, maybe the taste of the wine sauce, who really knows, but one thing for sure, the flavours are superb!

If wine is not for you, see my substitute page here: http://www.recipe30.com/wine-substitutes.html/

As you know, this chicken recipe has gone viral throughout the internet with amazing success. So let me know what you think of my chicken Francese. Leave a comment on the YouTube video.


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My sauce didn't sauce, I didn't like the flavor, and the coating came of the chicken in slimy pieces after being baked in the sauce. I gave it 2 stars because the chicken was really moist. I will not make this again, but if I did, I think I would make a roux as the base of the sauce and add a reduced amount of liquid from there.

This was very good! My husband isnt a fan of lemon so I only used one (wish I would have used the other, I love lemon).I thought it was a great light sauce, he said it was just ok, he likes bold flavors, but he said as long as I dont mind him adding stuff to it, he would eat it again. I surved it with linguini and garlic bread! I will be making again!

This was very good. I made a mistake and started making it before i checked on the wine situation in my house. Instead of the white wine i used a tiny bit of white wine vinegar and worchestershire sauce. It turned out fine. My husband liked it and asked for it to be put on the regular rotation. It was so very easy. I cut the chicken breasts in half vertically and horizontally, then pounded them flat. Cooked up super fast!

This was absolutely the best Chicken Francese I have ever had! My Father in-law who is the world's biggest crittic and has a "you could have added this" comment to every meal. raved about this recipe and said after dinner. "ABSOLUTELY DELICIOUS!!" This recipe is a keeper for always and will be used time and time again. thanks.

This recipe is insane. The whole family went nuts over it. Even my picky 5 and 2 years old went nuts with a little Parm cheese on top, yum. I've never eaten this dish out anywhere let alone make it. I was not at all disappointed. I did make few adjustments. I used 1 egg and beat it with 1 Tbsp milk for the coating and there was plenty to do 4 skinless boneless thin chicken cutlets. It cut down on the egg taste, but still cooked and browned beautifully. I don't keep lemons on hand so I substituted 4 Tbsp lemon juice. I did end up using about 5 tsp cornstarch mixed with 5 tsp water to get the sauce to thicken right, but remember as the sauce cools it does slightly thicken. I added garlic to the sauce as well. I did not bake this dish I opted to dirty several dishes on the stove top instead. I sauted the chicken with 1 Tbsp olive oil and just kept turning it. When it was almost cooked I turned the heat down. It came out very moist this way. I made my sauce in a separate pan. I also used other suggestions to serve with angel hair pasta. I placed the pasta on each plate and dotted with butter, encircled the pasta with the broccoli, placed the chicken on top and then spooned sauce over the top of each one. It looked great and tasted even better. This recipe is a new family favorite!!

this recipe was sooo good! my husband and sister were very impressed. I served this with angel hair pasta, and just used the sauce from the chicken. The only changes I made were using 1 clove fresh cut garlic, and when I found my sauce a little too thick, I used some heavy cream to thin it out a bit. Cheers! 4*s for sure.

chicken francese is one of the most frequent dishes I order out, Its a favorite! I decided to try to make it at home. I variated this recipe just a little to what I had on hand and I used thin sliced chicken breasts, I salted & peppered them. I dredged in flour,(no egg.. forgot it!) and sauteed & browned nicely in vegetable oil in large skillet, probably 5 mins or so set chicken aside on a plate, to the skillet I added about 1 & 1/2 cups broth, 1/2 cup or so Arbor Mist white zinfandel (all I had) 1 fresh lemon squeezed dry on a hand juicer, couple big chunks of butter, salt/pepper/garlic powder & parsley. I let that cook down just a bit, I didnt have corn starch so i used flour to thicken a bit, added my browned chicken to the sauce, covered & simmered for another 5-7 minutes or so.. last thing i did was stir in another pat of butter & served over hot pasta. my husband said, we dont need to go out to eat anymore if i can get meals like this at home! It really was delicious, so much so that I plan on making it for company.


Make the coating for chicken francese

Part of what makes chicken francese unique is the golden brown, egg fried chicken. There are no breadcrumbs in sight for this one, just simple flour and eggs.

We're using standard, unbleached all purpose flour here, but any white wheat flour will do. You can also use cornstarch instead, or your favorite gluten free flour blend for a completely gluten free preparation.

Get your flour and well beaten eggs into separate bowls and season both with salt and pepper. Station the bowls nearby the stove so it's easy to batter and drop the chicken in the pan when it's time. Once that's done, you're ready to get your chicken coated and cooked.


And to Drink …

With this bright, lemony dish, you want an equally shimmery dry white wine. It could be the same white you use for the sauce, with flavors that are not too assertive and lively acidity that refreshes. You could start by considering an array of Italian whites, like a good Soave or a vermentino from Liguria. You could easily select a grüner veltliner from Austria, which is often the preferred wine with schnitzel. From France, you could try a sauvignon blanc from the Loire Valley, a Chablis or an aligoté. An assyrtiko from Santorini would be both unconventional and delicious, and nothing goes better with fried chicken than Champagne, so why not try it with this dish? If you would like a red, possibilities include Valpolicella, barbera and Beaujolais. ERIC ASIMOV


This Chicken Francese Is the Gold Standard of Weeknight Dinners

Chicken Francese is one of my favorite ways to prepare skinless, boneless chicken breasts. And this fact isn’t solely because Francese is my last name, but mostly due to how such a simple set of ingredients are transformed into a spectacular finish.

An Italian-American dish of flour- and egg-dredged chicken, Chicken Francese operates a little differently than your traditionally breaded cutlets: Instead of battering the chicken in egg first, as is often the case, the process is reversed. First the chicken is covered in flour, then dunked in whisked eggs. This allows for an eggy crust that absorbs the sauce, creating a moist, tart chicken.

Lodge Cast Iron Skillet, $34.78 on Amazon

Once the chicken has been prepared, sautée each piece in a pan, which gets finished off in a smooth lemony, white wine sauce. If you don’t have wine in the house, it can be omitted, as the lemon does provide the acid needed to make the dish a success. All the other ingredients are staples (flour, eggs, lemon, garlic powder) that you most likely have in your house, so this is truly a pantry-friendly dish. Pair the chicken with linguine or rice, along with a drizzling of the excess sauce.


What's the difference between Chicken Francese and Chicken Piccata?

Chicken Francese is quite similar to chicken piccata, but the chicken is coated in parmesan instead of breadcrumbs, and the sauce doesn't have capers.

Well color me surprised! You learn something new every day I guess.


Pecorino Chicken Francese

This is my mom’s Pecorino Chicken Francese recipe. She gave it to me years ago and it’s always a hit, whether served at dinner parties or just a romantic candlelit dinner at home with my husband.

Chicken Francese (or Chicken Francaise) is an old Italian-American restaurant favorite. It’s meant to be the Italian version of French chicken. I’m not sure how authentic it is, but this dish with its lemon, butter, and white wine sauce is certainly mouthwatering. With my mom’s extra kick of Pecorino, it becomes something truly special.

As with any great recipe, the beauty of Pecorino Chicken Francese is in the details. It’s best if you use fresh squeezed lemon juice — you’re already cutting a fresh lemon into slices anyway. I personally love the extra flavor zing of using Italian seasoned bread crumbs, but if you’d prefer to work with plain bread crumbs and add your own Italian seasonings, that’s one way you could truly make the dish your own.

Pecorino Romano.

Pecorino Romano is really the star of this dish. By adding the cheese to the chicken breading, Pecorino’s nutty, rich notes marry to the chicken and blend into the base of the sauce. Then when you sprinkle the remaining cheese on top for garnish, it becomes the first flavor to hit your tongue when you take a bite. Combined with the zing of the lemon and the deep notes of the wine, this is a chicken dish you will absolutely want to keep making.

Because of the rich flavor of the sauce, I like to serve it over pasta. The sauce coats both the pasta and the chicken to create an absolutely divine bite. Linguine is my favorite pasta to pair with Pecorino Chicken Francese, but fettuccine works just as well. Really, any pasta you have on hand could work, from spaghetti to penne or rotini. I also occasionally serve it with roasted vegetables like potatoes or carrots. And in the warmer months I love it with a fresh green salad, like arugula with a simple lemon vinaigrette.


20 chicken recipes that taste too good to be so low in SmartPoints

There’s no doubt that chicken makes a great weight loss-friendly staple: Boneless, skinless chicken breasts are rich in protein—read: filling—and super versatile. Think about it: A chicken dinner can be baked, stuffed, roasted, or served in a soup or sandwich. There’s no going wrong unless you play it safe with the same old recipes—boring!

While everyone is guilty of relying on familiar meal ideas sometimes, there’s really no reason to eat the same kind of chicken twice. That’s because there are so many inventive ways to prepare the ingredient and serve up major flavor.

To help you put dinner on the table tonight (and every night), WW food editors handpicked 20 of the best-tasting chicken dishes, all of which they’ve personally taste-tested. Try one, and you’ll spend no longer than roughly 20 minutes cooking, meaning you can get in and out of the kitchen quickly and back to what matters. (Your kids? That home renovation show you’re glued to? No one's judging!) Basically, these are everything you want in a dinner recipe.

The best fancy chicken recipes

Date night? Dinner party? Pull out all the stops and elevate your meal with these chicken recipes. Perfect for special occasions (or any old Friday night), if these don’t impress your partner or party guests, nothing will: