By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 2
660 cal · 35 min
Chicken Francese
Recipe GLPR549ec9216556ee
Tender chicken breasts are pounded thin, dipped in an egg and cheese coating, then pan-fried until golden. They're finished with a bright, silky lemon-wine sauce enriched with cream and butter. A classic Italian-American dish that's elegant yet simple.
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Ingredients
1 Boneless, skinless chicken breast
½ cup All-purpose flour
1 Large egg
1 cup Grated Parmesan cheese
1 teaspoon Salt
1 teaspoon White pepper
¼ cup Canola oil for frying
4½ tablespoon Unsalted butter
1½ cup Dry white wine
½ lemon, juiced Fresh lemon juice
¼ cup Heavy cream
1 teaspoon Fresh parsley, chopped
Directions
Place the chicken breast between two pieces of plastic wrap. Using a meat mallet or heavy skillet, pound the chicken until it is approximately 1/4 inch thick. Season both sides generously with salt and white pepper.
In a shallow bowl, combine the flour with a pinch each of salt and white pepper. In another shallow bowl, beat the egg with a splash of water. In a third shallow bowl, combine the grated Parmesan cheese with a pinch of salt and pepper.
Working with one piece of chicken at a time, dredge it in the seasoned flour, shaking off excess. Dip into the beaten egg, coating both sides, then press gently into the Parmesan mixture, ensuring an even coating on both sides.
Heat the canola oil in a large skillet over medium-high heat until shimmering. Carefully place the breaded chicken into the hot oil and fry for 3–4 minutes per side, until the coating is golden brown and the internal temperature reaches 165°F. Transfer to a plate lined with paper towels.
Pour off most of the oil from the skillet, leaving about 1 tablespoon. Add 2 tablespoons of the butter and let it melt over medium heat. Stir in the white wine and lemon juice, scraping up any browned bits from the bottom of the pan.
Bring the sauce to a simmer and let it reduce by about half, approximately 5–7 minutes. This concentrates the flavors and reduces the alcohol.
Remove the skillet from heat. Stir in the remaining 2.5 tablespoons of butter until melted, then pour in the heavy cream and stir until smooth and combined.
Return the skillet to low heat and warm the sauce gently—do not boil. Place the fried chicken breasts back into the skillet, spooning the sauce over them. Warm through for 1–2 minutes.
Transfer the chicken to serving plates and drizzle with the sauce. Garnish with fresh chopped parsley and serve immediately.
Comments
Chicken Francese is straightforward to source at any Charlotte chain—all ingredients are pantry staples or common proteins at Harris Teeter, Walmart, ALDI, or Kroger. The stated 35 minutes ignores pounding the chicken breast thin, which adds 10-15 minutes to honest prep, making this a closer call for a weeknight. Cost per serving lands under $6 if you use butter already on hand and don't splurge on wine, though the heavy cream and whole lemon add up. The dish is rich and cooks quickly once you're ready, but leftovers don't reheat well—the breading softens and the sauce breaks—so plan for same-night eating only.
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