Easy Chicken Francese

chicken francese .jpg

On my Instagram stories I will often post what I am making for dinner that night. They are not necessarily recipe tests or anything fancy. I have been getting such a wonderful response from readers. This past week I posted making Chicken Francese. A regular recipe in my kitchen that sparked ideas for all of you. I got so many messages about how you were inspired to make

Chicken Francese


  • 5-6 boneless skinless chicken breasts, thin sliced

  • 1 cup all purpose flour

  • 1 tsp salt

  • 1 tsp black pepper

  • 1/2 cup Parmesan cheese

  • 3 large eggs, whisked

  • 1 tablespoon water

  • olive oil (you will need to add to the pan a couple of times)

  • 2 lemons

  • 1/2 cupwhite wine

  • 1 cup chicken broth

  • 2 tbsp butter

  • fresh parsley


  1. Lay the chicken breast on a cutting board, then place a piece of plastic wrap over top of them. Pound the chicken breast out to make them thinner. About a 1/4 inch thick. You can use a meat mallet or the bottom of a wide glass jar.

  2. In one shallow bowl whisk the eggs with the water.

  3. In another shallow bowl add the flour, salt, black pepper, and Parmesan cheese. Stir together with a fork.

  4. In a large skillet heat about 1.4 cup of olive oil over medium heat.

  5. Dredge a cutlet in flour on both sides, shake off the excess. Then dredge in egg wash, let excess drip off. Dredge once more in flour, shake off excess and add to hot pan. Repeat process with all cutlets.

  6. Fry for about 3 minutes on each side until they are golden brown on each side. Remove from pan and set aside.

  7. Put 4-5 slices of lemon into the pan. Let them saute for a minute.

  8. Then add wine, broth, and squeeze a half of a lemon into the pan. Simmer for about 5 minutes.

  9. Roll the 2 tablespoons of butter in flour. Then add to the pan. Stir to help butter and flour dissolve into pan.

  10. Reduce heat to low. Add the chicken back to the pan. Place lemon slices on top. Warm through and add parsley on top. Season with more salt and pepper if desired.

RECIPE NOTES: You can prepare the chicken and the sauce earlier in the day. Just make sure to store them in separate containers in the fridge. Then take it out and give it a couple of minutes to return to return to room temperature before heating again.