Chicken Francese

4 from 1 vote

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Course Chicken Recipes, Italian Kitchen
Servings 2 servings
Calories 330 kcal


  • 1-1.5 lbs of thin-sliced chicken breast
  • flour⁣
  • 3 eggs⁣
  • 2/3 cup dry white wine (I used Pinot Grigio)⁣
  • about 1 cup chicken stock (or bone broth for more flavor)⁣
  • juice of 1-2 lemons, depending on your preference ⁣
  • 3 tablespoons butter⁣
  • lots of fresh parsley⁣ and capers
  • olive oil⁣


  • Beat the eggs with a splash of water. Add eggs to a wide bowl.⁣
  • In another wide bowl, add flour and any seasoning you may like. I used lemon pepper and garlic powder.⁣
  • Dredge each piece of chicken in the flour first, then the egg, letting the excess drip off.⁣
  • Add oil to cover the bottom of a pan (it’s helpful to use one with sides to prevent splatter) and heat on medium/high heat.⁣
  • Add chicken to the pan, and cook on each side for a few minutes until golden, then flip and cook again. I like to cook mine to about 160 as they will continue cooking once taken off. Then add to a large platter.⁣
  • Roll the butter in flour. This will help thicken the sauce! ⁣
  • In the same pan used to cook the chicken, add the butter (rolled in flour), lemon juice, white wine, and chicken stock and cook on medium/high heat until thickened and reduced. You can also add sliced lemons for more flavor to the sauce while it cooks.⁣
  • Add capers and fresh parsley to the sauce then pour on the chicken.

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