Chicken Francese Recipe

Name: Chicken Francese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon butter; 1 medium onion, diced small; 1/2 cup dry white wine or 1/2 cup dry vermouth; 1/3 cup lemon juice (from 2 lemons); 2 1/4 cups low sodium chicken broth; 4 boneless skinless chicken breasts; 1/2 cup all-purpose flour; 1 teaspoon table salt; 1/2 teaspoon ground pepper; 2 eggs; 2 tablespoons milk; 2 tablespoons butter; 2 tablespoons vegetable oil; 2 tablespoons butter

Servings: persons

1 tablespoon butter
1 medium onion, diced small
1/2 cup dry white wine or 1/2 cup dry vermouth
1/3 cup lemon juice (from 2 lemons)
2 1/4 cups low sodium chicken broth
4 boneless skinless chicken breasts
1/2 cup all-purpose flour
1 teaspoon table salt
1/2 teaspoon ground pepper
2 eggs
2 tablespoons milk
2 tablespoons butter
2 tablespoons vegetable oil
2 tablespoons butter

1
["Melt 1 tbsp butter in a medium non-reactive saucepan. Saute onions until translucent, 2-3 minute Add wine, juice and broth. Turn heat to high until sauce boils, then turn down to medium and reduce to 1 1/2 cups. Strain into a measuring cup and set aside.", "Preheat oven to 200 degrees F. Place a baking rack in a rimmed baking sheet and place in oven.", "Slice breasts in half horizontally and pound to an even 1/4"" thickness. Whisk salt and pepper into flour in a pie plate. Whisk eggs and milk in a second pie plate. Dip chicken cutlets in flour, then in egg, then back in flour. Set aside on a rack over a baking sheet.", "When all 8 cutlets are coated, melt 1 tbsp butter in 1 tbsp oil in a 12"" nonstick skillet. Saute 4 cutlets over medium heat until nicely browned, 1 1/2 to 2 minutes. Flip and brown another 30-60 seconds. Remove cutlets to baking rack in oven.", "Wipe out pan with paper towel, and using another 1 tbsp butter and 1 tbsp oil, cook remaining 4 cutlets. Remove to baking rack.", "Wipe out pan with paper towel and add reserved sauce to now-empty pan over medium heat. Swirl in remaining 2 tbsp butter. Dip cutlets in sauce and serve, 2 cutlets per serving."]

724

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon butter, 1 medium onion, diced small, 1/2 cup dry white wine or 1/2 cup dry vermouth, 1/3 cup lemon juice (from 2 lemons), and more.

Yes, Chicken Francese falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Francese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions