Chicken Francese is an Italian-American dish made with sautéed chicken cutlets with a lemon-butter and white wine sauce. It’s my husband’s favorite dish, so it’s always on rotation in my house!
Move over Olive Garden, this one’s lighter and easy to make! Most recipes are swimming in butter, my recipe uses real ingredients without relying on a stick of butter to make it tasty.
Confession, I’ve never been to the Olive Garden. Heck I live in New York, we have tons of great Italian restaurants here so there’s really no need. This is my husband Tommy’s specialty, on those random nights that he gives me a break from the kitchen, he usually makes his Chicken Francese.
My husband’s version let’s just say is a little bit heavier, so I learned how to make it myself, only with a lot less butter. My family loves it, kids and all and I usually serve this with a simple salad on the side.
This is also great over pasta with garlic since it makes a lemon sauce. I like to make it over whole wheat angel hair or orzo when I’m craving carbs. For a simple vegetable side dish, try it with wilted spinach with garlic and oil.
How To Make Chicken Francese (Video)
More Chicken Recipes
- 4 large, 32 oz chicken breast halves, thinly sliced in 3 (12 cutlets total)
- 1/4 cup unbleached flour*
- 1/2 cup egg whites, beaten
- 1 large lemon, juice of (about 3 tbsp) or more, to taste
- 1/2 lemon sliced thin
- 1/3 cup white wine
- 15 oz low sodium chicken broth
- cooking spray
- salt and fresh pepper, to taste
- 3 tbsp fresh chopped parsley
- 1 tbsp butter
- Season the chicken with salt and pepper.
- Place the flour in a bowl, and the beaten egg whites in another bowl.
- Heat a very large non stick pan over medium heat. When hot spray with cooking spray to lightly coat the bottom of the pan.
- Lightly flour chicken, then dip in eggs and add to the hot pan a few at a time. Saute chicken 2-3 minutes on each side. When cooked, transfer onto a plate.
- Repeat until all chicken has been cooked and set aside.
- Once all chicken is cooked, place the chicken broth in the bowl with 1 tablespoon of flour and whisk.
- Add to the pan along with the juice of the lemon, white wine, lemon slices, parsley and butter and simmer over medium heat for about 2 minutes so it reduces slightly and thickens. Turn off heat.
- Return chicken to the pan to combine with the sauce.
- Serve immediately.