Chicken Francese – Lightened Up

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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!

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!
Chicken Francese

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.

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!

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)

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!

More Chicken Recipes

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!
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4.79 from 28 votes
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Chicken Francese

216 Cals 38 Protein 5 Carbs 4.5 Fats
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Yield: 6 servings
COURSE: Dinner
CUISINE: Italian
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!

Ingredients

  • 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

Instructions

  • 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.

Video

Notes

*discarded 1 tbsp flour so only calculated with 3 tbsp

Nutrition

Serving: 2cutlets, Calories: 216kcal, Carbohydrates: 5g, Protein: 38g, Fat: 4.5g, Saturated Fat: 1g, Cholesterol: 5mg, Sodium: 264mg, Fiber: 0.5g
WW Points Plus: 6
Keywords: Chicken Francese

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254 comments

  1. This is one of our favorite recipes!!! I have even made it without butter and  it’s still just as fabulous. Thanks so much! 

  2. We definitely messed up somehow (we finished off the bottle of wine that we opened for this recipe before eating) but it was absolutely delicious!! We love your recipes, and even when they don’t quite look like yours, they’re amazing! 

    Thanks so much for sharing 😊

  3. Made this last week. It was delicious!
    Easy to make thawing chicken now for round 2.

  4. I made this tonight and followed the directions exactly as written, but the sauce came out EXTREMELY bitter. I couldn’t even eat it. Can anyone help?

    • It was probably from the lemon slices. Particularly if you simmered it for more than the 2 minutes as per the directions OR if you had leftovers and stored it in the fridge with the lemon slices as one person mentioned they did in the comments. The “pith”, that white sponge like part directly under the yellow of the lemon is bitter and can sometimes cause that to happen.
      Hope this helps if you try this recipe again.

  5. My family and I loved this recipe. Very easy and very satisfying. Thank you!

  6. Bet this would be good with capers👍🏼

  7.  This chicken français was excellent it is so flavorful and makes me feel very satisfied I will try it the next time with angel hair pasta I love the lemon sauce my question to you is can I freeze this ???

  8. This was amazing , very tasty considering lighter version.  Added lemon pepper seasoning and used 100% olive oil spray and a little olive oil in pan .  

  9. I’d like to make this for a baby shower with 20 people. Am I able to make the day before and reheat? If so, should I undercook it so when I’m heating it, it gets fully cooked?

  10. This one didn’t work for us.  Lover of everything Skinnytaste, but not this one. The chicken didn’t have much flavor and when I was sautéing, the egg started scrambling on the outside (not sure if I did something wrong but I saw others had this same issue). 

    • Mine did the same. I’m thinking my pot wasn’t hot enough. I loved everything else tho

      • This was very good. I had the same issue as others in comments— the flour then egg process resulted in scrambled egg around my chicken. 

        Not sure what I did wrong. After the first batch I switched to just browning the chicken. The sauce on top was divine!! Husband and kids loved it. 

  11. Made this for dinner tonight – My husband LOVED it – kept telling me this was an excellent meal. I made a few slight changes/modifications and we both truly enjoyed our dinner tonight

  12. Gina,

    I can’t find what your definition of a ‘serving’ is here. I’m guessing it’s two of these ‘cutlets’ based on your photo but want to make sure relative to the WW Points.