I perfected a Chicken Francese Recipe that pairs bright lemon and a silky white wine butter sauce with thin-sliced chicken, and there’s a small, unexpected trick in the sauce that makes it utterly irresistible.
I never thought thin sliced chicken breasts could sing like this until I tried a crisp pan sear and a silky sauce that stops me mid-bite. I call it my take on a Chicken Francese Recipe but with a twist that keeps you guessing.
The sauce is all about fresh lemon juice, bright and slightly reckless, and it somehow tames the browned crust while lifting every bite. It’s not fussy, but it does demand attention, so bring curiosity.
You’ll want to know how simple turns into something you can’t stop making, the kind of Lemon Butter Chicken that keeps coming back to mind.
Ingredients
- Lean protein, fills you up, low carb, great for building muscle.
- And adds crispness, carbs for energy, not much fiber, use less if dieting.
- Bind and coat, it’s full of protein and choline, can be rich in fat.
- Gives silky sauce, adds fat and calories, use moderate amount for flavor.
- Bright, tangy sourness, vitamin C, cuts richness, makes dish lively and fresh.
- Adds acidity and depth, evaporates while cooking leaving subtle fruity notes.
- Salty briny pops, small calorie boost, punchy flavor that lifts the sauce.
- Fresh parsley adds color, mild herb taste, small vitamin boost, looks pretty.
Ingredient Quantities
- 1 1/2 to 2 lb boneless skinless chicken breasts, thin sliced
- 1 cup all purpose flour
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 2 large eggs
- 2 tbsp water
- 2 tbsp olive oil
- 4 tbsp unsalted butter, divided
- 1/2 cup dry white wine (eg Pinot Grigio)
- 1/2 cup low sodium chicken broth
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 tsp lemon zest (optional)
- 2 tbsp capers, drained (optional)
- 2 tbsp chopped fresh parsley
- Lemon wedges for serving (optional)
How to Make this
1. Pat the thin sliced chicken dry with paper towels, season lightly with a pinch more salt and pepper, then dredge each piece in a shallow bowl with the flour mixed with 1 tsp kosher salt and 1/2 tsp black pepper, shaking off excess.
2. In another shallow bowl beat the 2 large eggs with 2 tbsp water until blended, then dip each floured breast into the egg wash, letting extra drip off.
3. Heat a large skillet over medium-high heat, add 2 tbsp olive oil and 2 tbsp of the butter, swirl until foamy and hot but not smoking; cook chicken in batches so it doesn’t crowd the pan, about 3 to 4 minutes per side until golden and cooked through, transfer to a plate and tent with foil to keep warm. Tip: if pieces are uneven, pound them to uniform thickness so they cook the same.
4. Reduce heat to medium, pour in the 1/2 cup dry white wine and use a wooden spoon to scrape up the browned bits from the pan, let wine reduce by about half, this concentrates the flavor.
5. Add the 1/2 cup low sodium chicken broth, 1/4 cup fresh lemon juice and optional 1 tsp lemon zest, bring to a gentle simmer and cook a minute or two to meld the flavors.
6. Stir in the 2 tbsp drained capers if using, taste and adjust salt and pepper, remember capers add salt so go easy.
7. Remove the pan from the heat briefly and swirl in the remaining 2 tbsp unsalted butter, a few pieces at a time, whisking or stirring to emulsify the sauce into a glossy lemon butter finish; if you leave the pan on high the butter can break.
8. Return the chicken to the pan, spoon the sauce over each piece and warm for about 1 minute so the chicken soaks up some sauce without overcooking.
9. Sprinkle 2 tbsp chopped fresh parsley over everything, serve immediately with lemon wedges on the side and extra sauce spooned over top. Tip: serve over pasta, rice, or roasted potatoes to catch all that lemon butter goodness.
Equipment Needed
1. Large skillet 10 to 12 inch, heavy bottom if possible
2. Meat mallet or rolling pin to pound chicken even
3. Two shallow bowls for the flour and the egg wash
4. Whisk or fork to beat the eggs
5. Tongs or a spatula for turning the chicken
6. Wooden spoon to scrape up browned bits from the pan
7. Measuring cups and spoons
8. Plate and foil to rest and tent the cooked chicken
9. Microplane or fine grater for lemon zest and a citrus juicer (optional)
FAQ
Chicken Francese With The Best Lemon Butter Sauce Recipe Substitutions and Variations
- Chicken breasts: swap for thin pork cutlets or veal scaloppine, or use boneless chicken thighs pounded thin. Thighs take a bit longer to cook but stay juicier.
- All purpose flour: use rice flour or a gluten free 1-to-1 baking blend for a gluten free version; for an extra light, crisp coating use cornstarch instead but use a little less so it wont be gummy.
- Dry white wine (eg Pinot Grigio): replace with extra low sodium chicken broth plus 1 tablespoon lemon juice or 1 tablespoon white wine vinegar, or use dry vermouth or a non alcoholic white wine.
- Capers: substitute chopped green olives, finely chopped cornichons, or small diced artichoke hearts for that briny tang if you dont have capers.
Pro Tips
1) Pound the breasts to an even thickness and pat them very dry before dredging. Dont skip this — even pieces cook the same and you get a better crust. If some pieces are big, slice them instead of overworking with a mallet.
2) Cook in batches and keep finished chicken warm in a low oven (about 200F) tented with foil. This stops crowding the pan, keeps the crust crisp, and prevents overcooking while you finish the sauce. Use an instant read thermometer and pull the chicken around 160F, then rest a few minutes so carryover brings it to 165F.
3) For a glossy, stable sauce, take the pan off the heat before you add the butter, then add it in small cold cubes and whisk to emulsify. If the sauce starts to split, whisk in a tablespoon of hot broth or a splash of starchy pasta water to bring it back together.
4) Watch the capers and lemon for balance. Rinse capers if they seem overly salty and add them late so they keep texture. Add zest at the very end for bright perfume, and always taste the sauce before adding more salt since the capers and butter already add saltiness.
Chicken Francese With The Best Lemon Butter Sauce Recipe
I perfected a Chicken Francese Recipe that pairs bright lemon and a silky white wine butter sauce with thin-sliced chicken, and there’s a small, unexpected trick in the sauce that makes it utterly irresistible.
4
servings
673
kcal
Equipment: 1. Large skillet 10 to 12 inch, heavy bottom if possible
2. Meat mallet or rolling pin to pound chicken even
3. Two shallow bowls for the flour and the egg wash
4. Whisk or fork to beat the eggs
5. Tongs or a spatula for turning the chicken
6. Wooden spoon to scrape up browned bits from the pan
7. Measuring cups and spoons
8. Plate and foil to rest and tent the cooked chicken
9. Microplane or fine grater for lemon zest and a citrus juicer (optional)
Ingredients
-
1 1/2 to 2 lb boneless skinless chicken breasts, thin sliced
-
1 cup all purpose flour
-
1 tsp kosher salt
-
1/2 tsp freshly ground black pepper
-
2 large eggs
-
2 tbsp water
-
2 tbsp olive oil
-
4 tbsp unsalted butter, divided
-
1/2 cup dry white wine (eg Pinot Grigio)
-
1/2 cup low sodium chicken broth
-
1/4 cup fresh lemon juice (about 2 lemons)
-
1 tsp lemon zest (optional)
-
2 tbsp capers, drained (optional)
-
2 tbsp chopped fresh parsley
-
Lemon wedges for serving (optional)
Directions
- Pat the thin sliced chicken dry with paper towels, season lightly with a pinch more salt and pepper, then dredge each piece in a shallow bowl with the flour mixed with 1 tsp kosher salt and 1/2 tsp black pepper, shaking off excess.
- In another shallow bowl beat the 2 large eggs with 2 tbsp water until blended, then dip each floured breast into the egg wash, letting extra drip off.
- Heat a large skillet over medium-high heat, add 2 tbsp olive oil and 2 tbsp of the butter, swirl until foamy and hot but not smoking; cook chicken in batches so it doesn't crowd the pan, about 3 to 4 minutes per side until golden and cooked through, transfer to a plate and tent with foil to keep warm. Tip: if pieces are uneven, pound them to uniform thickness so they cook the same.
- Reduce heat to medium, pour in the 1/2 cup dry white wine and use a wooden spoon to scrape up the browned bits from the pan, let wine reduce by about half, this concentrates the flavor.
- Add the 1/2 cup low sodium chicken broth, 1/4 cup fresh lemon juice and optional 1 tsp lemon zest, bring to a gentle simmer and cook a minute or two to meld the flavors.
- Stir in the 2 tbsp drained capers if using, taste and adjust salt and pepper, remember capers add salt so go easy.
- Remove the pan from the heat briefly and swirl in the remaining 2 tbsp unsalted butter, a few pieces at a time, whisking or stirring to emulsify the sauce into a glossy lemon butter finish; if you leave the pan on high the butter can break.
- Return the chicken to the pan, spoon the sauce over each piece and warm for about 1 minute so the chicken soaks up some sauce without overcooking.
- Sprinkle 2 tbsp chopped fresh parsley over everything, serve immediately with lemon wedges on the side and extra sauce spooned over top. Tip: serve over pasta, rice, or roasted potatoes to catch all that lemon butter goodness.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 357g
- Total number of serves: 4
- Calories: 673kcal
- Fat: 36.8g
- Saturated Fat: 12.6g
- Trans Fat: 0.18g
- Polyunsaturated: 3.1g
- Monounsaturated: 15.3g
- Cholesterol: 268mg
- Sodium: 574mg
- Potassium: 608mg
- Carbohydrates: 26.5g
- Fiber: 1.4g
- Sugar: 1g
- Protein: 68.3g
- Vitamin A: 300IU
- Vitamin C: 10mg
- Calcium: 32.5mg
- Iron: 2.8mg