Chicken Francese

Indulging in Chicken Francese is like taking a delightful culinary journey to Italy. This dish, with its exquisite blend of tangy lemon and creamy butter, offers a taste of Italian elegance right at your dinner table. I recently prepared Chicken Francese for a family dinner, and it was a sensation. The chicken, tender and juicy, was perfectly complemented by the bright, citrusy sauce. The capers added a lovely burst of flavor, and the Parmesan in the egg mixture gave a subtle hint of richness. This dish not only delighted the palate but also brought an element of sophistication to our meal. It’s a recipe that impressively balances simplicity with gourmet flair, making it perfect for both weeknight dinners and special occasions.


  • 4 boneless, skinless chicken breasts
  • 1 cup all-purpose flour, for dredging
  • 2 large eggs
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper, to taste
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • 1/2 cup chicken broth
  • 1/2 cup fresh lemon juice
  • 1/4 cup white wine
  • 2 tablespoons capers
  • Fresh parsley, for garnish


  1. Begin by placing chicken breasts between two sheets of plastic wrap and gently pounding them to an even thickness.
  2. Prepare a shallow dish with flour for dredging. In another dish, beat the eggs with grated Parmesan cheese, salt, and pepper.
  3. Dredge each chicken breast in flour, shaking off the excess, and then dip it in the egg mixture.
  4. Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Cook the chicken until golden brown on both sides and cooked through, about 5-6 minutes per side. Remove the chicken from the skillet and set aside.
  5. In the same skillet, add chicken broth, lemon juice, and white wine. Bring the mixture to a boil, then let it simmer for 5 minutes.
  6. Stir in the remaining butter and capers. Return the chicken to the skillet and let it simmer for another 5 minutes.
  7. Garnish the chicken with fresh parsley and serve hot.

Nutrition Facts

Servings: 4 Calories per serving: Approximately 350-400 calories (varies based on cooking method and portion sizes)

Preparation Time

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes

Additional Tips

  • For a gluten-free version, use gluten-free flour for dredging.
  • If you prefer a thicker sauce, you can add a mixture of water and cornstarch during the simmering process.
  • This dish pairs wonderfully with a side of pasta or a fresh salad.

FAQ Section

  • Can I use a different type of meat? Yes, veal or pork can be used as alternatives to chicken in this recipe.
  • Is there a non-alcoholic substitute for the white wine? You can use more chicken broth or a mix of apple cider vinegar and water as a substitute.
  • How can I store leftovers? Store in an airtight container in the refrigerator for up to 3 days.
  • Can I make this dish ahead of time? It’s best made fresh, but you can prepare the chicken ahead of time and reheat it in the sauce.
  • What if I don’t have capers? If capers are unavailable, you can omit them or use chopped green olives for a similar briny flavor.