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Chicken Francese (Lemon Butter Chicken)

I make this when I want something that feels like a restaurant dish… but done at home.
It’s light, lemony, slightly buttery—the kind of plate that looks simple but depends on doing every step right.
Nonna always said: if your sauce doesn’t shine, you rushed it.

Ingredients (Serves about 4)

4 thin chicken cutlets (boneless, skinless)
Salt & black pepper
1/2 cup flour

2 eggs
2 tbsp milk

2–3 tbsp olive oil
2 tbsp butter

2 cloves garlic, minced
1/2 cup white wine
1 cup chicken broth
Juice of 1 lemon
Lemon slices
Fresh parsley

Instructions

Start by placing the chicken between plastic wrap and gently pounding it until thin and even. This step is key so it cooks quickly and stays tender.

Season the chicken with salt and pepper. In one bowl, add flour, and in another whisk the eggs with milk until smooth. This creates the classic coating for Francese.

Dredge each piece of chicken in flour, then dip into the egg mixture, letting the excess drip off. The order matters—flour first, then egg gives the right texture.

Heat olive oil in a large pan over medium heat and cook the chicken for about 3–4 minutes per side until golden. Remove and set aside while keeping it warm.

In the same pan, melt butter and add garlic and lemon slices. Cook briefly to release flavor without burning the garlic.

Pour in the white wine and let it simmer, scraping the bottom of the pan. Then add chicken broth and let the sauce reduce slightly.

Stir in fresh lemon juice and adjust seasoning. The sauce should be light, slightly thick, and balanced between butter and acidity.

Return the chicken to the pan and let it simmer for a couple of minutes so it absorbs the sauce. Serve immediately with parsley on top.

Tips & Storage

Do not overcook the chicken, it’s thin and cooks fast.

Control the heat when making the sauce to avoid breaking it.

Best served fresh, but can be stored up to 2–3 days and reheated gently.