Chicken Francese

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This Chicken Francese recipe is an absolute favorite of ours.  It’s so flavorful and bursting with flavor.

Oh, it’s doesn’t get much better than this dish!

Delicious and beautiful, all at the same time!

A lemon wedge being squeezed onto a platter of chicken francese

HOW TO MAKE CLASSIC CHICKEN FRANCESE AT HOME

Watch us show you how easy it is to make this incredibly delicious dish.

It’s so good and a lot of fun to make!

OTHER CLASSIC CHICKEN RECIPES TO TRY

The ingredients in chicken francese are simple and work beautifully together.

The simplicity of this dish is really what makes it shine. White wine and lemon and egg…doesn’t get much better than that!

chicken francés recipe

THE EGG IS ON THE OUTSIDE

Chicken Frances is similar to Chicken Picatta, but the real difference is that “the egg is on the outside.”

You dredge in seasoned flour first, and then egg with herbs.

This is going to be good.

chicken francés recipe

Make sure the chicken cutlets are nice and thin. You can easily place them in a large freezer bag and pound them until they are about an 1/8″ thick.

Then cook them in the olive oil until beautifully browned. You can keep them warm in a low-temp oven. Resist the urge to put the breaded cutlets in the sauce, this often causes the egg ‘breading’ to fall away from the chicken cutlet.

chicken francés recipe

CHICKEN FRANCESE IS MADE WITH A WINE AND BUTTER SAUCE

And then the sauce. Oh, that sauce.

White wine, chicken stock, garlic…and some butter.  

Divine.

chicken francés recipe

IS IT CHICKEN FRANCESE, OR CHICKEN FRANCAISE?

This dish has French and Italian origins, but it is most commonly seen in Italian eateries. Learn more about the history of this amazing dish here.

The presentation is just beautiful, too.

Finish it with a squeeze of fresh lemon, and your guests will be so impressed!

Yes!

chicken francés recipe

FINISH THE CHICKEN FRANCAISE WITH A SQUEEZE OF LEMON

If you enjoy this amazing Chicken Francese, chances are you’d also love our Pork Milanese!

And this amazing dish can literally come together in 30 minutes.  Perfect for a weeknight meal.  But impressive enough to serve to guests on a special dinner party.  Serve with salad and crusty Italian bread.  Just amazing.  100% Loon Approved!

chicken-francese-recipe

CHICKEN FRANCESE FAQ’S

  • How far in advance can the cutlets and sauce be made in advance? Yes! Prepare the cutlets and sauce as written and then re-eat the cutlets in a low-temp oven and heat the sauce in a saucepan on the stove.
  • Is it okay to simmer the prepared cutlets in the sauce? We don’t recommend this. Often, the sauce will cause the cooked egg ‘breading’ to pull away from the cutlet. We recommend serving the cutlet with the sauce poured over the top.
  • Is cooking wine for the sauce? We feel pretty strongly about this…if you wouldn’t drink the wine by itself, you shouldn’t cook with it either. This is a pretty straight-forward dish without a lot of ingredients, that’s why quality is so important.
  • Can the sauce be frozen? Yes! For up to 2 months!

Now, it’s time to make this incredible Chicken Francese Recipe!

And once you’ve made the dish, take a picture and post to Instagram!  Be sure to tag @howotfeedaloon and #howtofeedaloon!

Chicken Francese on a white plate

Chicken Francese

This Chicken Francese recipe is so easy to make, and one of the tastiest dishes there is. The 'egg on the outside' gives it a wonderful texture. And the sauce is divine. Amazing.
4.94 from 49 votes
Print Pin Rate
Course: Entree
Cuisine: Italian
Keyword: Chicken Francese, Francese, Lemon chicken
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4 people
Calories: 526kcal

Ingredients

  • 3 to 4 chicken breasts boneless and skinless, about 14 oz. to 16 oz. total
  • 1 cup flour for dredging (you'll also need 2 tablespoon of the flour mixture later for the sauce...but we'll get to that later in the instructions).
  • Kosher salt
  • Freshly ground black pepper
  • 1 tsp garlic powder
  • 4 eggs
  • 2 tbsp Parmesan grated
  • 4 tbsp fresh parsley chopped (divided...2 tablespoons for batter, 2 for garnish)
  • 4 tbsp olive oil divided...2 tablespoons for sautéing the chicken, and then 2 more for the sauce
  • 4 tablespoons unsalted butter divided...2 for sautéing the chicken, 2 for the sauce
  • 4 garlic cloves minced
  • ¼ teaspoon red pepper flakes more, to taste
  • ½ cup dry white wine ie, Pino Grigio
  • 1 ¼ cups chicken stock
  • Juice of two fresh lemons about 4 tablespoons

Instructions

  • Place the chicken (one at a time) in a large freezer bag, and using the side of a meat tenderizer, pound the chicken to 1/8" to 1/4" in thickness.
  • Cut each pounded chicken piece into halves, or thirds. Set aside.
  • Pour the flour onto a platter or plate. Add 1/2 teaspoon of salt, 1/2 teaspoon of pepper and the 1 teaspoon of garlic powder. Gently mix together with a fork. Remove 2 tablespoons to use later for the sauce.
  • In a second small/medium-sized bowl, mix together the eggs, Parmesan, 2 tablespoons of the parsley, and a pinch of salt and pepper.
  • Dredge each chicken cutlet in the flour mixture and then dip into egg mixture, fully coating.
  • Heat oil over medium heat in a large skillet. After the oil has heated, add 2 tablespoons of the butter.
  • Place the coated chicken into the hot skillet, 2 at a time.
  • Cook for 3 to 4 minutes, until nicely browned on the bottom.
  • Flip and cook the other side until completely cooked through and nicely browned, about another 3 - 4 minutes.
  • Remove from the pan and repeat with remaining chicken. (Cooked cutlets can be made 1 to 2 hours ahead of time. Re-heat in (350 F) oven 15 minutes before serving, or keep warm in oven (220 F) until ready to use.
  • In the same skillet, add the remaining 2 tablespoons of oil over medium heat.
  • Add garlic and crushed red pepper, cook until soft, about 3 minutes.
  • Add the reserved 2 tablespoons of seasoned flour, and mix completely. Add another tablespoon of flour if too wet, should resemble wet sand. Stir and let cook for about 1 to 2 minutes (don't let it get dark brown).
  • Add white wine and chicken stock and bring to a boil. Reduce the heat.
  • Add the lemon juice. Stir until slightly thickened.
  • Season with a healthy pinch of salt and pepper.
  • Remove the pan from the heat and stir in remaining 2 tablespoons of butter. Stir until melted.
  • Taste and adjust seasonings, if necessary.
  • Place cutlets on plates, or platter, and pour sauce over the top.
  • Garnish with remaining parsley.
  • Enjoy!

Video

Notes

Prepare the sauce separate from the chicken cutlets.  Place the cutlets on the serving dish and then pour the sauce over the cutlet.  If you simmer the cutlets in the sauce, it can cause the egg batter to pull away from the chicken.
The cutlets and sauce can be prepared several hours in advance of serving.  Re-heat the cutlets in a low-temp oven and gently warm the sauce on the stove.
The sauce can be frozen for up to 2 months. 

Nutrition

Calories: 526kcal | Carbohydrates: 30g | Protein: 48g | Fat: 36g | Saturated Fat: 7g | Cholesterol: 306mg | Sodium: 415mg | Potassium: 864mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1015IU | Vitamin C: 8mg | Calcium: 84mg | Iron: 3mg
Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!

 

151 Comments

  • Gentlemen, how would I make Chicken Francese for a crowd (maybe 10) a day ahead so I can heat it when we need ??

    • Hi Rose! Please forgive the late response here! Make the sauce ahead of time, no problem. You can make the cutlets in advance, too, and warm them for about 20 minutes in the oven to heat them and crisp them up a little. Heat the sauce seperately, and then pour the sauce over the heated cutlets just before serving. Hope this helps!! Let us know how it all turns out! Best, Kris & Wesley

    • Hi Matt! That is music to our ears! We are SO THRILLED you had such great success with our chicken francese! That is truly one of our all-time favorites, too!! Thanks so much for letting us know and for the FANTASTIC review! That means the world to us!! All the best, Kris & Wesley

    • 5 stars
      This was without a doubt, one of the best recipes I’ve made.
      I followed the recipe exactly how it was written.
      Perfection! I served it with mashed potatoes and asparagus.

      • Mary!! So sorry for the delayed response!! We are THRILLED you had such great success with the chicken francese!! Sounds like a spectacular meal!!! Thanks so much for letting us know and for the wonderful review! That means the world to us!! All the best, Kris & Wesley

    • Hi Denise!! So so happy you enjoyed our chicken francese recipe! And thanks so much for letting us know and for the great review! We truly appreciate that so very much! All the best, Kris & Wesley

  • 5 stars
    Made this recipe today exactly as written. It was pretty simple, I had just about everything on hand already, and it turned out restaurant quality. I served it to company and everyone thought it was amazing. I was pretty impressed myself, and I thought it turned out delicious. Thanks for the recipe! I’ll be making this again!

    • Hi Michele! That is music to our ears! We are so so thrilled you hit it out of the park with the chicken francese!! So glad you and your guests enjoyed it so much! And thank you SO MUCH for letting us know and for the awesome review! That truly means the world to us!! Please stay in touch! All the best, Kris & Wesley

  • What a great recipe. My guests loved it. Loved the addition of the red pepper flakes. I absolutely love Chicken Francaise,
    Might you have any suggestions for another type of sauce for that chicken. Love the way it fries up. Considering trying it with a marinara and mozzarella for a great chicken parm.

      • As you suggested ….tried the caper sauce (pork) on chicken tonight. Prepared the chicken as you would with Francese……it was awesome!!!! And pretty quick!
        Thanks for the suggestion,,,,

  • 5 stars
    Great recipes ,great writing and web page for cooking food with lots of flavor and classic recipes and lots of new dishes even suggest sides great job

  • 5 stars
    Excellent chicken francaise’ the
    Best recipe I have come across I was hoping to have leftovers for another
    meal but it was all gone! Prepared exactly as written Perfect!

    • Hi Lesley!! We can’t even begin to tell you how happy this makes us!! We are THRILLED you loved our chicken fancese recipe and THANK YOU SO MUCH for letting us know and for the wonderful review!! That truly means the world to us!! Stay in touch! All the very best, Kris & Wesley

  • 5 stars
    Tried this tonight and it was fabulous! My husband and I both think it surpassed our fav restaurants version! Can’t wait to make it for the whole family!

    • Hi Nan!! That is so awesome to hear!! We are so excited that you and your hubby loved the chicken francese so much!!! Woo hoo!! And thank you so very much for letting us know and for the fabulous review! That means the world to us!! All the best, Kris & Wesley

    • Woo hoo!! We are so so happy you loved the chicken francese! And thank you SO MUCH for letting us know and for the wonderful review! That really means the world to us!! All the best, Kris & Wesley

    • Nideen!! You just made our weekend!! We are SO THRILLED you had such great success with our chicken Francese recipe and thank you so much for letting us know and for the GREAT review! That honestly means the world to us!!! Please stay in touch!! All the very best, Kris & Wesley

  • Love the sauce! I made the sauce to go with a fish cutlet. Amazing and love the two of you in kitchen together!

    • Hi Lisa! Thank you SO MUCH!! And we are so thrilled you had such great success with the recipe, and we LOVE the sauce over fish, too!! Yay!! All the best, Kris & Wesley

    • Hi Jessica!! We are so happy you loved the chicken francese!!! And thank you so very much for letting us know and for the nice review! That means so much to us!! All the best, Kris & Wesley

  • 5 stars
    This recipe was to die for!! I prepared everything while watching your video. It came out absolutely perfect! It definitely tasted and looked like top notch restaurant quality!! Thank you for giving me a recipe that I will only use from now on when making Chicken Francese!!

    • Hi Sharon!! AWESOME!!! We are over-the-moon happy that you had such great success with the chicken francese!! We love it, too, so much and just so happy you loved it, too. And thank you for letting us know and for the great review. That honestly means the world to us. Please stay in touch!! All the very best, Kris & Wesley

  • 5 stars
    This dish was incredible! The chicken was so flavorful and tender! The sauce was perfection! Thank you so much for sharing such delectable-ness, I will be making again and again! Looking forward to trying more of your recipes.

    • Hi Claire! Woo hoo!! So so so thrilled to hear you had such great success with our chicken francese recipe! That is truly one of our all-time favorites! And thank you so much for letting us know and for the awesome review. That means the world to us! Please stay in touch! All the very best, Kris & Wesley

  • 5 stars
    Made this at least 10 times so this review is long overdue lol. Look no further for the absolute best francase recipe! The sauce is wicked good and yes I’ve been known to drink it. Better than any restaurant I’ve been to. Thank you for your easy to follow directions, you guys rock!

  • 5 stars
    Best francaise I ever made! So full of flavor. We served it with a small amount of pasta on the side. The sauce was incredible.

    • Dianne! You just made our day!! We are THRILlED you enjoyed the chicken francese! It is absolutely one of our all-time favorites! Thank you so much for letting us know and for the wonderful review. That means so much to us!!! All the very best, Kris & Wesley

  • 5 stars
    This was incredible! I am an average cook and have been looking for recipes to make me a better cook. Well, this recipe was better than any Italian restaurant I have been to. My husband raved about it and I must admit that I was pretty proud of myself. I am now scouring your website for more recipes and am going to try to your chicken marsala next (thank you for making a separate recipe for the brown sauce). I really appreciate your helpful tips and comments which made the recipe so easy to follow and avoid pitfalls. Also enjoyed reading your travel section. Overall, how to feed a loon has given me the confidence I needed in the kitchen. Thank you Kris and Wesley.

    • Diane!! We can’t even begin to tell you how much reading your message has filled our hearts with joy!! Sounds like you made the chicken francese PERFECTLY!!! Let us know if you make the marsala and what you and your hubby think of it. That’s definitely one of our all-time favorites! Thanks so much and keep on being a rockstar in the kitchen!!! All the best, Kris & Wesley

  • I can’t say enough how delicious this recipe is, this is the second time I have made it, the first time my family devoured it the second time I made a lot more chicken and still no leftovers. Thank you again for this wonderful dish

    • Hi Kathy!! Yay!! We are so happy to hear that you and your family loved our chicken francese! It’s been a favorite in our house for a long time, too!! Thanks so much for letting us know!! All the best, Kris & Wesley

  • 5 stars
    This was so nice, found the gravy a little bit too lemon-y 🙂 but I think maybe I used extra large lemons or something, it was still that yummi that it was drinkable, served it with green beans and mash and will be making again, thank you for sharing x

    • Hi Rakel! We are so thrilled to hear you had success with our chicken francese! You are so correct, some lemons are bigger than others! So glad that you still made it work and it was so good!! Sides of green beans and mashies sounds perfect!! Thanks so very much for letting us know and for the great review. That means the world to us! Stay in touch! Best, Kris & Wesley

  • My wife and I enjoy Chicken Francese over a bed of linguini. Can the sauce portion of the recipe be doubled using the same proportions?

  • 5 stars
    I’ve honestly never written a review for a recipe before but WOW – this was SO GOOD that I had to drop some love. Chicken Francese is one of my go to meals when I go out, but I always assumed I could never make it as good. Well, everybody in my family actually thought that this was even better than our favorite restaurant! Thanks for sharing this recipe – it was so easy to make and truly delicious. We all loved it and I’m already being asked when I’ll make it again!

    • Michelle!! You have no idea how much you have just filled our hearts with joy. We are thrilled that you had such amazing success with the chicken francese and congrats on hitting it out of the park for the family!! That is just awesome! Thank you so much for letting us know and for the wonderful review! That absolutely means the world to us!! Please stay in touch!! All the very best, Kris & Wesley

  • 5 stars
    I’ve made this dish before, but this recipe kicked it up a very large notch! My kitchen smelled like Carmine’s in New York! It was a family fave! Will definitely make again.

    • Hi Meredith!! Awwwww….we miss Carmine’s so much!!!! But the next best thing (maybe even better), is re-creating it in your own kitchen! We are so happy you had such awesome success with the chicken francese. That’s been one of our favorites for years!!! Thanks again, Kris & Wesley

  • In Rochester, NY it is traditionally made with Sherry wine. It gives it so much more flavor!! Also, anywhere you can find chicken “French” (like we call it here) you can also find artichokes, haddock, Lobster….. we put everything in egg wash and French sauce 🙂

  • 5 stars
    I’m so glad I found your blog! I love your cooking. You both make me smile. I’ve made this recipe 5x and was fabulous every time! Thank you for sharing

    • Hi Dawni! We are so glad you found us and we found YOU!! We are thrilled you love the chicken francese! That’s one of our all-time favorites for sure. Thank you so much for letting us know and for the GREAT review. We truly appreciate that so so much! Please stay in touch! All the best, Kris & Wesley

  • 5 stars
    My family devoured this!! I will definitely make this again. Thank you for this delicious recipe.

    • Hello!! That is so wonderful to hear! We are so happy you had such success with the chicken francese. That has been one of our favorite dishes for many years. Thank you so much for letting us know and especially for the GREAT review. That means the world to us!! All the best, Kris & Wesley

    • Woo hoo!! Mission accomplished! So glad you had such success with the dish, and thanks so much for letting us know and for the GREAT review!! All the best, Kris & Wesley

  • Oh wow! This was incredible! My husband and I licked our plates! I doubled the recioe because of the size of the chicken breasts and am so glad because we can eat it again tomorrow! I served it with a simple side salad and a lemony couscous

    • Best news we’ve heard all day! So glad you hit it out of the park with this dish! Side salad and lemony couscous sound like a perfect addition to the dish! Yum!! Thank you for letting us know!!!! And for the wonderful review!! All the best, Kris & Wesley

  • Oh wow! This was incredible! My husband and I licked our plates! I doubled the recioe because of the size of the chicken breasts and am so glad because we can eat it again tomorrow! I served it with a simple side salad and a lemony couscous

  • 5 stars
    Making this tonight and can’t wait to try it! It looks amazing! Question…..I have 4 chicken breasts (2.5lbs) so about 40oz of chicken! I’m assuming I will need to double the recipe then??

  • 5 stars
    This has got to be the best Chicken Francese I have ever had!!!!! I am an everynight gourmet cook and will tell you that nothing compares to this recipe for Francese. I’ve tried numerous other recipes and this takes the gold star. The chicken holds on to its breading beautifully, while frying, and has a fantastic flavor even without the sauce. The sauce is the frosting on the cake. It has the most perfect flavor and consistency and coats the chicken magnificently. My family cannot get enough of this recipe. Fantastic job!!!! Thanks so much for sharing.

    • Fran!! You have no idea how happy it makes us to hear you had such huge success with our chicken Francese recipe! And so glad you and the family enjoyed it so much. And thank you so so much for letting us know and for the GREAT review. That means the world to us!! Please stay in touch! All the very best, Kris & Wesley

  • 5 stars
    Made this last night! Got recipe off Pinterest, oh my was delicious! Easy to make! Will make again! Now I am just over here looking around what else I can make from you guys!

    • Hi Ellen! That is so awesome to hear that you had such great success with the chicken Francese recipe! That’s one of our all-time favorite dishes! We are so glad you found us! Please stay in touch! And THANK YOU SO MUCH for the great review. We appreciate that SO MUCH!! All the best, Kris & Wesley

  • 5 stars
    This was aMaZing! Thank you for the best Easter Dinner ever! I kept saying to myself “Take a photo” but when I got it plated, with mashed potato, the smell was so seductive we all dove right in with no photos.

  • I made this last weekend and it was absolutely fabulous. The only thing I did different was I used a local garlic and lemon infused olive oil. Used both and it really added flavor. WarwickValleyOliveOil.com

    This is a keeper and I can’t wait to make it again.

    Thanks so much for the recipe!!!

    • Hi Teri!! All sounds AMAZING!! We are so so so glad you had such success with our chicken francese. And thank you SO MUCH for letting us know!!! Stay in touch!! All the best, Kris & Wesley

  • 5 stars
    Excellent- easy to follow recipe, first time I tried it I received rave reviews from my family! Trying it with Pork cutleys today! Thanks.

    • Hi Michael!! That is so awesome to hear!! We are so happy you had such great success with the chicken francese. And thank you SO MUCH for letting us know and the GREAT review!! We appreciate that so so much! Stay in touch! All the best, Kris & Wesley

  • 5 stars
    Omg! First time making this dish and it was DELICIOUS! And you guys are so much fun to watch! Thank you!

    • Hi Kendra!! Woo hoo!!! So glad you hit it out of the park with the chicken francese!! And THANK YOU SO MUCH for letting us know and they awesome review!! You have no idea how much that means to us. Please stay in touch!! Best, Kris & Wesley

  • I watched your video while recuperating from surgery and couldn’t wait to get back in the kitchen to make this Chicken Francese. (It was all I thought about). This recipe did not disappoint and was easy to make. The chicken was moist and the sauce is delicious! Loved your video and the Loon kept me entertained. Thanks so much. Keep the recipes coming!

    • Hi Cindy! That’s the best news we’ve heard all day! AND…we truly hope you are fully recovered and feeling great since your surgery. It fills our hearts with joy to think we could have helped recovery a little easier (or less of a pain) with our recipes and videos! And thank you for letting us know. That truly means the world to us. Stay tuned, stay in touch…and stay in good health! Lots more on the way! All the best, Kris & Wesley

  • This recipe is a favorite of mine, but your recipe is better, and I love the flavor of the chicken with and without the sauce. Thank you for sharing.

    • Thank you so much!! We are so happy you enjoy the recipe. It is definitely one of our favorites, too! Thank you for letting us know, and Happy New Year to you, too! Stay in touch!! All the best, Kris & Wesley

  • 5 stars
    U definitely make a great dish. However chill out u guys are a bit all over the place an at times hard to follow what ur saying. Its great to have fun but ur both over the top.

      • So sorry for just now replying! We REALLY hope you and your mom tonight enjoyed it! Please give your mom our love and we think of you guys constantly!!! Love you so much! xoxoxo

  • 5 stars
    Delicious! One of my new favorite recipes. Loved the wine sauce. It came out good the first time even though I’ve never made anything like it before, but I will be making it again so I know next time it will be spot on.

    • Now that’s a major WIN!!! So glad you had such great success with the recipe and thank you SO MUCH for letting us know. We truly appreciate that! Please stay in touch! All the best, Kris & Wesley

  • 5 stars
    Had to make a quick change in a dinner party meal…… looked up chicken Frances
    Recipes and saw this one….. easy to follow, loved Kris and Wesley preparing it and all the positive comments! So with little time to spare I decided to make it! It was a big hit! Delicious…… everyone’s plates were empty! The sauce was oh so good…… will definitely be making this again very soon!

    • Hi there, Susan! You have no idea how happy it makes us to read a comment like this. We are THRILLED that you had success with our chicken Frances recipe and especially that you were a rock star when you served it! Awesome!! And thank you so much for letting us know. We truly appreciate that so very much!! Stay in touch! All the best, Kris & Wesley

  • 5 stars
    This was the. Best. Ever. I mean EVER. I have searched for years for the best chicken Francese and have found good ones but never ever great ones like this. I loved watching your video and following along. This was a big big hit for my family! Thank you so much for sharing. There is just one problem!! We ran out of sauce because everyone was taking extra sauce with their chicken. Do you have any suggestions on how to make some extra sauce? I don’t know if it will come out right without doing the everything from scratch.
    Thank you so much for sharing

  • 5 stars
    I LOVE that I found you two and your recipes with videos!
    Made this dish tonight and like everyone else said , it’s a WINNER!
    You both are a hoot! will continue to follow you!

    • Hi Betsy!!! AWESOME!! We LOVE that you found us and we found YOU!! So glad you had success with the Chicken Frances! That’s one of our favorite dishes for serving, too!! Thank you so much for letting us know, we truly appreciate that!! Please stay in touch! All the best, Kris & Wesley

  • 5 stars
    Absolu. tely loved it squeezed my lemons but forgot the juice it was still wonderful. Great new way to enjoy Chicken the step by step really helped me

    • So so glad you enjoyed our chicken francese recipe, Rita! We really love it so much, too! And thank you so much for letting know. That really means the world to us!! Stay in touch! All the best, Kris & Wesley

  • I’m looking forward to preparing this dish. I just discovered Chicken Francaise and am surprised I’ve never heard of it before yesterday. The Comments for your recipe have convinced me I need to make it. P.S. I love the sound quality in the video.

      • Hi Linda! So sorry for the delayed response! Yes! Sauce can be made up to a day in advance. The cutlets can be made a couple hours ahead of serving. Re-warm the cutlets in a low-temp oven, then gently heat the sauce. Once ready to serve, pour the warmed sauce over the warmed cutlets. Best not to re-warm the cutlets in the sauce (the egg breading might come off). Hope this helps and let us know how it turns out!! Best, Kris & Wesley

  • 5 stars
    Holy cow this dish is to die for! I’ve made this twice in one week- it’s that good. My husband absolutely loved it and he’s picky about his Francaise. It is better than our favorite restaurants. Thank you for your awesome step by step instructions and your fabulous recipe!

    • Wow! Wow! Wow! You just made us so happy!! We are thrilled your and your hubby liked our chicken Francaise! It’s one of our all-time favorites. And thank you so much for letting us know!! We truly appreciate that!! Please stay in touch! All the best, Kris & Wesley

    • Hi Pat, well, it does have a lemon taste to it, similar to a chicken/veal piccata. If you don’t like lemon at all, it may not be your favorite dish. But we think the balance of the sauce is really perfect. Hope this helps!

  • Hi I would like to make this for a large party of 50 people with other food. Can you advise how you would prepare ahead of time? I could make the sauce the day of but cooking up all that chicken will take a lot of time. Any thoughts would be appreciated
    Thanks in advance
    Mj

    • Mary Jo, did you ever receive an answer? I have the same question, another site said it can all be prepared ahead and even frozen and then cooked when you are ready to serve?

      • We are so so so sorry we never replied to Mary Jo and for our delayed response to you, Jackle! We always do our best to answer any and all comments, especially questions, but some sometimes slip through the cracks! You can absolutely make this ahead of time. Just keep the cutlets and the sauce separate. Re-heat the chicken in a 300°F oven until heated through, and then gently warm the sauce on the stove. Serve the cutlets and pour the sauce over the top. Let us know how it turns out or if you have any other questions! Best, Kris & Wesley

  • 5 stars
    I Love to cook – it’s a stress relief for me, and this recipe was so delicious! I served it with a kale salad (Greek style with feta and lemon Dijon vinaigrette) and my husband said he’d eat this meal again in a heartbeat…EVEN with the kale salad along with it Amazing the difference with the egg wash on the outside of the flour dredge…A+ Thank you!

    • Hi Melinda! That is so wonderful to hear and sounds like you made a spectacular meal. I know what you mean about how cooking can be therapeutic! I feel the same way (this is Kris). And it’s always a big plus when the spouse loves what you make! Congrats on a big success!! And thank you so much for letting us know. Please stay in touch, Melinda!! All the best, Kris & Wesley

  • 5 stars
    Hi Kris,
    Just wanted to thank you for sharing this wonderful recipe,I made the first time for my Italian friends, they said it was the best they ever had,I’m making it tonight for my husband, he loved it the first time.
    I can’t wait to make it aging for my next dinner party.
    Thank you.
    Lee

    • Lee, that makes us so very happy to hear. We are so thrilled you had success with this recipe! It’s truly one of our favorites, too. And thank you so much for taking the time to let us know. That means the world to us. Stay in touch! And all the best, Kris & Wesley

  • 5 stars
    Just made this for dinner and it is such a delicious and light dish! I felt compelled to come back and write about! Even my 5y old was pleased. Thank you and keep up those great recipes coming. I will be checking in daily for inspirations and ideas!

    • Hi Lynn!! So sorry for the delayed response!! Thanks for letting us know and we truly hope you had a wonderful Valentine’s Day!! Stay in touch!! All the best, Kris & Wesley

    • Hi Vickie, the alcohol cooks out during the cooking process, but if you want to omit the wine, you could go with a cooking sherry that you can purchase at the grocery store (in the oils and vinegar area), or you could just omit it completely. It does deepen the flavor, but the dish will still be delicious without it. Hope you enjoy it!! Best, Kris & Wesley

  • 5 stars
    Kris, thank you for this chicken francese recipe. Looking for easy, chicken recipes brought me here. It is the very best I have ever tired. It is quite rare that my wife have seconds when it comes to food. She watches how much she eats. Well, I was surprised when she had seconds of this chicken francese…as she showered it with praise. That brought me back here to start gathering more of your recipes. I found some Instant Pot recipes! Awesome! Again, thank you!

    • Hi Clem! That’s some of the best news we’ve heard in a while! So glad you and your wife enjoyed the chicken francese! We love it, too!! And thank you so much for letting us know and we are so glad you found us and we found you!! We’re certain you’ll like the Instant Pot recipes! They come together so quickly and are really delicious. Please stay in touch and give our best to your wife!! Cheers!! Kris & Wesley

  • 5 stars
    Wow, this has always been a favorite dish of mine, but this recipe takes it up a few notches! I like the chicken ultra thin, as it cooks up so crispy and delicious! Topping it off with that heavenly sauce and all over linguine… simply yummy!

    • Hi Melissa! We are so glad you like our recipe for chicken Frances! It is without doubt one of our all-time fav dishes, too. Thank you so much for letting us know your thoughts and success with the dish! Woo hoo! Please stay in touch!! All the best, Kris & Wesley

    • Hi Rhonda,

      It depends on how big the crowd it, but you can certainly double, or even triple, the recipe. It actually re-heats quite nicely, so you can make this several hours in advance of serving. Hope this helps!

      • Curious – do you make the sauce ahead as well and reheat? Or leave the pan out and make the sauce as the cutlets are reheating? I never would have thought pre cooking would work for a recipe like this but it would be very helpful for feeding a large group. Thanks!

      • Hi Jessica! Yes, you can absolutely make the sauce ahead, I’d just wait and add the butter just before serving. You can also make the cutlets ahead, too. Just re-heat in the oven. We don’t simmer the cutlets in the sauce, or at least not for too long, because it can make the breading pull away from the chicken. Just pour the warmed sauce over the heated cutlets, and you should be great!! Let us know how it turns out!! Best, Kris & Wesley

  • This is so easy and delicious!! I pounded split breasts and salted with kosher salt a few hours beforehand to add flavor, then dried with paper towels before dredging in flour and egg. So much easier than breaded chicken cutlets! Thank you for sharing!

  • 5 stars
    It is obvious that you both have a true passion for what you do! Found you by accident and I’m so thrilled I did! Thank you so much! You’re making me look like I’m one heck of a cook! ❤️

  • 5 stars
    Hi guys! I’m going to make this. Looks delish. What would you recommend serving with it? I saw one reader made pasta. What is it traditionally served with. Love you two. Everytime I get a notification in my inbox that a video is up, I watch right away. You both always cheer me up! My very best, Sherry

    • Hi Rita, sure, you could just sauté the chicken cutlets, and the pour the sauce over the top. They would be delicious, but not really the classic chicken Frances, which is the “egg on the outside” approach. But the sauce is to die for, so you’ll be good!! Let us know how it turns out. Best, Kris & Wesley

  • Saw this just now, and am disappointed that I don’t have any chicken breasts. I’ll definitely be making this this week.we love piccata and know we’ll love this. Thanks so much.
    Tim and Alan

    • Hi Tim and Alan! You guys are going to love this dish. It would work with chicken breasts, too (pounded paper thin), but thin pork chops is the best. Let us know if you make it and how it turns out!! Thank YOU!!!!! Kris & Wesley

      • I made this two evenings ago and it was great. Alan, the picky one, loved it more than I. I made some spaghetti to go along with it, and since I made more sauce than needed, I tossed the spaghetti in the skillet with the sauce, removed that and had the sauce to put over the chicken. AWESOME!! Thanks so much, Tim and Alan

    • 5 stars
      Made this 2 weeks ago. I didn’t know what a great cook I was until this recipe . OMG so good. My hubby licked the plate. Thank you Loon’s

  • 4 stars
    Another delicious meal. Made this for dinner tonight and my husband and I loved it. The sauce was delicious. Made recipe exactly as is perfection. I love your site. I love your recipes. The love you share with each other is evident in your food. So is your joy. This is by far my favorite food site! This is 5 stars but for some reason the fifth star won’t light.

    • That is so awesome to hear, Michelle!! We are so thrilled that you are enjoying the recipes and are on board the H2FaL train! So much fun!! Thank you so much for staying in touch! You are the best!! xoxo Kris & Wesley

  • 5 stars
    I’ve made this several times and each time I love it more. It is a perfect recipe and we just love it. I had used another recipe for over 25 years and it is not even close to how good your recipe is. Thanks!

    • Alma!! Wow! Thank YOU! So very, very glad you guys love it! It’s definitely been a favorite for us for a while now. Thanks so much for the comment. You are the BEST!! xoxo

    • Hi Diane, you can freeze this, but for best results, I would recommend serving it as close to preparation as possible. But yes, you can make this recipe ahead of time and freeze. Make sure to completely cool before freezing and then thaw in the refrigerator for 24 hours then heat in a 350 oven for 20 minutes, or until heated and bubbly. If you go for it, let us know how it turned out! All the best, Kris & Wesley

  • We loved it, my husband is Italian and I made this at his request for Father’s Day, I was so nervous, but I followed the recipe to the letter and he said it was the best he’s ever tasted even in restaurants! I was so happy…..

    Thanks so much

  • Am I doing something wrong with the sauce? It’s like watery and not much flavor. Just tastes like watery lemony butter or something and isn’t thick at all, even after adding cornstarch also.

    • HI Sarah, so sorry the sauce didn’t turn out so great. It really depends how much fat/oil is in the skillet when you add the flour to create the roux. I would try adding 2 (maybe even 3 tablespoons of the flour)…it should really be close to the same amount of fat (oil/butte) that is in the pan. Stir that for a couple minutes to create a roux. That will eliminate any of the flour taste. And then proceed from there. This is definitely one of those recipes that I taste as I go, and adjust seasoning accordingly. I think with these adjustments and maybe adding a pinch more salt, you’ll get great results. I’ve updated the recipe to include these tips. Try it again. I literally just made this again two nights ago for The Loon and I, and it was crazy good. Let me know if this helps, and if you give it another go. Thanks much, Kris.

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