Chicken Francaise Recipe

Prepare chicken

Butterfly each chicken breast: place palm on top, slice horizontally nearly through, then open like a book. If breasts are thick, place between plastic and pound to an even 1/2-inch thickness using a meat mallet. Pat dry with paper towels.

Season both sides of each breast with kosher salt and freshly ground black pepper.

Set up a dredging station: place flour in a shallow dish. In a separate shallow bowl, whisk together eggs, milk and grated Parmesan (if using) until smooth.

Working one at a time, lightly dredge each breast in flour, shaking off excess, then dip into the egg mixture, allowing excess to drip back. Return to the flour for a very light second coating if you prefer a slightly thicker crust, then shake off excess.

Heat a large skillet over medium-high heat. Add 1 tablespoon butter and 1 tablespoon olive oil. When butter foams and oil shimmers, add 2 chicken breasts (do not overcrowd). Cook 3–4 minutes per side, until golden brown and cooked through (internal temperature 165°F / 74°C). Transfer to a warm plate and tent with foil. Repeat with remaining butter, oil and chicken.

Reduce heat to medium. In the same skillet with pan drippings, add the minced garlic and sauté about 30 seconds until fragrant, stirring to deglaze browned bits.

Carefully add the white wine (or substitute) and simmer 1–2 minutes, scraping the bottom of the pan to lift fond. If using wine, cook until it reduces by about half.

Add the chicken broth, lemon juice and lemon zest. Bring the mixture to a gentle simmer and cook 2–3 minutes to concentrate flavors.

Turn the heat to low. Whisk in the cold cubed butter, one tablespoon at a time, allowing each piece to melt and emulsify into the sauce before adding the next. This creates a glossy, slightly thickened sauce.

Stir in the chopped parsley and capers (if using). Taste and adjust seasoning with salt and pepper as needed, keeping in mind the chicken and broth may already be salted.

Return the cooked chicken to the skillet and spoon sauce over each piece. Simmer gently for 1–2 minutes to reheat the chicken and meld flavors.

Transfer chicken to plates or a serving platter. Spoon additional sauce over the top, garnish with lemon wedges and extra parsley.

Serve immediately with cooked pasta, rice, or steamed vegetables to absorb the lemon-butter sauce.