Jul 14 2026
Restaurants›Cucina Toscana›Chicken Francese Recipe

Chicken Francese Recipe

Inspired by Cucina Toscana
Time40m
Serves4

Make Chicken Francese Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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For the chicken

For the sauce

Method

For the chicken

  1. 1

    Prepare and pound

    Trim any visible fat from the chicken breasts. Place each breast between two sheets of plastic wrap or in a large zip-top bag and gently pound with a meat mallet or heavy skillet until uniformly about 1/2 inch (1.2 cm) thick. This ensures even cooking.

  2. 2

    Season and set up dredging station

    Season both sides of the pounded breasts with 3/4 tsp of the kosher salt and 1/2 tsp of the black pepper. Place the flour in a shallow dish. In a second shallow bowl whisk together the eggs, milk and grated Parmesan until smooth.

  3. 3

    Dredge the chicken

    Lightly shake each breast in the flour to coat, tapping off excess. Dip into the egg mixture, allowing excess to drip back into the bowl, then set on a plate. Repeat for all breasts. Let rest for 5 minutes so coating adheres.

  4. 4

    Brown the chicken

    In a large skillet over medium-high heat, add 1 tbsp butter and 1 tbsp olive oil. When foaming subsides and oil shimmers, add two chicken cutlets (do not crowd). Cook until deep golden brown, about 2-3 minutes per side. Transfer to a warm platter and tent with foil. Add remaining 1 tbsp butter and 1 tbsp olive oil and brown remaining cutlets the same way. If edges cook faster than centers, lower heat slightly. Reserve pan juices for the sauce.

For the sauce

  1. 5

    Sauté garlic

    Reduce heat under the skillet to medium. Add the minced garlic to the pan with any accumulated browned bits and cook briefly, about 20-30 seconds, until fragrant but not browned.

  2. 6

    Deglaze with wine

    Carefully add the dry white wine to the pan to deglaze, scraping up browned bits with a wooden spoon. Increase heat to medium-high and simmer until the wine has reduced by about half, about 3-4 minutes.

  3. 7

    Add lemon and stock

    Add the chicken stock, lemon juice and lemon zest to the pan. Bring to a gentle simmer and cook until the sauce slightly thickens, about 3-4 minutes. Taste and season with remaining 3/4 tsp kosher salt and 1/2 tsp black pepper, adjusting as needed.

  4. 8

    Finish the sauce

    Off the heat, whisk in the 2 tbsp cold butter pieces one at a time to emulsify and slightly thicken the sauce, producing a glossy finish. Stir in the capers and chopped parsley.

  5. 9

    Return chicken to sauce

    Return the browned chicken breasts and any accumulated juices to the skillet, spooning sauce over each piece. Warm for 1-2 minutes on low heat to reheat chicken and marry flavors—do not boil. Taste and adjust lemon, salt or pepper if desired.

  6. 10

    Serve

    Transfer chicken to plates, spooning additional sauce and capers over each portion. Garnish with extra chopped parsley and thin lemon slices or wedges if desired. Serve immediately.

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