Chicken Francaise Recipe

Prepare and pound chicken

Trim any fat from 4 boneless skinless chicken breasts. If breasts are thick, slice horizontally to make 8 cutlets or place each between plastic wrap and gently pound with a meat mallet to 1/2-inch thickness so pieces cook evenly.

Season and set up dredging station

Season both sides of each cutlet with 1 1/2 tsp kosher salt and 1 tsp black pepper. Place 1 cup all-purpose flour in a shallow dish. In another shallow bowl, beat 3 large eggs with 2 tbsp water until combined; stir in 1/4 cup grated Parmesan if using. Pat chicken dry and dredge each piece first in flour, shaking off excess, then in the egg mixture, allowing excess to drip off before cooking.

Pan-fry chicken

Heat 1/2 cup vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F / oil faintly ripples). Add 2 tbsp unsalted butter to the oil. Working in batches so you don't crowd the pan, add chicken cutlets and cook 2–3 minutes per side until golden brown and just cooked through (internal temp 160–165°F). Transfer cooked cutlets to a warm oven set to 200°F on a wire rack or paper towel-lined tray. Add more oil/butter as needed between batches.

Sweat aromatics

After chicken is cooked, carefully discard most of the frying oil leaving about 1–2 tbsp plus any brown bits in the skillet. Reduce heat to medium and add 2 tbsp minced shallots (or 1 small minced onion) and sauté 1–2 minutes until translucent and fragrant, stirring to loosen browned bits.

Deglaze with wine

Add 1 cup dry white wine to the skillet to deglaze, scraping up any browned bits with a wooden spoon. Let the wine simmer briskly 2–3 minutes to reduce slightly and cook off alcohol.

Add stock, lemon, and reduce

Add 1 cup low-sodium chicken stock, 1/2 cup fresh lemon juice, and 1 tablespoon lemon zest. Bring to a simmer and reduce the liquid by about one-third, about 4–6 minutes, until sauce slightly thickens.

Finish with butter

Lower heat to low. Whisk in 6 tbsp unsalted butter a few tablespoons at a time, allowing each addition to melt and emulsify into the sauce to create a glossy lemon-butter sauce. Stir in 2 tbsp capers if using and season with salt and freshly ground black pepper to taste. Stir in 2 tbsp chopped parsley.

Return chicken to sauce

Nestle the cooked chicken cutlets back into the skillet, spooning sauce over each piece to reheat for 1–2 minutes (do not overcook). This allows chicken to finish to a safe temperature and absorb sauce flavors.

Transfer chicken to a warmed serving platter and spoon remaining sauce over the cutlets. Garnish with lemon slices/wheels and sprinkle with extra chopped parsley. Serve immediately with optional sides such as pasta, roasted potatoes, or seasonal vegetables.

For buffet service: keep sauce warm in a shallow hotel pan over low steam or a chafing dish. Arrange chicken in a single layer and spoon warmed sauce over portions just before serving to maintain texture.