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Quick & Easy Chicken Francese
Chicken Francese (also called Chicken Française) is an Italian-American chicken recipe that uses lightly breaded chicken cutlets in a lemon butter and white wine sauce. This easy chicken francese recipe comes together fast and the taste is restaurant quality
This chicken is one of my favorites to make on Sunday. It’s similar to our favorite chicken piccata, but different *enough* to add variety to our menu.
I’ve exchanged the typical all-purpose flour for almond flour, and reduced the amount of butter used in the traditional recipe.
While this is a “richer” dish to enjoy occasionally thanks to the butter and wine, I think it’s an ABSOLUTE TREAT, and just as satisfying as restaurant-style Chicken Française.
Using high quality, evenly shaped, thin chicken cutlets is the secret to cooking these perfectly, and keeping it quick & easy!
What is chicken francese?
Chicken francese is actually very similar to chicken piccata (another one of my favorites!) However there are a few differences. For instance, chicken francese uses and egg batter to coat the chicken where chicken piccata is normally just dredged in flour. Also, chicken piccata incorporates capers where chicken francese does not. And the best part in my opinion, is that the sauce for chicken francese is a bit more flavorful and creamy, plus there is more of it.
Makes 4 servings
Ingredients:
These are the ingredients we use to make this chicken francese delicious and nutritious.
- 2 large eggs, I prefer pasture-raised
- 2 Tbsps grass-fed cream, OR organic coconut cream
- sea salt and fresh ground black pepper, to taste (about 1/4 teaspoon each, divided between dry & wet ingredients)
- 1 cup almond flour
- 1 Tbsp dried oregano
- 2 Tbsps olive oil, or avocado oil
- 4 thin boneless, skinless chicken cutlets, similar thickness, and size so they cook evenly
- 2 Tbsps clarified butter or ghee
- 4 fresh garlic cloves, pressed
- 1/4 cup dry white wine
- 1.5 cups chicken stock, or bone broth
- juice of 1 fresh lemon
- zest of one fresh lemon
- 10 sprigs of fresh thyme
- 1 lemon, thinly sliced
How to make chicken francese
Follow these steps to make this lemony chicken skillet meal in under 30 minutes.
Step 1. In a shallow bowl whisk eggs together with milk, sea salt, and pepper to taste. On a second plate, combine almond flour, oregano, sea salt, and pepper to taste using a fork to whisk dry ingredients together really well.
Step 2. Pat your chicken cutlets dry with paper towels, then dip them into your egg mixture, then lightly dredge them into the almond flour mixture.
Step 3. Heat oil in a large skillet or non-stick pan over medium-low heat.
Step 4. Add the chicken and cook until it begins to brown on both sides, about 2-3 minutes total, flipping once, then set aside on a plate.
Step 5. The chicken should not be fully cooked at this stage, as it will continue to cook in the wine sauce. Wipe out the pan with paper towels and return to medium heat.
Step 6. Add in butter, and your minced garlic, then sauté until fragrant just a few minutes. Now pour in your white wine and simmer until reduced by half, about 2-3 minutes.
Step 7. Add in your chicken stock, thyme, lemon juice and zest and continue to simmer for a couple of minutes.
Step 8. Return your browned chicken into the pan, and nestle into the sauce, then reduce the heat to low and cook for additional 5 minutes, or until chicken is just cooked through and sauce thickens a bit.
Step 9. Garnish with your fresh lemon slices.
I really enjoy this chicken served with brown rice, and roasted asparagus with some of the lemon sauce spooned over everything.
Enjoy!
Rachel
Recipe FAQ’s
What is the difference between chicken Francoise and chicken piccata?
Chicken francese is lightly battered, has more sauce, and does not use capers. Chicken piccata usese just a light coating of flour, capers, and less sauce.
Can you make chicken frances without wine?
Absolutely. Just substitute the wine for chicken broth.
Why does my chicken Francese taste bitter?
This can happen if you accidentally burn the garlic. Garlic oils have a very low burn point, so you only need to just gently warm/cook the garlic for about 30 seconds or until fragrant before adding additional liquid to stop the cooking.
What should you serve with chicken francese?
Brown rice, cauliflower rice, roasted vegetables, green salad, and garlic butter Ezekiel bread are all great to eat with this dish.
More easy chicken dinner recipes:
Quick & Easy Chicken Francese
Ingredients
- 2 large eggs, I prefer pasture raised
- 2 Tbsps grass fed cream, OR organic coconut cream
- sea salt and fresh ground black pepper, to taste (about 1/4 teaspoon each, divided between dry & wet ingredients)
- 1 cup almond flour
- 1 Tbsp dried oregano
- 2 Tbsps olive oil, or avocado oil
- 4 chicken cutlets , thin boneless, skinless in similar thickness and size so they cook evenly
- 2 Tbsps clarified butter, or ghee
- 4 fresh garlic cloves, pressed
- 1/4 cup dry white wine
- 1.5 cups chicken stock, or bone broth
- juice of 1 fresh lemon
- zest of one fresh lemon
- 10 sprigs of fresh thyme
- 1 lemon, thinly sliced
Instructions
- In a shallow bowl whisk eggs together with milk, sea salt and pepper to taste.
- On a second plate, combine almond flour, oregano, sea salt and pepper to taste using a fork to whisk dry ingredients together really well.
- Pat your chicken cutlets dry with paper towels, then dip them into your egg mixture, then lightly dredge them into the almond flour mixture.
- Heat oil in a large skillet or non stick pan over medium low heat.
- Add the chicken and cook until it begins to brown on both sides, about 2-3 minutes total, flipping once, then set aside on a plate.
- The chicken should not be fully cooked at this stage, as it will continue to cook in the wine sauce.
- Wipe out the pan with paper towels and return to a medium heat.
- Add in butter, and your minced garlic, then sauté until fragrant just a few minutes.
- Now pour in your white wine and simmer until reduced by half, about 2-3 minutes.
- Add in your chicken stock, thyme, lemon juice and zest and continue to simmer for a couple of minutes.
- Return your browned chicken into the pan, and nestle into the sauce, then reduce the heat to low and cook for additional 5 minutes, or until chicken is just cooked through and sauce thickens a bit.
- Garnish with your fresh lemon slices.
- I really enjoy this chicken served with brown rice, and roasted asparagus with some of the lemon sauce spooned over everything.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
