Chicken Francese is a classic Italian‑American dish that works as a comforting weeknight dinner or an elegant meal for guests. Thinly pounded, lightly battered chicken breasts are pan‑fried and finished in a silky lemon and white‑wine butter sauce with earthy mushrooms.
Also called chicken francaise or chicken French, this recipe likely began with Italian immigrants in upstate New York and became a staple at Italian‑American restaurants across the Northeast in the mid‑20th century.
Because my family is Sicilian and used to cooking with olive oil, my mom didn’t make this buttery version growing up. I first tried it when my cousin Baby Anne shared a version she learned from her fiancé, who cooked in restaurants. We adapted it and it quickly became a family favorite. I also enjoy making shrimp francese as a variation.
My take on chicken francese adds plenty of sautéed mushrooms to the lemon‑butter wine sauce. It’s not strictly traditional, but I love the flavor and texture they bring. I also like to add a little Parmigiano‑Reggiano to the egg batter for extra savory depth.
This hearty, savory entrée pairs beautifully with mashed potatoes, polenta, or a simple pasta aglio e olio, and a side of sautéed broccoli rabe. Buon appetito!
If you like this dish, try other easy one‑pan chicken recipes like chicken pomodoro or hearty fettuccine chicken Marsala.
Francese vs. Marsala vs. Piccata vs. Saltimbocca
These classic Italian‑American dishes often appear on the same menus and share a similar approach: a protein (chicken or veal) is browned and finished in a flavorful pan sauce. Because of that, they can be confused—yet each has its own signature.
Chicken Francese is one of the richer options: the meat is lightly dusted with flour, dipped in an egg batter, browned, and finished in a lemon and white‑wine butter sauce that’s lightly thickened. My version adds mushrooms and generous garlic for extra flavor.
Chicken Piccata is lighter: chicken is floured and browned, then finished in a sauce of chicken broth, lemon juice and capers. Chicken Marsala uses Marsala wine and usually includes mushrooms, producing a deep, slightly sweet and nutty sauce. Saltimbocca layers prosciutto and sage on the meat and is finished with a light wine sauce.
All of these are delicious—choose based on the flavor profile you prefer.
Main Ingredient Notes
To make chicken francese with mushrooms you’ll need:
- Chicken: Boneless, skinless breasts sliced thinly (3–4 slices per breast) or buy pre‑sliced cutlets to save time.
- Mushrooms: I used white mushrooms, but mixed varieties work well. Omit them if you prefer a more traditional francese.
- Eggs: The egg dip is the final step in the batter and creates the signature golden, slightly puffy coating.
- Cheese: Grated Parmigiano‑Reggiano in the egg mixture is my optional twist for added savory depth. Pecorino‑Romano is an acceptable substitute.
- Garlic & Parsley: Fresh garlic and parsley brighten the sauce and finish the dish.
- Olive Oil & Butter: A combination for browning the chicken; butter also enriches the sauce.
- Lemon Juice & White Wine: Fresh lemon juice and a dry white wine (such as Pinot Grigio) are essential for the classic francese flavor.
- Broth: Use low‑ or no‑salt chicken broth to build the sauce.
- Flour: All‑purpose flour thickens the pan sauce when cooked with the butter and wine.
How to Make Chicken Francese
- Prep all ingredients: thinly slice the chicken, chop parsley and garlic, slice mushrooms, and squeeze fresh lemons.
- Whisk eggs, grated cheese and 1 tablespoon parsley in a bowl. Place 1½ cups flour in a separate shallow bowl.
- Heat olive oil and 3 tablespoons butter in a large non‑stick skillet over medium heat. Set up a batter station: seasoned, patted‑dry chicken; flour; egg mixture. Have a wire rack over a sheet pan nearby.
- Lightly dredge each piece of chicken in flour, shake off excess, then dip in the egg mixture to coat. Cook in batches, 3–4 minutes per side, until golden and cooked through. Transfer to the rack to drain. Use a thermometer: 165°F (74°C) internal temperature.
- When all chicken is cooked, wipe the pan clean of excess oil and browned bits with a paper towel.
- To make the sauce: melt the remaining 3 tablespoons butter over low heat, add chopped garlic and cook until softened. Sprinkle 3 tablespoons flour over the garlic, stir for 1–2 minutes to cook the flour, then add the sliced mushrooms and raise the heat to medium.
- Cook mushrooms until tender and their liquid releases. Spread them in a single layer and allow browning before stirring for best flavor.
- Sprinkle the remaining flour over the cooked mushrooms, stir to coat, and cook 1–2 minutes. Gradually whisk in the white wine until smooth, scraping any browned bits from the pan. Add chicken broth and bring to a gentle simmer for about 5 minutes.
- Add fresh lemon juice and simmer until the sauce lightly coats the back of a spoon. Taste and season with salt and pepper, then stir in chopped parsley.
- Return the cooked chicken to the sauce and warm gently until heated through. Arrange lemon slices between the pieces and sprinkle with additional parsley. Serve immediately on a platter or straight from the pan. Enjoy!
More Italian American Favorites
- Sunday Meatballs
- Stuffed Shells with Beef
- Baked Ziti
- Sunday Lasagna
- Zucchini Parm
- Fried Peppers
- Pasta with Peas
- Spaghetti and Crabs
- Steak Pizzaiola
How do I thinly slice chicken breasts?
Place a sturdy cutting board on a damp paper towel or non‑slip mat so it won’t move. Lay the breast flat and, with one hand on top, use a sharp knife to slice horizontally through the thickest part without cutting all the way through. Open the breast like a book (butterfly), then slice down the center to create two pieces. If needed, cut each flap again to create four thinner slices per breast.
If you’re uncomfortable with this technique, consider using a cut‑resistant glove or buy pre‑sliced chicken cutlets from the store.
CHICKEN FRANCESE RECIPE TOP TIPS
- Chicken: Slice breasts thinly or buy pre‑sliced cutlets.
- Pan: Use a non‑stick skillet or well‑seasoned cast iron to prevent sticking from the egg batter.
- Make ahead: You can batter and cook the chicken several hours or a day in advance and refrigerate. Reheat gently in the sauce.
- Work in batches: Avoid overcrowding the pan so pieces brown evenly.
- Variations: Try shrimp francese or omit mushrooms if you prefer a more traditional version. Parmesan in the egg adds savoriness but is optional. Olive oil can replace butter, though the sauce will be less rich.
- Storage: Refrigerate leftovers in an airtight container up to 5 days. Reheat in a sauté pan over medium‑low with a splash of water until warmed through.
Recipe Card
Ingredients
- 2–2¼ pounds boneless, skinless chicken breasts (about 3 breasts)
- Pinch salt and black pepper
- 5 large eggs
- ⅓ cup grated parmigiano cheese (optional)
- 3 Tbsp chopped flat‑leaf parsley, divided + more for garnish
- 1½ cups + 3 Tbsp all‑purpose flour, divided
- 4 Tbsp olive oil
- 6 Tbsp butter, divided
- 4 Tbsp chopped garlic
- 1½ pounds thinly sliced white or mixed mushrooms
- 1 cup dry white wine (such as Pinot Grigio)
- 1 cup chicken broth (low‑ or no‑sodium)
- ⅓ cup fresh lemon juice
- Salt and black pepper to taste
- 1 lemon, sliced for garnish
Instructions
- Prep and gather ingredients. Slice each chicken breast into 3–4 thinner pieces or use pre‑sliced cutlets.
- Whisk eggs, grated cheese and 1 Tbsp parsley in a large bowl. Place 1½ cups flour in a shallow bowl.
- Heat oil and 3 Tbsp butter in a large non‑stick skillet over medium heat. Set up the batter station: seasoned chicken, flour, egg mixture, and a wire rack for resting cooked chicken.
- Dredge chicken lightly in flour, then coat with the egg mixture. Cook in batches, 3–4 minutes per side, until golden and cooked through. Transfer to the rack.
- Wipe the pan clean, then melt the remaining 3 Tbsp butter over low heat. Add garlic and cook until softened. Add mushrooms and increase heat to medium; cook until their liquid releases and they brown.
- Sprinkle 3 Tbsp flour over the mushrooms, stir and cook 1–2 minutes. Gradually whisk in the wine, then add broth and simmer uncovered for about 5 minutes.
- Add lemon juice and continue to simmer until the sauce coats the back of a spoon. Season with salt and pepper and stir in the remaining parsley.
- Return the chicken to the sauce to warm through. Garnish with lemon slices and additional parsley, then serve.
Notes
- You can halve the recipe for fewer servings.
- Buy pre‑sliced chicken to skip slicing at home.
- Use mixed mushrooms for more depth, or omit them for a classic francese.
- Parmigiano in the egg is optional but adds savory richness; Pecorino‑Romano can substitute.
- Butter adds richness; you may use olive oil only, but the sauce will be less buttery.
- Cooked chicken and the sauce can be made ahead (several hours to a day) and reheated together gently.