Chicken Francese is a restaurant-quality dish that’s the ultimate dinner for lemon-lovers. A savory tart lemon-butter wine sauce bathes the seared chicken cutlets. The toasted almonds add a pleasant crunch to the sautéed breasts. This Italian-American classic is easy enough for a weeknight, but special enough for company. With your first bite you’ll think you’re eating sunshine on a plate.
For this recipe you will need: boneless chicken breasts, all-purpose flour, eggs, olive oil, dry white wine, fresh lemon juice, unsalted butter, shaved almonds, toasted,, chopped fresh parsley.
- Chicken Francese recipe background
- How to turn the chicken breasts into cutlets
- Putting the Chicken Francaise recipe together
- First measure all the ingredients
- Flour/Egg Station
- Sauté at stove
- Finish the Chicken Francese
- Tips for Chicken Francese recipe success
- Chicken Francese With Toasted Almonds Recipe
Chicken Francese recipe background
Chicken Francese (pronounced fran-CHAY-zay) or Chicken Francaise (pronounced frahn-SAIZ) is neither Italian or French.
Originally chefs used veal cutlets for the main ingredient and you could find it practically on every Italian restaurant menu. Once veal fell out of favor with the public, restaurants subbed chicken cutlets for the veal cutlets.
Here’s a tip. Instead of buying expensive chicken cutlets, we buy chicken breasts and cut out the tenders. When you buy a large package of breasts on sale you can get quite a few tenders out of it.
Then we take the tenders and make chicken cutlets out of them.
Chicken Francese, Chicken French, or Chicken Francaise recipe is a delectable way to make a restaurant-quality dish in the comfort of your kitchen.
How to turn the chicken breasts into cutlets
Tenders Ready to Pound Flat with Meat Mallet
If you are using a whole chicken breast, slice each breast crosswise and gently pound each piece. You will get 4 pieces.
Another tip: if the chicken breast is partially frozen it’s easier to slice.
Using the meat mallet to flatten chicken
- Place the moist chicken between two pieces of plastic wrap or a plastic bag.
- In order for the chicken to flatten easily, it’s important that the chicken be moist so it doesn’t stick to the wrap. Tip: Spritz the chicken pieces with water.
- Use gentle taps with the mallet so the breast meat doesn’t tear.
Chicken Cutlet that’s flattened and ready to flour and egg.
Putting the Chicken Francaise recipe together
This recipe goes quickly so have everything ready to go or as the French say mise en place.
First measure all the ingredients
- ¼ cup shaved almonds, toasted
- ⅓ cup fresh lemon juice
- ½ cup dry white wine
- 3 Tablespoons olive oil or more if necessary
- 4 Tablespoons unsalted butter
- 2 Tablespoons fresh parsley
Flour/Egg Station
- 2 eggs in shallow bowl for egg wash
- ½ all-purpose flour on wax paper for dredging
- salt and pepper
1. Toast Almonds. 2. Dredge seasoned chicken in flour. 3. Dip chicken cutlets in beaten eggs. 4. Sauté chicken in olive oil.
Sauté at stove
- heat olive oil in sauté pan over medium-high
- season cutlets with salt, pepper, dredge in flour, dip in egg, then sauté in preheated oil.
- sauté chicken cutlets until golden on both sides (about 4 minutes) and remove.
- add wine to pan and reduce by half.
- add lemon juice, simmer, then swirl in butter.
Finish the Chicken Francese
- return chicken to pan.
- coat the chicken with sauce.
- garnish the chicken with almonds and parsley
1. Brown chicken on both sides about 4 minutes. 2. Make the sauce and return chicken to pan. 3. Serve the chicken cutlets and enjoy.
Tips for Chicken Francese recipe success
This is the type of recipe you don’t want to count calories. The dish is rich in flavor and skimping on the ingredients won’t give you the outstanding taste.
Fresh lemon juice is essential! If you want to make a gorgeous statement, brown lemon slices in butter and serve them along with the cutlets.
Butter is also important. Along with the lemon and wine, the three make an extraordinary sauce.
A good dry white wine is important, but if you cannot have wine, substitute with some chicken stock.
The eggs provide the rich golden color as well as a richness in flavor. You do have to be a bit cautious, don’t overcook because the egg coating may produce an odd taste.
FAQ’s
What is the difference between Chicken Piccata and Francese?
Chicken Piccata starts with egg, flour, and then a sauté finishing with capers in the sauce. Chicken Francese starts with flour, egg, and ends with a sauté and no capers.
What is the difference between Chicken Francese, Francaise, and French?
There is no difference. They are basically made the same way.
What is Francese in cooking?
It means in the French manner which is dipped in flour, egg, sautéed then dressed with a light lemon sauce.
What is a good white wine for cooking Chicken Francese?
A dry white wine such as a Chardonnay, Pinot Grigio, or Sauvignon Blanc.
What can I serve with the chicken cutlets?
I served this with Roasted Asparagus which is an excellent choice. A nice tossed salad such as our Italian Summer Salad would also be good.
A nice hearty bread such as Ciabatta would be good. You don’t want to waste any of the scrumptious sauce!
Instead of going to a restaurant, make Italian French at home. Whether it’s for just your family or family and friends, they’ll love the dish.
You may also enjoy these chicken dishes…
Chicken Cacciatore with Mushrooms — Italian dish that braises chicken in a savory tomato sauce with mushrooms, onions, and white wine.
Yogurt marinated Chicken Piccata — a tasty entrée thats rich and flavorful by first marinating the chicken in yogurt which ensures a juicy tender chicken.
Chicken Vesuvio with Mushrooms — moist and garlicky chicken served with potatoes and peas all in one pan.
All of these recipes are time and family tested. Squisito! (delicious)
Tutti a tavola è pronto!
Un caro saluto e alla prossima.
YOU MAY NEED…
As an Amazon Associate I earn from qualifying purchases.
Thank you for being a part of All Our Way!
A good sturdy non-stick sauté pan like this is crucial. You want to make sure that the heat distributes evenly. There is nothing worse than getting a beautiful coating on food and having it stick to the bottom of the pan.
Chicken Francese With Toasted Almonds Recipe
This excellent Italian-American dish features seared chicken cutlets swimming in an out-of-this-world savory-tart lemon butter sauce. It’s the best dinner for all of us who love lemon. It’s even better than eating in a restaurant. Make it in your kitchen and you’ll be having date-night in.
If you like this recipe please give it a 5-star rating.
Chicken Francese with Toasted Almonds {Pollo alla Francese con Mandorle Tostate
Ingredients
- 2 boneless skinless, chicken breasts (6-8 oz. each) or 12 chicken tenders
- Kosher salt and black pepper
- ½ cup all-purpose flour
- 2 eggs beaten
- 3 Tbsp. sunflower oil or more if needed
- ½ cup dry white wine
- 2 Tbsp. fresh lemon juice
- 4 Tbsp. unsalted butter
- ¼ cup slivered almonds toasted ahead of time and set aside
- 2 Tbsp. chopped fresh Italian flat leaf parsley
Instructions
- Slice each breast crosswise into 4 pieces. Gently pound each piece between 2 pieces of plastic wrap to about ¼-inch-thick cutlet using the flat side of a meat mallet, then season with salt and pepper.
- Place flour in plastic bag and egg into shallow dish.
- Heat oil in a sauté pan over medium-high heat
- Dredge the cutlets in flour, shake off excess, then dip into egg, allowing the excess egg to drip off.
- Place cutlets into preheated oil and sauté until golden on both sides, about 4 minutes total; don’t crowd them. You may have to do this in two stages; add more oil if necessary. Remove the browned cutlets from the pan and place them on a platter in a 170F oven to keep warm.
- Add wine to pan; reduce by half.
- Squeeze in lemon juice, simmer 1 minute; then swirl in butter.
- Return chicken to pan and flip to coat with sauce on both sides.
- Garnish each serving with the toasted almonds and Italian parsley.
Video
Notes
- It is very simple to save money by making your own cutlets. Just remember to make sure the chicken pieces are very moist and that you tap gently with the mallet. You do not want to pound.
- The technique of the meat mallet is very good when you are using whole chicken breasts because you can make them a more uniform thickness so they cook evenly.
Nutrition
Sign up for the emails and never miss another recipe!!
We’ll never share your email or send you spam. PromiseNote: Recipes and content from ©All Our Way 2014-2019 is copyright protected. Please do not use content or recipe without prior written permission. If you want to share the information, please link to this post. Grazie!
Addison
I am always looking for new and fun ways to make chicken. This recipe has the best flavors!
Ramona
I love how simple and flavourful these chicken Francese look! I would definitely be looking into making this recipe as I have chicken that I need to make something with. This is the perfect family meal that I am looking forward to trying!
Erin
Ooh, I didn’t know to spritz the chicken! What a great tip. And this looks so moist and delicious. Saving for later!
Alice
OMG, I live for toasted almonds, but never thought of using them in a chicken recipe Pinning to make soon!
Leslie
What a wonderful Chicken Francese with Toasted Almonds recipe! Thank you for the clear instructions! Making this a breeze!
Lauren Vavala
I love how simple and flavorful this chicken francese recipe is. The crunch from the almonds is my favorite part!
Heather Perine
This is one of my all time favorite dishes to order when out at a restaurant – but I have never tried to make it at home. Your step by step photos make this so easy!!! 🙂 can’t wait!
Candice
This chicken francese is delicious! The lemony wine sauce that you get with this dish is just wonderful! Will be making this recipe again… so good!
Marta
I love the butteriness of the sauce. I can’t wait to try this out for our Valentine’s dinner.
Shelley
Ok – you had me right off the bat, at “sunshine on a plate”! As I sit here at my computer, on a very gray and dreary Ohio winer’s day … sunshine on a plate sounds absolutely perfect! Even better – my son adores lemon-flavored dishes, and my daughter is a big fan of chicken breast recipes, so this Chicken Francese recipe basically has WINNER written all over it! Thank you!
Helen
As someone who loves lemon and almonds, this looks just like my kind of meal. It seems fairly simple to prepare so it’s something I could tackle on a week-night. Definitely one to try soon.
Marisa Franca
It’s very good and one of our favorites. That almond crunch really lends to the entire dish. xoxo
Lori Hill
This looks delicious! Thank you for sharing at #BloggingGrandmothersLinkParty
Amy Johnson
You had me at Toasted Almonds! This looks so good! Pinned!
Dee | Grammy's Grid
Thanks so much for linking up at the #BloggingGrandmothersLinkParty 40!
Pat
This looks fabulous, Marisa! I love to cook with almonds and use them as a garnish–they are so healthy!
giancarlo cenciarini
Brava Marisa. Esattamente la COTOLETTA CHE CERCAVO.tHE VEAL COTOLETTA WAS SUNDAY DINNER.mY FAVORITE ,BUT WITH BREAD CRUMBS SUCKS TOO MUCH OIL.yOURS IS PERFETTA WITH LEMON SAUCE.i WILL THINK ABOUT mARISA EACH TIME i MAKE IT. gREAT SHOW,UN GRAN MANGIARE…..”A TAVOLA NON SI INVECCHIA MAY”.mOLTE GRAZIE.bUONA GIORNATA.cARY SALUTI.GIANCARLO.
Susie
Can’t wait to try this sauce…..Lemons, wine and butter….yummy! Thanks, Marisa
Amanda Mason
I’ve has a lot of chicken in my days but I’ve never heard of chicken francese. Sounds sooo delish! Loving this article, as well. Super informative and so well written!! Thanks for such a wonderful recipe!
Marisa Franca
Hello, Amanda! It’s my pleasure — I love sharing recipes, especially ones that have an Italian heritage.xoxo
Amanda
What a great dish! I just love that bright lemony sauce, and especially for the summer months. Thanks so much for sharing!
Marisa Franca
Hello, Amanda. You’re welcome! I hope you make it soon.
Amy
This looks delicious! I appreciate how you gave a little background of the dish in this recipe. I also love how you used toasted almonds. Can’t wait to try it out!
Marisa Franca
Hi, Amy! The almonds do give it that special touch. xoxo
Cathleen @ A Taste of Madness
I love that you added white wine to this!!
Also, I have never used a meat mallet for a chicken before! I have got to try this out.
Marisa Franca
Hello, Cathleen! That meat mallet is great. We use it all the time, even crushing up some nuts.
Donna
This is so good, those crunchy almonds on top really make the dish!! Such great flavours.
Marisa Franca
Thank you, Donna! I know you’ll like the taste.
Michele
This recipe looks mouth-wateringly delicious! I’ve had chicken francese in a restaurant before, but never made it at home. Love how easy your instructions make it look. Those almonds take this over the top!
Marisa Franca
You have to make the recipe at home, Michele. It is so easy. xoxo
Jovina Coughlin
One of my favorites. Love that you added almonds.
Marisa Franca
The almonds do add a special touch, Jovina!
Jenni LeBaron
I love the sound of this gorgeous chicken dish! The simple and clean flavors are what really draw me to this and the texture of the almonds really elevates everything.
Marisa Franca
Thank you for your sweet comment, Jenni! I hope you make the recipe, you’ll see for yourself how good it is.xoxo
Analida Braeger
I love how easy this dish is and it is always so tasty , that pan sauce is to die for ! Looks wonderful .
Marisa Franca
Thank you, Analida! The sauce is wonderful. xoxo
Jolina
You had me at lemon-butter wine sauce 🙂 This is the perfect chicken dish for me!
Mama Maggie's Kitchen
I think I just heard my tummy growl. lol! This dish looks sooo yummy and I am sure my husband will love this too! Got to go to my kitchen!
Marisa Franca
Got to feed tummy!! ????I know you’ll love this recipe. xoxo
Denise
I have never had chicken Francese. However with the lemon and almonds, this is something right up my alley! It looks quite delicious!
Michelle
What a gorgeous looking meal! I love all the flavours in this! This would make such a great meal for a dinner party too.
Michelle
I love everything about this recipe. The lemon flavors with the chicken and almonds is absolutely divine! Great recipe!
Lindsey Pine
How beautiful is this dish!! I just had a great childhood memory while reading your post. My mom used to make something very similar to this 🙂
Sharon
This Chicken Francese looks fancy enough for a Sunday dinner or dinner party. Would pair great with some creamy mashed potatoes and a nice bottle of wine.
Traci
Oooooh, I’ve never made chicken francese, but I can change that with this recipe! I love how easy it is and how I always have those ingredients on hand! Just pinned this beauty…thanks for sharing this one! 🙂
Caitlyn Erhardt
Great recipe! I love the addition of the almonds!
Alyssa
I love the use of almonds to add crunch. Delicious!
Holly
It’s great to have a quick and easy chicken recipe to turn to on a weeknight. This is perfect for a family meal.
sue | the view from great island
You totally had me at toasted almond, I adore the flavor!