Chicken Francese with Toasted Almonds | Pollo Alla Francese

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

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. 

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

1. Place the moist chicken between two pieces of plastic wrap or a plastic bag.
2. 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.
3. Use gentle taps with the mallet so the breast meat doesn't tear.

 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

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. 

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.

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. 

Next time you want to try a restaurant quality chicken dish, try our Chicken Marsala Recipe. The sauce is rich and so delicious you'll want to lap up every last bit.

If you like this recipe please give it a 5-star rating.