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Creamy Chicken Francese Recipe Easy Lemon Butter Wine Sauce Delight

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A comforting and easy-to-make creamy chicken francese with a tangy lemon butter wine sauce that balances brightness and richness perfectly. Ready in about 30 minutes, this dish is perfect for cozy dinners and crowd-pleasing meals.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 to 1.25 lbs / 450-570g), sliced in half horizontally to make thinner cutlets
  • Salt and freshly ground black pepper, to taste
  • 1 cup (125g) all-purpose flour, for dredging
  • 2 large eggs, beaten (room temperature is best for coating)
  • 2 tablespoons olive oil (for frying)
  • 2 tablespoons unsalted butter (softened)
  • 4 tablespoons unsalted butter (divided)
  • 3 cloves garlic, minced
  • 1/2 cup (120ml) dry white wine (Sauvignon Blanc or Pinot Grigio recommended)
  • 1/2 cup (120ml) heavy cream
  • Juice of 1 large lemon (about 3 tablespoons), freshly squeezed
  • Zest of 1 lemon
  • 1 tablespoon fresh parsley, chopped (for garnish)
  • Optional: pinch of crushed red pepper flakes

Instructions

  1. Slice each chicken breast horizontally into two thinner cutlets (about 1/2 inch thick). Pat dry with paper towels to remove excess moisture. Season both sides with salt and pepper.
  2. Place the flour in one shallow bowl. In another bowl, beat the eggs until smooth. Dredge each chicken piece first in flour, shaking off excess, then dip in the egg wash, coating evenly.
  3. Heat 2 tablespoons olive oil and 2 tablespoons butter in a skillet over medium heat. Once hot, add the chicken cutlets. Cook about 3-4 minutes per side until golden brown and cooked through (internal temperature 165°F / 74°C). Remove chicken to a warm plate, tented with foil.
  4. Lower heat to medium-low. In the same pan, add remaining 2 tablespoons butter and minced garlic. Sauté for about 30 seconds until fragrant but not browned.
  5. Pour in the white wine, scraping the browned bits from the pan with a wooden spoon. Let it simmer for 2-3 minutes until reduced by half.
  6. Stir in the heavy cream, lemon juice, and lemon zest. Let the sauce simmer gently for 3-4 minutes until slightly thickened. Taste and adjust seasoning with salt, pepper, and crushed red pepper flakes if using.
  7. Return the chicken to the pan, spooning sauce over each piece. Warm through for 1-2 minutes. Garnish with chopped parsley before serving.

Notes

Pat chicken dry before dredging to ensure a crispy crust. Use fresh lemon juice for best flavor. If sauce is too thin, simmer longer; if too thick, add chicken broth or water. Avoid boiling sauce after adding cream to prevent breaking. For gluten-free, substitute flour with almond flour. For dairy-free, replace butter with olive oil and heavy cream with coconut cream.

Nutrition

Keywords: chicken francese, creamy chicken, lemon butter sauce, white wine sauce, easy chicken recipe, weeknight dinner, comfort food

Find it online: https://evabake.com/creamy-chicken-francese-recipe-easy-lemon-butter-wine-sauce-delight/