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Chicken Francese is a classic Italian-American recipe that’s both a great weeknight dinner or a special occasion meal! Lightly-battered chicken breast is pan-fried then finished in a silky lemon and white wine butter sauce with earthy mushrooms.
Chicken Francese (a.k.a., chicken francaise or chicken French) is said to have originated in upstate New York (Rochester) by early Italian immigrants. It became popular at red sauce restaurants across New Jersey, New York City and Philadelphia in the 1950s.
With its rich, buttery Frenchness, this wasn’t a dish that my Sicilian, olive oil-loving mom made in our early years.
But, once we learned this delicious recipe from my cousin, Baby Anne who learned it from her Italian-Argentinian, restaurant cook fiancé, it quickly became one of my family’s favorites. I also enjoying making a version of shrimp francese without mushrooms.
While not in the original recipe, my version of chicken francese contains lots of earthy mushrooms in the lemon butter wine sauce. It’s the way I learned it (see original recipe below!) and the way I love it. Hope you do, too!
I also include some Parmigiano-Reggiano cheese in the egg batter in another very non-traditional recipe move.
The result is hearty, rich and savory entrée that I love serving with mashed potatoes, polenta or a simple pasta aglio e olio, and sautéed broccoli rabe. Hope you give it a try. Mangia bene!
Francese vs. Marsala vs. Piccata vs. Saltimbocca
All of these dishes are ubiquitous across menus at red sauce, Italian-American restaurants across the northeastern US. And they can all be made with either chicken or veal. They are definitely very similar to each other in that they each include a protein (chicken or veal) that is first browned then finished in a buttery pan sauce. A good reason why they often get confused with each other!
Chicken Francese is the heartiest and richest of all of these dishes in that it is coated with flour then an egg batter (creating an almost puffy exterior) and browned before being added back to a roux-thickened sauce made with white wine, fresh lemon juice and lots of butter! My version also includes mushrooms and a good amount of garlic.
Both chicken piccata and chicken marsala contain chicken simply coated in a dust of flour then browned in an olive oil and butter combo. For chicken piccata, the browned chicken is added back to a simple chicken broth and fresh lemon juice sauce with lots of briny capers to finish cooking. Whereas the browned chicken in a classic chicken marsala recipe is added back to a rich marsala wine and chicken broth sauce with lots of mushrooms to finish cooking. Marsala is a fortified wine from coastal Sicily with a very distinct nutty and slightly caramel taste.
Saltimbocca literally translates to “jump in the mouth”. It involves attaching slices of prosciutto crudo and sage leaves to thin slices of chicken breasts, usually with a toothpick, dredging them lightly in flour, then browning them in butter and olive oil. They’re then finished in a light white wine sauce.
You can’t go wrong with any of these delicious dishes!
Main Ingredient Notes
To make this chicken francese with mushrooms, we’ll need:
- Chicken: Purchase boneless, skinless chicken breasts and slice each breast into 3-4 thinner slices horiznatally, Alternatively, purchase thinly-sliced, boneless, skinless chicken breasts to skip this step.
- Mushrooms: I used basic white mushrooms in this recipe, but you can definitely use a combination of different types of mushrooms if you’d like. And, if you are not a mushroom fan, just leave them out and proceed with the recipe without the mushrooms. Mushrooms are not a classic ingredient with chicken francaise, but I love including them and think they make the dish more unique and special.
- Egg: Unlike classic chicken cutlets, the egg is the last step in the batter process here and one of the defining techniques of this classic Italian-American recipe.
- Cheese: Including grated parmigiano cheese in the egg batter is my twist on the classic recipe which does not call for any. I feel it adds a nice savoriness, richness and flavor the final dish. But you can leave it out if you prefer. Grated Pecorino-Romano cheese can be used in place of parmesan cheese.
- Garlic and Fresh Parsley: Both are important aromatics here! Fresh herbs add lots of brightness and color to the lemon butter chicken.
- Olive Oil and Butter: A flavorful combo to brown the egg-battered chicken. Butter is also used to make the pan sauce.
- Lemon Juice and White Wine: The signature flavors in the Chicken Francese sauce. Always use freshly squeezed lemon juice and not the shelf-stable bottled stuff which has an odd taste. Use a light, dry white wine such as Pinot Grigio.
- Broth: The base of the pan sauce along with the white wine. Use no-or low-sodium chicken broth.
- Flour: Use all-purpose flour to create a modified roux to thicken the pan sauce.
How to Make Chicken Francese
- Prep all ingredients. Thinly slice chicken breasts. Chop parsley and garlic and slice mushrooms Squeeze lemons for juice.
- Whisk eggs, grated cheese and parsley together. Then place flour in a shallow bowl and set aside.
- Heat oil and butter in non-stick large skillet over medium heat. Then, set up a batter station by arranging the following in order: raw, seasoned and patted-dry chicken breast, shallow bowl of flour, then bowl of egg mixture. Also, set up a wire rack/sheet pan landing station next to the pan.
- Dredge each piece of chicken in the flour lightly to coat, then in the egg mixture to coat.
- Continue piece-by-piece until the pan is full. Brown and fully cook the chicken 3-4 minutes per side, then transfer to a wire rack over a sheet pan to drain. Work in batches and continue until all chicken is cooked.
- PRO-TIP: If you’re not sure if the chicken is fully cooked, use a meat thermometer inserted fully into the breast, horizontally. The chicken is cooked once it has reached an internal temperature of 165°F.
- Once all the chicken is cooked, wipe the pan clean of excess oil/butter and accumulated fonds (cooked flour/egg bits) with a paper towel.
- Next, make the mushroom, wine and lemon pan sauce. Melt butter over low heat, then add the chopped garlic and cook until softened and starting to brown slightly.
- Then, sprinkle flour on top of garlic. Stir to coat and continue stirring for 1 to 2 minutes while flour cooks.
- Add the sliced mushrooms to the pan and cook until tender and all of their liquid has released.
- PRO-TIP: When cooking mushrooms, it’s best to spread them out in the hot pan in a thin layer and don’t touch them for a couple minutes. Let them absorb the butter and begin to brown before stirring.
- Once mushrooms are cooked, sprinkle flour on top and stir to coat. Cook for 1 to 2 minutes then add wine and whisk mixture quickly to fully incorporate flour into liquid until smooth. Stir to loosen and scrape up any browned bits on bottom of pot.
- Add broth and continue to whisk in. Increase heat to bring mixture to a light simmer. Simmer, uncovered, for about 5 minutes, stirring occasionally.
- Then add the lemon juice and continue to simmer until the sauce has reduced to the point where it lightly coats the back of a spoon. (FYI, this is called nappe in French culinary terms.) Season the wine lemon sauce to taste with salt and black pepper, then stir in chopped parsley.
- Lastly, return the cooked, battered chicken to the hot sauce to reheat gently. Once the chicken is heated through, the dish is ready! Shingle lemon slices in between the pieces of chicken and sprinkle with a bit more parsley. Transfer to a serving platter or serve immediately in the pan. Enjoy!
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How do I thinly slice chicken breasts?
First, place a sturdy cutting board over a wet paper towel or non-slip mat so that it is secure and will not move. Place the chicken breast flat on the cutting board.
Then, with one hand on top of the chicken breast, use a sharp knife to carefully slice horizontally through the thickest part of the breast without going all the way through. Open the flaps like a book–this is a “butterfly” shape. Then, slice down the center to separate the breast into two pieces. If the flaps are large, then slice the flaps each into two pieces to yield four slices per breast. You can make the pieces as large or as small as you like.
NOTE: If you’re a bit skittish about doing this, a cut-resistant glove is always a great idea for the hand that is holding the chicken in place.
To save time, buy already-cut, thinly-sliced chicken breasts, which are generally available in grocery stores these days.
CHICKEN FRANCESE RECIPE TOP TIPS
- Chicken Breasts: Purchase boneless, skinless chicken breasts and slice each breast into 3-4 thinner slices horiznatally, Alternatively, purchase thinly-sliced, boneless, skinless chicken breasts to skip this step.
- Pan: I suggest a non-stick or seasoned cast-iron pan to cook the chicken–you will be glad you did! Egg-battered chicken tends to stick if the pan is not non-stick.
- Cook in Advance: You can batter and cook the chicken and also make the mushroom wine butter sauce several hours to up to one day in advance if desired. Hole them both in the refrigerator. Then, simply reheat the chicken in the wine-lemon pan sauce gently until heated through.
- Work in batches and don’t overcrowd the pan when cooking the chicken.
- Recipe Substitutions and Variations:
- If you’re not in the mood for chicken, try this similar Shrimp Francese recipe (which also works with large sea scallops!).
- If you are not a mushroom fan, just leave them out and proceed with the recipe without the mushrooms. Mushrooms are not a classic ingredient with chicken francaise, but I love including them and think they make the dish more unique and special.
- Including grated parmigiano cheese in the egg batter is my twist on the classic recipe which does not call for any. I feel it adds a nice savoriness, richness and flavor the final dish. But you can leave it out if you prefer.
- Grated Pecorino-Romano cheese can be used in place of parmesan cheese.
- If you prefer to use only olive oil and not butter, that will work. The finished dish will not have as rich a flavor, though.
- Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat them in a sauté pan with a splash of water over medium low heat until heated through.
I hope that you are enjoying my Italian food blog and all of my Italian recipes and Italian-American recipes!
If you’ve tried this Chicken Francese recipe, please let me know how it went in the comments below. I love hearing from you!
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Chicken Francese (Chicken and Mushrooms in Wine Butter Sauce)
Equipment
- Non-Slip Mat for cutting board
Ingredients
- 2-2¼ pounds boneless, skinless chicken breasts, (about 3 breasts)
- Pinch salt and black pepper
- 5 large eggs
- ⅓ cup grated parmigiano cheese
- 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, (preferably low- or no-sodium)
- ⅓ cup fresh lemon juice
- To taste salt and black pepper
- 1 lemon,, sliced
Instructions
- Prep and gather all ingredients according to specs above. Slice each chicken breast into 3-4 thinner slices horizontally. (Alternatively, you can purchase thinly-sliced, boneless, skinless chicken breast.)(Please see the section above in the blog post for Step-By-Step instructions with photos.)2-2¼ pounds boneless, skinless chicken breasts
- Whisk the eggs, grated cheese and 1 Tbsp parsley together in a large bowl until well-combined and set aside. Then place 1½ cups all-purpose flour in a shallow bowl and set aside.5 large eggs, ⅓ cup grated parmigiano cheese
- Heat oil and 3 Tbsp butter in large non-stick skillet over medium heat. Meanwhile, set up a batter station by arranging the following in order: raw seasoned chicken breast, shallow bowl of flour, then bowl of egg mixture. Also, set up a wire rack/sheet pan landing station next to the pan.4 Tbsp olive oil
- Using either your hand or a fork/tongs, transfer each piece of patted-dry, seasoned, thin chicken breast in the flour mixture lightly to coat. Shake off excess flour.
- Next, give the egg mixture a stir. Then, dunk the floured chicken in the egg mixture to coat and let excess drip off before placing the egg-coated chicken in the hot butter and oil.
- Continue piece-by-piece until the pan is full. Brown and fully cook the chicken 3-4 minutes per side, then transfer to a wire rack over a sheet pan to drain.NOTE: If you’re not sure if the chicken is fully cooked, use a meat thermometer inserted fully into the breast, horizontally. The chicken is cooked once it has reached an internal temperature of 165℉.
- Work in batches and continue until all the chicken is cooked. You may need to add additional oil and butter to the pan during this cooking process.(NOTE: You can batter and cook the chicken several hours to up to one day in advance if desired. Then, simply reheat the chicken in the wine-lemon pan sauce.)
- Once all the chicken is cooked, wipe the pan clean of excess oil/butter and accumulated fonds (cooked flour/egg bits) with a paper towel.
- Next, make the mushroom, wine and lemon pan sauce. Melt the remaining 3 Tbsp butter in pan over low heat, then add the chopped garlic and cook until softened and starting to brown slightly, about 4 minutes. Stir occasionally so garlic doesn’t burn.4 Tbsp chopped garlic
- Add the sliced mushrooms to the pan and increase the heat to medium/medium-high. Cook until the mushrooms are tender and all of their liquid has released. Depending on the size of your pan, you may want to cook the mushroom in 2 batches.NOTE: When cooking mushrooms, it’s best to spread them out in the hot pan in a thin layer and don’t touch them for a couple minutes. Let them absorb the butter and begin to brown before stirring.1½ pounds thinly-sliced white or mixed mushrooms
- Once the mushrooms are cooked, reduce the heat to medium-low and sprinkle 3 Tbsp flour on top of them. Stir to coat and continue stirring for 1 to 2 minutes while flour cooks. Gradually pour in the white wine and whisk mixture quickly to fully incorporate flour into liquid until smooth. Then stir to loosen and scrape up any browned bits on bottom of pot.1 cup dry white wine,
- Add broth and continue to whisk in. Increase heat to medium/medium-high to bring mixture to a light simmer. Simmer, uncovered, for about 5 minutes, stirring occasionally.1 cup chicken broth
- Then add the lemon juice and continue to simmer until the sauce has reduced to the point where it lightly coats the back of a spoon. Season the sauce to taste with salt and black pepper, then stir in the remaining 2 Tbsp chopped parsley.
- Lastly, return the cooked, battered chicken to the hot sauce to reheat gently. Once the chicken is heated through, the dish is ready! Shingle lemon slices in between the pieces of chicken and sprinkle with a bit more parsley, if desired. Transfer to a serving platter or serve immediately in the pan. Buon Appetito!
Notes
- You can easily cut this recipe in half to make a smaller portion.
- Purchase thinly-sliced, boneless, skinless chicken breasts if you’d like to skip the step of slicing each chicken breast into thinner slices.
- I used basic white mushrooms in this recipe, but you can definitely use a combination of different types of mushrooms if you’d like.
- And, if you are not a mushroom fan, just leave them out and proceed with the recipe without the mushrooms. Mushrooms are not a classic ingredient with chicken francaise, but I love including them and think they make the dish more unique and special.
- Including grated parmigiano cheese in the egg batter is my twist on the classic recipe which does not call for any. I feel it adds a nice savoriness, richness and flavor the final dish. But you can leave it out if you prefer.
- Grated Pecorino-Romano cheese can be used in place of parmesan cheese.
- If you prefer to use only olive oil and not butter, that will work. The finished dish will not have as rich a flavor, though.
- I suggest a non-stick or seasoned cast-iron pan to cook the chicken–you will be glad you did! Egg-battered chicken tends to stick if the pan is not non-stick.
- You can batter and cook the chicken several hours to up to one day in advance if desired. Hold it in the refrigerator. Then, simply reheat the chicken in the wine-lemon pan sauce.
- You can also make the mushroom wine butter sauce several hours up to one day in advance and hold it under refrigeration. Then, combine the chicken and sauce in a large pan and heat together over medium-low heat until heated through.
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This recipe is very nostalgic for me–love making it for family and friends!