Tender sauteed breaded chicken cutlets, dressed with a delicious lemony buttery sauce. Chicken francese without wine is a favorite, kid friendly chicken recipe that everyone will enjoy.
Chicken Francese Recipe
Lately I've noticed that my kids started to dislike chicken in almost any form except for the strips. I love chicken to be honest, more than beef. Chicken Francese is a chicken recipe they really liked. and kept coming for more.
This is a simple, easy, rustic and bright lemon chicken recipe that is for those of us who really like all things buttery and lemony. This chicken recipe is hands-down the best chicken francese recipe without wine.
I like this recipe for so many reasons, it is easy, frugal, and we all enjoyed and liked it.
But hay, there is another story behind this recipe. This is not a story about chicken recipe, this is a story about overcoming my fears. Yep, overcoming butchering fears. My fears of hammering chicken breasts!!!.
So what exactly is the problem
I have to admit that I hated hammering those chicken breasts and I was about to ask my butcher for chicken scallopini for this recipe. Instead, I took a deep breath and decided to do it myself. I have no issues in slicing, cutting or eating chicken but I do not know why pounding is another thing.
When I put chicken breasts between two plastic wraps and getting them ready to be flattened, I HAD TO cover them with anything else that is not transparent so I cannot see them!!. I wonder why is that? , may be something happened in the past. I gotta ask mom about that. But there is always a first time and here is my first.
So this is a story of overcoming kitchen fear and a new family favorite chicken recipe. With just a handful of ingredients, that you'll probably have around, in under an hour, you'll get a fancy looking and delicious chicken recipe. It is a win win that I'm thinking of making it in our next gathering and I am pretty sure everyone will love it.
Chicken Francese FAQs
What is Francese sauce?
Francese or French means that this dish has been cooked French way. Which means, it has been dredged in flour and dipped in eggs. Then these chicken is fried and dressed up in lemon sauce and in this case lemon and butter sauce. Usually there is wine in the recipe but ours here is wine free chicken francese.
What is the difference between Chicken Francaise (Francese) and Chicken Piccata?
Not really much. From what I've read, Francaise or Francese are coated with flour then dipped in egg wash then pan fried. It is said that piccata is only coated with flour then pan friend. Also capers are added to the piccata sauce.
How do you make Chicken Francese?
- First we'll need to dredge, those amazingly and proudly and fearlessly pounded, chicken breasts into seasoned flour.
- Then dip them into egg and milk mixture. Here is when others like to add Parmesan cheese as well.
- Cook them on both sides, they will smell heavenly.
- Now deglaze the pan with some lemon juice, all recipes uses wine for this step but of course because we do not consume alcohol I just skipped this ingredient.
- Add the stock to the pan, boil then turn off the heat and complete the sauce as directed below by adding butter and swirling the pan.
Absolutely delicious and very tender. Now I've included the standard amount of lemon juice in the recipe below, but for us I've almost doubled the amount. So before scooping the sauce, taste it for yourself and see if you want more lemon flavor or this is the just right for you.
Perfect sides for this recipe
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An absolutely tender chicken cutlets in a butter lemon sauce that is kid-friendly and a family favorite. If you like this recipe do not forget to give it a ⭐⭐⭐⭐⭐ star rating and attach a photo of your finished dish. It is always a pleasure of mine to see your photos and check your own take of the recipe. Thank you.
Chicken Francese without wine
Ingredients
- ¾ cup flour.
- 1 ½ teaspoon salt.
- ½ teaspoon black pepper.
- 1 ½ lb boneless skinless chicken breast, thinly sliced.
- 2 extra large eggs.
- 3 Tablespoon milk.
- 1 Tablespoon unsalted butter.
- 1 Tablespoon olive oil.
For the sauce:
- ⅓ cup lemon juice.
- 1 cup chicken stock
- 3 Tablespoon cold butter.
- 3 Tablespoon fresh parsley chopped.
- salt and pepper to taste.
Instructions
- In a bowl, combine flour salt and pepper. In another bowl, combine eggs and milk.
- Coat chicken breasts with the flour mixture then dip in egg mixture.
- In a skillet over medium heat heat olive oil and butter. Cook on the skillet for about 2 minutes each side. We need the chicken to brown a little. Set aside.
- In the same skillet increase heat to medium high, add lemon juice and deglaze the pan.
- Add the stock to the pan and bring to a boil.
- Turn off the heat and add the cold butter, keep stirring until the butter is melted and totally incorporated in the sauce. Add parsley and stir.
- Season with salt and pepper.
- ladle sauce over chicken and serve with pasta or rice.
Video
Notes
Nutrition
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Miska Knezevic
Excellent! Thanks!
Kylie Taylor
Family favorite!! Yummo
Jill
This was the best recipe! I’ve tried several but this one is 5 star restaurant and easy to make
Michaela Maher
Thank you for providing this easy to follow recipe of my favorite food! It was perfect! I too had the pounding issue! This is sooooo good I don’t mind it at all now’.
Thanks again!
Flo
This is my go to chicken francese recipe perfect every time, delicious!
Rosie
This recipe was delicious thank you for sharing
Amira
Thanks Rosie, happy you liked it
Diana
Made this for Easter dinner last night and my whole family raved about it.
So delish thank you.
Amira
Diana, thank you so much for letting me know, I am happy you liked it. Happy easter.
Anna Grant
Should I double sauce to have extra to go over pasta for 3 ppl I’m going to make this tonight
Amira
Sorry Anna, I just saw your comment. I think the sauce is enough for the average person but if you like to go all saucy then you are welcome to double it. I hope this helps.
Anna Grant
Was there enough sauce to go over the pasta or rice as well or just should I double up on sauce
Sophia
Allll the batter cooked off. By the time it was done cooking it was like I had just put it on the skillet plain
meredith
wow....way too lemony....just added more chicken broth and will see how it goes. also very very thin sauce. I'll boil it a little more.
Amira
Meredith, this is cool. I am happy you could adjust it to your liking.
Maria
Can I use lime instead of lemon?
Amira
Maria, yes for sure you can if you like the taste more than lemons.
Nancy hughes
So glad to see this recipe! I live this chicken dish, but do not drink alcohol, and most recipes have wine. Thank you , I’m a happy girl!!
Amira
That's great Nancy, I hope you'll like it. Let me know how it went for you. Thanks for your sweet comment.
Shannon
Great recipe we all loved it.
Amira
Shannon, thank you so much for trying this recipe. Appreciate your feedback.
Just Someone
The alcohol cooks off so you're not consuming alcohol. The wine gives it that little extra flavor. If you don't use wine all you have is "lemon chicken".
Amira
Thank you for your input. Of course if you can consume alcohol go ahead and do so, it adds flavor and taste for sure. This is for those who cannot consume any alcohol at all.
Nate
I believe it’s called Chicken Francese because it uses a similar cooking method as French toast.
Amira
Nate, I actually cannot confirm or deny this info :). This dish is super delish anyways hehehe.
Naveen
Looks delicious, Amira! If it isn't too much trouble, may I ask how you prepared the rice you served with the chicken?
Amira
Naveen, this is my mom's tomato rice :). Chopped onions sauteed in some oil then add long grain rice, andd spices ( usually just salt and pepper) then a can of tomato sauce with more water to cook the rice
Heather Stark
I made this tonight for dinner and it turned out pretty good. My husband prefers that we not use cooking wines so this recipe fits in perfectly. The flavors were really good, though, and I would definitely make this again!
Amira
Heather, thank you for your feedback. I am happy you and your hubby liked it.
mari donofrio
You forgot the egg step.
Amira
Thank you for spotting this, it has been fixed.
Fran @ G'day Souffle'
Yum, I can see why your family loved this dish- sounds like a double winner- you get to release your energy through the chicken pounding and your family gets to taste the delicious dish!
Amira
Hehehe, that's a good point Fran 🙂 another benefit for pounding chicken.
Juliana
I have a pounder but rarely use...now I might take is out from the drawer and try this chicken...I love the lemony chicken...and this sure sounds and looks delicious Amira.
I hope you are having a nice week 🙂
John/Kitchen Riffs
I actually like to flatten chicken, veal, etc. But I have a nifty Italian meat pounder with an offset handle --- really works well. Anyway, I haven't had this dish for ages. It's really good, and yours looks spectacular! I've always wondered about the name, too. Anyway, good stuff -- thanks.
Evelyne CulturEatz
A meat pounder is one thing I am missing from my kitchen. I may have to use my massive rolling pin that used to belong to my grandmother. But the chicken looks just so delicious Amira!