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top view chicken in a pan

Chicken Francese Recipe

Juicy and tender chicken breasts prepared in a lemony sauce
Course Main Course
Cuisine Italian
Prep Time 10 minutes
20 minutes
Total Time 30 minutes
Servings 8
Calories 268kcal
Author Rena


For the chicken:

  • 4 chicken breasts sliced into cutlets
  • 2 large eggs
  • 2 tablespoons milk
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground pepper
  • 3/4 cup whole wheat flour
  • 2 tablespoons olive oil

For the sauce:

  • 1 tablespoon olive oil
  • 1 small white or sweet onion thinly chopped
  • 1 tablespoon whole wheat flour
  • 1 1/2 cup chicken stock
  • 1/4 cup fresh squeezed lemon juice about 2 juicy lemons
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
  • a few lemon slices
  • 1 Tbsp chopped fresh curly parsley for garnish


  • Prepare 2 stations for the chicken; A shallow dish with the beaten eggs, milk, salt and pepper. A second dish with wheat flour with just a pinch of salt and pepper.
  • First, dredge the chicken cutlet into the flour, shaking off the excess.
  • Next, dip the chicken in the egg mixture, and finally dredge into the flour again, gently pressing to adhere on all sides. Repeat with all the chicken cutlets.
  • Heat the oil in a large non-stick skillet over medium heat.
  • Add coated cutlets and cook until golden brown on both sides, about 4-6 minutes per side. You might need to cook them in batches to avoid overcrowding the pan. Place the chicken aside on a plate.
  • To the same preheated skillet add one tablespoon of oil. Add in onion and cook until soft, 2-3 minutes. Stir in the flour and cook until bubbles appear 1-2 minutes.
  • Pour in the stock and lemon juice, and whisk to combine, simmering over medium-low heat until the sauce thickens. Taste and season to taste.
  • Stir in lemon slices and return the chicken back into the pan. Continue to simmer until the chicken is piping hot.
  • Garnish with parsley and serve warm. Enjoy


Serving size is 2 think chicken cutlets. Each chicken breast is cut thin into two.
  • Flour: use any flour of choice. you can use a mix of Spelt and wheat, oat flour, or gluten-free flour. Consider using panko as well.
  • For an even healthier option, pop the chicken cutlets in the air-frier instead 
  • Broth: chicken or vegetable stock can be used.
  • Any oil can be used in this recipe.
Place leftovers in a container and store in the fridge for up to 5 days. Reheat in the microwave when ready to eat. You can freeze for up to 3 months.
Nutritional facts:
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.


Serving: 2- chicken breast | Calories: 268kcal | Carbohydrates: 14g | Protein: 29g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 121mg | Sodium: 509mg | Potassium: 585mg | Fiber: 2g | Sugar: 3g | Vitamin A: 101IU | Vitamin C: 6mg | Calcium: 30mg | Iron: 1mg