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Chicken Francese

I grew up on this tender, lemony chicken Francese recipe that's a classic in Italian cooking. It's delicious as is, but we sometimes add sauteed mushrooms. Serve it with pasta or crusty bread to mop up all that delicious pan sauce. —Joe Losardo, Taste of Home Executive Marketing Manager
  • Total Time
    Prep: 20 min. Cook: 20 min.
  • Makes
    4 servings


  • 1 pound boneless skinless chicken breasts
  • 1 large egg, beaten
  • 3/4 cup dry bread crumbs
  • 3 tablespoons grated Parmesan cheese
  • 1 teaspoon dried parsley flakes
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup olive oil
  • 1 cup water
  • 1/3 cup lemon juice
  • 2 chicken bouillon cubes
  • Lemon slices


  • Pound chicken breasts with a meat mallet to 1/4-in. thickness; slice into cutlets 1-1/2 in. wide. Place beaten eggs in a shallow bowl; in a separate shallow bowl, combine the next six ingredients. Dip chicken in egg, then in crumb mixture, patting to help coating adhere.
  • In a large skillet, heat 2 tablespoons oil over medium heat. Brown chicken in batches, adding oil as needed, until golden brown, 2-3 minutes per side. Remove; drain on paper towels.
  • For lemon sauce, add water, lemon juice and bouillon to skillet, stirring to loosen browned bits from pan. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, until liquid is reduced by half, 8-10 minutes. Return chicken to pan; toss to coat. Cook until heated through, 4-6 minutes. Serve with lemon slices.
Nutrition Facts
1 serving: 318 calories, 19g fat (3g saturated fat), 111mg cholesterol, 806mg sodium, 10g carbohydrate (2g sugars, 1g fiber), 27g protein.

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Average Rating:
  • momofajj
    Aug 31, 2020

    This was a hit. I used white wine for some of the liquid.

  • ryan
    Aug 21, 2020

    No comment left

  • oreo95
    Jun 17, 2020

    Delicious and so simple. I did butterfly cut my chicken instead of pounding. I also subbed water and bouillon with low sodium chicken broth. Chicken was so moist and tender! A definite keeper! Thanks Joe

  • jackraul
    Apr 21, 2020

    Very moist and a good taste, make some extra sauce.

  • waltpat4life
    Jan 15, 2020

    This was absolutely delicious! I don't use bouillon cubes, so used my homemade chicken broth instead and I fried the chicken in coconut oil. My husband usually doesn't like chicken breast, but this was so moist and tasty, he loved it. It is definitely a keeper!

  • pajamaangel
    May 18, 2019

    No comment left

  • dschultz01
    Mar 21, 2019

    This chicken was much better and more flavorful than I was expecting. I will definitely double the amount of sauce next time because it was excellent, but there was barely enough. This was also pretty quick to make. Will be making this one again.

  • lid0n28
    Feb 7, 2019

    One of my favorites all time. I like to make extra Lemon sauce in order to serve with cooked rice as a side.

  • Birdbrain777
    Feb 2, 2019

    Made this and it is my son's new favorite chicken. I did change the broth just a little. I used 2 cups of water instead of one and also used a vegetable bouillon cube with the two chicken bouillon cubes. Outstanding!

  • ReneeMurby
    Jan 13, 2019

    Quite delicious and simple to make. Great for any night of the week.