Lemony, Buttery Francese: Chicken Breasts Never Had it So Good
Lemony, Buttery Francese: Chicken Breasts Never Had it So Good is a medium American recipe that serves 4. 350 calories per serving. Recipe by America's Test Kitchen on YouTube.
Prep: 32 min | Cook: 35 min | Total: 1 hr 22 min
Cost: $12.42 total, $3.10 per serving
Ingredients
- 4 pieces Boneless Skinless Chicken Breast (6‑8 oz each; cut into cutlets and pounded to 1/4‑inch thickness)
- 2 tsp Salt (Kosher or fine sea salt)
- 0.5 tsp Black Pepper (Freshly ground)
- 0.75 cup All-Purpose Flour (For dredging the chicken)
- 3 large Large Egg (Beaten)
- 2 tbsp Water (Dilutes the eggs for a tender coating)
- 0.33 cup Olive Oil (Extra‑virgin, for frying)
- 0.33 cup Vegetable Oil (High‑smoke‑point oil for frying)
- 4 tbsp Unsalted Butter (Cold, cubed; 1 tbsp for sauté, 3 tbsp for thickening)
- 1 whole Lemon (Zested, juiced, and sliced; avoid white pith)
- 2 tbsp Fresh Parsley (Chopped, for garnish)
- 1 tsp Garlic (Minced, fresh)
- 0.33 cup Dry White Wine (Dry, such as Sauvignon Blanc)
- 1.5 cup Chicken Broth (Low‑sodium)
- 1 tsp All-Purpose Flour (For butter‑flour thickener)
Instructions
Trim and Pound Chicken
Separate the thicker end of each breast from the thinner end, cut the thicker part in half horizontally, then pound all pieces to about 1/4‑inch thickness using a meat mallet, applying gentle, even pressure.
Time: PT10M
Season and Rest
Season the cutlets evenly with 2 tsp salt and ½ tsp freshly ground black pepper. Let them rest at room temperature for 15 minutes so the seasoning penetrates.
Time: PT15M
Dredge in Flour
Place 3/4 cup all‑purpose flour in a shallow dish. Lightly coat each cutlet on both sides, shaking off excess, and set the floured pieces on a wire rack.
Time: PT5M
Heat Frying Oil
Combine 1/3 cup olive oil and 1/3 cup vegetable oil in the skillet and heat over medium‑high until shimmering.
Time: PT3M
Prepare Egg Wash
In a mixing bowl, whisk together 3 large eggs with 2 tbsp water until smooth.
Time: PT2M
Coat and Fry Cutlets
Dip each floured cutlet into the egg wash, letting excess drip off, then place in the hot skillet. Cook 2 minutes per side over medium heat until golden brown. Transfer to a pre‑heated 200 °F oven to keep warm while you finish the sauce.
Time: PT8M
Temperature: Medium
Caramelize Lemon Slices
Melt 1 tbsp butter in the same skillet over medium heat. Zest half of the lemon (about 1 tsp zest) and set aside. Juice the lemon for 2 tbsp. Slice the remaining half into 1/4‑inch rounds. Add the lemon slices to the butter and cook 3 minutes, turning once, until browned on both sides.
Time: PT5M
Temperature: Medium
Build the Sauce – Garlic and Wine
Add 1 tsp minced garlic to the skillet and sauté 1 minute until fragrant. Pour in 1/3 cup dry white wine and simmer over medium‑high until the liquid has reduced almost completely (about 5 minutes).
Time: PT6M
Temperature: Medium‑high
Reduce Broth
Add 1.5 cup low‑sodium chicken broth, bring to a gentle boil, and simmer until the volume is reduced to exactly 2/3 cup (6‑8 minutes).
Time: PT8M
Temperature: Medium
Thicken with Butter‑Flour Cubes
Toss 3 tbsp cold butter cubes with 1 tsp flour to coat. Reduce heat to low and whisk the butter‑flour cubes into the sauce a few at a time until the sauce reaches a heavy‑cream consistency (about 2 minutes). Stir in the reserved lemon zest, 2 tbsp lemon juice, and the remaining butter cubes, whisking until smooth. Finish with 2 tbsp chopped parsley and remove from heat.
Time: PT5M
Temperature: Low
Plate and Serve
Arrange the warm cutlets on serving plates, top with the caramelized lemon slices, drizzle the lemon‑butter sauce over each, and garnish with a sprinkle of fresh parsley.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 30 g
- Carbohydrates
- 15 g
- Fat
- 18 g
- Fiber
- 1 g
Dietary info: Contains gluten, Contains dairy, Not vegetarian
Allergens: Egg, Dairy, Gluten
Ingredient Substitutions
- Instead of Boneless Skinless Chicken Breast: Turkey cutlets
- Instead of All-Purpose Flour: Rice flour (gluten‑free)
- Instead of Large Egg: Egg substitute
- Instead of Olive Oil: Canola oil
- Instead of Vegetable Oil: Canola oil
- Instead of Unsalted Butter: Margarine
- Instead of Lemon: Lime (different flavor)
- Instead of Fresh Parsley: Fresh cilantro
- Instead of Garlic: Garlic powder (¼ tsp)
- Instead of Dry White Wine: Chicken broth (extra liquid)
- Instead of Chicken Broth: Vegetable broth
- Instead of All-Purpose Flour: Rice flour
Equipment Needed
- Cutting Board
- Chef's Knife
- Meat Mallet
- Wire Rack
- Large Skillet
- Mixing Bowl
- Whisk
- Microplane Zester
- Lemon Juicer (optional)
- Tongs
- Measuring Cups and Spoons
- Oven (optional)
- Ladle or Spoon
Critical Steps — Do Not Skip
- Pounding the chicken to an even 1/4‑inch thickness
- Allowing the seasoned chicken to rest for 15 minutes
- Maintaining proper oil temperature to achieve a golden crust without sogginess
- Caramelizing lemon slices without burning
- Reducing the sauce to exactly 2/3 cup for proper thickness
- Incorporating cold butter‑flour cubes at low heat to create a velvety sauce
Chef Tips from the Video
- Use a microplane for the lemon zest to capture only the bright yellow oil.
- Cold butter cubes create a smoother thickening action than melted butter.
- A splash of dry white wine adds acidity and depth without overwhelming the lemon flavor.
Troubleshooting
Chicken cutlets are soggy or not crisp.
Make sure the oil is hot before adding the cutlets and avoid crowding the pan. Pat the cutlets dry after the egg wash and fry over medium heat for the full 2 minutes per side.
Sauce is too thin after reduction.
Continue simmering until the volume reaches 2/3 cup, then add the butter‑flour cubes a few at a time while whisking vigorously.
Lemon slices become bitter.
Do not let the white pith touch the zest and caramelize the slices only 3 minutes, turning once, to avoid burning.
Sauce separates or looks grainy.
Keep the heat low when adding the butter cubes and whisk continuously. If separation occurs, whisk in a splash of warm broth to bring it back together.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop; avoid high heat to keep the coating crisp.
Freezer: Cooked cutlets can be frozen without sauce for up to 2 months. Thaw in the refrigerator and reheat; sauce should be made fresh.
Room temperature: Do not leave at room temperature longer than 2 hours.
Make-Ahead Tips
- Seasoned and floured cutlets can be prepared up to 2 hours ahead; keep covered in the refrigerator.
- The lemon‑butter sauce can be made a day ahead; reheat gently over low heat and whisk in a splash of broth if needed.
- Caramelized lemon slices are best added just before serving for texture.
Frequently Asked Questions
What is the cultural significance and history of Chicken Francese in Rochester, New York cuisine?
Chicken Francese originated at the Brown Derby restaurant in Rochester in the mid‑20th century. It became a local classic, representing the city’s Italian‑American heritage and the practice of lightly breaded, pan‑fried meats served with a bright lemon sauce.
What are the traditional regional variations of Chicken Francese in American Italian cuisine?
Traditional Rochester Chicken Francese uses a simple flour‑egg coating and a lemon‑butter sauce. Some variations add capers, white wine, or a richer beurre blanc, while others may use veal or pork instead of chicken.
How is Chicken Francese authentically served in Rochester restaurants?
It is typically presented as a single cutlet per plate, topped with caramelized lemon slices, drizzled with the velvety lemon‑butter sauce, and garnished with fresh parsley. It is often accompanied by a simple side such as sautéed greens or mashed potatoes.
What occasions or celebrations is Chicken Francese traditionally associated with in Rochester culture?
Chicken Francese is a popular choice for family dinners, holiday gatherings, and special occasions like birthdays in Rochester, prized for its elegant yet comforting flavor profile.
How does Chicken Francese fit into the broader American Italian cuisine tradition?
It exemplifies the American Italian tradition of adapting classic Italian techniques—light breading and butter sauces—to local ingredients, creating a dish that is both familiar and uniquely regional.
What are the authentic traditional ingredients for Chicken Francese versus acceptable substitutes?
Authentic ingredients include boneless skinless chicken breast, all‑purpose flour, eggs, olive and vegetable oil, lemon, butter, garlic, dry white wine, and chicken broth. Substitutes can include turkey cutlets, rice flour for gluten‑free, or chicken stock in place of broth.
What other American Italian dishes pair well with Chicken Francese?
Pairs nicely with classic sides such as garlic‑sautéed spinach, roasted asparagus, creamy polenta, or a simple arugula salad dressed with lemon vinaigrette.
What makes Chicken Francese special or unique in American Italian cuisine?
Its hallmark is the ultra‑thin, crisp coating that stays tender, combined with a bright, buttery lemon sauce and the unexpected caramelized lemon garnish, delivering a balance of acidity, richness, and texture.
What are the most common mistakes to avoid when making Chicken Francese at home?
Common errors include using oil that isn’t hot enough, overcrowding the pan, over‑cooking the chicken, and adding lemon zest too early, which can cause bitterness. Following the precise timing and temperature steps prevents these issues.
Why does this Chicken Francese recipe use cold butter cubes with flour instead of a traditional beurre manié?
Cold butter cubes coated in flour melt gradually, creating a smoother, velvety sauce without the lumps that can form with a traditional beurre manié. This method also simplifies the technique for home cooks.
Can I make Chicken Francese ahead of time and how should I store it?
Yes. You can season, flour, and coat the cutlets up to two hours ahead and keep them refrigerated. The sauce can be prepared a day ahead; reheat gently over low heat and whisk in a splash of broth if needed. Store both components in airtight containers.
What does the YouTube channel America's Test Kitchen specialize in?
The YouTube channel America's Test Kitchen specializes in rigorously tested, science‑based cooking tutorials that focus on reliable techniques, thorough ingredient explanations, and detailed equipment recommendations for home cooks.
How does the YouTube channel America's Test Kitchen's approach to American Italian cooking differ from other cooking channels?
America's Test Kitchen emphasizes precise measurements, step‑by‑step testing, and troubleshooting tips, whereas many other channels rely more on intuition. Their videos often include multiple attempts to determine the optimal method, ensuring consistent results for dishes like Chicken Francese.
Last updated: August 19, 2026
