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You are here: Home / Recipes / Creamy Chicken Francese

August 14, 2017 By Karina 39 Comments

Creamy Chicken Francese

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Chicken Francese gets a creamy twist with this Creamy Chicken Francese recipe!

Chicken Francese, also know as Chicken Francaise, is a popular recipe found in many restaurants in the United States. Originally developed in America by Italian immigrants, Francese is just as good as Piccata, while the flavours in a traditional Francese are absolutely incredible. Now they are EVEN BETTER by adding a kick of garlic and a splash of cream to the sauce!

As with all of my recipes, I can’t help but add my own twist to dishes. I can’t follow recipes word for word. It’s like an impulse.

Traditional Chicken Francese

Originally created for veal and much like a piccata, this recipe tastes incredible with chicken.

The difference between a Francese and a Piccata is mainly in the breading of the chicken. In a Francese, the chicken breast is first dipped in flour, then a beaten egg mixture before being cooked lightly in a tangy lemon buttery sauce.

With a Piccata, however, the batter is done in reverse: first the egg and then the flour. The other difference is a Piccata has the addition of capers and as with my own Piccata recipe here, the addition of parmesan cheese in the sauce.

The traditional Chicken Francese with a CREAMY TWIST is BETTER than anything you'll find in a restaurant! A family winner at the dinner table! | https://cafedelites.com

However, adding my own twist to this Francese, I gave a good squeeze of lemon juice and parmesan cheese to the EGG mixture. PLUS a good amount of garlic and the addition of cream to the sauce to elevate it to a whole new level BETTER than anything you’ll find in a restaurant!

Creamy Sauce for Chicken Francese

The sauce includes a dry white wine which gives it an unbelievable flavour, BUT you don’t have to add it if you’re hesitant to try it with the wine. Simply substitute it with chicken broth. Having said that though, the wine does get cooked down so it has a mild hint of taste throughout the sauce.

The traditional Chicken Francese with a CREAMY TWIST is BETTER than anything you'll find in a restaurant! A family winner at the dinner table! | https://cafedelites.com
WATCH US MAKE THIS Creamy Chicken Francese Recipe RIGHT HERE!

If you try this recipe, I’d love to hear how it turned out for you in the comments!

The traditional Chicken Francese with a CREAMY TWIST is BETTER than anything you'll find in a restaurant! A family winner at the dinner table! | https://cafedelites.com

Creamy Lemon Chicken Francese

The traditional Chicken Francese with a CREAMY TWIST is BETTER than anything you'll find in a restaurant! You can now make this right at home with a delicious lemon cream sauce! A family favourite at the dinner table!
An ORIGINAL Cafe Delites adaption on a traditional Chicken Francese (Francaise)!
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Prep: 5 mins
Cook: 15 mins
Total: 20 mins
Serves: 4 people

Ingredients

  • 2 large boneless and skinless chicken breasts, cut in half horizontally to make 4 fillets
  • 2 large eggs
  • 1/4 cup parmesan cheese, finely grated
  • 2 tablespoons lemon juice, freshly squeezed
  • 1/4 cup flour
  • 2 tablespoons unsalted butter
  • 4 tablespoons olive oil
  • 6-8 cloves garlic crushed
  • 1/2 cup dry white wine (optional)*
  • 3/4 cup chicken broth
  • 1 cup half and half, (or heavy cream or thickened cream)
  • 1/2 teaspoon cracked black pepper
  • 1/2 teaspoon salt, (add more to suit your tastes)
  • 1/4 cup fresh parsley chopped
  • 1/2 a lemon juiced
  • 2 teaspoons parsley (extra), to garnish

Instructions

  • Pound each fillet to 1/2-inch thick, if needed.
  • Beat eggs, parmesan cheese, 2 tablespoons of lemon juice, a pinch of salt and some black pepper in a shallow bowl.
  • To another shallow bowl, add the flour and season with salt and pepper. Mix with your hands.
  • Heat the oil and butter in a skillet or nonstick pan over medium-high heat. When the oil/butter is hot enough for frying, dredge the fillets in the flour first, coating completely, then coat in the egg wash. Allow any excess egg mixture to drip off, then fry fillets in batches of two if you need to for about 4 minutes each side until nice and golden brown. Place each cooked fillet on a paper towel lined plate.
  • To the same frying pan, add the crushed garlic, and cook for one minute until fragrant. Add in the white wine, chicken broth and parsley. Allow to cook for about 5 minutes on high heat to reduce down, while swirling the pan occasionally. Reduce heat and add the cream. Simmer on low until slightly thickened. Taste test and season with salt and pepper, as desired.
  • Stir in the juice of half a lemon, and return the chicken to the sauce to heat through on low heat for two minutes. 
  • Serve the chicken and sauce together over rice or pasta and vegetables, if desired. Garnish with extra parsley.

Notes

*If you don't like the wine, substitute it with chicken broth. The wine flavour is not strong, however!
**(Thicken the sauce with cornstarch if needed: 1 teaspoon of cornstarch to 1 tablespoon of water; mix well and add to the centre of the pan for a thicker sauce.)**
 

Nutrition

Calories: 409kcal | Carbohydrates: 11g | Protein: 20g | Fat: 28g | Saturated Fat: 9g | Cholesterol: 147mg | Sodium: 684mg | Potassium: 334mg | Sugar: 2g | Vitamin A: 735IU | Vitamin C: 14.4mg | Calcium: 108mg | Iron: 1.6mg

Filed Under: Dinner Tagged With: chicken, cream, francese, garlic, parmesan, sauce

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Reader Interactions

Comments

  1. RIck McCormack says

    November 25, 2019 at

    5 stars
    would like to know your thoughts on adding capers

    Reply
    • Karina says

      November 28, 2019 at

      Yes! Do it.

      Reply
  2. Lisa Miller says

    September 25, 2019 at

    5 stars
    Love Chicken Francaise, this was awesome! Next time need to definitely double the sauce, i used half n half because that was the only thing i didn’t have but it lightened it up a little and was so delicious! Thank you!

    Reply
  3. Mike says

    July 18, 2019 at

    5 stars
    Just made this tonight and it came out perfectly! Some of the best I’ve ever had! Thank you!!

    Reply
  4. Karren Freedman says

    March 6, 2019 at

    5 stars
    I am wondering if you could make this recipe with small boneless skinless breasts that are not cut into fillets. You could always increase the amount of sauce….

    Reply
  5. sully says

    March 1, 2019 at

    4 stars
    I’ve tried this twice. What am I doing wrong?? My oil/butter mixture in my pan turns brown. I can’t imagine using this base or adding garlic or wine to it. What am I doing wrong? I’ve even lowered the heat upon adding the chicken. Help!! Love this recipe and want to make it correctly!!

    Reply
  6. Karren Freedman says

    October 4, 2018 at

    5 stars
    I had never heard of chicken Frances before. I made this last night and it was absolutely incredible. I can’t wait to make it for friends. I am going to show my 12 year old grandson how to make it as he likes to cook. For someone who cannot eat cheese, what would you recommend instead of the parmesan – herbed breadcrumbs? Thank you for this wonderful recipe!

    Karren

    Reply
    • Karina says

      October 5, 2018 at

      OH! The herbed breadcrumbs sounds so good! Let me know how it tastes!

      Reply
  7. Cher says

    September 21, 2018 at

    5 stars
    I made this for dinner last night. I had to double the recipe thinking I may have leftovers. Absolutely not! The sauce, which everyone loved, was to die for! If they could of licked the pan, they would have. My 2 year old who usually just eats vegetables had 2 pieces of chicken. So, needless to say it was a success! This is my 2nd comment. It truly was that good! Thanks for the recipe!

    Reply
    • Karina says

      September 22, 2018 at

      Oh wow! That is unbelievable! Thank you so much for sharing! I am so glad it is a favorite! XO

      Reply
  8. Laura says

    February 8, 2018 at

    Delicious, I added mushrooms! Would definitely recommend ?

    Reply
    • Karina says

      February 8, 2018 at

      Great idea! Thanks so much for sharing!

      Reply
  9. Ebba says

    January 9, 2018 at

    Do you think I could double the recipe, make this ahead of time and just reheat it in the oven in a casserole dish?

    Reply
  10. sue lassman says

    October 16, 2017 at

    5 stars
    I made this tonight. It did take awhile for me to prepare this. I used milk instead of the cream since that is what I had handy. The sauce was too thin for me, so I took 2 T of flour and added it to the sauce. It became a bit grainy because I was simply tired. It came out very good. The taste was very good. It was a big job. I served it with Hungarian potatoes.

    Reply
  11. Mary says

    October 15, 2017 at

    5 stars
    This wasn’t good, it wasn’t great, it wasn’t fabulous, IT WAS ABSOLUTELY STUPENDIOUS11111. I love Chicken Francese and have bee making it the regular way for years, not any longer. This is now my go to. I didnt have parsley so substituted shredded baby spinach. Also served with rice. So good. Thanks for posting it. This is my first review!

    Reply
  12. Sergio Alonzo says

    October 10, 2017 at

    5 stars
    I love this and will try it tomorrow, but I have a problem finding the wine!! I tried chicken Madeira minus the wine because could not find a madeira wine, but man, I’ll love to include some alcohol in my meal!! Any suggestions.

    Reply
    • Karina says

      October 25, 2017 at

      Hi Sergio! Any dry white wine would be good in this one to be honest. I prefer dry wines in cooking over sweet wines, like a Chardonnay or a San Blanc 🙂

      Reply
  13. Tia R. says

    October 3, 2017 at

    4 stars
    This recipe was AWESOME! Will add it to my rotation 🙂

    Reply
  14. Loretta Holliman says

    September 29, 2017 at

    5 stars
    Absolutely an awesome dish, my customers loved it

    Reply
  15. Mary M O'Brien says

    September 20, 2017 at

    5 stars
    Get out ingredients
    Cut and pound the chicken
    Grate the cheese
    Squeeze the lemon
    Peel and crush the Garlic
    Chop the parsley
    Measure all the ingredients
    Beat the egg mixture
    Combine the flour mixture
    Dip the chicken
    All that in 5 minutes??? I think it would take me at least 45 minutes but I am anxious to try it, Anyone worried about the wine for children, I believe that the alcohol boils at 160 degrees so it shouldn’t be a problem. I try to keep a bottle of dry Vermouth in the fridge for recipes.

    Reply
    • Gary says

      January 22, 2019 at

      5 stars
      You are absolutely right, Mary. I think it took me at least 30 mins to do all the prep. And my kitchen looked like a bomb had gone off. 😅 But oohh, yummy!!

      I sliced up some baby tomatoes & added just at the end. That added some bright color and a bit of acid that complemented the lemon very nicely.

      Reply
      • Karina says

        January 27, 2019 at

        Lol Gary thank you for the laugh! I hope your kitchen has recovered 😂 Love the addition of tomatoes btw!

        Reply
  16. Judd says

    September 8, 2017 at

    5 stars
    I am wondering if the serving size is one or two chicken breasts? It was great thank you for sharing!

    Reply
  17. Libby Q. says

    September 7, 2017 at

    5 stars
    Made this for dinner with mashed red potatoes and garlic spinach. It was so yummy! And very pretty. My fiancé was impressed. I’m so happy to find an alternative to using breadcrumbs that is still just as delicious! Thank you for the amazing recipe.

    Reply
  18. Dianne says

    September 5, 2017 at

    5 stars
    So delicious! My hubby was so happy with his dinner tonight ?

    Reply
  19. Annie says

    September 3, 2017 at

    This looks great, but I’m unclear on what you meant when you said to cut the chicken breasts in half horizontally. I’m sorry, but I just can’t picture what you want me to do.

    Reply
  20. Eve says

    September 2, 2017 at

    This dish looks delicious! Will make this over the weekend. What brand of wine do you recommend for this? Thank you!

    Reply
  21. Melissa Allen says

    August 29, 2017 at

    5 stars
    I used tenders instead of breasts, gluten-free flour, and heavy cream. Very tasty, even spooned sauce over our creamer potatoes. Loved the parmesan in it. Thanks for the recipe.

    Reply
  22. Erica M says

    August 25, 2017 at

    5 stars
    This dish is absolutely delicious. It will be on regular rotation from now on. I tend to also add some parmesan to this sauce as well just for added flavor and creaminess but this dish needs no added flavor… its wonderful as is.

    Reply
  23. Barbara says

    August 21, 2017 at

    5 stars
    Easy to follow. I had most everything on hand. It’s a new weeknight go to. Thanks!

    Reply
  24. Christine says

    August 19, 2017 at

    5 stars
    I tried this tonight and it was so delicious and easy to prepare – I will be making it again soon, my husband loved it! Thanks for a great recipe idea!

    Reply
  25. Nicki says

    August 18, 2017 at

    5 stars
    I just made this recipe for supper and it was awesome. I sometimes find chicken breasts dry and boring but they were succulent!

    Reply
    • Karina says

      August 18, 2017 at

      I’m so happy to hear this Nicki! Thank you for your feedback 🙂

      Reply
  26. Jackie says

    August 18, 2017 at

    I made this last night and it was delish!

    Reply
  27. Karen G. says

    August 17, 2017 at

    this was better than chicken piccata. Great fall dinner ! My family loved it. Staple dish in my house now 🙂

    Reply
    • Karina says

      August 18, 2017 at

      Hi Karen! That’s awesome! I’m so happy you all liked it 🙂

      Reply
  28. recel says

    August 16, 2017 at

    what is the cream you used ?

    Reply
  29. Mimi says

    August 15, 2017 at

    Love this! It’s so alluring! Interesting that you put the parmesan in the dipping liquid.

    Reply
  30. Nick Romanelli says

    August 14, 2017 at

    5 stars
    Karina,
    Excellent recipe. Enjoyed the small changes. I am an avid eater and preparer of food, being Italian and all. I also will enjoy this recipe in Sole Francese.
    Thanks for the great food.

    Reply

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