Chicken Francese without Wine (Best Recipe)

This Chicken Francese without Wine recipe will blow your mind!

Chicken francese, also known as Chicken Francaise, is a delicious and elegant Italian-American dish that’s perfect for any occasion.

Chicken Francese without Wine

Chicken cutlets are dipped in a rich, tangy lemon and butter sauce, making it a wonderfully satisfying meal.

This recipe maintains the authentic taste of chicken francese, but without the addition of wine. It’s perfect for those who prefer non-alcoholic versions or who are looking for a budget-friendly option.

It’s quick, easy, and incredibly tasty, making it an ideal weeknight dinner or a dish to impress your friends and family.

This recipe coats the chicken in a light and crispy flour mixture, providing an enjoyable texture to contrast with the silky, lemony sauce.

Enjoy the succulent chicken, paired with a beaming citrus sauce, over rice, pasta, or with some fresh veggies on the side.

Give this recipe a try and enjoy a taste of Italy without leaving your home!

Chicken Francese without Wine

The best thing about this recipe is that it doesn’t compromise on taste. The absence of wine in no way diminishes the deliciousness of this classic dish.

The chicken cutlets are flavorful, tender, and coated in a golden crust that pairs perfectly with the robust and tangy sauce.

And because there’s no wine to marinate the chicken, prep time is also reduced.

Give it a try. It may just become your new favorite chicken dinner!

Ingredients

Here’s what you need for this recipe:

  • Chicken Cutlets. You’ll need boneless, skinless chicken breasts, thinly sliced into cutlets.
  • Flour Mixture. The chicken is coated with a simple seasoned flour mixture for texture and flavor.
  • Eggs and Milk. The eggs and milk create a rich and binding coat for the flour mixture.
  • Butter and Olive Oil. The oil and butter provide beautiful browning and a delicious, savory taste.
  • For the Sauce. The sauce consists of lemon juice, chicken stock, and butter for a smooth, tangy, and delectable flavor. Fresh parsley adds a lovely garnish.
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Feel free to adjust the quantities to suit your needs.

How to Make Chicken Francese without Wine

Here’s a brief overview of the recipe steps. Be sure to scroll down to the recipe card for the complete details.

  1. Prepare the chicken. Season the chicken, dredge it in flour, then dip it in an egg and milk mixture.
  2. Cook the chicken. Pan-fry the cutlets in oil and butter until golden and cooked through. Set them aside while you prepare the sauce.
  3. Make the sauce. In the same pan, add the lemon juice and chicken stock. Bring to a simmer, then whisk in the cold butter and parsley.
  4. Serve and enjoy! Pour the sauce over the chicken, and garnish with fresh parsley.

Note: This is just an overview. The full steps are in the recipe card below.

Tips for the Best Chicken Francese

Here are a few tips to make your chicken francese absolutely delicious:

  • Slice the chicken thinly and evenly. To ensure your chicken cooks through quickly and evenly, slice it to a consistent thickness.
  • Cook the chicken in batches. Overcrowding the pan will make it difficult to achieve a proper golden-brown crust on your chicken.
  • Whisk in cold butter off the heat. To give your sauce a glossy, silky texture, remove it from the heat before adding the cold butter. Whisk it in until fully melted and incorporated.
  • Adjust the sauce consistency to your liking. If you prefer a thicker or thinner sauce, you can adjust its consistency by simmering it longer or adding a bit more chicken stock.
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Variations

  • Add capers. For a divine tangy and briny flavor, you can add 2 tablespoons of capers to the sauce.
  • Make it spicy. If you enjoy a little kick in your meal, add a pinch of red pepper flakes to the sauce.
  • Make it creamy. You can make a creamy version by adding a splash of heavy cream to the sauce, along with the butter.
  • Try a different protein. Although this dish is traditionally made with chicken, you can use the same recipe for fish or even tofu.

What to Serve with Chicken Francese

Chicken Francese is a versatile meal and pairs well with several sides:

  • Pasta. Fresh pasta with a bit of butter or olive oil is a great accompaniment to this dish. You can also serve it with a light Alfredo sauce.
  • Rice. A simple white or brown rice is a good, neutral option. You can even add a squeeze of lemon to the rice to keep the citrusy theme going.
  • Vegetables. A side of steamed asparagus, broccoli, or green beans works well. A fresh green salad is also a great option, especially if you have a creamy dressing to complement the tangy chicken.
  • Bread. Some crusty bread on the side is perfect for mopping up that delicious sauce.

Storage Tips

If you have any leftovers, you can store them in the refrigerator for up to 3-4 days. Keep the chicken and sauce in separate airtight containers.

To reheat, you can use the microwave, but it may make the chicken slightly less crispy. For the best results, reheat the chicken in a preheated oven at 350°F until it’s heated through.

The sauce can be reheated on the stovetop over low heat. If it’s thickened too much in the fridge, you can add a little chicken stock to thin it out while reheating.

Chicken Francese without Wine

Best Chicken Francese without Wine

Chicken francese without wine is a flavorful and satisfying Italian-American dish. Tender chicken cutlets are coated in a crispy flour mixture and cooked to perfection. The tangy lemon sauce adds brightness and richness to the dish. Enjoy this easy and delicious recipe for a taste of Italy at home!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 379 kcal

Instructions
 

  • In a shallow dish, mix together the flour, salt, and black pepper.
  • In a separate bowl, whisk together the eggs and milk.
  • Heat the butter and olive oil in a large skillet over medium heat.
  • Dredge each chicken cutlet in the flour mixture, shaking off any excess.
  • Dip the dredged cutlet in the egg mixture, coating it thoroughly.
  • Place the coated chicken cutlet into the skillet and cook until golden brown, about 3-4 minutes per side. Repeat with the remaining cutlets, working in batches if necessary. Set the cooked cutlets aside.
  • In the same skillet, add the lemon juice and chicken stock. Bring to a simmer and let it cook for 2-3 minutes, allowing the flavors to meld.
  • Whisk in the cold butter until completely melted and incorporated into the sauce.
  • Stir in the chopped parsley and season with salt and pepper to taste.
  • Return the cooked chicken cutlets to the skillet, coating them with the sauce.
  • Serve the chicken francese hot, garnished with fresh parsley.