Print Recipe
3.89 from 9 votes

Chicken Francese Recipe

A delicious Italian-American dish of cassava breaded chicken breasts simmered in a lemon, butter, garlic, and white wine sauce.
Prep Time15 mins
Cook Time15 mins
Course: Dinner
Cuisine: American, Italian
Servings: 4
Calories: 414kcal
Author: Katie Wells



  • Preheat the oven to 350°F.
  • Put the cassava flour in a small bowl or shallow dish.
  • In another bowl, beat the eggs.
  • Pat the chicken dry and coat it with cassava flour.
  • Dip it in the beaten eggs.
  • Heat the oil in large skillet over medium high heat.
  • When hot, brown the chicken on both sides.
  • Remove the chicken from the skillet and set aside.
  • To the skillet, add the wine, broth, parsley, salt, pepper, butter, and lemon juice and zest.
  • When the butter has melted, stir in the arrowroot or cornstarch and whisk until just starting to thicken.
  • If the skillet is oven safe, add the chicken back and turn to coat both sides. If not, place the chicken in a 9X13 baking dish and pour the wine sauce over it.
  • Bake for 15 minutes until the chicken is fully cooked.


We like to serve this over rice or cauliflower rice to soak up all the yummy lemon sauce.


Serving: 1breast | Calories: 414kcal | Carbohydrates: 15g | Protein: 30g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 185mg | Sodium: 883mg | Potassium: 646mg | Fiber: 2g | Sugar: 2g | Vitamin A: 507IU | Vitamin C: 30mg | Calcium: 54mg | Iron: 2mg