Chicken Francaise

Chicken Francaise

  • Prep Time: 10 mins
  • Total Time: 25 mins
  • Servings: 8

    • Ingredients

  • 8 (3 1/2 ounce) pieces chicken breasts, skinned and boned
  • 1cupflour
  • 1cupegg, beaten
  • 2tablespoonslemon juice
  • 1/4 cupparsley, chopped
  • 1/4 teaspoonsalt
  • 1/4 cupwine
  • 3clovesgarlic, pureed
  • 2dasheshot pepper sauce
  • 1/4 cupparmesan cheese, grated
  • margarine orbutter

    • Sauce

  • 1/2 cupmargarine
  • 1/2 cupwhite wine
  • 1/4 cuplemon juice

    • Directions

  • Dip the chicken in the flour then set aside.
  • Make the batter by beating the eggs briskly, then adding in the lemon juice, parsley, salt, wine, garlic, hot pepper sauce, and parmesan.
  • Coat a heavy skillet with margarine or olive oil and place over high heat.
  • Dip the floured chicken pieces generously in the batter and place in the heated skillet.
  • Cook until golden brown on each side, about 5 minutes each side.
  • Remove chicken from the pan and drain excess oil.
  • Make the wine sauce by melting the margarine in the pan, then stirring in the wine and lemon juice.
  • Return the chicken pieces to the pan, spooning the wine sauce over all and cook 1 minute longer.
  • Serve immediately.

    • Reviews

  • “Fabulous ! Made this exactly as printed. The family loved it and I will be making this a regular addition to my ‘usuals'”

  • “Wonderful recipe. This is my favorite thing to get when I go out to eat. I never knew it was so easy to make! I added some mushrooms to it and a little more lemon but stuck to the recipe otherwise”

  • “Put Ckn Breast between a piece of plastic wrap and pound until flat with a meat tenderizing hammer.Cut the breast in 1/2 now and that is approximately equal to TWO 3 and 1/2 ozs of ckn breast pieces.This makes the ckn cook faster and it melts in your mouth once cooked.The wine should be White Wine, either cooking wine or drinking wine.My family did not like the sauce at all so I recommend making just the amount shown here.I quadrupeled the sauce because of the comments listed on this page and ended up throwing it all away.”

  • “I made this recipe using Quorn vegetarian chicken cutlets.I also used tarragon instead of parsley, but otherwise didn’t change the recipe– it was fantastic and so easy.I served the cutlets with pretty lemon slices on top, with a side of mixed string beans, wax beans and baby carrots.Will definitely be making this again and again.”

  • “It’s great, but it did require more sauce. Can’t wait to mke it again”

  • “Tripled the sauce, could have used more, we served the chicken over angel hair pasta- was to die for. Nixed the parsley, didn’t think it would add much”

  • “I substituted tarragon for the parsley for an even more “French” taste.It was excellent and quick to prepare.My only regret was that there were no leftovers :)”

  • “Teresa, thanks for this recipe, I have made it twice now and we have loved it both times.My husband is not real fond of chicken but knows we both have to eat it on our quest to watch our calories and cholesterol so I keep trying out recipes I think he will like.This is definately one that gets a thumbs up.I did use the hint from the other review and pounded the cutlets very thin.Thanks for posting.It really is yummy.”

  • “It came out just the way I expected. Pound the breasts thin.”

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