Chicken Francaise

barbara lentz


Moist and delicious with a tangy buttery sauce


☆☆☆☆☆ 0 votes

10 Min
10 Min
Pan Fry


Add to Grocery List

  • 2
    chicken breasts skin removed
  • 1/2 c
  • 2 large
  • 1/2 c
    grated parmesan cheese
  • 1/2 c
    fresh parsley chopped
  • 1 c
    each white wine and chicken stock
  • 3 clove
    garlic minced
  • 1 Tbsp
    olive oil
  • 4 Tbsp
  • 1/2
    lemon juiced and zested
  • ·
    salt and pepper

How to Make Chicken Francaise


  1. Butterfly the chicken breast ( hold a long knife along the thicker part of the breast and cut almost through and open like a book. Place some plastic wrap over top and pound to flatten to about 1/2 inch.
  2. Place the eggs into a dish large enough to fit the chicken breast. Season the eggs with salt and pepper. Add the parsley and parmesan cheese. Mix well.
  3. Place flour in another dish. Add the olive oil and half the butter to a large skillet. Coat the chicken in flour shaking off the excess. Dip in the egg wash Fry about 4 minutes each side depending on how thick.
  4. Remove chicken to a plate. Add the wine to the pan. Let reduce to about half. Add the chicken stock, garlic and lemon juice. Add the remaining butter. Add the chicken back to pan and cook a couple of minutes.
  5. Serve the chicken with the sauce over top.

Printable Recipe Card

About Chicken Francaise

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: French

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