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Chicken Francaise

Posted in : Chicken on by : MikeZ

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Chicken Francaise

An Italian Favorite in Youngstown…
Difficulty: Medium
Cuisine American, French, Italian
Keyword Chicken
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4


  • Pan Needed: Large, Flat-bottom Skillet


  • 2 Chicken Breasts - about 1 lb. thinly sliced, pounded, and seasoned with salt and black pepper
  • 2 Garlic cloves
  • 2 oz. Butter - separated
  • ½ cup dry White Wine
  • 2 cups Chicken Stock
  • 2 eggs - scrambled with salt and black pepper
  • ½ Lemon - squeezed
  • ¼ cup all-purpose Flour
  • All-purpose Flour - seasoned with salt and black pepper for coating the chicken
  • Extra Virgin Olive Oil
  • Lemon Slices for garnish


  • Thinly Slice Skinless Chicken Breasts and pound flat into cutlets.
  • Mix Flour with Salt and Pepper for dredging.
  • In a medium bowl, whip eggs.
  • In a large Skillet, heat oil. Add whole Garlic Cloves.
  • Dredge Chicken first in flour and then eggs. Place in hot oil in a single layer.
  • Add half of the Butter. Let it melt and flow around the Skillet.
  • Fry on Medium-High heat until golden on both sides. Do NOT over brown them. (About 1 minute per side.)
  • Remove Chicken to a plate and cover with foil to keep warm.
  • Remove Garlic Cloves from Skillet and discard.
  • Add 1/4 cup Flour and remaining Butter. Stir to make a roux.
  • Add Wine, Lemon Juice, and Chicken Stock, stirring constantly until mixture is well blended, smooth, and comes to a gentle boil.
  • Place Chicken back in skillet and reduce heat to a gentle simmer.
  • Sauté for 5 minutes on each side.
  • Plate and garnish with Lemon Slice and Roux from the skillet.

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