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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
Method Stove Top
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6


  • Large Skillet with Deep Sides


  • 2 Chicken Breasts - about 1 lb. thinly sliced, pounded, and seasoned with salt and pepper
  • 2 cups Chicken Stock
  • ½ cup Dry White Wine
  • 2 oz. Butter - separated
  • 1 Whole Egg - whipped
  • ½ Lemon - squeezed for juice
  • ½ Lemon - sliced for garnish
  • ¼ cup AP Flour - for dredging
  • ¼ cup AP Flour - for roux
  • ¼ tsp. Salt and Pepper - for dredging
  • 2 Garlic cloves
  • 2 Tbsp. EVOO
  • Fresh Parsley - for garnish


  • Thinly slice skinless Chicken Breasts and pound flat into cutlets.
  • Mix together Flour, Salt, and Pepper for dredging.
  • In a medium bowl, whip eggs.
  • Heat EVOO in a large skillet and add Garlic. Simmer until cloves become fragrant.
  • Dredge Chicken 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 for about 1 minute per side until golden brown.
  • 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.
  • Transfer Chicken to a plate and garnish with Lemon Slices and Roux from the skillet.

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