This chicken francese tastes like you cooked all day long at the stove! But don’t worry, I won’t tell anyone how quickly it really comes together. This chicken francese is restaurant quality and scored 4 stars in my house by my taste testers! I use cornstarch in this recipe instead of flour and highly recommend you do, too. It creates a crispy coating that you just can’t get from flour. Shhhh, let’s keep it a secret between us. Tell your family you used a secret ingredient….people love that sort of cooking lingo! They will surely be impressed with you!
MOST AMAZING CHICKEN FRANCESE
Ingredients
- Chicken Francese Ingredients:
- 4 skinless, boneless, thin chicken breasts (about 1½ pounds)
- Cornstarch, for dredging (or use flour)
- Kosher salt and freshly ground black pepper
- 4 large eggs
- 3 tablespoons water
- ¼ cup avocado oil or extra-virgin olive oil
- 1 lemon, with rind, cut in thin rounds
- ½ cup dry white wine
- 1 cup chicken broth
- ½ lemon, juiced
- 2 tablespoons unsalted butter
- sliced scallions for garnish
Instructions
- Directions:
- In a wide bowl, beat the eggs with 3 tablespoons of water to make an egg wash. Heat the oil over medium-high flame in a large skillet.
- Dredge both sides of the chicken cutlets in the cornstarch and sprinkle with s&p. Dip them in the egg wash to coat completely, letting the excess drip off. When the oil is nice and hot, add the cutlets and fry for 2 minutes on each side until golden, turning once. Remove the chicken cutlets to a large platter in a single layer to keep warm.
- Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant. Add the wine, broth, and lemon juice, simmer for 5 minutes to reduce the sauce slightly. Roll the butter in some cornstarch or flour and add it to the skillet, this will thicken the sauce. Whisk to incorporate and dissolve the cornstarch/flour. Reduce the heat to medium-low and return the chicken to the pan; place the lemon slices on top of the cutlets. Simmer gently for 2 minutes to heat the chicken through. Season with salt and pepper and garnish with chopped scallions before serving.
- Adapted from Tyler Florence
Cathey says
You have such a cute website!! I look forward to looking at it more thoroughly and seein your really neat recipes!!
Hugs and Cookies!
-Cathey Naish
danielle says
Thank you so much!!
Tammy Starkie Firmbach says
Can I use capers instead of the scallions?
danielle says
Sure!!!
christine rancourt says
I can’t wait to try the chicken. Send me the info on how to buy your book pls! I don’t just want to steal your recipes! I am going to try this one this weekend and I found a fabulous turkey chili in another place you actually add coffee and unsweetened cocoa to it anyway I am going to try that too!!! Have a good weekend 🙂 Again ty
danielle says
hahaha no book here but thanks for the compliment!!!
ann says
Can I use COOKING wine if I don’t have regular drinking wine? What is the measurement for cooking wine?
danielle says
sure-i’d use same amount
ReBecca says
What side items would you recommend to be served with this? Looks amazing, will try later this week.
danielle says
Steamed or sauteed broccoli-mmmmmm
Kim Martin says
Made this chicken tonight and cannot express strongly enough how delicious it is! This will now be a family favorite.
danielle says
OOOOOh!!! I am so happy!!!!!!!
John hilley says
Wish you would have nutrition info for those who need it in your recipes
Hugs & Cookies xoxo says
There are websites you can use for that.
Tina says
Looks absolutely delicious! I am going to make it tomorrow. Any dry white wine? Also, the pasta looked good. What sauce did you put on it? Was it the Franchese?
Hugs & Cookies xoxo says
yes the francese enjoy!!
Josephine Sarica says
WELL I LOVE ALL YOUR RECIPES !!
I also would have been happy to purchase your ” Phantom ” book . However , I’ve been thinking … I am only a INDIAN … YOU ARE THE CHIEF .. So instead of me running to Food store to purchase all ingredients and answering all people who ask to see my ….
YOUR RECIPE AND WHERE I GOT IT
IT WOULD BE REALLY EASIER IF ……
“YOU ADOPT ME .. Think of me as a TAX
EXCEPTION AND I CAN JUST BE YOUR
OFFICIAL FOOD TASTER SO … SINCE YOURE THE MASTER CHEF. … YOU COOK ….. I EAT !!! Hahaha. JO
Cynthia Kassel says
I don’t mean to be a dummy, but what is ‘francese sauce’? I googled it and cannot come up with anything. 🙁
Hugs & Cookies xoxo says
lemon and butter