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You are here: Home / Dinner / MOST AMAZING CHICKEN FRANCESE

MOST AMAZING CHICKEN FRANCESE

This post may contain affiliate links which won’t change your price but will share some commission. View my Disclosure Policy for details.

January 13, 2014 by Hugs & Cookies xoxo 22 Comments

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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!

 chicken-francese-collage chicken-francese-final-photo-1 chicken-francese-final-photo-2 chicken-francese-final-photo-3 chicken-francese-final-photo-5

MOST AMAZING CHICKEN FRANCESE

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Ingredients
  

  • Chicken Francese Ingredients:
  • 4 skinless boneless, thin chicken breasts (about 1 1/2 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

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Filed Under: Chicken, Dinner

This post may contain affiliate links, view my Disclosure Policy. Sharing of this post is both encouraged and appreciated. Copying and/or pasting of full recipes to ANY social media or blogs is strictly prohibited without written consent. Recipes- including exact wording and photographs- are Copyright of hugsandcokiesxoxo.com. Any unauthorized use of content or photos from hugsandcookiesxoxo.com is a violation of my Copyright.

Comments

  1. Cathey says

    February 19, 2014 at 9:30 am

    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

    Reply
    • danielle says

      February 19, 2014 at 1:03 pm

      Thank you so much!!

      Reply
  2. Tammy Starkie Firmbach says

    February 19, 2014 at 9:17 pm

    Can I use capers instead of the scallions?

    Reply
    • danielle says

      February 19, 2014 at 9:42 pm

      Sure!!!

      Reply
  3. christine rancourt says

    February 20, 2014 at 3:07 am

    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

    Reply
    • danielle says

      February 20, 2014 at 3:09 pm

      hahaha no book here but thanks for the compliment!!!

      Reply
  4. ann says

    May 5, 2014 at 3:36 am

    Can I use COOKING wine if I don’t have regular drinking wine? What is the measurement for cooking wine?

    Reply
    • danielle says

      May 5, 2014 at 7:31 pm

      sure-i’d use same amount

      Reply
  5. ReBecca says

    September 7, 2014 at 5:46 pm

    What side items would you recommend to be served with this? Looks amazing, will try later this week.

    Reply
    • danielle says

      September 7, 2014 at 9:38 pm

      Steamed or sauteed broccoli-mmmmmm

      Reply
  6. Kim Martin says

    October 13, 2014 at 8:29 pm

    Made this chicken tonight and cannot express strongly enough how delicious it is! This will now be a family favorite.

    Reply
    • danielle says

      October 13, 2014 at 8:33 pm

      OOOOOh!!! I am so happy!!!!!!!

      Reply
  7. John hilley says

    November 22, 2016 at 8:32 am

    Wish you would have nutrition info for those who need it in your recipes

    Reply
    • Hugs & Cookies xoxo says

      November 24, 2016 at 11:01 am

      There are websites you can use for that.

      Reply
  8. Tina says

    May 3, 2017 at 11:00 pm

    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?

    Reply
    • Hugs & Cookies xoxo says

      May 4, 2017 at 9:07 pm

      yes the francese enjoy!!

      Reply
  9. Josephine Sarica says

    February 17, 2018 at 4:31 pm

    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

    Reply
  10. Cynthia Kassel says

    January 7, 2020 at 2:50 am

    I don’t mean to be a dummy, but what is ‘francese sauce’? I googled it and cannot come up with anything. 🙁

    Reply
    • Hugs & Cookies xoxo says

      January 10, 2020 at 11:28 pm

      lemon and butter

      Reply
  11. Sue says

    October 11, 2022 at 7:27 pm

    Great recipe and easy too! My family loves when I make it! Thanks so much for sharing!

    Reply

Trackbacks

  1. Foodies Network » Most Amazing Chicken Francese says:
    February 17, 2014 at 12:44 pm

    […] Most Amazing Chicken Francese […]

    Reply
  2. Chicken Francese with Noodles + Roasted Asparagus // Everyday Banquet says:
    July 17, 2015 at 12:45 pm

    […] take-out options. So, I had to find a recipe to make it myself and was super happy to find this recipe, which is based on Tyler Florence’s recipe. I added capers and skipped the scallions. Tried […]

    Reply

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Hi, I'm Danielle!

Welcome! I am married to my Prince Charming and we have 2 beautiful boys. I am also a first grade teacher and I love my students more than chocolate chip cookies!  Hope your day is filled with Hugs & Cookies!  xoxo

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