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Chicken Francese Recipe



Chicken Francaise

  • 2 boneless skinless rooster breasts lower in half lengthwise creating 4 thinner breasts
  • ¼ cup all function flour
  • ½ teaspoon kosher salt
  • ¼ teaspoon recent floor black pepper
  • ½ teaspoon garlic powder
  • 2 giant eggs crushed
  • 3 tablespoons vegetable oil

Lemon Sauce

  • 2 tablespoon unsalted butter
  • 2 tablespoon flour
  • ⅔ cup dry white wine
  • ⅔ cup low sodium rooster broth
  • 1 tablespoon lemon juice
  • 1 lemon thinly sliced
  • Chopped recent Italian parsley
  • Parmesan Cheese


  1. Mix the flour, kosher salt, recent floor black pepper, and garlic powder in a shallow bowl.  Beat the eggs in a separate shallow bowl.
  2. Warmth the oil in a big skillet over medium-high warmth. Dredge the rooster cutlets within the flour combination, then dunk them into the eggs. Let the surplus crushed eggs drip off.
  3. Add the rooster to the skillet and cook dinner till golden brown on the underside. Flip and cook dinner till golden brown on the opposite aspect and cooked via. Take away the rooster to a plate. Fastidiously wipe a lot of the oil out of the skillet.
  4. Cut back the warmth to medium and soften the butter. Whisk within the flour and cook dinner for two minutes whereas gently scraping the underside of the pan to get off any browned bits. Whisk within the white wine and let it scale back for 1-2 minutes. Add the rooster broth and lemon juice. Whisk to mix and let it thicken for a minute. Return the cooked rooster to the skillet with the sauce. Garnish with recent lemon slices, chopped recent parsley, or a sprinkle of grated Parmesan Cheese.  For greatest outcomes, serve promptly.


  • Minimize 2 giant rooster breasts in half lengthwise, creating 4 thinner rooster cutlets. An alternative choice is to pound the rooster thinner with a meat mallet.
  • I do know it sounds incorrect to dip the rooster in flour first after which the egg combination, however that’s the uniqueness of this recipe.
  • You should utilize olive oil for this recipe, however I favor vegetable oil because it browns the rooster higher and will get it crispier.
  • This dish strikes fairly quick, so have what you want inside your attain.
  • For optimum taste, use a dry white wine like a chenin blanc, pinot grigio, or sauvignon blanc. It ought to be good high quality and one that you’d take pleasure in ingesting. Don’t cook dinner with low-cost wine.
  • For a thicker, creamier sauce, add 1/4 cup heavy cream when making the sauce.
  • Retailer leftovers in an hermetic container within the fridge for as much as 3 days. The breading won’t keep crisp, however the cutlets are nonetheless tender with nice taste. Reheat on the stovetop on low or within the microwave at lowered energy, so it heats during with out drying it out.
  • Theoretically, you possibly can freeze this dish, but it surely simply won’t be the identical. The coating on the rooster won’t be crispy, so I like to recommend making ready what you’ll end in a single sitting.