Best 17 Chicken Francaise Recipes

FAMOUS CHICKEN FRANCAISE

Steps:

• In a shallow dish or bowl, mix together the egg and juice of 1/2 lemon. In another shallow dish or bowl mix together the flour, garlic powder and paprika. Dip chicken breasts in egg mixture, then flour mixture.
• Heat butter or margarine in a large skillet over medium heat. Add chicken breasts and cook until golden on each side.
• In a medium bowl, mix together broth and juice of 1 lemon, and pour mixture over chicken in skillet. Reduce heat to medium low and let simmer for about 8 minutes. Place on serving platter, and garnish with fresh lemon slices and parsley sprigs.

FLOUNDER FRANCAISE OR CHICKEN FRANCAISE

Steps:

• In a large skillet, heat the oil and 1 tablespoons of butter over medium heat.
• Place the flour and all the seasonings in a plastic bag and shake to blend.
• Place the beaten eggs in a shallow dish.
• When the skillet is good and hot, put the flounder fillets in the bag one at a time and then dip in the egg. Coat them completely with the egg and place in skillet. The egg should sizzle immediately. If it doesn't, the oil isn't hot enough.
• Save 1 tablespoon of the flour mixture for the sauce.
• Fry over medium heat until brown on both sides, about 3 to 4 minutes per side. Add extra butter if you need to.
• Remove from skillet, keep warm.
• Discard any oil left in skillet and add the butter and the 1 tbsp of seasoned flour reserved from the flounder. Whisk until smooth. Add the rest of the sauce ingredients, stirring constantly until well blended. Bring to boil and cook 5 minutes, stirring frequently. If the sauce thickens too much, add more water- just 1 tsp at a time until you achieve the desired consistency.
• To serve place flounder over a bed of buttered rice (or whatever you're using) and pour a little sauce over each fillet. Garnish with lemon slices and parsley.

CHICKEN FRANCAISE

Steps:

• Mix a decent amount of salt and pepper with the flour to make a dredging mixture. You don't need any more than a cup of flour; you're just giving them a light dusting.
• Using a meat pounder, pound the chicken breasts flat so that they are about the size of your hand.
• Dredge the chicken breasts through the flour. When you pull them out, give them a few good slaps so that the extra flour falls off. You want a very light coating, this isn't supposed to be like batter.
• Crack the two eggs into a flat bowl, pierce the yolks with a fork, and scramble them slightly. Combine with about a quarter cup of water to make a light egg wash. It should be pale yellow in color.
• Run the chicken through the egg wash. Keep in mind this is a wash, not a bath. You don't want it soaking in egg, just enough to keep it wet and absorb the flour coating.
• Heat the quarter cup of olive oil in a large fry pan on medium-high heat, and when it is smoking hot, place the chicken into the pan. Cook for 1-2 minutes on each side. You will know when it is ready to flip when the chicken has a nice, slightly browned color and a crisp texture. Remove the chicken from the pan.
• Cut your lemon in half. Using one half, make several paper thin slices of lemon. Save the other half.
• Turn the stove up to high heat, and drop the lemon slices into the frying pan. Wait for them to caramellize and take on a slightly gummy texture.
• Pour in the 1/2 cup of white wine. I recommend Yellowtail Pinto Grigio because it's not too expensive, you can drink it with the meal, and the sweetness of it counteracts the sour of the lemon. Let the sauce reduce for 30 seconds to one minute.
• Sprinkle in salt to taste, and then add in the cup of chicken broth. Allow it to reduce again.
• Take your butter, and dredge it in the flour. Break it up into chunks and drop it into the sauce, swirling it around and allowing the sauce to thicken.
• Once the sauce has thickened sufficiently, put the chicken breasts back into the pan. Coat them thoroughly with the sauce, and let them cook for about another minute or two to warm them back up.
• Transfer to a serving platter, putting a few slices of lemon on top of each chicken breast, and then drizzle the sauce over the whole concoction.
• Garnish with flat-leaf parsley, or whatever greenery you think would go good with the meal.

CHICKEN FRANCAISE WITH ARTICHOKE HEARTS

Steps:

• 1.Over medium heat melt 1 tbsp of butter and 1 tbsp olive oil in large saucepan.
• 2.You'll need two shallow dishes, one for the eggwash and in the other combine 1/3 cup flour, 1 tsp salt, ½ tsp pepper, and ½ tsp paprika.
• 3.Pat THINLY sliced chicken dry (pound them thin, if you can't buy them thin) Dredge the chicken in the flour, shake off excess, and evenly coat in the egg wash. Then place in pan. You'll probably have to work in batches, depending on the size of your pan.
• 4.Brown the chicken on both sides on med-high heat, about 4 minutes on each side. Repeat steps until all the chicken has been browned and set aside.
• 5.Turn heat down to medium and add 1 tbsp of olive oil to pan. Sautee shallots until translucent, being careful not to burn. Add artichokes and turn the heat up to medium high so that artichokes will get a little crisp to them.
• 6.Return heat to medium. Push the artichokes and shallots to one side of the pan, leaving an area for you to melt a tbsp of butter and a tbsp of flour together. Whisk together to create a roux which will thicken the sauce.
• 7.Mix together roux, shallots, and artichokes in pan. Add chicken stock, white wine, lemon juice, ½ tsp of salt, and ½ tsp pepper, and parsley. Stir to make sure the roux dissolves evenly in the liquid to prevent clumping. Let sauce reduce and flavors connect for about 10 minutes.
• 8.Return chicken to pan and spoon sauce over so that it is completely immersed in the sauce. Cook the chicken thoroughly, about 7-10 minutes, depending on thickness of chicken.
• 9.Remove chicken and put on serving platter or plate and pour sauce over top.

EASY AFTER WORK CHICKEN FRANCAISE

Steps:

• Season 2 cups flour with salt and pepper. Coat chicken cutlets in seasoned flour, shaking off excess, then dip in egg.
• Heat vegetable oil in a large skillet over medium heat. Pan-fry chicken until golden brown on both sides, 5 to 7 minutes; transfer to a plate. Melt butter in the same skillet; cook and stir remaining 2 tablespoons flour in butter for 5 minutes, then add chicken broth and lemon juice. Simmer until thickened, about 10 minutes. Return chicken to the skillet. Continue simmering until chicken is no longer pink in the center, about 15 more minutes.
• Serve chicken with parsley sprigs and lemon wedges.

CHICKEN FRANCAISE (MAY USE FLOUNDER OR VEAL)

Steps:

• 1. Season chicken with salt and pepper and coat with flour. Beat cheese and egg until smooth
• 2. Add oil to large skillet and heat over high heat. Dip cutlets into the egg and cheese batter and fry until golden. Remove to a platter and put in 200 degree oven.
• 3. Pour off oil. Add butter to skillet and melt over medium heat. Add garlic and saute' until golden. Add wine and heat for several minutes. Add flour and mix well. Add chicken broth. Mix well, cook until thickened. Add lemon juice. Pour over chicken (flounder or veal) and serve

BEST CHICKEN FRANCAISE

Steps:

• Coat chicken with flour and set aside.
• Mix batter by beating the eggs briskly, then adding in the lemon juice, parsley, salt, wine, garlic, hot pepper sauce, and parmesan cheese.
• Melt 2 tbs margarine in bottom of deep skillet.
• Dip floured pieces of chicken generously in the batter and place in heated skillet.
• Cook until golden brown on each side (approx 5 minutes, be careful not to put heat on too high).
• Remove chicken from pan and drain excess oil.
• Make the wine sauce by melting margarine in the skillet and then stirring in the wine and lemon juice.
• Return chicken to pan and cook for about 2 minutes more.
• Serve over penne pasta.
• Drizzle remaining wine sauce over chicken and pasta.
• Garnish with parsley and sliced lemon if desired.

CHICKEN FRANCAISE

Steps:

• Place chicken breasts between 2 sheets of plastic wrap and gently pound chicken with flat side of a meat pounder or with a rolling pin until 1/4 inch thick.
• Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking.
• While oil is heating, stir together flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a shallow bowl. Dredge 2 pieces of chicken, 1 piece at a time, in flour mixture, shaking off excess. Lightly beat eggs in another shallow bowl. When oil is hot, dip floured chicken into beaten eggs to coat, letting excess drip off, then fry, turning over once, until golden brown and just cooked through, about 4 minutes total. Transfer to a plate lined with paper towels and keep warm, loosely covered with foil. Fry remaining chicken in same manner.
• Pour off and discard oil, then wipe skillet clean and heat butter over low heat until foam subsides. Add wine, broth, and lemon juice and boil, uncovered, stirring occasionally, until sauce is reduced to about 1/2 cup, about 6 minutes. Stir in parsley and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Spoon sauce over chicken and top with lemon slices.

CHICKEN FRANCAISE

Steps:

• Place the chicken, in batches if necessary, in a large zipped bag (or between 2 sheets of plastic wrap). With a meat mallet, pound the chicken to 1/2-inch thickness. Cut each breast into thirds.
• Put the flour in a shallow dish, adding a pinch of salt, pepper and 1 teaspoon paprika. Take a heaping tablespoon and set aside for later use. In a second shallow dish, add the eggs. Mix in the Parmesan, 2 tablespoons parsley and a pinch of salt, pepper and paprika. Dredge each chicken cutlet in the flour and then the egg mixture, making sure to get all sides.
• Place a large saute pan over high heat and add 2 tablespoons olive oil and 2 tablespoons butter. Place the breaded chicken into the hot pan, 2 pieces at a time. Cook for 3 minutes, undisturbed. Flip and cook until the chicken has cooked through, reaching a temperature of 160 degrees F, about 3 more minutes. Remove the chicken from the pan and repeat the process with the remaining pieces of chicken.
• In the same saute pan over medium heat, add the remaining 2 tablespoons olive oil, garlic, crushed red pepper and reserved seasoned flour. Cook until the garlic becomes aromatic, about 1 minute. Add the white wine and chicken stock and continue to cook for another minute. Add the bouillon powder, lemon zest and lemon juice and sprinkle with salt and pepper. Remove the pan from the heat and stir in the remaining 2 tablespoons butter to thicken the sauce. Taste for seasoning.
• Add the arugula to each dish or to 1 large platter. Place the chicken on top and drizzle with the sauce. Serve immediately.

CHICKEN FRANCAISE

Steps:

• Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
• In medium bowl, place 1 1/2 cups flour; add salt and pepper. In another bowl, beat eggs with whisk or fork. Coat chicken with flour, then dip in eggs and again in flour.
• In large skillet, melt 2 tablespoons of the butter over medium heat. Cook chicken in butter about 8 minutes, turning once, until no longer pink in center. Remove chicken from skillet; cover to keep warm.
• Add remaining 2 tablespoons butter to hot skillet; stir in 2 tablespoons flour with whisk until smooth. In small bowl, mix broth and lemon juice. Slowly pour broth mixture into butter mixture, stirring constantly with whisk. Return chicken to skillet, turning to coat with sauce. Cook about 2 minutes until sauce is thickened and chicken is hot.
• Serve chicken and sauce over linguine.

CHICKEN FRANCAISE (LEMON CHICKEN IN WINE SAUCE)

Steps:

• 1. Mix together the flour, salt, and pepper in a shallow dish; set aside. In another shallow dish, beat eggs and lemon juice together; set aside.
• 2. Pound chicken breasts between two sheets of plastic wrap to make uniform thickness for even cooking.
• 3. Heat butter in a large skillet.
• 4. While butter is heating, dredge chicken breasts in the flour mixture. Once the butter is melted, dip floured chicken breasts in the egg mixture, and sauté chicken breasts in the hot butter for three minutes. Reduce heat to medium, turn chicken over and add the shallots and garlic, and cook one more minute. Add wine and stir for about 2 minutes to deglaze the skillet. Season with salt and pepper if desired. Stir dijon mustard into the pan sauce and let sauce cook for two minutes to reduce slightly Add heavy cream to sauce and cook for another two minutes to thicken sauce slightly.
• 5. To Serve - Place chicken on individual plates or place all on a large platter. Spoon pan sauce over each chicken breast. Garnish each serving with a fresh lemon slice, and serve immediately.

CHICKEN FRANCAISE OVER SPAGHETTI

Steps:

• 1. Create a workstation with your egg, flour and chicken cutlets and begin by dipping chicken slices individually into the egg and then flour and begin to fry gently in a fry pan, (salt and pepper if desired.) Place aside until all are done. This may be a good time to mix your sauce ingredients in a small saucepan and place on low heat.
• 2. If you will be serving this over or with pasta, begin a boiling pot of salted water and place spaghetti in water when it begins to boil and cook for about 12 minutes or to you taste. Drain in a colander. I then like to place my pasta in a casserole, top and mix with a little sauce and then arrange chicken pieces on top. Pour the remaining sauce over the chicken and pasta.
• 3. I like to put this in a 350 degree oven for about 15-20 minutes, then remove to serve. Before serving, I place lemon slices and chopped parsley on top for presentation. Another great one dish meal or serve with a salad or green vegetable!

WORLD BEST CHICKEN FRANCAISE OR FRANCESE RECIPE RECIPE - (3.8/5)

Steps:

• Remove chicken skin, then butterfly cut your breast. (Hold a long shark knife along the thicker part of the breast, place your hand on top and slice through the breast almost until the end. Cut parallel to your cutting board, and open the breast like a book). Place cling film on a board, add your breast spread open, sandwich it in cling film and flatten using the flat side of a meat mallet or the underside of a saucepan. Season eggs with salt and pepper, give them a light beat. Chop the parsley (keep a few sprigs for garnish) and add half to egg wash. Grate all the Parmesan cheese and add to egg-wash, mix well. Add the plain flour to a plate. Peel the garlic and place in garlic press (or chop finely). To a frying pan on moderate heat, add the olive oil and half the butter. Coat the chicken in the flour, shake off any excess flour. Dip the chicken in the egg wash, make sure it's totally covered and place in hot oil. Cook chicken for approximately 4 minutes each side (depending on thickness). Flip over once brown and cook the other side. Transfer chicken to a hot plate and rest. To the same frying pan on full heat, add the white wine (alcohol can catch fire so be careful, turn off heat first if unsure). Add the crushed garlic. Add the squeeze of half a lemon. Add the chicken stock. Add the remainder of chopped parsley. Add the remainder of butter and reduce for 2 minutes on full heat. Return the chicken to the sauce and continue heating chicken on medium heat. Serve the chicken, and reduce the sauce until it looks a little thicker (not too thick) If wine is not for you, just double the amount of stock and leave the wine out. Add one quarter tsp of sugar.

CHICKEN FRANCAISE FROM RECIPE30.COM

Steps:

• Remove chicken skin, then butterfly cut your breast. (Hold a long shark knife along the thicker part of the breast, place your hand on top and slice through the breast almost until the end. Cut parallel to your cutting board, and open the breast like a book).
• Place cling film on a board, add your breast spread open, sandwich it in cling film and flatten using the flat side of a meat mallet or the underside of a saucepan.
• Crack the eggs into a dish large enough to fit chicken breast.
• Season eggs with salt and pepper, give them a light beat.
• Chop the parsley (keep a few sprigs for garnish) and add half to egg wash.
• Grate all the Parmesan cheese and add to egg-wash, mix well.
• Get your wine and chicken stock portions ready.
• Add the plain flour to a plate.
• Peel the garlic and place in garlic press (or chop finely).
• To a frying pan on moderate heat, add the olive oil and half the butter.
• Coat the chicken in the flour, shake off any excess flour.
• Dip the chicken in the egg wash, make sure it's totally covered and place in hot oil.
• Cook for approx 4 minutes each side (depending on thickness).
• Flip over once brown and cook the other side.
• Transfer chicken to a hot plate and rest.
• To the same frying pan on full heat, add the white wine (alcohol can catch fire so be careful, turn off heat first if unsure).
• Add the crushed garlic.
• Add the squeeze of half a lemon.
• Add the chicken stock.
• Add the remainder of chopped parsley.
• Add the remainder of butter and reduce for 2 minutes on full heat.
• Return the chicken to the sauce and continue heating chicken on medium heat.
• Serve the chicken, and reduce the sauce until it looks a little thicker (not too thick).

CHICKEN FRANCAISE

Steps:

• Preheat oven to 350 degrees.
• Preheat oil in frying pan.
• In a bowl, add Bisquick, paprika, salt and pepper
• In another bowl, the 2 eggs.
• Dip the chicken in the eggs, then coat with the Bisquick mixture.
• Brown the chicken in the oil.
• While the chicken is cooking, get a medium size pot and add the lemon juice, chicken broth, parsley and butter. Melt together.
• When chicken is done, place in a deep pan/glass pyrex dish.
• Place the chicken in the pan, and pour the sauce over it.
• Sprinkle some chopped garlic on the top, and add a splash of the lemon juice.
• Cover with foil, and bake for about 30 minutes (or until the chicken is no longer pink).
• Serve over pasta (optional).
• : Note : the longer you bake the chicken in the sauce, the better it is! Also, try doubling the sauce for serving with pasta. The sauce will be fairly thin, but we like it that way - feel free to use cornstarch to thicken.

CHICKEN FRANCAISE WITH RICE ALA CHRIS

Steps:

• briefly rinse 1 1/2 cups long grain rice in strainer under cold running water.
• place in saucepan with about 2 cups chicken broth.
• broth should measure to your first knuckle on your hand.
• add few threads saffron.
• bring to boil, stir, lower heat to simmer and cover.
• simmer for about 15 mins.
• check rice to see that all liquid is absorbed.
• fluff with fork when ready to serve.
• make roux- in small saute pan melt 2 tbsp unsalted butter.
• whisk in 1 tblsp flour until blended, add small amounts of flour until roux is a light paste consistency.
• do not allow roux to brown.
• place pan on side place about 1 cup flour in shallow dish.
• salt and pepper cutlets to taste.
• dip chicken cutlets in flour to coat lightly.
• heat oil in large frying pan.
• dip floured cutlets in beaten eggs and fry until light brown.
• remove from oil and drain on paper towels.
• remove oil from pan and wipe clean.
• add 2 tbsp unsalted butter, slowly melt.
• add wine, chicken broth and lemon juice.
• bring to slow boil.
• whisk in roux until sauce is lightly thickened.
• return chicken cutlets to pan and slowly heat.

HEALTHY CHICKEN FRANCAISE

Steps:

• Preheat oven to 350 degrees.
• In a bowl mix flour, garlic powder, onion powder, salt and pepper .
• In another bowl mix the eggs with water and add a pinch of salt and pepper.
• Heat olive oil in a medium sauce pan on medium-low heat.
• Pat dry chicken cutlets and dredge in flour mixture, coating both sides evenly shaking excess flour off.
• Place chicken into egg wash mix, coat both sides.
• Allow the chicken to drip excess egg coating and place fully coated chicken into hot oil. .
• Let chicken cook for ]4 to 6 minutes until lightly brown, flip chicken and cook for another 4 minutes.
• Remove chicken and allow to rest.
• Turn stove off and add lemon juice, Earth Balance Buttery Spread and lemon zest to sauce pan.
• Stir until butter is melted.
• Remove butter lemon sauce from pan.
• Place chicken in an oven safe dish and pour sauce on top of chicken.
• Arrange lemon rounds and sprinkle parsley evenly throughout the dish.
• Place chicken in oven for 7 minutes or until sauce has been absorbed by chicken and breading is not wet.