Best 8 Famous Chicken Francaise Recipes

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Indulge in the culinary delight of Chicken Française, a classic French dish that combines the flavors of tender chicken, tangy lemon, and rich butter sauce. This timeless recipe has won hearts worldwide with its simplicity and elegant taste. Our comprehensive guide takes you through three variations of Chicken Française, each offering a unique twist on the original. From the classic preparation to a lighter and healthier version, and a flavorful variation with sun-dried tomatoes and artichokes, these recipes cater to diverse preferences and dietary needs. Prepare to tantalize your taste buds with this iconic dish that promises a delightful dining experience.

Here are our top 8 tried and tested recipes!

CHICKEN FRANCESE



Chicken Francese image

Chicken francese, sometimes called chicken French, is one of those rare restaurant dishes that's truly easy to cook at home. If you can make chicken cutlets, you can make this lemony, buttery recipe; the only difference is an easy pan sauce that brightens the whole plate. This version includes lemon slices browned in butter, which are pretty and tasty but entirely optional. Although the name suggests that it's a French or Italian dish ("Francese" means French in Italian), it's actually neither: Like spaghetti and meatballs, it's a mostly Italian-American invention. Serve with something starchy to soak up every drop of the sauce; pasta is traditional.

Provided by Julia Moskin

Categories     dinner, easy, weekday, weeknight, poultry, main course

Time 35m

Yield 4 servings

Number Of Ingredients 14

2 eggs
2 tablespoons whole milk
1 teaspoon salt, plus more for seasoning
1/2 teaspoon ground black pepper, plus more for seasoning
1 cup all-purpose flour
1/3 cup olive oil
1/3 cup vegetable oil
4 to 6 large boneless, skinless chicken cutlets (buy the cutlets thinly sliced, or buy regular boneless breasts and slice them in half horizontally to make thin pieces)
3 to 6 tablespoons unsalted butter
1 lemon, thinly sliced, seeds removed (optional)
1/2 cup dry white wine
Freshly squeezed juice of 1 lemon, more to taste
2 cups chicken stock
3 to 4 tablespoons freshly minced parsley

Steps:

  • In a wide, shallow bowl, whisk eggs, milk, salt and pepper until blended. Place the flour in a separate bowl. Line a baking sheet with paper towels.
  • In a wide skillet, heat olive and vegetable oils over medium heat until shimmering.
  • Working in batches to avoid crowding the pan, lightly dredge the chicken in flour and shake off any excess. Dip into egg batter, let excess batter drip back into the bowl and place in the skillet. Fry, turning once, until golden brown on both sides, about 4 minutes per side. Adjust the heat as the cutlets cook so they brown slowly and evenly, with a steady bubbling. Transfer to the paper-towel-lined pan and repeat with remaining cutlets.
  • When all cutlets are browned, remove the pan from the heat and pour off the oil. Wipe out the pan with paper towels. Return the pan to low heat.
  • If making the lemon slices (if not, skip to Step 6 below): Melt 3 tablespoons of the butter and then scatter the lemon slices over the bottom of the pan. Cook, stirring gently occasionally, until the lemon slices are golden and browning around the edges, about 3 minutes. Scoop out the lemon slices and set them aside.
  • Add 3 tablespoons of butter, the wine and lemon juice and bring to a boil. Boil until the liquid is syrupy, 3 to 4 minutes. Pour in the stock, bring to a boil and cook until thickened into a sauce, about 5 minutes. (It will thicken more when you add the cutlets.) Taste and adjust the seasonings with lemon, salt and pepper; it should be quite lemony and not too salty.
  • Reduce the heat, tuck the cutlets into the pan and simmer very gently until the sauce is velvety and the chicken pieces are heated through, about 4 minutes. Turn the cutlets over occasionally in the sauce. Place the browned lemon slices on top. Sprinkle with chopped parsley and serve, spooning some of the sauce over each serving.

Nutrition Facts : @context http, Calories 1129, UnsaturatedFat 54 grams, Carbohydrate 31 grams, Fat 79 grams, Fiber 1 gram, Protein 66 grams, SaturatedFat 20 grams, Sodium 383 milligrams, Sugar 3 grams, TransFat 1 gram

FAMOUS CHICKEN FRANCAISE



Famous Chicken Francaise image

Chicken with lemon juice, egg, butter and garlic. C'est magnifique!

Provided by Paula Tomlinson

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Time 45m

Yield 6

Number Of Ingredients 11

1 egg, beaten
½ lemon, juiced
1 cup all-purpose flour
1 pinch garlic powder
1 pinch paprika
6 skinless, boneless chicken breast halves
2 tablespoons butter
1 (14.5 ounce) can chicken broth
1 lemon, juiced
6 slices lemon, for garnish
2 sprigs fresh parsley, for garnish

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.

Nutrition Facts : Calories 268.5 calories, Carbohydrate 21.4 g, Cholesterol 111.1 mg, Fat 6.7 g, Fiber 2.9 g, Protein 31.6 g, SaturatedFat 3.1 g, Sodium 412.6 mg, Sugar 0.6 g

CHICKEN FRANCESE



Chicken Francese image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 20m

Yield 4 portions

Number Of Ingredients 10

2 ounces grapeseed oil
Four 6-ounce chicken breasts
4 large eggs, beaten
1/4 cup all-purpose flour
Salt and ground white pepper
Salt and ground white pepper
1 cup chicken stock
1/4 pound (1 stick) butter
2 lemons, juiced
1 teaspoon minced fresh parsley

Steps:

  • Heat a large saute pan over medium-high heat until warmed. Add the oil. During heating, dip the chicken breasts into the eggs, and then dust each breast with seasoned flour on both sides. Once floured, add to the oiled pan, reduce the heat to medium and cook until light brown in color, 3 to 4 minutes. Flip and repeat cooking for a final 3 to 4 minutes. Once cooked, remove the breasts from the pan and allow to finish with carry-over cooking.
  • Return the same pan to the heat and add the stock. Allow to simmer and reduce by three-quarters of the volume. After reducing, whisk in the butter to create a sauce, removing from the heat during the process. Finally, finish with lemon juice and parsley and serve over the chicken.

DELICIOUS EASY CHICKEN FRANCESE



Delicious Easy Chicken Francese image

This is an easy and delicious recipe for Chicken Francese. It's great over pasta or rice or with a side of your favorite vegetable

Provided by Elaina

Categories     World Cuisine Recipes     European     French

Time 55m

Yield 4

Number Of Ingredients 10

½ cup all-purpose flour
4 eggs, beaten
1 pound skinless, boneless chicken breast halves
½ cup white wine
2 cups chicken broth
1 teaspoon chopped fresh parsley
salt and pepper to taste
¼ cup butter
2 lemons, juiced
1 teaspoon cornstarch

Steps:

  • Coat chicken with flour, then egg beat, then saute in a large skillet until almost cooked through. Drain on paper toweling.
  • Preheat oven to 300 degrees F (150 degrees C).
  • In a medium saucepan combine the wine, broth, parsley, salt and pepper to taste, butter or margarine and lemon juice over medium low heat. Stir together while heating slowly. When butter or margarine has melted, slowly stir in cornstarch until sauce thickens slightly. Place chicken in a 9x13 inch baking dish and pour sauce over all.
  • Bake at 300 degrees F (150 degrees C) for about 10 to 15 minutes, or until chicken is cooked through and juices run clear.

Nutrition Facts : Calories 394.5 calories, Carbohydrate 19.7 g, Cholesterol 282.4 mg, Fat 18.2 g, Fiber 3.1 g, Protein 35 g, SaturatedFat 9.3 g, Sodium 229.3 mg, Sugar 0.7 g

CHICKEN FRANCESE



Chicken Francese image

I grew up on this tender, lemony chicken Francese recipe that's a classic in Italian cooking. It's delicious as is, but we sometimes add sauteed mushrooms. Serve it with pasta or crusty bread to mop up all that delicious pan sauce. -Joe Losardo, Taste of Home Executive Marketing Manager

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 14

1 pound boneless skinless chicken breasts
1 large egg, beaten
3/4 cup dry bread crumbs
3 tablespoons grated Parmesan cheese
1 teaspoon dried parsley flakes
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup olive oil
LEMON SAUCE:
1 cup water
1/3 cup lemon juice
2 chicken bouillon cubes
Lemon slices

Steps:

  • Pound chicken breasts with a meat mallet to 1/4-in. thickness; slice into cutlets 1-1/2 in. wide. Place beaten eggs in a shallow bowl; in a separate shallow bowl, combine the next six ingredients. Dip chicken in egg, then in crumb mixture, patting to help coating adhere., In a large skillet, heat 2 tablespoons oil over medium heat. Brown chicken in batches, adding oil as needed, until golden brown, 2-3 minutes per side. Remove; drain on paper towels., For lemon sauce, add water, lemon juice and bouillon to skillet, stirring to loosen browned bits from pan. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, until liquid is reduced by half, 8-10 minutes. Return chicken to pan; toss to coat. Cook until heated through, 4-6 minutes. Serve with lemon slices.

Nutrition Facts : Calories 318 calories, Fat 19g fat (3g saturated fat), Cholesterol 111mg cholesterol, Sodium 806mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 1g fiber), Protein 27g protein.

BEST CHICKEN FRANCAISE



Best Chicken Francaise image

I have had this recipe for some time. I'm really not too sure where it originated. Chicken francaise is one of my favorites to order when my husband and I eat out.... Now we enjoy it at home too! I often double or even triple the sauce part of the recipe because I just love the taste of it. Serve over penne pasta. Perdue's thin slice chicken works well for this recipe.

Provided by Kristi

Categories     Chicken

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 14

8 (3 1/2 ounce) boneless skinless chicken breasts
1 cup egg, beaten
2 cups flour
2 tablespoons lemon juice
1/4 cup parsley, finely chopped
1/4 teaspoon salt
1/4 cup white wine
3 cloves garlic, pureed
2 dashes hot pepper sauce
1/4 cup grated parmesan cheese
2 tablespoons margarine
1/2 cup margarine
1/2 cup white wine
1/4 cup lemon juice

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 FRANCESE



Chicken Francese image

Tyler Florence's Chicken Francese recipe from Food Network is similar to veal piccata: a lemony, sauteed chicken cutlet finished with a smooth white wine sauce.

Provided by Tyler Florence

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

4 skinless, boneless, chicken breasts (about 11/2 pounds)
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
4 large eggs
3 tablespoons water
1/4 cup extra-virgin olive oil
1/2 lemon, with rind, cut in thin rounds
1/2 cup dry white wine, such as Pinot Grigio
1 cup chicken broth
1/2 lemon, juiced
2 tablespoons unsalted butter
1/4 cup chopped flat-leaf parsley

Steps:

  • Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. 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 seasoned flour, and then 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 flour and add it to the skillet, this will thicken the sauce. Stir to incorporate and dissolve the 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 parsley before serving.

FAMOUS CHICKEN FRANCAISE RECIPE



Famous Chicken Francaise Recipe image

Provided by megan_od

Number Of Ingredients 11

1 egg, beaten
1/2 lemon, juiced
1 cup all-purpose flour
1 pinch garlic powder
1 pinch paprika
6 skinless, boneless chicken breast halves
2 tablespoons butter
1 (10.75 ounce) can chicken broth
1 lemon, juiced
6 slices lemon, for garnish
2 sprigs fresh parsley, for garnish

Steps:

  • 1 In a shallow dish or bowl mix together the egg beat 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 saute until golden on each side. 2 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.

Tips:

  • Use boneless, skinless chicken breasts: This will make the dish easier to prepare and will help the chicken cook evenly.
  • Pound the chicken breasts to an even thickness: This will help them cook evenly and will also make them more tender.
  • Use a good quality white wine: A dry white wine, such as Pinot Grigio or Sauvignon Blanc, will work well in this dish.
  • Don't overcrowd the pan: When cooking the chicken, make sure to not overcrowd the pan. This will help the chicken cook evenly and will prevent it from steaming.
  • Cook the chicken until it is golden brown: The chicken should be cooked until it is golden brown on both sides. This will help to seal in the flavor and will also make the chicken more tender.
  • Use a flavorful sauce: The sauce is what really makes this dish special. Be sure to use a flavorful sauce that complements the chicken.
  • Serve the chicken with your favorite sides: Chicken Francaise can be served with a variety of sides, such as mashed potatoes, rice, or pasta. Choose your favorite sides to complete the meal.

Conclusion:

Chicken Francaise is a classic French dish that is sure to impress your family and friends. With its crispy chicken, flavorful sauce, and tender texture, this dish is a winner. Follow these tips to make the best Chicken Francaise you've ever had.

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