Best 11 Flounder Francaise Or Chicken Francaise Recipes

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Chicken Française and Flounder Française are two classic French dishes that are easy to make at home. Both dishes feature a crispy, golden-brown exterior and a tender, juicy interior. The chicken or flounder is dipped in a flavorful egg batter, then sautéed in butter until cooked through. It is then finished with a rich and creamy lemon butter sauce.

The recipes in this article provide step-by-step instructions for making both chicken and flounder française. The chicken française recipe uses boneless, skinless chicken breasts, while the flounder française recipe uses flounder fillets. Both recipes can be made in about 30 minutes, making them a great option for a quick and easy weeknight meal.

In addition to the traditional chicken and flounder française recipes, this article also includes a recipe for a vegetarian version of the dish. The vegetarian française uses artichoke hearts instead of chicken or flounder. It is a delicious and healthy alternative to the classic dish.

No matter which recipe you choose, you are sure to enjoy this classic French dish. It is a flavorful and elegant dish that is perfect for any occasion.

Check out the recipes below so you can choose the best recipe for yourself!

FLOUNDER FRANCESE (EGG COATED RECIPE)



Flounder Francese (Egg Coated Recipe) image

Delicious fish that is coated with egg and sauteed.

Provided by Claudia Lamascolo

Categories     seafood, fish

Time 35m

Yield 4

Number Of Ingredients 11

4 flounder fillets, 6 to 8 ounces each
Salt and pepper
3 large eggs
3 tablespoons heavy cream
4 tablespoons extra-virgin olive oil, divided
3 tablespoons butter, divided
1/2 cup dry white wine
fresh parsley, finely chopped or dried
1 lemon, zest, and juice
3 tablespoons caper optional for us more a picatta style sauce
2 cloves garlic, finely chopped

Steps:

  • Preheat a large nonstick skillet over medium to medium-high heat. Season the fish with salt and pepper. Beat eggs with cream. Add 2 tablespoons extra-virgin olive oil to the skillet, add 2 tablespoons butter, cut into chunks. Dip the fish into the egg and cream mixture and cook on both sides until just golden, 5 to 6 minutes total. Transfer fish to an ovenproof dish, cover, and put the oven at the lowest temperature to keep warm.
  • Add wine to the pan and reduce by half, 1 minute, then add 1 tablespoon butter, garlic, and a handful of parsley to the pan. Stir in the lemon juice and zest and the capers if using. Turn off heat. Pour sauce over fish. Spinach is a nice side dish for flounder.
  • Note: You can saute the garlic first in butter or oil for 2 minutes before adding the wine.

Nutrition Facts :

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.

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.

FLOUNDER FRANCESE WITH TOASTED ALMONDS, LEMON AND CAPERS



Flounder Francese with Toasted Almonds, Lemon and Capers image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 14

2 ounces (1/4 cup) sliced almonds
4 flounder fillets, 6 to 8 ounces each
Salt and pepper
3 large eggs
A splash heavy cream
4 tablespoons extra-virgin olive oil, divided
3 tablespoons butter, divided
1/2 cup dry white wine, eyeball it - a couple of glugs
Handful flat-leaf parsley, finely chopped
1 lemon, zested and juiced
3 tablespoons capers
2 cloves garlic, finely chopped
1 pound triple washed spinach, tough stems removed, coarsely chopped
1/4 teaspoon grated or ground nutmeg, eyeball it

Steps:

  • Toast almonds over moderate heat and reserve.
  • Preheat a large nonstick skillet over medium to medium high heat. Season the fish with salt and pepper. Beat eggs with cream. Add 2 tablespoons extra-virgin olive oil to the skillet, 2 turns of the pan then add 2 tablespoons butter, cut into small pieces. Dip the fish into the eggs and cook on both sides until just golden, 5 to 6 minutes total. Transfer fish to a plate and cover with loose a foil tent to retain heat.
  • Add wine to the pan and reduce by half, 1 minute, then add 1 tablespoon butter and a handful of parsley to the pan. Stir in the lemon juice and zest and the capers. Turn off heat. Pour sauce over fish and top with sliced almonds.
  • Return skillet to heat. Add remaining 2 tablespoons extra-virgin olive oil, 2 more turns of the pan. Add chopped garlic and let it speak by coming to a sizzle. Wilt in spinach, turning to coat in extra-virgin olive oil and season with salt, pepper and nutmeg. Serve spinach alongside flounder.

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

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

FLOUNDER FRANCAISE



Flounder Francaise image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 12

2 eggs
6 ounces Parmesan cheese
Pinch parsley
8 ounces milk
2 cups chicken stock
1/2 cup lemon juice
1/2 cup sugar
4 (6-ounce) flounder fillets
12 (16/20 count) shrimp, cleaned and deveined
Butter, to taste
Lemon juice, to taste
White wine, to taste

Steps:

  • Combine all ingredients and mix well.
  • In saucepan combine all ingredients. Bring to a boil and reduce by 1/2.
  • Preheat Oven: 350 degrees. Dip fillets in batter and cook in a nonstick pan with a small amount of cooking spray. Cook on both sides until fillets are golden brown. Place fillets on oven pan and bake for 5 to 6 minutes. Saute shrimp with a small amount of butter, lemon juice and white wine. Place on top of fillets and serve topped with sweet lemon sauce.

VEAL, CHICKEN, OR FISH FRANCESE WITH LEMON AND WINE



Veal, Chicken, or Fish Francese with Lemon and Wine image

Categories     Bread     Salad     Sauce     Wine     Chicken     Fish     Side     Dinner     Lemon     Veal

Yield 4 servings

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan)
5 tablespoons unsalted butter
1 1/2 pounds your choice: very thin veal or chicken cutlets or flounder fillets
Salt and freshly ground black pepper
All-purpose flour, for dredging
4 eggs, beaten until frothy
2 pinches of freshly grated or ground nutmeg
1 lemon
1/2 cup dry white wine (a couple of glugs)
2 tablespoons capers, coarsely chopped
3 tablespoons (a small handful) fresh flat-leaf parsley leaves, chopped Crusty bread

Steps:

  • Place a platter in a low oven to warm. Heat a very large nonstick skillet over medium heat. Add 1 tablespoon of the EVOO and 2 tablespoons of the butter to the skillet.
  • Season the meat or fish with salt and pepper. Coat half the meat at a time in flour, then in the eggs, adding each piece directly to the hot fat in the pan. Sauté the cutlets or fillets for 2 to 3 minutes on each side, until golden and puffy. Transfer the cooked meat or fish to the warm platter and repeat with the remaining cutlets or fillets, using the remaining tablespoon of EVOO and 2 more tablespoons of the butter.
  • Once all of the meat or fish has been cooked, add the nutmeg, the juice of half of the lemon, and the white wine to the pan. Scrape up the pan drippings with a whisk. Slice the remaining half lemon into thin disks and add to the sauce. Stir the capers and parsley and the remaining tablespoon of butter into the sauce. Turn off the heat. Shake the pan to combine the sauce. Arrange the lemon slices over the platter, then spoon the sauce evenly over the cutlets or fillets. Serve immediately with crusty bread and greens or spinach.

CHICKEN FRANCAISE



Chicken Francaise image

Sheila Stein of Woodbury, New York, New York, writes: "We've eaten several times at La Viola of Syosset. Their chicken française is excellent. Could you get the recipe for me?"

Categories     Chicken     Egg     Kid-Friendly     Quick & Easy     Dinner     Lemon     White Wine     Fall     Gourmet     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Makes 4 servings

Number Of Ingredients 12

4 large skinless boneless chicken breast halves (2 pounds total)
1/2 cup vegetable oil
1 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon black pepper
3 large eggs
1/2 stick (1/4 cup) unsalted butter
1/2 cup dry white wine
1/2 cup low-sodium chicken broth
3 tablespoons fresh lemon juice plus 1 whole lemon, thinly sliced
1 lemon
1/4 cup chopped fresh flat-leaf parsley

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.

FLOUNDER FRANCAISE



Flounder Francaise image

Make and share this Flounder Francaise recipe from Food.com.

Provided by toddpacker0

Categories     < 15 Mins

Time 10m

Yield 2 serving(s)

Number Of Ingredients 12

2 eggs
6 ounces parmesan cheese
1 pinch parsley
8 ounces milk
2 cups chicken stock
1/2 cup lemon juice
1/2 cup sugar
4 (6 ounce) flounder fillets
12 (7/8 count) shrimp, cleaned and deveined
butter, to taste
lemon juice, to taste
white wine, to taste

Steps:

  • Preheat Oven: 350 degrees. Dip fillets in batter and cook in a nonstick pan with a small amount of cooking spray. Cook on both sides until fillets are golden brown. Place fillets on oven pan and bake for 5 to 6 minutes. Saute shrimp with a small amount of butter, lemon juice and white wine. Place on top of fillets and serve topped with sweet lemon sauce.

CHICKEN FRANCAISE (MAY USE FLOUNDER OR VEAL)



Chicken Francaise (may use flounder or veal) image

This is my cousin Karen's recipe that was given to her many years ago by a co-worker. Its become a family favorite. Its a great dish to make for large gatherings as well as for family dinners.

Provided by Linda Kauppinen

Categories     Gravies

Time 1h30m

Number Of Ingredients 12

1 1/2 lb chicken cutlets
salt and pepper to taste
flour to coat
2 large eggs
1/4 c parmesan cheese
1/3 c olive oil
4 tsp butter
1 tsp garlic, minced
1/4 c white wine
2 Tbsp flour
1 c chicken broth
juice from 1 lemon

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

Tips:

  • For a crispy coating, make sure the oil is hot enough before frying the fish or chicken.
  • To prevent the sauce from curdling, whisk the egg yolks and cream together slowly, then add the sauce gradually.
  • Use fresh lemon juice for the best flavor.
  • Serve the dish immediately, garnished with chopped parsley.

Conclusion:

Flounder Francaise and Chicken Francaise are both delicious and elegant dishes that are perfect for a special occasion. With a crispy coating, tender meat, and creamy sauce, these dishes are sure to impress your guests. So next time you're looking for a special dish to make, give Flounder Francaise or Chicken Francaise a try. You won't be disappointed!

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