I’m looking for a good Chicken francese recipe. Anyone?

13 Answers

  1. Diane Katz wrote on :

    I’m curious Lina, how did the chicken turn out?

    • Lina Perl wrote on :

      Hi Dee – thanks for asking! it turned out so great! It was just the right amount of lemon–I think the recipes I’d made before called for too much, and ended up tasting too lemony. This was great. Very simple…definitely something I’ll make again. Thank you!

  2. Joan Ross wrote on :

    Good and Easy Chicken Francaise

    2 eggs
    4 boneless chicken breasts
    1T. fresh parsley; chopped
    2T. romano cheese
    lemon juice, fresh
    lemon slices
    2T. butter melted
    3T. cooking sherry
    olive oil
    garnish: capers

    Cut breasts in half and pound until very thin.
    Season with salt & pepper.
    Combine eggs, lemon juice, cheese & parsley.
    Dust chicken with flour & dip in egg mixture.
    Saute in oil until golden brown on both sides.
    Lay chicken in backing dish with lemon slices between layers.
    Add butter & sherry.
    Bake @ 325F for 25-35 minutes.
    Reduce heat if mixture starts to bubble.
    Garnish with capers

  3. Victoria Salti Wilson wrote on :

    -1 whole chicken 3-4 lbs cut into 8 segments or more (cleaned and washed)
    -1 large green bell pepper minced
    -1 large onion minced
    -1/2- 1 head garlic peeled mashed to a paste
    -1 can 12 oz. tomato sauce
    -3 cups water (depends how thick or thin you want your sauce)
    -1 teaspoon ground cumin
    -1 teaspoon ground oregano
    -1 teaspoon whole black peppercorns
    -2-3 bay leaves
    -salt to taste (at least 1 1/2 teaspoon )
    -4 potatoes peeled and halved
    1 can of beer
    8 Spanish Green Olives (I sometimes add more)
    Wash, dry and season chicken. Heat olive oil & garlic, don’t burn. Brown Chicken add seasonings. Add water, potatos & tomato sauce. Wait till chicken is near done, add beer and Olives. You can also add vegies if you like. Taste great with Brown Rice.

    • Lina Perl wrote on :

      Hi Heightshike…..this sounds delicious, but it doesn’t sound like Chicken Francese! Is this a kind of Chicken Francese I’ve never heard of? L

  4. DawnMarie Helin wrote on :

    This one’s my favorite; easy, clean tasting and from cooks.com….my go to site for recipes. Two reasons to like this one; when you pound the chcken thin, it becomes amazingly tender and fast cooking. Also, when you cook meat quickly and let it finish in the oven, the natual juices stay with the meat. If you’re light on lemons, don’t bother with the liquid stuff in the plastic lemon; try TrueLemon (or their other products).

    4 skinless, boneless chicken breast halves
    Salt and freshly ground pepper to taste
    1/4 c. flour for dredging
    1 egg
    2 tbsp. milk or water
    2 tbsp. virgin olive oil
    2 tbsp. butter
    Juice of 1 lemon
    8 thin seeded lemon slices
    2 tbsp. finely chopped Italian parsley

    Place each chicken breast half between sheets of plastic wrap. Pound the chicken very thin with a meat mallet. Sprinkle with salt and pepper. Dredge on both sides with flour. Shake off excess. Beat egg well. Add milk, salt and pepper to egg. Blend well with a wire whisk. Dip chicken in egg mixture to coat well on both sides. Remove excess egg mixture.
    Heat oil in a nonstick skillet large enough to hold chicken in one layer. Cook over medium-high heat about 2 minutes on one side or until golden brown. Turn and cook on the other side. Remove chicken to a warm serving plate and add butter and lemon juice to skillet.

    Cook and blend well very quickly. Pour sauce over chicken breasts. Garnish with lemon slices and sprinkle with parsley. Yield: 4 servings.

  5. Corinne Garrett wrote on :


    1 lb. boneless, skinless chicken breasts
    1/4 c. all-purpose flour (or toasted breadcrumbs)
    1/4 c. butter (half butter and half olive oil is healthier)
    1/2 c. dry white wine
    1/2 c. chicken broth
    1 tsp. lemon juice
    1/2 tsp. dried thyme (1 tsp if using fresh)
    1/4 tsp. fresh ground pepper

    Coat chicken cutlets completely with flour or crumbs; shake gently to remove excess. Melt butter/oil in 10-inch skillet over medium heat; add chicken. Cook 5 minutes each side until golden brown. Remove chicken and set aside.
    Stir in wine, broth, lemon juice, thyme, and pepper. Bring to boil. Return chicken to pan. Spoon pan juice over chicken, cooking chicken about three minutes.

    This dish is wonderful garnished with lemon slices and/or capers.

    • Lina Perl wrote on :

      thank you!! I am absolutely going to test this out. this is my husband’s favorite meal, but I’ve never been able to make it at home the way he likes it. I’ll let you know how it goes! L

  6. Diane Katz wrote on :

    Mine is a very simple recipe but has a great flavor!
    1 pound of THIN Chicken Cutlets
    1 Lemon
    2 Tablespoons of Butter
    2 Tablespoon of Olive Oil
    1/2 Cup of Dry White Wine
    1/2 Cup Chicken Broth
    2 Tablespoons Flour and some fresh parsley

    Season chicken with salt and pepperand dredge in flour. Heat butter and olive oil in a large skillet on medium heat. Brown your chicken pieces until golden brown, removing them as they cook onto a platter. Pour off any excess fat

    • Lina Perl wrote on :

      Dee – this looks great. i love this b/c the ingredients are minimal 🙂 We’re still in the testing phase with this function, and I’m curious…is this the end of the recipe, or did the system cut you off so you couldn’t write anymore? Once i know I can test your recipe!

    • Diane Katz wrote on :

      Add garlic and saute 30 seconds, add wine and scrape off bits and cook for 3 minutes. Add broth, lemon juice and rind and cook another 4-5 minutes. Put the chicken back in the pan heat through and keep incorporating sauce over chicken. Serve with fresh parsley on top.

    • Diane Katz wrote on :

      Lina did you get the rest of the recipe?

    • Lina Perl wrote on :

      I got it! I’ll be making it Friday night. I’ll let you know how it goes 🙂

Are you an FOF Guru? Please to log in and post your response