Best Chicken Francaise Recipes

CHICKEN FRANCESE

Steps:

• Heat the oil in a large skillet. Salt and pepper the chicken. In one bowl add the flour and garlic powder. In another bowl add the eggs.
• Dredge the chicken first in the flour and then the eggs. Add it to the hot oil and fry on each side for 2-3 minutes until golden and cooked throughout. Remove and set aside on a plate. Wipe down the skillet with a paper towel.
• Add the butter to the pan and melt. Add in the flour and whisk until it starts to thicken. Add in the white wine and bring to a boil for a minute.
• Add the chicken broth and lemon juice. Whisk until the sauce has reduced. Return the chicken to the pan and garnish it with parsley and sliced lemons.

CHICKEN FRANCESE

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.

DELICIOUS EASY CHICKEN FRANCESE

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.

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.

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.