I visited a blog recently that featured this Chicken Francese. I knew this was a dish my husband would love so I proceeded even though I didn’t have lemons. I followed the recipe to the letter except that I substituted oranges. It was very good. I plan making it again with the lemons soon.
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Chicken Francese is a chicken entree that uses a breaded, egg-dipped and sauteed chicken breast, with a sauce created from butter, chicken stock, and lemon. Francese, meaning, “in the French manner,” refers to a food that is dipped in flour and egg, then fried, then dressed with lemon juice or lemon sauce.
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Chicken Francese
Serves 4 – 6 (*See Note)
INGREDIENTS
- 4 Boneless and Skinless Chicken Breasts
- 1 14.5 oz. Can Low Sodium Chicken Broth
- 3 Large Eggs
- 1 Cup Flour (or more if needed for breading)
- 1/4 Olive Oil
- 3 Lemons
- 1 Teaspoon Salt
- 1 Teaspoon Freshly Ground Black Pepper
- 3 Tbsp. Butter
- 1/4 Chopped Fresh Parsley
DIRECTIONS
Trim chicken breasts of any fat. Take each breast and flatten it out with a mallet. If the breasts are very thick, you will want to filet them before pounding them out thin. I had four thick breasts, which I had to filet and then pound out thin.
Coating the chicken
Set the chicken to the side and then prepare your work station for dipping and flouring. Crack the eggs into a shallow bowl and beat together well. You can add a teaspoon of cool water to the eggs to help thin them out a bit. In a separate shallow bowl add your flour and season with your salt and pepper. Stir to combine.
Dip each chicken breast first in the flour, then the egg, and then the flour again, pressing to make sure you get a nice even coat. Set each breast on a plate until you finish dipping and breading each one.
Set the oven to 350 degrees.
Cooking the chicken
In a non-stick skillet, add 2 tablespoons of olive oil and set the heat to medium. Once hot, add two chicken breasts at a time and cook until just done on each side. You want them to be a very light golden brown. We are not looking for a deep brown color to these. Cook each breast until just about done.
Remove the cooked chicken to a casserole dish and continue browning each chicken breast in the skillet, continuing to add oil, 2 tablespoons at a time, as needed. Once you are done, place the casserole dish with the chicken in the oven, uncovered, and allow to bake for 10 – 12 minutes.
Making the lemon sauce
Meanwhile wipe out the skillet with some paper towels. You don’t want to clean the pan completely, but you do want to remove all that flour that has browned in the bottom. You won’t remove the flavor by doing this, but you will allow yourself to have a nice lemon colored sauce.
Set burner to medium heat and pour in your chicken broth. Add some salt and pepper if you feel it needs it. Squeeze in the juice of two lemons. Bring to a boil and then quickly whisk in about 1 teaspoon of flour. Add in the 3 tablespoons of butter and whisk again. Turn the heat down to simmer and allow to reduce to almost half.
Once the sauce is done, add the chopped fresh parsley and stir. Set the chicken breasts out on a rimmed platter or baking dish, and pour the sauce all over the top of each breast.
Take your last lemon and slice it thin, with the skin on. Place pieces of sliced lemon across the whole dish and serve.
Note: If you are using 4 thin chicken breasts, even before pounding them thin, you will serve about 4 with this dish. If you are using 4 thick cut breasts like I used, you should filet them into 8 breasts and then pound each thin.
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Would this work with limes?
Hi Sarah,
Since I have made the recipe with both lemon and oranges, I think it should work with limes too probably giving it a unique flavor. If you give it a try, please let me know how it turns out.
Thank you for stopping by!
Kindly, Lorraine
This is the chicken francese recipe I have made numerous times. It is absolutely delicious.
I haven't made this in years. Can't wait to try this recipe. Look as good as I remember. You can also use veal.
My roommate makes this but she uses white cooking wine, no chicken broth, and she also adds mushrooms. To die for!!!!
My roommate makes this but she uses white cooking wine, no chicken broth, and she also adds mushrooms. To die for!!!!
Uh might be stupid but we’re we suppose to put the casserole dish on the stove? My mom and I both read the recipe and that was the conclusion we came to despite prior knowledge of not doing that and the dish exploded
Dear Melissa,
Oh, my gosh! I am so sorry that your dish exploded! I went back to see if and where the instructions might have been confusing for you.
No, the casserole dish does not cook on the stove, but in the oven.
This is how the directions (in part) read:
Cook each breast until just about done. Remove to a casserole dish and continue browning each chicken breast, continuing to add oil 2 tablespoons at a time as needed. Once you are done, place the casserole dish with the chicken in the oven uncovered and allow to bake for 10 – 12 minutes.
This is the change I made to clarify:
Cook each breast until just about done.
Remove the cooked chicken to a casserole dish and continue browning each chicken breast in the skillet, continuing to add oil, 2 tablespoons at a time, as needed. Once you are done, place the casserole dish with the chicken in the oven, uncovered, and allow to bake for 10 – 12 minutes.
Better yet, I will make this recipe again updating with pics. All of my recent recipes have step-by-step photos making it easier to follow the recipe.
Thank you for taking the time to share your experience.
Kindly, Lorraine
My roommate makes this but she uses white cooking wine, no chicken broth, and she also adds mushrooms. To die for!!!!
My roommate makes this but she uses white cooking wine, no chicken broth, and she also adds mushrooms. To die for!!!!
My roommate makes this but she uses white cooking wine, no chicken broth, and she also adds mushrooms. To die for!!!!
Tossed the sauce with spaghetti noodles and had it for dinner. Very tasty! I think we will keep this one.
I bet it'll be lovely with pasta!
Chicken is one of our favourites and this dish looks scrumptious!!
Chicken is my favorite and this looks delicious. I'll have to try it out.
Chicken looks like a winner as does the picture! Nice post. I'll be adding it to my blogger recipes. Joan
PS My verification word was "forkn"….I think these means I need some chicken on my fork!! 🙂
OH my this chicken looks delicious and I am a big chicken fan!!! Please bring some over to me asap…or you can ship it to me. LOL
Blessings~
Loved the opening photo and the recipe sounds wonderful!
Lovely, Mrs.H! 😉
Beautiful pictures…
and that chicken looks amazing.
Many Blessings~ Jen
P.S.
I am praying for your
little girl in Haiti!
Mmmmmm….does look yummy!
Hugs,
Tara
Yummy….looks soooo good!!!