Recipes · Cooking tips · Techniques

Chicken Francaise

Chicken Francaise

Chicken francaise is an elegant dish that’s worthy of a special occasion. Thin chicken cutlets are dredged in seasoned flour, dipped in egg, then gently fried in olive oil and butter.

 

Then, the pan drippings are used to make a delicious white wine and lemon sauce. The chicken is served on a bed of pasta and lightly drizzled with the sauce.

 

If you need more deliciously-different dinner ideas, try this pork schnitzel, this soba noodle chicken soup or, if you’re feeding a crowd, this baked spaghetti. Enjoy! ​

 

To make this chicken francaise you will need

2 Large Chicken Breast (skinless and boneless) cut in half and pounded thin

1 teaspoon Salt, divided, plus a pinch for the sauce

½ teaspoon Black Pepper, divided, plus a pinch for the sauce

1½ teaspoons Garlic Powder, divided

½ cup All Purpose Flour

¼ cup Parmesan Cheese, grated

2 Large Eggs

1 tablespoons Water

4 tablespoons Olive Oil, divided

6 tablespoons  Butter, divided

¼ cup White Wine

1 tablespoon Fresh Lemon Juice

Chopped Parsley, for garnish

Lemon Slices, for garnish

12 ounces Spaghetti, cooked to package directions for al dente

 

Cook’s Notes

The chicken francaise cooks-up pretty quick. Try to time cooking the pasta so that it’s ready soon after the chicken and sauce are done.

 

I like to start a large pot of water and leave it, covered, at a simmer or boil while I get the rest of dinner going. That way, when it’s time to cook the pasta, the water is ready to go and we only need to wait the actual cooking time.

 

Preheat the oven to warm, or to its lowest setting.

 

Prepare the chicken

  • Cut each chicken breast in half, lengthwise to get four pieces. Pound the chicken breast to ¼ of an inch thick. If you’re short on time (or energy) buy thin chicken cutlets and skip this step.
  • In a small bowl combine ½ teaspoon salt, ¼ teaspoon pepper and ½ teaspoon of garlic powder, stir to combine.
  • Season the chicken on both sides with the prepared seasoning mix.
  • Add the flour, grated Parmesan cheese, 1 teaspoon garlic powder, ½ teaspoon of salt and ¼ teaspoon of pepper to a shallow pan, stir with a fork to mix well.
  • Dredge the chicken in the flour mixture to coat each chicken breast, shake off any excess.
  • In a large bowl beat together the eggs, water and a pinch of salt until combined.

 

Make the chicken francaise

Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large, non-stick skillet over medium heat.

 

The oil should be hot enough to sizzle when the chicken is added, but nowhere near smoking. Olive oil and butter have very low smoke points, so adjust your stove’s temperature to make sure it’s not too hot, but hot enough to fry the chicken.

 

When the butter melts and starts to foam, dip one piece of chicken in the egg mixture so that it is completely coated and gently place it in the skillet.

 

Repeat with another piece; cook two pieces at a time. Cook the chicken breast for about 2-3 minutes, turn and cook for another 2-3 minutes or until each side is nice and golden.

 

Turn the chicken gently using tongs so the delicate coating does not flake off.

 

Remove the chicken from the skillet, place it on a baking sheet and keep them in the warm oven. When the skillet has cooled a bit, carefully drain any oil and wipe it down with a paper towel.

 

Place the skillet back over medium heat, add the remaining 2 tablespoons of olive oil and 2 tablespoons of butter and repeat the frying process with the last two pieces. Keep the chicken warm in the oven while you make the sauce.

 

Do not wipe the skillet clean this time.

 

Make the sauce for the chicken francaise

Place the same skillet over medium heat, add the wine and lemon juice, stirring gently. When the liquid starts to simmer, lower the heat to medium-low and add the remaining 2 tablespoons of butter.

 

Stir constantly while the butter melts. Once the sauce comes to a simmer, cook gently for 1-2 minutes, stirring frequently. Taste the sauce and add a pinch of salt and pepper, if needed.

 

Serve the chicken francaise over a bed of pasta. Top each piece of chicken with one, or two tablespoons of the pan sauce. Garnish with chopped parsley and lemon slices. Enjoy!

 

Chicken Francaise on a bed o spaghetti, served on a green plate.

 

Chicken Francaise on a bed o spaghetti, served on a green plate.
Print Recipe
5 from 2 votes

Chicken Francaise

Chicken francaise is an elegant dish that’s worthy of a special occasion.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Course
Cuisine: French
Keyword: chicken recipes, date night dinners
Servings: 4
Calories: 867kcal

Ingredients

  • 2 Large Chicken Breast skinless and boneless
  • 1 teaspoon Salt divided, plus a pinch for the sauce
  • ½ teaspoon Black Pepper divided, plus a pinch for the sauce
  • teaspoons Garlic Powder divided
  • ½ cup All Purpose Flour
  • ¼ cup Parmesan Cheese grated
  • 2 Large Eggs
  • 1 tablespoon Water
  • 4 tablespoons Olive Oil divided
  • 6 tablespoons  Butter divided
  • ¼ cup White Wine
  • 1 tablespoon Fresh Lemon Juice
  • Chopped Parsley for garnish
  • Lemon Slices for garnish
  • 12 ounces Spaghetti cooked to package directions for al dente

Instructions

  • Preheat the oven to warm, or to its lowest setting.
  • Start a large pot of water for the pasta and bring to a boil while you prepare the rest of the ingredients. When the chicken and sauce is almost ready, drop the pasta and cook to package directions for al dente.

Prepare the chicken

  • Cut each chicken breast in half, lengthwise to get four pieces. Pound the chicken breast to ¼ of an inch thick.
  • In a small bowl combine ½ teaspoon salt, ¼ teaspoon pepper and ½ teaspoon of garlic powder, stir to combine. Season the chicken with the prepared seasoning mix.
  • In a shallow pan add the flour, grated Parmesan cheese, 1 teaspoon garlic powder and remaining salt and pepper, stir with a fork to mix well.
  • Dredge the chicken in the flour mixture to coat each chicken breast, shake off any excess.
  • In a large bowl beat together the eggs, water and a pinch of salt until combined.

Make the chicken francaise

  • In a large, non-stick skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium heat. The oil should be hot enough to sizzle when the chicken is added, but nowhere near smoking.
  • When the butter melts and starts to foam, dip one piece of chicken in the egg mixture so that it is completely coated and gently place it in the skillet. Repeat with another piece; cook two pieces at a time.
  • Cook the chicken breast for about 2-3 minutes, turn and cook for another 2-3 minutes or until each side is nice and golden. Turn the chicken gently using tongs so the delicate coating does not flake off.
  • Remove the chicken from the skillet; place it on a baking sheet and place in the warm oven.
  • When the skillet has cooled a bit, carefully drain any oil and wipe it down with a paper towel. Place the skillet back over medium heat, add the remaining 2 tablespoons of olive oil and 2 tablespoons of butter and repeat the frying process with the last two pieces. Keep the chicken warm in the oven while you make the sauce.

Do not wipe the skillet clean this time.

    Make the sauce

    • Place the same skillet over medium heat, add the wine and lemon juice, stirring gently. When the liquid starts to simmer, lower the heat to medium-low and add the remaining 2 tablespoons of butter to the skillet, stirring constantly while the butter melts. Once the sauce comes to a simmer, cook gently for 1-2 minutes, stirring frequently. Taste the sauce and add a pinch of salt and pepper, if needed.
    • Serve the chicken francaise over a bed of pasta. Top each piece of chicken with one, or two tablespoons of the pan sauce. Garnish with some chopped parsley and lemon slices.

    Notes

    The chicken francaise cooks-up pretty quick. Try to time cooking the pasta so that it’s ready soon after the chicken and sauce are done. I like to start a large pot of water and leave it, covered, at a simmer or boil while get the rest of dinner going. That way, when it’s time to cook the pasta, the water is ready to go and we only need to wait the actual cooking time.

    Nutrition

    Calories: 867kcal | Carbohydrates: 78g | Protein: 42g | Fat: 40g | Saturated Fat: 16g | Cholesterol: 206mg | Sodium: 906mg | Potassium: 687mg | Fiber: 3g | Sugar: 2g | Vitamin A: 755IU | Vitamin C: 2.8mg | Calcium: 118mg | Iron: 2.9mg
    The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate.This data is provided as a courtesy for informational purposes only.

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