Best Chicken Francaise
"I have had this recipe for some time. I'm really not too sure where it originated. Chicken francaise is one of my favorites to order when my husband and I eat out.... Now we enjoy it at home too! I often double or even triple the sauce part of the recipe because I just love the taste of it. Serve over penne pasta. Perdue's thin slice chicken works well for this recipe."
- Ready In:
- 35mins
- Ingredients:
- 14
- Serves:
-
3-4
ingredients
-
Chicken
- 8 (3 1/2 ounce) boneless skinless chicken breasts
- 1 cup egg, beaten
- 2 cups flour
- 2 tablespoons lemon juice
- 1⁄4 cup parsley, finely chopped
- 1⁄4 teaspoon salt
- 1⁄4 cup white wine
- 3 cloves garlic, pureed
- 2 dashes hot pepper sauce
- 1⁄4 cup grated parmesan cheese
- 2 tablespoons margarine
-
Sauce
- 1⁄2 cup margarine
- 1⁄2 cup white wine
- 1⁄4 cup lemon juice
directions
- 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.
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Reviews
-
I'm a beginner cook and this dish was beyond easy to make. The first time I made it, I didn't add the hot sauce and I added a bit too much parsley and it still came out to die for. The second time I had all the ingredients, however I used really good quality butter instead of margarine and the chicken came out even better! I really think the hot sauce makes a difference! Also making the sauce at the end, I used 1/2 cup of lemon juice, so if you like that lemon flavor I'd suggest using more lemon juice then the recipe calls for. Anyway I've made this twice so far this week and I plan on making it again tomorrow! Don't forget to serve with some nice italian bread to soak up that deliciously lemony sauce!! -
This is so wonderful, and very easy, I decided today I wanted to try to make my own Chicken Francaise I told myself, lets look it Kittencal has a recipe because I've never used one of yours that never came out great, and here I never disappointed. LOVE IT!!
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I tried this in a restaurant a few years ago.... decided to make it myself at home... found this recipe, tried it and LOVE IT... I definitely double the sauce recipe.... always have left overs for the next day... it truly is the best recipe around... thanks for sharing it -
I followed the recipe exactly and found that it was too much lemon for my taste, but I'm sure if the juice and lemon were reduced it would be good. -
Very good! made for valentine's day dinner and as good as a restraunt would make! The crust is very good and the sauce is really yummy! the only things i did differently were to leave the browned bits in the pan for the sauce, and bake in the oven for 5 min. after browning it in the skillet, just to make sure it was cooked through. THis is my first chicken dish after having a baby and while preg. couldn't eat chicken, so wanted to make sure it was done. We ate it without the pasta, might be an idea for next time. THanks!
RECIPE SUBMITTED BY
I'm a RN in an intensive care unit in beautiful sunny Santa Barbara... love dinner parties with friends and food/wine in general!
