Chicken Francaise

Name: Chicken Francaise
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8 serving(s)
Ingredients: 8 (3 1/2 ounce) pieces chicken breasts, skinned and boned; 1 cup flour; 1 cup egg, beaten; 2 tablespoons lemon juice; 1/4 cup parsley, chopped; 1/4 teaspoon salt; 1/4 cup wine; 3 cloves garlic, pureed; 2 dashes hot pepper sauce; 1/4 cup parmesan cheese, grated; margarine or butter; 1/2 cup margarine; 1/2 cup white wine; 1/4 cup lemon juice

Submitted by Teresa Johnson

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photo by IronChefNicole

Ready In:: 25mins
Ingredients:: 14
Serves:: 8

ingredients

8 (3 1/2 ounce) pieces chicken breasts, skinned and boned
1 cup flour
1 cup egg, beaten
2 tablespoons lemon juice
¹⁄₄ cup parsley, chopped
¹⁄₄ teaspoon salt
¹⁄₄ cup wine
3 cloves garlic, pureed
2 dashes hot pepper sauce
¹⁄₄ cup parmesan cheese, grated
margarine or butter
Sauce
¹⁄₂ cup margarine
¹⁄₂ cup white wine
¹⁄₄ cup lemon juice

directions

Dip the chicken in the flour then set aside.
Make the batter by beating the eggs briskly, then adding in the lemon juice, parsley, salt, wine, garlic, hot pepper sauce, and parmesan.
Coat a heavy skillet with margarine or olive oil and place over high heat.
Dip the floured chicken pieces generously in the batter and place in the heated skillet.
Cook until golden brown on each side, about 5 minutes each side.
Remove chicken from the pan and drain excess oil.
Make the wine sauce by melting the margarine in the pan, then stirring in the wine and lemon juice.
Return the chicken pieces to the pan, spooning the wine sauce over all and cook 1 minute longer.
Serve immediately.

Questions & Replies

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Reviews

Fabulous ! Made this exactly as printed. The family loved it and I will be making this a regular addition to my 'usuals'

NovaM
Wonderful recipe. This is my favorite thing to get when I go out to eat. I never knew it was so easy to make! I added some mushrooms to it and a little more lemon but stuck to the recipe otherwise

IronChefNicole
Put Ckn Breast between a piece of plastic wrap and pound until flat with a meat tenderizing hammer. Cut the breast in 1/2 now and that is approximately equal to TWO 3 and 1/2 ozs of ckn breast pieces. This makes the ckn cook faster and it melts in your mouth once cooked. The wine should be White Wine, either cooking wine or drinking wine. My family did not like the sauce at all so I recommend making just the amount shown here. I quadrupeled the sauce because of the comments listed on this page and ended up throwing it all away.

Miss Kitty61
I made this recipe using Quorn vegetarian chicken cutlets. I also used tarragon instead of parsley, but otherwise didn't change the recipe-- it was fantastic and so easy. I served the cutlets with pretty lemon slices on top, with a side of mixed string beans, wax beans and baby carrots. Will definitely be making this again and again.

lunaorion
It's great, but it did require more sauce. Can't wait to mke it again

Helene E

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Tweaks

I substituted tarragon for the parsley for an even more "French" taste. It was excellent and quick to prepare. My only regret was that there were no leftovers :)

Rachel Savage
I made this recipe using Quorn vegetarian chicken cutlets. I also used tarragon instead of parsley, but otherwise didn't change the recipe-- it was fantastic and so easy. I served the cutlets with pretty lemon slices on top, with a side of mixed string beans, wax beans and baby carrots. Will definitely be making this again and again.

lunaorion