Chicken Francaise


  • Boneless Chicken Breasts, Family Pack
  • All Purpose Flour for dredging
  • Salt & Pepper
  • 3 Eggs
  • 2 Tablespoons Water
  • ¼ Cup Olive Oil
  • 1 Lemon, sliced
  • ½ Cup White Cooking Wine
  • 1 Cup Low Salt Chicken Broth
  • 1 Tablespoon Lemon Juice
  • 1 Tablespoon Butter
  • 2 Tablespoon Parsley Flakes


Prep Time: 20 mins |  Ready In: 45 mins  |  Servings: 4-6

  1. Trim the chicken breasts. Place a few cutlets on a cutting board and cover the top with plastic wrap. Pound the chicken breasts with a flat meat mallet until they are ¼ inch thick.
  2. In a shallow bowl, add enough flour to coat the chicken breasts. Season the flour with salt and pepper. In another bowl, beat 3 eggs with 2 tablespoons of water.
  3. Dredge chicken in flour, coating both sides. Dip the chicken in egg wash, coating completely.
  4. Add ¼ cup of olive oil in a large frying pan on medium high heat. Once the oil is hot, add the chicken. Fry for 3 minutes on each side until golden in color. Remove chicken from pan and place on a large platter.
  5. Add lemon slices into the pan and cook for 1 to 2 minutes. Add ½ cup of cooking wine, 1 cup of chicken broth and 1 tablespoon of lemon juice. Simmer for 5 minutes until sauce reduces slightly.
  6. Roll 1 tablespoon of butter in some flour and add it to the pan. This will thicken the sauce. Keep stirring to dissolve flour and reduce heat. Add 2 tablespoons of parsley and return chicken to pan and simmer for 2 minutes to heat through.
  7. Serve with salad and brown rice.

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