One woman's foray into cooking for herself, for her family, and for her friends. It's not always picture-perfect, sometimes a little messy,
but it's always delicious. Join me in exploring new recipes, savoring the "résultats" and learning from the "erreurs".

Sunday, June 28, 2009

Chicken Francaise

One of my favorite chicken dishes I order out is Chicken Francaise. I've never made it before, so, again, despite owning hundreds of cookbooks... I researched the internet. I often find successful recipes on, and the site didn't disappoint this time, either. Since I was just cooking one chicken breast, the meal went together in about 15 - 20 minutes. And it was so flavorful. Delicious -

Chicken Francaise

Yield: Makes 4 servings Active Time: 1 hr Total Time: 1 hr

4 large skinless boneless chicken breast halves (2 pounds total)
1/2 cup vegetable oil
1 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon black pepper
3 large eggs
1/2 stick (1/4 cup) unsalted butter
1/2 cup dry white wine
1/2 cup low-sodium chicken broth
3 tablespoons fresh lemon juice plus 1 whole lemon, thinly sliced
1/4 cup chopped fresh flat-leaf parsley

Place chicken breasts between 2 sheets of plastic wrap and gently pound chicken with flat side of a meat pounder or with a rolling pin until 1/4 inch thick.

Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking.

While oil is heating, stir together flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a shallow bowl. Dredge 2 pieces of chicken, 1 piece at a time, in flour mixture, shaking off excess. Lightly beat eggs in another shallow bowl. When oil is hot, dip floured chicken into beaten eggs to coat, letting excess drip off, then fry, turning over once, until golden brown and just cooked through, about 4 minutes total. Transfer to a plate lined with paper towels and keep warm, loosely covered with foil. Fry remaining chicken in same manner.

Pour off and discard oil, then wipe skillet clean and heat butter over low heat until foam subsides. Add wine, broth, and lemon juice and boil, uncovered, stirring occasionally, until sauce is reduced to about 1/2 cup, about 6 minutes. Stir in parsley and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Spoon sauce over chicken and top with lemon slices.

Source: Gourmet | October 2003, Adapted from La Viola, Syosset, NY


Martha said...

This is a favorite of ours. Your pictures make it look so tempting!

Thibeault's Table said...

Lori, I haven't made chicken that way, dipping in egg last. It looks amazingly good. Can't wait to give it a try.

a quiet life said...

looks beautiful and one of our favorite dinners~

Jamie said...

That must be the absolute best way to serve chicken! Luscious!

Kelsey Bowen said...


I'm making this tonight! I read your updates as soon as they come out and they've really inspired me to cook more! I hope all is well :)


Anonymous said...

love it!

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