LOOKING for: Tried & True Chicken Francais

work_in_progress_08March 31, 2011

Any good recipes?

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Try this one, it's from a restaurant I used to work in and it's delicious.


4 Boneless, Skinless Chicken Breast Halves
1/2 Cup All-purpose Flour

For the Batter:
3 Large Eggs, beaten
2 Tablespoons Lemon Juice
1/4 Cup Finely Chopped Parsley
1/2 Teaspoon Salt
1/8 Cup Dry White Wine
2 Cloves Garlic, finely minced
2 Dashes Hot Pepper Sauce
1/4 Cup Grated Parmesan Cheese
1 Tablespoon Olive Oil
1 Tablespoon Butter

For the Wine Sauce:
1/2 Cup Butter (1 stick)
1/2 Cup Dry White Wine
1/4 Cup Lemon Juice

Lightly pound the Chicken Breasts and dredge in the Flour. Make the Batter by beating the Eggs, Lemon Juice, Salt, Wine, Garlic, Hot Pepper Sauce and Parmesan Cheese. Melt the Butter in the Olive Oil in a heavy bottomed skillet. Dip the Floured Chicken in the Batter until completely coated and place in the heated skillet. Cook until golden brown on each side, about 5 � 7 minutes. Remove from the pan and cover to keep warm. Drain off any remaining fat in the pan and make the Wine Sauce.

Melt the Butter in the pan, stir in the Wine and Lemon Juice, scraping up any browned bits from the bottom of the pan. Pour the Sauce over the Chicken Breasts and serve immediately.

    Bookmark   March 31, 2011 at 2:46PM
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I too have been seeking a T&T recipe for Chicken Francaise. Thank you so much for this post, Steve! I can hardly wait to prepare it.

    Bookmark   April 10, 2011 at 12:03PM
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This is the one I like to make. The only changes I made to the recipe are - didn't use quite as much olive oil and I doubled the sauce recipe. We love it!

Here is a link that might be useful: Tyler Florence's chicken francese

    Bookmark   November 8, 2011 at 10:21AM
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