Recipe by *Kristi*
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.
Top Review by Chef Fishy
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!!
- 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
- 1⁄2 cup margarine
- 1⁄2 cup white wine
- 1⁄4 cup lemon juice
Directions See How It's Made
- 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.