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When I worked there was an authentic Italian restaurant near and every Monday I would have chicken Francaise and have been looking for a recipe close to it, and I found it. Even better, if that is possible. Now I have served it for company dinners and everyone wants the recipe but so far I have been careful who gets it.....<br/>The only thing I did different was I put it in a slow (250) oven for about half an hour before serving. It will be my 'go to' from now on. Thank you.
A long time ago I worked at a "mom and pop" style, authentic Italian restaurant. They served the best chicken Francaise I've ever had. All of these years I have wished I had gotten their recipe. This recipe was about as close to it as I've tried so far-VERY tasty (and simple to make). Everyone loved it and went back for seconds!
This was yummy- I made it without the white wine and it was still amazing! :)
This is similar to chicken piccata but without the capers. I made a few minor changes to this recipe. I added garlic powder to the flour, after the eggwash I dredged the chicken with panko bread crumbs, and since the chicken was fully cooked, I didn't return to the pan but rather just reduced the sauce as directed and then spooned it over the top on the serving platter. I didn't do the lemon slices, but there was lots of lemon flavor so nothing was lost. Thanks for sharing. :)