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Showing 1-4 of 4
on May 15, 2014
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.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on December 03, 2011
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!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on December 15, 2009
on November 01, 2009
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. :)people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (169 g)
Servings Per Recipe: 8