Chicken Francese

READY IN: 1hr 15mins
Recipe by Luby Luby Luby

This is a Tyler Florence recipe that is a very simple and easy dish that makes people think you are a gourmet cook.

Top Review by Stu L.

For a twist on the theme, use fresh grouper! I have made this several times, adapting the the recipe with thin sliced grouper instead of the chicken. It is fantastic! My friends and family love it, and I am impressed that it turns out so well. Treat the grouper the same as the chicken, although it is more delicate, this recipe lends itself well to the fish.

Ingredients Nutrition

Directions

  1. Place chicken breasts side by side on a cutting board and cover with a piece of plastic wrap.
  2. Pound the chicken breasts with a meat mallet until they are about 1/4 inch thick.
  3. Place some all purpose flour in a large Zip Loc bag and season with a fair amount of salt and pepper.
  4. Shake bag to mix flour and seasonings.
  5. In a wide bowl beat the eggs with 3 tablespoons of water to make egg wash.
  6. Pour oil in a large skillet and heat over medium-high heat until oil is hot about 5-6 minutes.
  7. Place chicken breasts in Zip Loc bag containing seasoned flour mixture and shake to coat completely.
  8. Dredge chicken in egg wash.
  9. Once oil is hot add chicken and fry for 2 minutes on each side until golden brown, turning once.
  10. Remove chicken to a large platter and keep warm.
  11. Toss the lemon slices into the skillet and cook for 1-2 minutes, until fragrant.
  12. Add the wine, chicken broth and lemon juice and simmer for 5 minutes to reduce the sauce slightly.
  13. Roll the butter in some flour and add to the skillet- this will thicken the sauce.
  14. Stir to mix well and dissolve the flour.
  15. Reduce heat to medium-low and return the chicken to the pan.
  16. Place the lemon slices on top of the chicken.
  17. Simmer gently for 2 minutes to heat the chicken through.
  18. Season with salt and apper and garnish with chopped parsley before serving.

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