Chicken Vegetable Francese

READY IN: 25mins
Recipe by Sauce Lover

Boneless chicken teams up with carrots and zucchini in a light and very flavorful dish!

Top Review by RedWonder

I was very pleased with how this turned out. I didn't have any good white wine, so just used extra chicken broth, and also didn't have a fresh lemon, so used bottled juice. Very simple, quick and easy. I served it with with brown rice and the flavors went together very nicely. This is going into my regular rotation - thanks for posting!

Ingredients Nutrition


  1. Coat chicken with flour, shake off excess.
  2. Melt butter or margarine in 10" skillet over medium high heat, add chicken and cook 5 minutes on each side.
  3. Remove chicken, set aside.
  4. In same skillet, stir in wine, chicken broth, lemon peel and lemon juice, salt, thyme and pepper. Bring to boil over high heat, stirring constantly.
  5. Reduce heat to medium-low, add carrots and cover. Cook 4 minutes until carrots are crisp-tender, not mushy!
  6. Add chicken and zucchini slices;spoon over pan juices.
  7. Cook,uncovered about 3 minutes or until chicken is cooked through.

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