Marie's Chicken French

"My absolute favorite chicken dish. I have put together bits and pieces of other chicken French recipes and this is the result. Almost failproof, comes out good every time."
photo by CountryLady photo by CountryLady
photo by CountryLady
photo by Jeanine S. photo by Jeanine S.
photo by jinxy85 photo by jinxy85
Ready In:




  • Mix together eggs, cheese and parsley.
  • Between two sheets of plastic wrap, pound chicken thin.
  • Lightly salt and pepper chicken.
  • Dredge chicken in flour, then dip in beaten egg mixture.
  • Fry in olive oil until brown on both sides.
  • Remove chicken to platter.
  • In same skillet, saute garlic lightly, then add wine and bring to boil.
  • Add broth and lemon juice.
  • Lastly, stir in butter.
  • Add chicken back to pan and bring to boil.
  • Simmer for about 3 minutes.

Questions & Replies

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  1. I loved this recipe! I wanted more lemon so I increased mine to 1/2 cup of lemon juice and also increased the wine to 3/4 cup. I love my chicken french in a thicker sauce so I also added a little flour & water to the sauce. I have given this recipe out to many friends and family :-)
  2. For the watery sauce, I added a couple of tablespoons of hungry jack mashed potatoes to thicken it up. I've used corn starch as well.
  3. The sauce needs help. I added two tablespoons of butter, a tablespoon of brown sugar and squeezed another lemon into it.
  4. Added sherry instead of white wine. Made it a killer! If sauce is too lemony add sugar If sauce is too sweet add lemon
  5. Just made this today it was really good I wouldn't change a thing Family loved it.


  1. I think I would have liked this a lot more if I served it over pasta instead of rice. However, it too reminded me of chicken picatta, but with an egg coating. Not that there is anything wrong with that! I too added capers and I think fresh parsley would have been nice as well.
  2. I made this for dinner and substituted turkey breasts for the chicken. It was delicious. I live in Texas, and I have never seen this dish on the menu at any restaurant.


I live in upstate New York. I am retired and now have time to enjoy my children, my grandchildren and great grandchildren.
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