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Chicken Francaise recipe
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5 from 1 vote

Chicken Francaise

Chicken Francaise is always a crowd-pleaser. Even the kids love this recipe! Winning!
Course: Entree
Cuisine: Italian American
Calories: 478kcal
Author: Colleen Kennedy


  • 1/2 cup flour
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 3 eggs
  • 1/2 stick butter
  • 1/2 cup white wine
  • 1/3 cup chicken stock
  • 2 TBS lemon juice
  • 2 TBS chopped parsley
  • 4 chicken breasts
  • 1/2 cup grapeseed or olive oil
  • 2 garlic cloves minced
  • Thin lemon slices for garnish


  • On a plate or pie pan, combine flour, paprika, salt and pepper. Set aside.
  • Lightly whisk eggs in a bowl. Set aside.
  • Melt butter over low heat in a small saucepan add in chicken stock, wine and lemon juice. Bring to a boil. Stir frequently and reduce sauce by about half - about 6 minutes. Add in parsley and set aside.
  • Pound chicken breasts so that they are of even thickness in a large Ziploc bag, one at a time. I use a rubber mallet that has been keeping me company in the kitchen for years. A couple of whacks with it is all you need until about 1/4 inch thick.
  • For thick chicken breasts you can also halve lengthwise, using a knife which creates two boneless breast pieces.
  • Season both sides of the chicken with salt and pepper.
  • Dredge chicken breasts one at a time in the flour mixture, shaking off excess.
  • Place on a plate for a few minutes until ready to cook.
  • Heat skillet over medium-high heat, once hot add in oil. As soon as you see little ripples in the oil,
  • add in the garlic and saute for 1 minute.
  • Immediately begin dipping chicken breasts one at a time into the egg, shake off excess and place in the pan. Saute about 3 minutes a side until golden brown.
  • If necessary quickly warm sauce. Plate chicken, place lemon slices on chicken for garnish, pour the sauce over and serve.


Serving: 4g | Calories: 478kcal | Carbohydrates: 14g | Protein: 6g | Fat: 42g | Saturated Fat: 11g | Cholesterol: 153mg | Sodium: 196mg | Fiber: 1g | Sugar: 1g