Very tasty stuff. I've never had Chicken Francese, and from what I can tell by reading about it, I guess this recipe isn't very authentic. But for what it is, I enjoyed it a lot (but split over two dinner meals). I made it exactly as written, using the high-end time of 7 minutes for browning the chicken. I agree with the number of reviewers who said that the parmesan in butter and lemon juice never came together as a "sauce". (I thought parmesan is supposed to be one of those not-very-meltable cheeses, anyway.) It turned out to be browned, crunchy parmesan in lemon butter. Mind you, I'm one of those who likes browned crunchy things, so between the nicely-done chicken, covered with the "sauce", such simple ingredients tasted great to me. This would be worth making again, especially if I don't have much time to make a meal. Thanks!
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Very tasty stuff. I've never had Chicken Francese, and from what I can tell by reading about...