Delicious Easy Chicken Francese Recipe - Allrecipes.com
Delicious Easy Chicken Francese Recipe
  • READY IN 55 mins

Delicious Easy Chicken Francese

Recipe by  

"This is an easy and delicious recipe for Chicken Francese. It's great over pasta or rice or with a side of your favorite vegetable"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. Coat chicken with flour, then egg beat, then saute in a large skillet until almost cooked through. Drain on paper toweling.
  2. Preheat oven to 300 degrees F (150 degrees C).
  3. In a medium saucepan combine the wine, broth, parsley, salt and pepper to taste, butter or margarine and lemon juice over medium low heat. Stir together while heating slowly. When butter or margarine has melted, slowly stir in cornstarch until sauce thickens slightly. Place chicken in a 9x13 inch baking dish and pour sauce over all.
  4. Bake at 300 degrees F (150 degrees C) for about 10 to 15 minutes, or until chicken is cooked through and juices run clear.
Kitchen-Friendly View
  • PREP 35 mins
  • COOK 20 mins
  • READY IN 55 mins
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Reviews More Reviews

Most Helpful Positive Review
May 15, 2007

This was a big hit. Yummy Yummy. I did have to change a few things around. I also ready from the person who originally wrote it that there was a type so pay attention to that. I had 2 very big boneless breasts that I cut thru the middle to make 4 thin pieces of chix. I don't really know the weight for the chicken I used. I did juice from one good size lemon and used only 1 1/2 cups of chix broth. When I made my cornstarch mixture...it was a good 4 teaspoons mixed with 4-5 teaspoons of water. I didn't bake anything. I just made the sauce. Seared the chicken. Than added sauce to chick pan and put on low with cover on until done. OH SO YUMMY!!!!

 
Most Helpful Critical Review
May 22, 2007

If you are going to make it easy then, saute chicken on one side until it starts to turn golden around the edges then flip over ann your chicken stock, wine and lemon SLICES, not juice and simmer until it is done. Plate the chicken and swirl in whole butter, that will give the sauce a nice sheen and a thickener, nape the sauce over the chicken and then garnish with parsley..SEE one pan, easy!

 
Apr 06, 2007

Great recipes. I cut all of my chicken into strips and cooked all the way through. I then added the heated sauce and let them simmer for 10 minutes. There is no reason to turn the oven on. I would make this again. :)

 
May 18, 2007

The clumpy white comes from not adding the cornstarch to water before adding it to the hot liquid. Im glad most of you enjoyed this.

 
Sep 28, 2003

Excellent !! I made a few modifications. I added 1 chopped shallot, plenty of chopped garlic, and a ton of freshly cracked black pepper to the butter after i cooked the chicken and before I added the broth/wine. I added an extra 1/2 cup of wine, as I prefer a stronger taste. I then put the chicken & sauce in a pan and threw it in the oven (just to make sure the chicken is cooked completly) The chicken came out SUPER juicy! This was EXACTLY what I was looking for !! I also used the extra flour to thickin the sauce. mmmmmmmm !!

 
Sep 05, 2006

If I could rate it 4 3/4 stars, I would! I was worried about the backwards dredging, but it came out great. I used two chicken breasts and only two eggs. I also used re-hydrated parsley flakes. I think the sauce could have been a little thicker. I mallet-hammered my chicken and made medallions. Hubby said "I'd give it a 5" and it was gone in a blink. The chicken was OUTRAGEOUSLY tender. I did use cooking sherry instead of white wine because it's hard to buy wine where I live and I was out. I will definitely try it again with all the exact ingredients and maybe a smidge more cornstarch. This chicken REQUIRES bread to soak up all the delicious sauce. Thanks for a yummy meal!

 
Feb 19, 2003

Let me start by saying I'm arguably the worst cook in the world. Therefore, it took me about an hour and a half to make this dish, but it was worth it. My boyfriend and I loved it! My only complaint is that the sauce wouldn't thicken, but it was really good anyway. Also, you should definitely use thin cutlets of chicken. The ones I used were a little too thick and therefore took forever to cook. Served over linguini w/ fresh italian bread - one of the best meals I've had in a long time!

 
Jun 30, 2004

I loved this dish. I only changed one thing about this recipe. I added a bit of garlic powder to the flour mixture and a little bit to the sauce. Everything else I followed exactly. This came out wonderfully and had TONS of flavor. I can't wait to make this one again. Thanks for the post.

 

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Nutrition

  • Calories
  • 395 kcal
  • 20%
  • Carbohydrates
  • 19.7 g
  • 6%
  • Cholesterol
  • 308 mg
  • 103%
  • Fat
  • 18.2 g
  • 28%
  • Fiber
  • 3.1 g
  • 12%
  • Protein
  • 35 g
  • 70%
  • Sodium
  • 229 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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