"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" — Elaina
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skinless, boneless chicken breast halves
chopped fresh parsley
salt and pepper to taste
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!!!!
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!
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. :)
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.
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.
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!
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Delicious Easy Chicken Francese
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 395
** Calories from Fat: 164
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