Reviewed: Jan. 1, 2005

This is a great recipe as long as you dissolve the cornstarch in water then add it to the sauce. I add a little more lemon juice and it comes out perfect. I like to make this for company because you can brown the chicken ahead of time then just do the last part when company arrives. I also add a little more lemon. Leave the chicken in the oven until the sauce bubbles.....this guarantees chicken that will fall apart! It's one of our favorite dishes!

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KIMMOM2

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Reviewed: Nov. 11, 2004

The flavor of the recipe is very good, however I think I just need to work with it more to make it even better. I added garlic powder to the sauce, and didn't have any white wine so I just substituted stock for the wine and put extra lemon juice in. I also liberally seasoned the chicken breasts with salt, pepper, and garlic powder after they were finished sauteeing. The only problem I had was that there was a lot of sauce, and when you poured it over the chicken and baked it the coating fell off of the bottom half of the chicken. It's not a creamy sauce, so I think next time I'll reserve half the sauce to put over steamed veggies (it was great with broccoli!) The family liked it, and it's good to have a different chicken recipe to turn to when you're bored with the same old thing. Thanks Elaina!

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JenniferJarvis

Cooking Level: Expert

Home Town: Hatboro, Pennsylvania, USA

Living In: Roanoke, Virginia, USA

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Reviewed: Oct. 23, 2004

OMG this was so good - i had this in an italian rest. and had been wanting to make it for so long - i added drained,rinsed capers to the sauce and it came out perfect!!! very easy and very good. Will definitely make again. thanks elaina for sharing your recipe -

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CLAIROL215

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Reviewed: Oct. 10, 2004

The picky boyfriend said "This smells awesome" then "This tastes awesome. We're keeping this one." He also suggested that this be served with string beans and mashed potatoes. I really enjoyed it too--it was a piece of cake to make too. I halved the recipe (since there's only 2 of us), but I added more cornstarch since I thought the gravy was a bit thin. Otherwise, I followed the recipe exactly. Thanks Elaina!!

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smallbutfeisty

Cooking Level: Intermediate

Home Town: Barnegat, New Jersey, USA

Living In: North Brunswick, New Jersey, USA

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Reviewed: Oct. 5, 2004

This is a great recipe for chicken french but after making it so many times you learn from experience. If you dont start with thin chicken breasts, you need to pound them so they cook swiftly. I always salt and pepper my chicken before battering and also sprinkle some into the flour mixture with garlic powder. I also used lemon juice instead of fresh squeeze which works just fine. Dont bother with the oven, if you have the thin chicken, stovetop should cook it throughly. Mix the cornstarch into cold water before adding to sauce mix so it doesnt clump. Pour sauce on top of chicken and serve!

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ROMEOLUV3

Cooking Level: Expert

Living In: Rochester, New York, USA

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Reviewed: Sep. 23, 2004

What did I do wrong?? I followed the directions exactly but the "sauce" comes out extremely watery and the dish is tasteless (this is coming from a person who likes bland food). I'm very disappointed with the recipe and the reviews.

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SUSIEBUD

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Reviewed: Jul. 20, 2004

Mmmm!Super sauce!Definitely must add water to cornstarch before adding it to broth mixture.Made lots of sauce, so I saved some to have on veggies tomorrow night.

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KASEYGIRL

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Reviewed: 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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TchrJrHi

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

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Reviewed: May 5, 2004

Bearing in mind that recipes are just guidelines. for instance the cornstarch should be mixed with cold water before stirring it in or it will have lumps. and the amount of wine and chicken broth should be adjusted according to what is needed when preparing this dish. I did this, and got rave reviews. will repeat it next week. John

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PEPPARONI

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Reviewed: Mar. 23, 2004

This was very good, I followed the reviews and added more lemon juice. I also tried to thicken the sauce but was not successful...I didn't get any complaints, my father even liked it!

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KITTEN0130

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Reviewed: Feb. 14, 2004

Very tasty but the flour/egg mixture stuck to the pan while trying to saute and the cornstarch should be mixed w/ a little cold water before adding to the sauce so it won't form clumps.

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RCLB

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Reviewed: Jan. 25, 2004

Excellent, easy to make. Loved by all. Will definitley be used regularly. Thank you Elania.

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CHILLS

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Reviewed: Dec. 2, 2003

My kids loved it!!

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REXICANA

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Reviewed: Sep. 26, 2003

This is definitely a keeper! Tasted just like it does at restaurants. I used thin cut chicken cutlets and they cooked up beautifully. I was making 6 pieces of chicken so I increased the sauce by 50%, but I had a lot more sauce than I needed, which is fine because it give me an excuse to make this again tomorrow! Elaina, Thanks so much for this great recipe.

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EJSTELLA

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Reviewed: Sep. 5, 2003

Very good and easy. Good moist chicken, however you need to add more starch or flour to thicken the sauce.

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KATHLEEN0802

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Reviewed: Jun. 26, 2003

Made this for my mom for mother's day as she always orders it at restaurants. It was watery but francese can be good either watery or creamy depending on your preference. Needless to say, she had some at a restaurant the next day and said mine was much better!

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MOONBAK

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Reviewed: Jun. 17, 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 !!

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Kim

Cooking Level: Expert

Home Town: Malaga, New Jersey, USA

Living In: Blackwood, New Jersey, USA

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Reviewed: May 22, 2003

This was a good and easy recipe. The only problem I had was that I could not thicken the sauce...I still haven't figured out what I did wrong but that stuff just wouldn't thicken up! It was still good though.

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JL8MP31

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Reviewed: Apr. 25, 2003

I personally did not care for the dish, but I think that is due to personal prefernces. The three friends that ate with me enjoyed the dish. I was unable to get the broth mixture to thicken.

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BSESQUIP

Home Town: Payson, Arizona, USA

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Reviewed: Apr. 15, 2003

This has to be one of my favorites. I made quite a mess making it plus I doubled it. It was just great tasty and the sauce was out of this world. I did add extra lemon, I love lemon. The whole family enjoyed it.

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Jeri

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Delicious Easy Chicken Francese

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