Easy After Work Chicken Francaise Recipe - Allrecipes.com
Easy After Work Chicken Francaise Recipe
  • READY IN 45 mins

Easy After Work Chicken Francaise

Recipe by  

"This is an easy version of a family favorite in my house. I make it often after work. Great served over white rice with a nice vegetable, like haricot vert or salad."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    10 mins
  • COOK

    35 mins
  • READY IN

    45 mins

Directions

  1. Season 2 cups flour with salt and pepper. Coat chicken cutlets in seasoned flour, shaking off excess, then dip in egg.
  2. Heat vegetable oil in a large skillet over medium heat. Pan-fry chicken until golden brown on both sides, 5 to 7 minutes; transfer to a plate. Melt butter in the same skillet; cook and stir remaining 2 tablespoons flour in butter for 5 minutes, then add chicken broth and lemon juice. Simmer until thickened, about 10 minutes. Return chicken to the skillet. Continue simmering until chicken is no longer pink in the center, about 15 more minutes.
  3. Serve chicken with parsley sprigs and lemon wedges.
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Footnotes

  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
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Reviews More Reviews

Most Helpful Positive Review
Aug 06, 2012

This was absolutely fabulous! My daughter said, "Mom you are an amazing cook, please make this next week" Everyone cleaned their plates! I actually only used one large chicken breast and made 4 cutlets, it was perfect for us. Will make again and again!

 
Most Helpful Critical Review
Jun 17, 2014

I'm assuming mushrooms are added in somewhere as they are shown in the picture? I rated OK b/c I had to but I haven't made it yet.

 

56 Ratings

Aug 15, 2012

This was absolutely DELICIOUS! From start to finish this took less than an hour- perfect for after work. The key is fresh lemons and fresh parsley. CHANGES: We did melt the butter in the same skillet, but poured out the excess oil first. Also threw the parsley in within the last 5 minutes of the chicken simmering. Served with angel hair pasta and made more than enough sauce to coat the pasta. This recipe is a KEEPER.

 
Oct 25, 2012

Great easy recipe. I would suggest a couple of things: 1) I added paprika to the flour mixture. Overall, make sure that you season the flour liberally, this will make a big difference in the taste of your cutlets. 2) Definitely do as others have suggested and dip the cutlets a 2nd time in the flour mixture - this makes for such a great crisp coating, I was amazed. 3) Make sure that you wipe the cutlets dry before coating them. I had no problem with the coating sticking to the cutlet (I am vegetarian so I used tilapia fillets). I used a non stick frying pan and only turned them one time. After the cutlets were golden brown I put them into a baking dish in the oven, preheated, at 350 degrees for about 17-20 minutes. In the meantime I made the sauce and other side dishes. When the sauce was done I took the cutlets out of the baking dish and served the sauce along side. This way of serving gives you the crisp cutlets and you can customize the amount of sauce to your personal taste. Try this with tilapia or other white fish fillets as I did, it is great. Thank you for sharing this recipe.

 
Sep 25, 2012

My children really thought this came from a restaurant. I followed the recipe to the letter and this chicken came out perfectly!

 
May 20, 2014

Awesome! I doesn't call for it in the recipe, but we decided to cook mushrooms along with the butter and flour. It works as a great addition. Also, the sauce that accompanies the chicken is great with noodles or rice.

 
Apr 22, 2013

Great taste, and easy to make. Made a few minor changes based on some of the reviews. I poured out about 1/3 - 1/2 of the oil before making the 'sauce/gravy', and added an extra 1/2 tablespoon of flour to it. Had a nice consistency. Two cups flour was more than enough, next time I'll cut that back to one cup. I may also cut the lemon juice back just a bit. Will be making this again!

 
Sep 10, 2012

Just made this for dinner. Picky 6 year old asked if I could make this for dinner every night! It was very good and easy, so of course I said YES! I used almost 2 lbs of chicken and found that 2 cups of flour is more than enough. Served it over mashed potatoes or spaghetti - same picky 6yo does not like spaghetti - gotta try to please everyone : )

 

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Nutrition

  • Calories
  • 868 kcal
  • 43%
  • Carbohydrates
  • 54.5 g
  • 18%
  • Cholesterol
  • 235 mg
  • 78%
  • Fat
  • 55.3 g
  • 85%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 37.9 g
  • 76%
  • Sodium
  • 866 mg
  • 35%

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

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