Recipe by Paula Tomlinson
"Chicken with lemon juice, egg, butter and garlic. C'est magnifique!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
skinless, boneless chicken breast halves
1 (14.5 ounce) can
lemon, for garnish
fresh parsley, for garnish
I think this recipe has tremendous potential, but will need some tweaking. My coating stayed on PERFECTLY!... I dipped in flour first, then egg (and left it to marinade for about 20 mins), then flour again, then egg and then finally coated in flour and tossed in the pan. I heated the pan first, then the butter, then put the chicken in and it browned quickly. I also pounded it pretty thin. The coating was perfectly crisp and it even stayed pretty decent with the broth, but next time I think I will keep the broth separate and instead pour everything over linguini.
This was good, however, my family liked my own recipe better. I do the opposite; I dredge chicken in flour first and then the egg and fry until golden. I also make a lemon sauce by melting one stick of butter in a sauce pan adding chicken (depending on how much chicken I have) and the juice of several lemons (to taste) Once it comes to a boil I stir in a water/cornstarch mixture to thicken. I then pour sauce over chicken and bake for about 40 mins. at 350.
I'm going to give this recipe a second try. On my first attempt I should have
realized not to follow the instructions so closely and use a little more common
sense, because when I poured the chicken stock/lemon juice mixture over the
sauted chicked breasts and simmered it caused the coating to undo itself from
the chicken. It would have been better to have kept the chicken separate and
prepare the chicken stock/lemon juice mixture separately and pour over the
chicken at the last minute. Also I found thickening the stock/juice slightly with
a flour and water mixture improved it (clings to the chicken better) and also I
added a little bit of lemon zest to both the egg batter and the stock/juice.
The presentation of my first attempt was not attractive, but the taste was
superb so I'll have to thank Paula for this recipe. My second attempt will most
definitely be c'est magnifique! ____________________________________ Joe Marx
Absolutely TA DIE FOR!! Seriously, out of dozens of recipes I've tried on allrecipes, this is by far one of THE BEST. I took the recipe a little further. I marinated the chicken breast in lemon juice & lemon pepper spices first for about 15-20 min. at room temp. I also added 2 cloves of minced garlic to the skillet before throwing the chicken in. And I added more paprika on the chicken after putting it in the skillet. After the chicken was cooked, I took it out and put in on a plate, then wrapped it in foil to keep it hot. Then I made a sort of gravy/sauce out of the leftover chicken broth, etc in the pan. I just mixed in corn starch, milk and a little chicken stock. To serve, I put cooked egg noodles on the plate first, then the sauce, and then topped it with the chicken. Served with sweet corn & it was an amazing meal. It would also have been really good if I cut the cooked chicken up and mixed the sauce, egg noodles and chicken all together. Oh, & I did have to make extra sauce - the egg noodles soak it up. Finally, I did not put the sauce/gravy over the chicken. It didn't need it - it was incredible without it! The author's description of the chicken said, "Heaven" & it's really true, this meal was HEAVEN on a plate. My fiance kept saying over and over, "THIS IS AWESOME!" He couldn't eat it fast enough & kept asking for seconds. His friend, who was a Caterer for the stars also LOVED it! THANKS!!!!
I made these last night for my housewarming party, and my Aunt came in and helped me. The trick to keeping the mixture on the chicken is very easy. First you heat the pan, then heat the oil. Make sure the oil is hot, then flour, egg your chicken then add to pan. The trick is, you can only flip your chicken once, after the shell has formed on the chicken and is golden brown.
Very delicious!! I omitted the garlic powder and paprika. Will definitely add next time as well as white wine.
My result was "magnifique" but I added more seasonings and I dredged my (paper-towel dried) chicken in flour then eggs then flour again. I simmered the chicken in the sauce until it reduced to the point where I wanted it to be. We thought this was outstanding, but I can see how the original instructions would yield a somewhat bland product with potentially no crust sticking to it, so that's why not 5 stars. But if you add additional herbs (I used 1/4 tsp. Mrs. Dash, 1/4 tsp. paprika, 1/4 tsp. pepper and 1/8 tsp. salt) and dredge flour-eggs-flour, I think everyone would come up with the same fantastic result. Too bad it isn't written that way -- this is a hidden gem which lacks only a little seasoning "to taste" to make it outstanding. Thanks for sharing!
Excellent. I add white wine to the chicken broth and thicken with cornstarch. Pour it over the chicken after it has browned and bake before dinner for about 30 minutes. Sprinkle with parmesan cheese and serve with spaghetti. A friend who gets this at every restaurant gave it rave reviews.
We loved the recipe - very good. To the question of how to keep the meat from losing its coating - just turn once. I tried it with the second batch an it worked perfectly. We will be adding this to our regular menus.
* Percent Daily Values are based on a 2,000 calorie diet.
Famous Chicken Francaise
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 60
The hard work's over, now celebrate the leftovers.
Essential eats, sips, and tips for your next gathering.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
See how to make delicious garlic chicken in a tangy lemon sauce.
See how to make moist, tender breaded and baked chicken.
Watch a Buffalo native reveal his secret recipe for authentic chicken wings.