Reviewed: May 22, 2013

This was a great recipe. Turned out so yummy! First time I tried making chicken francaise. I did put a little more than a pinch of garlic powder to the flour to add a little more flavor. I also dipped the chicken in flour first then egg and then flour again. It makes for a better coating. I did not have fresh parsley but dried worked great when I added it to the broth. I also removed the chicken from the pan and then continued to make a rue for the chicken broth with butter and flour. I then plated the chicken and poured the gravy over it. It was yummy!!!

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Reviewer:

gavjack

Reviewed: Mar. 20, 2013

I was nervous about my really thick chicken breasts cooking all the way through, but they came out great! The sauce was very thin, and I do love sauce, so I might try adding some flour to thicken it up a tad next time. But good! I'll be making this again.

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Reviewer:

Lunar

Reviewed: Mar. 9, 2013

I just don't understand the high ratings for this Chicken Francese recipe. It's completely bland!

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Reviewer:

AnimalCrackers

Reviewed: Feb. 25, 2013

Loved this. I read some other reviews so I added a little more paprika and garlic and some shredded parmesan. Then I dipped the chicken in egg/flour/egg/flour. When I was done cooking all the chicken, I cleaned the pan with a paper towel, put fresh butter in, added some broth and put the chicken on top and let it simmer for 5 minutes. Then I spooned a little broth over the top of the chicken and let it finish simmering. I made this with penne pasta and just added some of the broth to the penne. Very yummy.

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Reviewer:

krisrit

Reviewed: Feb. 23, 2013

This came out great!

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Reviewer:

Shar

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Living In: Bloomfield, New Jersey, USA

Reviewed: Feb. 18, 2013

This was very good. Though I did flour, egg, flour, egg, flowered it...Very good and pan cooks well for leftovers as well. I used two lemons.

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Reviewer:

stagetek23

Cooking Level: Intermediate

Reviewed: Feb. 14, 2013

This is to die for. I made this with corn flake cereal since I didn't have any bread crumbs just put them in the food processor to get that bread crumb consistancy. The only other change I would make next time is not put them in egg. The batter was to thick I'm used to just putting the batter with the wetness of the chicken or can also dip them in half n half or melted butter and the coating will not be as thick. Just a little suggested,

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Reviewer:

Carol

Cooking Level: Beginning

Home Town: Brownsville, Texas, USA

Living In: San Antonio, Texas, USA

Reviewed: Jan. 16, 2013

Really Good ... made it tonight ... added diced scallions and sliced mushrooms.

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Reviewer:

hmehlman

Reviewed: Dec. 25, 2012

Came out great! I cooked it a bit longer and then added a little flour in the end to a thicker sauce! So good.

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Reviewer:

margaret1220

Cooking Level: Intermediate

Reviewed: Nov. 27, 2012

This is really a tasty dish. I followed the directions exactly except I seasoned my chicken and flour with salt and pepper in addition to the garlic and paprika called for. Amazingly I did not lose my coating when I poured the broth mixture over it all. If I had read the reviews I may have done it differently but in this case ignorance was bliss. The only problem I have is that the sauce is so thin. Next time I will thicken it with cornstarch or flour. Otherwise, I wouldn't change a thing.

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