This recipe was very good, however terribly plain!! I'm from New York, where chicken francaise is a catering necessity at large social gatherings. First, I did what another reviewer suggested and let the chicken breasts marinate in lemon juice and some lemon pepper spice. Poke holes in the breasts with a fork before doing so, that way, the extra flavor sinks into the meat. I added a lot of paprika to the flour, to the point where it was a light brick color. Then with the sauce, garlic was a MUST! I was so surprised it was not included in this recipe. Nor was there any butter in it! I melted a stick of butter in with about 2 cloves of minced garlic. Once that was thoroughly heated, I added the broth and squeezed the lemon juice into it. Once that heated, I added a little bit of flour mixed with some water to thicken the sauce. I kept the sauce separate from the chicken also, for fear the coating would come off. I threw linguine on our plates, topped with chicken, then sauce. Fabulous!
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This recipe was very good, however terribly plain!! I'm from New York, where chicken francaise...