This was really good, I did make some changes though. I cut up my chicken breast in pieces & browned in olive oil in saucepan, while the chicken was browning, in another saucepan & sauteed 2 clove crushed garlic, sliced button mushrooms & about 1/2 red onion, covered on low, when the chicken was browned on both sides I added about 3/4c fat free chicken broth, about 1/2 c white wine & about 1/2 of a fresh squeezed lemon, salt/pepper to taste, some fresh broccoli florets, & some fresh cut up asparagus(thats what i had on hand) simmered till veggies were tender, added my mushroom/onion saute & then thickened my sauce w/ a little flour...& served over egg noodles...yeah, it was good! hubby really liked it too!

Reviewed On: Mar. 2, 2011

chicken francese is one of the most frequent dishes I order out, Its a favorite! I decided to try to make it at home. I variated this recipe just a little to what I had on hand and I used thin sliced chicken breasts, I salted & peppered them. I dredged in flour,(no egg.. forgot it!) and sauteed & browned nicely in vegetable oil in large skillet, probably 5 mins or so set chicken aside on a plate, to the skillet I added about 1 & 1/2 cups broth, 1/2 cup or so Arbor Mist white zinfandel (all I had) 1 fresh lemon squeezed dry on a hand juicer, couple big chunks of butter, salt/pepper/garlic powder & parsley. I let that cook down just a bit, I didnt have corn starch so i used flour to thicken a bit, added my browned chicken to the sauce, covered & simmered for another 5-7 minutes or so.. last thing i did was stir in another pat of butter & served over hot pasta...my husband said, we dont need to go out to eat anymore if i can get meals like this at home! It really was delicious, so much so that I plan on making it for company.

Reviewed On: Jan. 9, 2011

I made a version of this only I used 2 jars of alfredo sauce, didnt have any spinach so i left that out and sprinkled the top with a little paprika, it turned out delicious, hubby took leftover to work 2 days in a row for lunch!

Reviewed On: Nov. 3, 2010