"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Chicken Franchaise Recipe

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This recipe for Chicken Franchaise, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Karen Bowers
Added: Wednesday, July 26, 2006


2.5 lbs. Chicken Cutlets or split Chicken Breast pounded
2 Cups Chicken stock
3 Eggs, beaten (add pinch of salt to help breakdown the egg)
½ Cup Olive Oil
3/8 Cup White Wine
¼ Cup Heavy Cream
¼ Cup Lightly Salted Butter (Room Temperature)
2 Table Spoons Lemon Juice
Pinch Salt/Black Pepper (Fresh Ground If Possible)

Season Flour with salt and pepper

Lightly dust Chicken Breast in flour and dip in beaten eggs and dust in flour a last time.

Sauté Chicken in Olive oil, approximately 3 minutes per side on medium heat until golden brown on both sides. (NOTE: Substitute Peanut or Vegetable oil if desired.)

Remove Chicken from pan and deglaze with white wine and chicken stock and add the butter.

Reduce Liquid by half and add heavy cream

Finish with Lemon Juice and adjust seasoning

Return Chicken to sauce and simmer for five minutes

Serve over thin pasta such as thin spaghetti or thin fettuccini noodles. The other option is to serve over rice.


You may add a little fresh chopped parsley and/or fresh chopped dill as a garnish if desired. The garnish is more for aesthetics than taste

Personal Notes:
Personal Notes:
This is actually my husband, Don's, recipe. We have a favorite little Italian restaurant down the street that serves this. It's my daughter-in-law's favorite dish on their menu. Don fiddled around with it a while and got it down pat. It is so delicious.




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