"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Chicken Francaise Recipe

  Tried it? Rate this Recipe:


This recipe for Chicken Francaise, by , is from Family Favorites , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Pat Manion


Chicken Francaise

6- 6oz. boneless chicken breasts (or 30 Chicken Tenders, uncooked)
4 tbsp butter
1/2 cup vegetable oil
3 Large eggs
2 tbsp lemon juice
2 tbsp milk
1 tbsp parsley
1 cup AP flour

Preheat oven to 350 degrees.
Combine the eggs, lemon juice, milk and parsley in a bowl and whisk together.
Put the flour in another bowl.
Dip each piece of chicken first into the flour and then into the egg mixture until all pieces are coated.
In a large frying pan, melt butter and oil. Cook chicken 2-3 minutes per side over medium heat until chicken is lightly browned. DO NOT COOK LONGER.
Place cooked chicken directly in your baking dish and repeat until all of the chicken is cooked through. (If you need to, you can add 2 Tbsp. butter and 1/4 Cup Canola oil if the oil mixture in the pan has been depleted by cooking).
Pour the lemon sauce over your cooked chicken. Slice lemons in 1/4" slices and put on top. Bake uncovered for 30 minutes

Lemon Sauce

1/2 cup butter
1/4 cup lemon juice
3/4 cup dry white wine
3 cups chicken broth
1 tsp dried parsley
1 tbsp cornstarch
1 lemon, sliced thin
Salt and black pepper to taste

In a medium saucepan, melt the butter over medium heat.
Add lemon juice and white wine.
Add 2 3/4 cups of chicken broth (reserving 1/4 cup) and parsley. Bring to a boil and stir for approximately 5 minutes.
In a measuring cup, add remaining 1/4 cup of chicken broth and 1 1/2 Tbsp cornstarch and stir together until the cornstarch is dissolved. Add the cornstarch mixture to the saucepan and stir constantly until sauce gets slightly thickened.

Personal Notes:
Personal Notes:
You can make this ahead of time, by cooking the chicken and removing from the frying pan to a baking sheet. Do not overlap, cover loosely and refrigerate. When ready to finish, transfer the chicken to a casserole or baking dish, pour the warm sauce over and bake uncovered for 30 minutes.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!