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Chicken Francese

(4 Votes)
SERVES
6
COOK TIME
10 Min

If you ate at a restaurant in the 80s you were sure to find Chicken Francese on the menu. And while this dish sounds super fancy, it's so easy to make and it has certainly stood the test of time, as it's still popular today!

What You'll Need:
  • 1/2 cup all-purpose flour
  • 1 tablespoon chopped fresh parsley
  • 1/2 teaspoon salt
  • 3 eggs
  • 4 tablespoons (1/2 stick) butter, divided
  • 6 boneless, skinless chicken breast halves (1-1/2 to 2 pounds total), pounded to 1/4-inch thickness
  • 2/3 cup white wine or dry vermouth
  • 4 tablespoons lemon juice
What To Do:
  1. In a shallow dish, combine flour, parsley, and salt; mix well. In another shallow dish, beat eggs.
     
  2. In a large skillet over medium heat, melt 1 tablespoon butter. Dip chicken in flour mixture then in eggs, coating completely.
     
  3. Sauté chicken, in batches if necessary, 2 to 3 minutes per side, or until golden, adding more butter as needed. Remove chicken to a paper towel-lined platter. Add any remaining butter, the wine, and lemon juice to skillet; mix well then return cooked chicken to skillet.
     
  4. Cook 2 to 3 minutes, or until sauce begins to thicken and no pink remains in chicken. Serve chicken with sauce.
Notes
  • Don't lose a drop of the mouth-watering sauce that accompanies this chicken by serving it with our fabulous mashed potatoes.
     
  • And if you'd like to try another recipe that became very popular in the 80's, check out our classic Quiche Lorraine!
     
  • It's Throwback Week! Join us in reminiscing!

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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I'm making this for tonight's dinner. It sounds delicious. I'll use 3 chicken breasts, but I'll make the same amount of sauce which the recipe calls for. Yes, the sauce over mashed potatoes sounds terrific! I'll also serve this dish with peas & carrots (real 80s style.)

in a professional setting you would use "clarified" butter (melting the butter down and skimming the white cream off the top, otherwise it will burn)or olive oil for a healthier dish. Typically when you deglaze the pan with alcohol it will "flame" and burn the alcohol off with just the taste left. Try using sherry wine instead of white wine and finish with Parmesan cheese for a great taste.

I have an alcoholic in the family and I will not use alcohol so what can I use in place of the wine?

If you prefer not to use alcohol, you can substitute chicken broth. Thank you for your question!

I wish to make a retraction I meant to say you dip in flour first then in beaten eggs that is how chicken francese is made

Delicious!

While I enjoy the little history flashbacks, I'd rather see the recipe being made. Sometimes the written version can seem a little confusing or just plain wrong, watching it being made clears things up a bit! Thanks!

Cooking is not difficult or high tech and YEs you dip chicken in eggs first(I added a tablespoon of water)then in flour I also added 2 cloves minced garlic this recipe is delicious

Thank you for reaching out to us and sharing your comments. We hear what you are saying and will definitely take it into consideration for future shows. Thank you again!

I am confused.....first dipped in flour then in eggs? Do you then recoat with flour or is the egg the final stage?

Dipping in egg is the final stage.

that is how you make it ,excellant .

flour, egg, hot pan

Yummy !! I added garlic to the butter and used white cooking wine. I'll be making this again and agin.

I am going to make this today and take the white wine sugg in place of the vermouth, as I happen to have a bottle of Bogel Chardonnay and the fresh parsley today, as long as all the other ingredients. I just have to pickup some fresh chicken from the market. It sounds delicious. I'll let you know . . .

I made this last night & the family really liked it. I used white wine & the flavor was really nice. I thought over all it could have used more liquid. I will make this again. Thanks for a quick & good recipe.

Instead of whining, why don't you just use a site that provides the information you require, and spare the rest of us from having to read through all this? I'm not meaning to be nasty, but there are thousands of sites on the www where one can find any information they require.

I too wish nutrition information was available for all recipes. I have renal cell carcinoma and need to be knowledgeable about protein, sodium, etc. in recipes.

Comment to JudyTrudy. Because it is a free website, we all have the right to express comments, as did the redhatlady. I have been diabetic for many years and realize the importance of knowing what nutrition or lack thereof is in recipes. I am a long-time cook, so I can look at a recipe and determine what is legal and what is not, and in what portions,...and I know what substitutions can be made. Not all folks can do that, and I think in this instance, you are the rude one. Perhaps down the road, if you become ill, you may understand what this lady is talking about!! Shame on you!

there are hundreds of websites where the information for any recipe can be calculated.....and lady....I am ill....really ill, but don't need to broadcast it. Illness does not give me the right to ask for something free that is already available. I don't use my illness as an excuse to ask for that.

The problem is...a lot of people have heath concerns. There are plenty of recipe websites for these people. If you like Mr. Food, you should know what you get from his website. I like Mr. Food and read the comments for "helpful" comments like changes or additions or clarification of the directions. I do not understand why the constant complaining about nutritional values. You should know by now Mr. Food does not provide this. Find a website with recipes for your health issues or nutritional values...I have and I do not bother to complain on this venue. (just this one time!) Please understand what these recipes are. They are sometimes quick, slow cooked, grilled or baked, but they are usually delicious. They are not for people with health issues or counting calories. Bless you all.

I like to use cream sherry. It is great with pork chops to.

Not to be rude to you redhatlady, but it's a free website...I guess the more you get, the more you want.

Leave out the wine!! It's no longer Francese

use chicken broth in the place of wine

I'm wondering if a step has been left out. Wouldn't you dredge the chicken in the flour a second time after dredging through the eggs?

I thought so too so I watched the video and the directions are correct. It goes direct from the egg bath to the skillet Weird huh?

This is what makes the very lite batter only 1 layer of flour.... This is my 1st reply hope it explains the 1 dredging :o)

What makes this chicken "Francese" is that first it is dipped in flour and then egg. So, this recipe is correct, but we appreciate you asking! Enjoy!

I wish your recipes would show calories, fat, sodium, etc.

There are plenty of good nutrition counters on the internet. I'm sure you can figure it out from there.

Why should we have to look up nutrition info, most recipes list those important things, for those of us watching carb, and fat ect. Like myself, a diabetic and cancer survivor.

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