This is an easy and delicious recipe for Chicken Francese. It's great over pasta or rice or with a side of your favorite vegetable

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Coat chicken with flour, then egg beat, then saute in a large skillet until almost cooked through. Drain on paper toweling.

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  • Preheat oven to 300 degrees F (150 degrees C).

  • In a medium saucepan combine the wine, broth, parsley, salt and pepper to taste, butter or margarine and lemon juice over medium low heat. Stir together while heating slowly. When butter or margarine has melted, slowly stir in cornstarch until sauce thickens slightly. Place chicken in a 9x13 inch baking dish and pour sauce over all.

  • Bake at 300 degrees F (150 degrees C) for about 10 to 15 minutes, or until chicken is cooked through and juices run clear.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

395 calories; 18.2 g total fat; 282 mg cholesterol; 229 mg sodium. 19.7 g carbohydrates; 35 g protein; Full Nutrition

Reviews (222)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/15/2007
This was a big hit. Yummy Yummy. I did have to change a few things around. I also ready from the person who originally wrote it that there was a type so pay attention to that. I had 2 very big boneless breasts that I cut thru the middle to make 4 thin pieces of chix. I don't really know the weight for the chicken I used. I did juice from one good size lemon and used only 1 1/2 cups of chix broth. When I made my cornstarch mixture...it was a good 4 teaspoons mixed with 4-5 teaspoons of water. I didn't bake anything. I just made the sauce. Seared the chicken. Than added sauce to chick pan and put on low with cover on until done. OH SO YUMMY!!!! Read More
(133)

Most helpful critical review

Rating: 2 stars
05/22/2007
If you are going to make it easy then saute chicken on one side until it starts to turn golden around the edges then flip over ann your chicken stock wine and lemon SLICES not juice and simmer until it is done. Plate the chicken and swirl in whole butter that will give the sauce a nice sheen and a thickener nape the sauce over the chicken and then garnish with parsley..SEE one pan easy! Read More
(166)
295 Ratings
  • 5 star values: 159
  • 4 star values: 85
  • 3 star values: 27
  • 2 star values: 16
  • 1 star values: 8
Rating: 5 stars
05/15/2007
This was a big hit. Yummy Yummy. I did have to change a few things around. I also ready from the person who originally wrote it that there was a type so pay attention to that. I had 2 very big boneless breasts that I cut thru the middle to make 4 thin pieces of chix. I don't really know the weight for the chicken I used. I did juice from one good size lemon and used only 1 1/2 cups of chix broth. When I made my cornstarch mixture...it was a good 4 teaspoons mixed with 4-5 teaspoons of water. I didn't bake anything. I just made the sauce. Seared the chicken. Than added sauce to chick pan and put on low with cover on until done. OH SO YUMMY!!!! Read More
(133)
Rating: 2 stars
05/22/2007
If you are going to make it easy then saute chicken on one side until it starts to turn golden around the edges then flip over ann your chicken stock wine and lemon SLICES not juice and simmer until it is done. Plate the chicken and swirl in whole butter that will give the sauce a nice sheen and a thickener nape the sauce over the chicken and then garnish with parsley..SEE one pan easy! Read More
(166)
Rating: 5 stars
05/15/2007
This was a big hit. Yummy Yummy. I did have to change a few things around. I also ready from the person who originally wrote it that there was a type so pay attention to that. I had 2 very big boneless breasts that I cut thru the middle to make 4 thin pieces of chix. I don't really know the weight for the chicken I used. I did juice from one good size lemon and used only 1 1/2 cups of chix broth. When I made my cornstarch mixture...it was a good 4 teaspoons mixed with 4-5 teaspoons of water. I didn't bake anything. I just made the sauce. Seared the chicken. Than added sauce to chick pan and put on low with cover on until done. OH SO YUMMY!!!! Read More
(133)
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Rating: 4 stars
04/06/2007
Great recipes. I cut all of my chicken into strips and cooked all the way through. I then added the heated sauce and let them simmer for 10 minutes. There is no reason to turn the oven on. I would make this again.:) Read More
(89)
Rating: 5 stars
09/28/2003
Excellent!! I made a few modifications. I added 1 chopped shallot plenty of chopped garlic and a ton of freshly cracked black pepper to the butter after i cooked the chicken and before I added the broth/wine. I added an extra 1/2 cup of wine as I prefer a stronger taste. I then put the chicken & sauce in a pan and threw it in the oven (just to make sure the chicken is cooked completly) The chicken came out SUPER juicy! This was EXACTLY what I was looking for!! I also used the extra flour to thickin the sauce. mmmmmmmm!! Read More
(49)
Rating: 5 stars
05/18/2007
The clumpy white comes from not adding the cornstarch to water before adding it to the hot liquid. Im glad most of you enjoyed this. Read More
(40)
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Rating: 5 stars
09/05/2006
If I could rate it 4 3/4 stars I would! I was worried about the backwards dredging but it came out great. I used two chicken breasts and only two eggs. I also used re-hydrated parsley flakes. I think the sauce could have been a little thicker. I mallet-hammered my chicken and made medallions. Hubby said "I'd give it a 5" and it was gone in a blink. The chicken was OUTRAGEOUSLY tender. I did use cooking sherry instead of white wine because it's hard to buy wine where I live and I was out. I will definitely try it again with all the exact ingredients and maybe a smidge more cornstarch. This chicken REQUIRES bread to soak up all the delicious sauce. Thanks for a yummy meal! Read More
(36)
Rating: 5 stars
07/23/2003
This is the same basic recipe I've been using for years. Actually I never had a recipe. One day I just decided to wing it based on what I had tasted in restuarants and I thought it was terrific. The only thing I do is add a little garlic powder and dried parsley flakes along with A LOT more lemon juice to the sauce. I have my daughter taste test for the right amount of lemon as we go along as this is her all time favorite meal. Thanks Elaina for reassuring me that I've been doing it right all along! Read More
(23)
Rating: 5 stars
02/19/2003
Let me start by saying I'm arguably the worst cook in the world. Therefore it took me about an hour and a half to make this dish but it was worth it. My boyfriend and I loved it! My only complaint is that the sauce wouldn't thicken but it was really good anyway. Also you should definitely use thin cutlets of chicken. The ones I used were a little too thick and therefore took forever to cook. Served over linguini w/ fresh italian bread - one of the best meals I've had in a long time! Read More
(23)
Rating: 5 stars
06/30/2004
I loved this dish. I only changed one thing about this recipe. I added a bit of garlic powder to the flour mixture and a little bit to the sauce. Everything else I followed exactly. This came out wonderfully and had TONS of flavor. I can't wait to make this one again. Thanks for the post. Read More
(18)