New this month
Get the Allrecipes magazine

Chicken Francese, Italian-Style


"A chicken dish that takes some time and effort to cook, but is very simple to follow. Can be put over pasta or rice."
Added to shopping list. Go to shopping list.


57 m servings 701 cals
Original recipe yields 4 servings

On Sale

What's on sale near you.


Sort stores by

We're showing stores near
Update Location
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Place flour in a shallow bowl. Beat eggs in a separate shallow bowl. Coat each piece of chicken in flour; dip in beaten eggs to coat completely. Press chicken into flour again until evenly coated. Reserve remaining flour.
  2. Coat a skillet with olive oil and set over medium heat. Cook each piece of coated chicken in the hot olive oil until browned, about 5 minutes per side. Transfer chicken to a 9x13-inch baking dish.
  3. Preheat oven to 300 degrees F (150 degrees C).
  4. Combine chicken broth, white wine, butter, lemon juice, garlic, parsley, salt, and pepper in a saucepan over medium heat; cook and stir until sauce is smooth, not allowing it to boil, about 5 minutes. Slowly sift 1 cup reserved flour into sauce while continually whisking until sauce thickens, 2 to 3 minutes. Pour sauce over chicken.
  5. Bake chicken in the preheated oven until no longer pink in the center and juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).


  • Editor's Note:
  • Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary.

Nutrition Facts

Per Serving: 701 calories; 36.7 g fat; 51.6 g carbohydrates; 34.3 g protein; 262 mg cholesterol; 787 mg sodium. Full nutrition

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 4
Most helpful
Most positive
Least positive

My husband gave this 5 stars, but maybe I'd give it 4. The sauce was a little thick for my tastes, but we did love the garlic that permeated! I didn't have fresh parsley, but that's the only d...

This could be a 5 I cut te flour in the sauce to 1/4 cup 1/4cup butter 2-3 garlic cloves. Next time I make it would serve with mashed potatoes

I think the measurements are pretty far off. You only need 1 cup of flour total and only use 1/3-1/2 cup total in the sauce. There was way too much garlic. You should definitely cut that in half...

My son said “this is what I hope heaven smells like.” The sauce is so full of flavor, I did add 1 Tbls garlic season all, and I cut the flour in half. It was pretty thick. A delicious garlic, b...