5 from 24 votes
Chicken Francaise
Chicken Francaise consists of thin, pounded chicken breasts coated in a Parmesan, lemon zest, flour, and seasoning mixture, dipped in egg and fried until golden. The pan is then used to create a lemon sauce with butter, flour, white wine, chicken broth, and lemon juice that is simmered to reduce and thicken. Optional vegetables like capers, bell peppers, onions, and artichokes can be added to the sauce. This dish pairs well with pasta and fresh parsley garnish.
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings:
4
Calories:
447 kcal
Course:
Dinner
Cuisine:
French
Ingredients
- 4 chicken breast pounded until thin with meat mallet
Chicken Flour Coating
- 2 tablespoons Parmesan Cheese
- 2 tablespoons lemon zest
- 1/2 cup flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 large egg
- 1/4 cup olive oil
Lemon Sauce
- 2 tablespoons butter
- 1 tablespoon flour
- 1/2 cup white wine
- 1 cup chicken broth
- 1/2 lemon juiced
Optional Add Ins
- 1 tablespoon capers
- 2 tablespoons red bell pepper minced
- 2-3 tablespoons onion white, minced
- 1/2 cup artichoke hearts canned; drained
Serve With
- 4 tablespoons parsley fresh
- 454 grams pasta your choice of
Instructions
- Combine the ingredients for the coating in a bowl.
- Dip the chicken in the flour mixture first. Then dip it into the beaten egg. Then back to the flour mixture for another coating. Time to let them sit in the fridge for at least 15 minutes.
- Heat the oil in a large skillet over medium-high heat. Cook the chicken for 4-5 minutes per side, cooking until they reach 165 °F. Once done, remove from the skillet and place on a clean plate.
- IF you are using my add ins, fry the onions and red peppers in the 2 tbsp of butter at this time until they are tender and cooked through. Stir the flour into the skillet along with the vegetables.
- If you don't use the added vegetables, melt the butter in the skillet then add in the flour.
- Slowly add the wine to the skillet and start scraping the browned bits off into the mix. (deglaze it). Whisk in the lemon juice and the chicken broth. Simmer on medium-high heat for 4-5 minutes, reducing the sauce further.
- Add the chicken breasts back into the sauce, heating them up again. If you want the capers and the artichoke, add then in to heat up at this point.
- Serve over your choice of pasta and top with fresh parsley.
Cup of Yum
Notes
- Any type of pasta may be served alongside Chicken Francaise to complement the sauce.
Nutrition Information
Calories
447kcal
(22%)
Carbohydrates
16g
(5%)
Protein
30g
(60%)
Fat
25g
(38%)
Saturated Fat
7g
(35%)
Cholesterol
194mg
(65%)
Sodium
1165mg
(49%)
Potassium
563mg
(12%)
Fiber
1g
(4%)
Vitamin A
705IU
(14%)
Vitamin C
14.8mg
(16%)
Calcium
67mg
(7%)
Iron
2.3mg
(13%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 447
% Daily Value*
| Calories | 447kcal | 22% |
| Carbohydrates | 16g | 5% |
| Protein | 30g | 60% |
| Fat | 25g | 38% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 194mg | 65% |
| Sodium | 1165mg | 49% |
| Potassium | 563mg | 12% |
| Fiber | 1g | 4% |
| Vitamin A | 705IU | 14% |
| Vitamin C | 14.8mg | 16% |
| Calcium | 67mg | 7% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.