Easy Chicken Francese

Here's a quick-and-easy chicken dish for busy weeknight cooks. A simple lemony sauce gives the recipe a little pizzazz.

Yield: 4 servings
Recipe from I Can't Believe Its Not Butter!®

Recipe Time

Cook Time:
Prep Time:


  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 pound boneless, skinless chicken breast halves, pounded thin
  • 2 large eggs, slightly beaten
  • 9 tablespoons I Can't Believe It's Not Butter!® Cooking & Baking sticks, divided
  • 3 to 4 tablespoons fresh lemon juice
  • 1 cup chicken broth
  • 2 tablespoons chopped flat-leaf parsley (optional)


  1. Combine flour, salt and pepper in shallow dish. Dip chicken in eggs, then flour mixture; set aside.

    Melt 1-1/2 tablespoons I Can't Believe It's Not Butter!® Cooking & Baking sticks in 12-inch nonstick skillet over medium-high heat and brown chicken in batches; set aside.

    Stir lemon juice, then broth into same skillet. Bring to a boil over high heat. Return chicken to skillet. Reduce heat to low and simmer 3 minutes or until chicken is thoroughly cooked. Stir in remaining 6 tablespoons Spread until melted, then sprinkle with parsley.

    Cost per recipe*: $7.40
    Cost per serving*: $1.85
    *Based on average retail prices at national supermarkets.

    Nutrition Information per serving:
    Calories 450, Calories From Fat 260, Saturated Fat 8g, Trans Fat 1g, Total Fat 29g, Cholesterol 170mg, Sodium 850mg, Total Carbohydrate 14g, Sugars 1g, Dietary Fiber 1g, Protein 31g, Vitamin A 30%, Vitamin C 15%, Calcium 4%, Iron 10%
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Easy Chicken Francese Recipe at a Glance
  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy