Chicken francese

Yield: 1 serving
Community Recipe from


  • 4 chicken breasts
  • 2 cup(s) condensed chicken broth
  • 1/2 cup(s) white wine
  • 2 lemons
  • 3 eggs
  • parmesan cheese
  • flour
  • 2 clove(s) garlic
  • 1 cup(s) unsalted butter


  1. Dust chicken with flour.
  2. 2
  3. In a flat container mix together eggs and enough parmesan cheese to create a thick batter (something like pancake batter).
  4. 3
  5. Dip breasts in batter and cook at medium to med-high heat in a little olive oil, brown a little on both sides.
  6. 4
  7. Remove all chicken to a platter- keep warm.
  8. 5
  9. In same skillet increase heat to a med-high and quickly brown the garlic (not too brown) then deglaze pan with wine and let"boil" a few minutes.
  10. 6
  11. Add broth, butter and let cook until butter has melted.
  12. 7
  13. Add parsley, quickly whisking together.
  14. 8
  15. Add lemon juice 1/4 at a time until desired taste.
  16. 9
  17. Thicken if desired.
  18. 10
  19. Ladle over chicken and pasta on individual plates, with a garnish of lemon wedges and parmesan cheese.

  20. Read more at:
April 2014

This recipe is a personal recipe added by lynnjr and has not been tested or endorsed by MyRecipes.

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