Chicken Francese

Number Of Serves: [4-6] Serve(s)
Preparation Time: [25] min
Cooking Time: [15] min

  1. 6 boneless chicken breasts
  2. 1 cup of flour
  3. 2 eggs (beaten)
  4. 1/4 stick of butter
  5. 1/4 cup of olive oil
  6. 12 oz. of chicken stock
  7. 2 oz. of lemon juice
  8. 2 oz. of white wine
  9. pinch of salt, pepper and parsley


1. Pound chicken breasts thin

2. Dip the thin breasts into flour, then dip them in egg batter.

3. In a large skillet, sauté chicken breasts in olive oil until golden brown on each side. Drain excess oil from the pan.

4. Add the 1/4 stick of butter to frying pan with 1 tbs. of  flour. This will create a roué  to thicken the sauce. Add 1 oz. of white wine, 2 oz. of lemon juice, pinch of parsley, salt, pepper and 12 oz. of chicken stock.

5. Allow to simmer till fully cooked for 10-12 minutes.

6. Serve over your favorite pasta or steamed spinach.