Chicken Francaise; which is tender chicken in a light, lemony sauce, is a definite crowd pleaser. I first shared this recipe for Chicken Francaise five years ago and, like I mentioned a few posts back, I’ve been trying to make some of our old favorite recipes again and give them a photo makeover.
I made this recipe in February when my niece and her boyfriend came over for dinner. We don’t get to see them very often, but when we do, she always requests Chicken Francaise so I make sure to have extra in order for her to take some home.
Chicken Francaise is a great meal to make ahead of time, especially when you are having guests. Almost the entire meal can be prepared up to the day before so that you can actually sit and enjoy yourself. Who wants to be stuck in the kitchen the whole time when you have guests?Light and lemony Chicken Francaise is perfect any day of the week. Click To Tweet
You can choose between two types of chicken when making this dish. You can use whole boneless chicken breasts (if you are comfortable cutting them down to three or four 1/4-inch pieces by cutting them lengthwise) or you can opt for chicken tenders (the uncooked kind). Which ever option you choose, you must then pound them down slightly with a meat mallet to make them uniform in size and thickness.
Here is what you do next:
You will need two separate bowls to coat the chicken. One for the flour; and a second for the egg wash; which is a combination of eggs, lemon juice, milk and parsley. Dip each piece of chicken first into the flour; then into the egg mixture until all pieces are coated.
In a large frying pan, melt butter and add oil. Cook chicken 2-3 minutes per side over medium heat until chicken is lightly browned. Place cooked chicken directly into a baking dish and repeat until all of the chicken is cooked through. I like to use a combination of both oil and butter so the butter doesn’t burn at the higher heat during the cooking process.
Next, it’s time to make the sauce. In a medium saucepan, melt the butter over medium heat. Add lemon juice, white wine, chicken broth and parsley. Bring the mixture to a boil and stir for approximately 5 minutes; then thicken the sauce with a mixture of cornstarch and water (or flour and water, you’re preference).
Pour the lemon sauce over your cooked chicken, slice fresh lemons in 1/4″ slices and place on top. Bake at 350°F for 30 minutes until hot and bubbly.
We love this recipe for Chicken Francaise, but it may seem like it’s a little labor intensive as it does contain a few more ingredients than I usually prepare my meals with, but believe it or not, this entire dish can be ready in 1 hour from start to finish.
I’ve even made it during the week by preparing everything the night before; then placing it in the oven after I got home for the 30 minutes. I also like to make extra sauce as my family likes to pour it over cooked rice. ~Enjoy!
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- 6- 6oz. Boneless Chicken Breasts (or 30 Chicken Tenders, uncooked)
- 4 tbsp. Butter
- 1/2 c. Canola Oil
- 3 Large Eggs
- 2 tbsp . Lemon Juice
- 2 tbsp . Milk
- 1 tbsp . Parsley
- 1 c . All-Purpose Flour
- 1 Stick Butter
- 1/4 c . Lemon Juice
- 3/4 c . White Wine
- 3 c . Low Sodium Chicken Broth
- 1 tsp . Parsley
- 1 tbsp . Cornstarch
- 1 Lemon
- Salt and Pepper to taste
- Preheat oven to 350 degrees F.
- You will need two separate bowls to coat the chicken; one for the flour and one for the egg wash-eggs, lemon juice, milk and parsley; whisk all together
- Dip each piece of chicken first into the flour and then into the egg mixture until all pieces are coated.
- In a large frying pan, melt butter and oil. Cook chicken 2-3 minutes per side over medium heat until chicken is lightly browned.
- Place cooked chicken directly in your baking dish and repeat until all of the chicken is cooked through. (If you need to, you can add 2 Tbsp. butter and 1/4 Cup Canola oil if the oil mixture in the pan has been depleted by cooking).
- Pour the lemon sauce over your cooked chicken. Slice lemons in 1/4" slices and put on top. Bake for 30 minutes.
- In a medium saucepan, melt the butter over medium heat.
- Add lemon juice and white wine.
- Add 2 3/4 cups of chicken broth (reserving 1/4 cup) and parsley. Bring to a boil and stir for approximately 5 minutes.
- In a measuring cup, add remaining 1/4 cup of chicken broth and 1 1/2 Tbsp cornstarch and stir together until the cornstarch is dissolved. Add the cornstarch mixture to the saucepan and stir constantly until sauce gets slightly thickened.
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