Carrie’s Experimental Kitchen

Chicken Francaise

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.
Chicken Francaise; which is tender chicken in a light, lemony sauce, is a definite crowd pleaser.

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

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.

Chicken Francaise

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.

Chicken Francaise

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.

Classic recipe for Chicken Francaise..a definite crowd pleaser!

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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5 from 2 votes
Chicken Francaise
Print
Chicken Francaise
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
 
Chicken Francaise; which is tender chicken in a light, lemony sauce, is the perfect meal to feed a crowd. Make extra sauce, it's that good!
Course: Main Entree
Servings: 10
Author: Carrie's Experimental Kitchen
Ingredients
  • 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
For the Lemon Sauce
  • 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
Instructions
For the Chicken Francaise
  1. Preheat oven to 350 degrees F.
  2. 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
  3. Dip each piece of chicken first into the flour and then into the egg mixture until all pieces are coated.
  4. In a large frying pan, melt butter and oil. Cook chicken 2-3 minutes per side over medium heat until chicken is lightly browned.
  5. 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).
  6. Pour the lemon sauce over your cooked chicken. Slice lemons in 1/4" slices and put on top. Bake for 30 minutes.
For the Lemon Sauce
  1. In a medium saucepan, melt the butter over medium heat.
  2. Add lemon juice and white wine.
  3. Add 2 3/4 cups of chicken broth (reserving 1/4 cup) and parsley. Bring to a boil and stir for approximately 5 minutes.
  4. 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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Chicken Francaise; which is tender chicken in a light, lemony sauce, is the perfect meal to feed a crowd. Make extra sauce, it's that good!

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Chicken Francaise; which is tender chicken in a light, lemony sauce, is the perfect meal to feed a crowd. Make extra sauce, it's that good! #chicken #lemon


26 Comments

  1. Jeanne Coulombe
    June 1, 2016 at 6:30 am - Reply

    This looks like a great recipe going to try this . Thanks

  2. seem b
    June 2, 2016 at 12:34 am - Reply

    Looks so delicious ..
    I can’t wait to try this out

  3. Dayra Velasco
    September 19, 2016 at 7:58 pm - Reply

    So I found your recipe on pinterest and I made it tonight. It was AMAZING!!! Thank you so much for the recipe definitely a keeper 🙂

  4. Ashley
    October 24, 2016 at 9:11 am - Reply

    This sounds amazing! If I made it the night before do you let it sit over night in the fridge with the sauce poured over? Or do you wait to combine sauce before baking? Thank you so much!!

    • Carrie's Experimental Kitchen
      October 24, 2016 at 5:34 pm - Reply

      Hi Ashley, you can make it the night before with the sauce poured over it. I’ve even made it then put it in the freezer if I was making it for a large party. Enjoy!

  5. Jessica
    January 27, 2017 at 1:24 pm - Reply

    What kind of white wine did you use?

  6. Mary
    March 15, 2017 at 9:40 am - Reply

    I am excited to make this for dinner!

  7. Shraddha
    July 21, 2017 at 4:55 pm - Reply

    Hi, did you serve this with pasta? Which type? Thanks.

  8. Christine
    July 26, 2017 at 7:32 pm - Reply

    I am wondering if you have ever tried freezing this recipe? Particularly the cooked tenders – then perhaps adding the sauce once thawed?

    • Carrie's Experimental Kitchen
      July 28, 2017 at 6:13 am - Reply

      You can do that and I’ve even made the entire recipe including the sauce and froze that too. It helps when making a lot for a party. I just defrosted in the refrigerator and cooked when I was ready to serve.

  9. stephanie
    August 23, 2017 at 6:52 pm - Reply

    Do you cook it before freezing or just prepare it up to cooking? smells and looks really good!

  10. Natalie
    December 17, 2017 at 7:13 pm - Reply

    If preparing the day before, do you have to freeze it or can you leave it prepared in the fridge overnight?

    • Carrie's Experimental Kitchen
      December 17, 2017 at 9:50 pm - Reply

      You can leave it in the refrigerator overnight.

      • Natalie
        December 20, 2017 at 1:45 pm - Reply

        Thank you! I did a trial run the other day for my family and it turned out fabulous!!! So tasty! I can’t wait to make this for Christmas! Thank you!!!

        • Carrie's Experimental Kitchen
          December 20, 2017 at 2:24 pm - Reply

          You’re welcome Natalie I’m so glad everyone enjoyed it! I think this is the first time in years that I’m actually not making this dish for Christmas eve. Merry Christmas to you and your family!

  11. Mary
    December 19, 2017 at 1:02 pm - Reply

    I have a question, I want to make this for Christmas and intend on prepping the day before. I will need to have the oven on 400 (for another dish) instead of 350. Would the cook (warming) time be the same at the higher temp? I need to double the recipe. Do you think double the sauce is enough (I don’t want it to dry out at the higher temp) or should I triple the sauce? Thanks in advance!

    • Carrie's Experimental Kitchen
      December 19, 2017 at 3:54 pm - Reply

      If you double the sauce you should be fine. In essence, the chicken is probably going to be cooked most of the way if not all the way done during the frying process. You can heat up the chicken in the 400 degree oven, but it will take a shorter amount of time. Enjoy!

  12. Denise
    December 22, 2017 at 8:12 pm - Reply

    This looks so yummy!!! Just wondering how you divided the 6 chicken breasts. I’ll be serving 10 people and I really don’t like using chicken tenders because of the tendons.

    • Carrie's Experimental Kitchen
      December 22, 2017 at 9:46 pm - Reply

      If you cut the chicken breasts horizontally you should be able to get 3-4 pieces out of it. I then pound it so that they’re uniform in thickness. Enjoy!

  13. Donna
    January 8, 2018 at 5:48 pm - Reply

    I have making this but using white cooking wine which I find is why I probably dont like my sauce. I was told Pinot Grigio or an unoaked Chardonnay?? Also I always make the entire foil pan for a party par cook it and then defrost the day before a party. When you freeze do you par cook or cook first or just fry the cutlets pour the sauce in the pan and freeze. I was told not to freeze but I am having a huge party and cant do it all that the day before. I am sure it is better fresh cooked which I will do for personal dinners. Also some say fry garlic in the pan then strain some dont suggestions for a nice sauce, some also add cornstarch or roll the butter in flour to thicken

    • Carrie's Experimental Kitchen
      January 9, 2018 at 8:27 am - Reply

      I generally use Chardonnay since that’s what I have in the house. The cooking wines tend to be very acidic. When I’m freezing (which I’ve done numerous times), I just fry the cutlets and add the sauce before freezing. Then I defrost and cook and it’s been fine. I wouldn’t use corn starch to thicken the sauce if you’re going to freeze it because it congeals and doesn’t hold the smooth consistency you get with flour and butter. Everyone has their own way of making a recipe, that’s what makes them great by adding your own ideas. I like the actual pieces of garlic in the sauce, but if you don’t, you can certainly cook it; then strain it out.

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