Search thousands of recipes reviewed by home cooks like you.

Famous Chicken Francaise

Famous Chicken Francaise

  • Prep

    20 m
  • Cook

    25 m
  • Ready In

    45 m
Paula Tomlinson

Paula Tomlinson

Chicken with lemon juice, egg, butter and garlic. C'est magnifique!

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 269 kcal
  • 13%
  • Fat:
  • 6.7 g
  • 10%
  • Carbs:
  • 21.4g
  • 7%
  • Protein:
  • 31.6 g
  • 63%
  • Cholesterol:
  • 115 mg
  • 38%
  • Sodium:
  • 413 mg
  • 17%

Based on a 2,000 calorie diet

Add to list

Directions

  1. In a shallow dish or bowl, mix together the egg and juice of 1/2 lemon. In another shallow dish or bowl mix together the flour, garlic powder and paprika. Dip chicken breasts in egg mixture, then flour mixture.
  2. Heat butter or margarine in a large skillet over medium heat. Add chicken breasts and cook until golden on each side.
  3. In a medium bowl, mix together broth and juice of 1 lemon, and pour mixture over chicken in skillet. Reduce heat to medium low and let simmer for about 8 minutes. Place on serving platter, and garnish with fresh lemon slices and parsley sprigs.
  4. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

LINDA MCLEAN
639

LINDA MCLEAN

9/11/2003

This was good, however, my family liked my own recipe better. I do the opposite; I dredge chicken in flour first and then the egg and fry until golden. I also make a lemon sauce by melting one stick of butter in a sauce pan adding chicken (depending on how much chicken I have) and the juice of several lemons (to taste) Once it comes to a boil I stir in a water/cornstarch mixture to thicken. I then pour sauce over chicken and bake for about 40 mins. at 350.

Traveling_Is_Love
308

Traveling_Is_Love

10/23/2007

I think this recipe has tremendous potential, but will need some tweaking. My coating stayed on PERFECTLY!... I dipped in flour first, then egg (and left it to marinade for about 20 mins), then flour again, then egg and then finally coated in flour and tossed in the pan. I heated the pan first, then the butter, then put the chicken in and it browned quickly. I also pounded it pretty thin. The coating was perfectly crisp and it even stayed pretty decent with the broth, but next time I think I will keep the broth separate and instead pour everything over linguini.

CAFEHEAVEN
287

CAFEHEAVEN

1/24/2003

I'm going to give this recipe a second try. On my first attempt I should have realized not to follow the instructions so closely and use a little more common sense, because when I poured the chicken stock/lemon juice mixture over the sauted chicked breasts and simmered it caused the coating to undo itself from the chicken. It would have been better to have kept the chicken separate and prepare the chicken stock/lemon juice mixture separately and pour over the chicken at the last minute. Also I found thickening the stock/juice slightly with a flour and water mixture improved it (clings to the chicken better) and also I added a little bit of lemon zest to both the egg batter and the stock/juice. The presentation of my first attempt was not attractive, but the taste was superb so I'll have to thank Paula for this recipe. My second attempt will most definitely be c'est magnifique! ____________________________________ Joe Marx

More reviews

Similar recipes

ADVERTISEMENT