Delicious Easy Chicken Francese

Delicious Easy Chicken Francese


"This is an easy and delicious recipe for Chicken Francese. It's great over pasta or rice or with a side of your favorite vegetable"


55 m servings 395 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 395 kcal
  • 20%
  • Fat:
  • 18.2 g
  • 28%
  • Carbs:
  • 19.7g
  • 6%
  • Protein:
  • 35 g
  • 70%
  • Cholesterol:
  • 282 mg
  • 94%
  • Sodium:
  • 229 mg
  • 9%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Coat chicken with flour, then egg beat, then saute in a large skillet until almost cooked through. Drain on paper toweling.
  2. Preheat oven to 300 degrees F (150 degrees C).
  3. In a medium saucepan combine the wine, broth, parsley, salt and pepper to taste, butter or margarine and lemon juice over medium low heat. Stir together while heating slowly. When butter or margarine has melted, slowly stir in cornstarch until sauce thickens slightly. Place chicken in a 9x13 inch baking dish and pour sauce over all.
  4. Bake at 300 degrees F (150 degrees C) for about 10 to 15 minutes, or until chicken is cooked through and juices run clear.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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  1. 244 Ratings


If you are going to make it easy then, saute chicken on one side until it starts to turn golden around the edges then flip over ann your chicken stock, wine and lemon SLICES, not juice and simme...

This was a big hit. Yummy Yummy. I did have to change a few things around. I also ready from the person who originally wrote it that there was a type so pay attention to that. I had 2 very big b...

Great recipes. I cut all of my chicken into strips and cooked all the way through. I then added the heated sauce and let them simmer for 10 minutes. There is no reason to turn the oven on. I...

The clumpy white comes from not adding the cornstarch to water before adding it to the hot liquid. Im glad most of you enjoyed this.

Excellent !! I made a few modifications. I added 1 chopped shallot, plenty of chopped garlic, and a ton of freshly cracked black pepper to the butter after i cooked the chicken and before I add...

If I could rate it 4 3/4 stars, I would! I was worried about the backwards dredging, but it came out great. I used two chicken breasts and only two eggs. I also used re-hydrated parsley flakes...

Let me start by saying I'm arguably the worst cook in the world. Therefore, it took me about an hour and a half to make this dish, but it was worth it. My boyfriend and I loved it! My only com...

I loved this dish. I only changed one thing about this recipe. I added a bit of garlic powder to the flour mixture and a little bit to the sauce. Everything else I followed exactly. This cam...

This is the same basic recipe I've been using for years. Actually, I never had a recipe. One day I just decided to wing it based on what I had tasted in restuarants and I thought it was terrific...