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Delicious Easy Chicken Francese

Delicious Easy Chicken Francese

  • Prep

    35 m
  • Cook

    20 m
  • Ready In

    55 m
Elaina

Elaina

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 395 kcal
  • 20%
  • Fat:
  • 18.2 g
  • 28%
  • Carbs:
  • 19.7g
  • 6%
  • Protein:
  • 35 g
  • 70%
  • Cholesterol:
  • 308 mg
  • 103%
  • Sodium:
  • 229 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

  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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

fingers77
133

fingers77

5/22/2007

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 simmer until it is done. Plate the chicken and swirl in whole butter, that will give the sauce a nice sheen and a thickener, nape the sauce over the chicken and then garnish with parsley..SEE one pan, easy!

Mary
103

Mary

5/15/2007

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 boneless breasts that I cut thru the middle to make 4 thin pieces of chix. I don't really know the weight for the chicken I used. I did juice from one good size lemon and used only 1 1/2 cups of chix broth. When I made my cornstarch mixture...it was a good 4 teaspoons mixed with 4-5 teaspoons of water. I didn't bake anything. I just made the sauce. Seared the chicken. Than added sauce to chick pan and put on low with cover on until done. OH SO YUMMY!!!!

Saliter5
76

Saliter5

4/6/2007

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 would make this again. :)

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