Easy After Work Chicken Francaise

Easy After Work Chicken Francaise


"This is an easy version of a family favorite in my house. I make it often after work. Great served over white rice with a nice vegetable, like haricot vert or salad."

Ingredients 45 m {{adjustedServings}} servings 868 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 868 kcal
  • 43%
  • Fat:
  • 55.3 g
  • 85%
  • Carbs:
  • 54.5g
  • 18%
  • Protein:
  • 37.9 g
  • 76%
  • Cholesterol:
  • 235 mg
  • 78%
  • Sodium:
  • 866 mg
  • 35%

Based on a 2,000 calorie diet

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  • Prep

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  1. Season 2 cups flour with salt and pepper. Coat chicken cutlets in seasoned flour, shaking off excess, then dip in egg.
  2. Heat vegetable oil in a large skillet over medium heat. Pan-fry chicken until golden brown on both sides, 5 to 7 minutes; transfer to a plate. Melt butter in the same skillet; cook and stir remaining 2 tablespoons flour in butter for 5 minutes, then add chicken broth and lemon juice. Simmer until thickened, about 10 minutes. Return chicken to the skillet. Continue simmering until chicken is no longer pink in the center, about 15 more minutes.
  3. Serve chicken with parsley sprigs and lemon wedges.
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  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
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Reviews 50

  1. 65 Ratings


Great easy recipe. I would suggest a couple of things: 1) I added paprika to the flour mixture. Overall, make sure that you season the flour liberally, this will make a big difference in the taste of your cutlets. 2) Definitely do as others have suggested and dip the cutlets a 2nd time in the flour mixture - this makes for such a great crisp coating, I was amazed. 3) Make sure that you wipe the cutlets dry before coating them. I had no problem with the coating sticking to the cutlet (I am vegetarian so I used tilapia fillets). I used a non stick frying pan and only turned them one time. After the cutlets were golden brown I put them into a baking dish in the oven, preheated, at 350 degrees for about 17-20 minutes. In the meantime I made the sauce and other side dishes. When the sauce was done I took the cutlets out of the baking dish and served the sauce along side. This way of serving gives you the crisp cutlets and you can customize the amount of sauce to your personal taste. Try this with tilapia or other white fish fillets as I did, it is great. Thank you for sharing this recipe.

Michele McCormick

This was absolutely fabulous! My daughter said, "Mom you are an amazing cook, please make this next week" Everyone cleaned their plates! I actually only used one large chicken breast and made 4 cutlets, it was perfect for us. Will make again and again!


This was absolutely DELICIOUS! From start to finish this took less than an hour- perfect for after work. The key is fresh lemons and fresh parsley. CHANGES: We did melt the butter in the same skillet, but poured out the excess oil first. Also threw the parsley in within the last 5 minutes of the chicken simmering. Served with angel hair pasta and made more than enough sauce to coat the pasta. This recipe is a KEEPER.