Chicken Francese

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Makes: 4  servings Prep 15 mins Cook 300°F 12 mins


  • 2 eggs
  • 1/4 cup  all-purpose flour
  • 2 tablespoons  vegetable oil
  • 4 4 - 5 ounces  boneless, skinless chicken breast halves
  • 1/2 teaspoon  salt
  • 1/2 cup  chicken broth
  • 1/2 cup  white wine
  • 1/4 cup  lemon juice
  • 1/4 cup  butter, cut up (no substitutes)
  • 1 tablespoon  chopped fresh parsley
  • Freshly ground pepper, to taste


1. Heat oven to 300 degrees F. Beat eggs with a fork in a shallow pan. Spread flour in another shallow pan.

2. Heat oil in large skillet over medium-high heat. Sprinkle chicken with salt. Dip each breast in flour, shaking off excess, then dip in egg. Cook chicken 6 minutes per side, until golden outside and no longer pink inside. Transfer chicken to a plate; place in oven and keep warm.

3. Discard oil from skillet. Add chicken broth, wine, and lemon juice, and bring to a boil. Boil 6 minutes, until mixture is reduced to 1/3 cup. Remove pan from heat; whisk butter into sauce, until slightly thickened. Stir in parsley and pepper. Makes 4 servings.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)370,
  • Fat, total(g)23,
  • chol.(mg)211,
  • sat. fat(g)10,
  • carb.(g)7,
  • pro.(g)34,
  • sodium(mg)651,
  • Percent Daily Values are based on a 2,000 calorie diet
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