Chicken Francese

Mr Food

Chicken Francese

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  • Prep Time


  • Total Time


  • Servings



  • ½

    C flour

  • 1

    T chopped fresh parsley

  • ½

    tsp salt

  • 3


  • 4

    T butter, divided ½ stick

  • 6

    boneless, skinless chicken breast halves pounded to ⅓ inch thickness

  • C white wine or dry vermouth

  • 4

    T lemon juice


In a shall dish, combine flour, parsley, salt; mix well. In another shallow dish, beat eggs. In a large skillet, melt 1 T butter over medium heat. Dip chicken in flour mixture then in eggs, coating completely. Saute chicken, in batches in necessary, 3 to 3 minutes per dis, or until golden, adding more butter as needed. Add any remaining butter, vermouth and lemon juice to pan; mix well and return cooked chicken to skillet. Cook 2 to 3 minutes, or until sauce begins to thicken and no pink remains in chicken. Serve chicken with sauce.


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