Chicken Francaise


2 boneless and skinless chicken breasts (about 12oz to 16 oz total)
1½ cups flour, for dredging (you’ll also need 1 tablespoon of the flour mixture later for the sauce…but we’ll get to that later in the instructions).
Sea salt
Coarse ground black pepper
1 teaspoon garlic powder
4 eggs
2 tablespoons Parmesan, grated
4 tablespoon fresh parsley, chopped (divided…2 tablespoons for batter, 2 for garnish)
4 tablespoons olive oil (divided…2 tablespoons for the chicken, and then 2 more for the sauce)
4 tablespoons unsalted butter (divided…2 for the chicken, 2 for the sauce)
4 garlic cloves, minced
1/2 cup dry white wine (Pino Grigio or Chardonnay
2 cups Chicken stock
Juice of two fresh lemons


Using a meat tenderizer, pound the chicken to 1/2″ thickness.
Cut each pounded chicken piece into halves, or thirds. Set aside.
Pour the flour onto a platter or plate. Add ½ teaspoon of salt, ½ teaspoon of pepper and the 1 teaspoon of garlic powder. Gently mix together with a fork. Remove 1 tablespoon to use later for the sauce.
In a second medium-sized bowl, mix together the eggs, Parmesan, 2 tablespoons of the parsley, and a pinch of salt and pepper.
Dredge each chicken cutlet in the flour mixture and then dip into egg mixture, fully coating.
Heat oil over medium heat in a large skillet. After the oil has heated, add 2 tablespoons of the butter.
Place the coated chicken into the hot skillet, 2 at a time.
Cook for 3 to 4 minutes, until nicely browned on the bottom.
Flip and cook the other side until completely cooked through and nicely browned, about another 3 – 4 minutes.
Remove from the pan and repeat with remaining chicken. Keep hot in a 250F degree oven until ready to use.
In the same skillet, add the remaining 2 tablespoons of oil over medium heat.
Add garlic and cook until soft, about 3 minutes.
Add the reserved 1 tablespoon of seasoned flour, and mix completely.
Add white wine and chicken stock and bring to a boil. Reduce the heat.
Add the lemon juice. Stir until slightly thickened.
Season with a pinch of salt and pepper.
Remove the pan from the heat and stir in remaining 2 tablespoons of butter. Stir until melted.
Taste and adjust seasonings, if necessary.
Place cutlets on plates, or platter, and pour sauce over the top.
Garnish with parsley.

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