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Chicken Francaise with Lemon Sauce

If you have never made Chicken Francaise before or thought it was a meal you could only enjoy in a fancy French restaurant, try making our deliciously simple version at home. This easy chicken recipe has all the visual appeal you would expect from a gourmet dinner but without any of the complicated preparations or hard to find ingredients.

Chicken Francaise is a classic favorite and one of the most popular international recipes widely enjoyed around the globe. Fortunately you will not have to vacation in France to enjoy this flavorful meal that can be eaten along with a number of side dishes. Lemon and chicken are two foods that complement each other perfectly. If you appreciate the taste of lemon why not try pairing it with boneless, skinless chicken breasts?

Serve our easy to make lemony Chicken Francaise recipe and impress guests or simply feed your hungry family. This meal is ideal for preparing for dinner when you do not have a lot of time to spend on complicated recipes. If you are bored of the usual chicken dinners this one can be a welcome change. Chicken Francaise is a great choice as the main course and you can serve the dish along with noodles, rice, vegetables, or a simple garden salad.

Ingredients –

  • 4 large skinless boneless chicken breast halves
  • ½ cup vegetable oil
  • 1 cup all purpose flour
  • ¾ teaspoon salt
  • ½ teaspoon black pepper
  • 3 large eggs
  • ½ stick unsalted butter
  • ½ cup dry white wine
  • ½ cup low sodium chicken broth
  • 4 tablespoons fresh lemon juice
  • ¼ cup fresh flat leaf parsley, chopped
  • 1 whole lemon, thinly sliced for garnish


Gently pound the chicken breast halves between plastic wrap with a meat pounder or rolling pin until each piece is about a ¼ of an inch thick.

Heat the vegetable oil in a large, heavy skillet over medium heat until hot but not smoking.

In a small bowl combine the flour with half of the salt and pepper then lightly dredge each piece of chicken in the mixture.

In another bowl, beat the eggs then dip the coated pieces of chicken in allowing the excess to drip off.

Fry the chicken in the heated oil until just brown turning once during the cooking process. Fry each side for about 3 to 5 minutes. Transfer the cooked chicken to plates lined with paper towels. Set aside and keep warm.

Discard the remaining oil from the skillet and wipe it clean with a paper towel. Heat the butter over low heat until melted and foamy. Add in the wine, chicken broth and the lemon juice then bring to a boil stirring occasionally. Heat the mixture for about 5 minutes or until it reduces down to about ½ cup. Stir in the parsley and the rest of the salt and pepper and mix well.

Spoon the mixture over the chicken then top with lemon slices for garnish and serve.

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