Chicken francese of course means "in the way of the French," but it simply refers to a food dipped in flour and egg, fried, and served with a lemon sauce. Over the years it has become a very popular entrée in Italian restaurants and an Italian dish. This recipe is for two, however, to prepare for four or more, just use your head. Use the same ingredients and method for preparing veal or shrimp or a fish fillet, keeping in mind that the cooking times will vary slightly.


  • 4 skinless boneless chicken breasts (about a pound)
  • I cup flour
  • 3 eggs beaten with small hand full of fresh finely chopped parsley
  • 1 cup of oil (vegetable / olive 90/10 mix will be fine)
  • 1/4 cup of olive oil
  • 2 tablespoons milk
  • 1/2 stick butter
  • 1/4 cup dry white wine (do not cook with any wine you wouldn't drink)
  • 1/4 cup chicken stock (canned is fine)
  • 1/2 cup lemon juice
  • 6 Lemon slices
  • 1/4 pound of sliced fresh mushrooms or small can of stems & pieces, straw, (whatever)
  • Kosher salt and freshly ground black pepper to taste


Between 2 sheets of waxed paper, pound the breasts until about 1/2 of an inch thick. Splash with the milk to moisten, season with salt and pepper and set aside. Put flour in a dinner plate or pie dish and eggs shallow bowl or a deep plate with a rim. Splash breasts with milk to moisten and dredge in the flour on both sides, coating heavily by pressing on it and shake off excess and set aside.

Place 10-inch sauté pan over med. / high heat until pan starts to get hot. Remove pan from flame and add the cup of oil and bring up to temp. Place breasts in the egg and dredge thoroughly because the flour will tend to cause the egg to separate from the chicken. Drain off any excess egg and dredge them in the flour again, coat well but don't bury them. Put two coated breasts at a time in the pan and fry for about 2- 3 minutes per side. Splash breasts with a little lemon juice and sauté until the batter is browned and just done through. If the oil starts smoking lower the heat immediately. When done move to serving platter and to keep warm while cooking remaining breasts. When all breasts are in serving platter pour off excess oil.

Return pan to heat and add olive oil and butter. While heating, continually stir in any scrapings until sizzling. Add the stock and wine and let reduce until it starts to thicken. Add a few drops of Gravy Master, (optional for a little color) the lemon slices and stir well then add the mushrooms, parsley and garlic. Sauté until mushrooms are cooked but still al dente. Add the breasts to the sauce, two at a time for 20 -30 seconds per side just to coat and heat then move to serving plate. Pour the sauce over the chicken, garnish with lemon slices, parsley and serve immediately.

This dish goes very well with Fettuccine Alfredo or Capellini aglio e olio. Or if you like, some rice pilaf
(or risotto) and sauté rapini (broccoli rabe). For a wine, go with a good Calif. Chard

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Submitted 6/1/05.