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 entrie in Italian restaurants and an Italian dish.


  • 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
  • = stick butter
  • 1/4 cup dry white wine (no not cook with any wine you wouldn't drink)
  • 1/4 cup chicken stock (canned is fine)
  • 1/4 cup lemon juice
  • 6 Lemon slices
  • < 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 = 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.

Dredge 2 chicken breasts on both sides in the flour, coating heavily by pressing it on and shake off excess. Place breasts in the egg and dredge thoroughly because the flour will cause the egg to separate from the chicken. Dredge them in the flour again, again coating heavily and shake off excess.

Place 10-inch sauti pan over medium-high to high heat until pan starts to get hot. Remove pan from flame and add the cup of oil and re-heat until sizzling. Place two coated breasts in the pan and fry for about 2- 3 minutes per side, until the batter is browned and the cutlets are 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 scrapings until sizzling. Add mushrooms, stock, lemon juice and slices until low boil. Add wine and let boil over high heat for about a minute, until it reduces and starts to slightly thicken. Add the breasts to the sauce, two at a time, 15 seconds per side and move to serving plate. Pour the sauce over the chicken and garnish with lemon slices and 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 sauti rapini (broccoli rabe). For a wine, go with a good Calif. Chard. 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.

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Submitted 6/13/05.
Submitted By: Vincenzo Paolino