Chicken Française Recipe

Name: Chicken Française
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1/4 cup olive oil; 1 cup all-purpose flour; 1 teaspoon salt; 1/2 teaspoon black pepper; 4 boneless, skinless chicken breast halves (pounded thin); 3 large eggs (beaten); 1/2 cup dry white wine; 1/2 cup chicken stock; 3 tablespoons lemon juice (fresh); 1/4 cup butter; Salt (to finish); Freshly ground black pepper (to finish); 1/4 cup fresh parsley (chopped)

Prep: 10 mins

Cook: 20 mins

Total: 30 mins

Servings: 4 servings

Yield: 2 chicken breasts

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This chicken française recipe is the one famously served in French restaurants. It showcases a thick, buttery, lemony sauce with just a hint of something that no one can quite figure out. Leave the secret ingredients to the chefs and make this deliciously rich and always impressive dish in your own kitchen.

Simple chicken francaise recipe — The Spruce / Teena Agnel

Cook's tip: This recipe calls for dry white wine. Use a good quality wine that you enjoy drinking. The rule of thumb for cooking with wine is never to use something that you wouldn't drink.

1/4 cup olive oil
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
4 boneless, skinless chicken breasts, pounded thin
3 large eggs, beaten
1/2 cup dry white wine
1/2 cup chicken stock
3 tablespoons fresh lemon juice
1/4 cup butter
Salt, to taste
Freshly ground black pepper, to taste
1/4 cup fresh parsley, chopped

Gather the ingredients.

The Spruce / Teena Agnel
Heat the olive oil in a large skillet set over medium-high heat.

The Spruce / Teena Agnel
Stir together the flour, salt, and pepper.

The Spruce / Teena Agnel
Dredge the chicken breasts in the flour mixture, making sure to coat the whole surface of the chicken. Shake off any excess flour; there only needs to be a thin coating of it on the chicken.

The Spruce / Teena Agnel
Quickly dip the chicken in the eggs and allow any excess egg to run off.

The Spruce / Teena Agnel
Place the prepared chicken in the heated oil and fry the chicken breasts for 2 to 3 minutes on each side, until the meat is cooked through and golden brown.

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Remove the chicken pieces and place them on a triple-layer of clean paper towels to drain.

The Spruce / Teena Agnel
Loosely tent the chicken with foil to retain the heat.

The Spruce / Teena Agnel
Pour off and discard the remaining oil in the skillet. Deglaze the pan over medium-high with the white wine, chicken stock, and lemon juice, scraping up any browned bits left over from the chicken.

The Spruce / Teena Agnel
Place the butter, parsley, salt, and pepper, to taste, in the pan and reduce the heat to medium. Allow the sauce to simmer and thicken, until it can coat the back of a spoon.

The Spruce / Teena Agnel
Strain the sauce through a fine sieve and pour into a clean frying pan.

The Spruce / Teena Agnel
Place the fried chicken into the lemon sauce and allow it to warm through for a minute, turning once.

The Spruce / Teena Agnel
Transfer the chicken to a serving plate. Drizzle any remaining sauce over the chicken breasts and serve immediately.

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Serve with boiled rice, pasta or potatoes, and greens.

The Spruce / Teena Agnel

Nutrition Facts (per serving)
528	Calories
31g	Fat
27g	Carbs
28g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	528
% Daily Value*
Total Fat 31g	40%
Saturated Fat 11g	55%
Cholesterol 222mg	74%
Sodium 913mg	40%
Total Carbohydrate 27g	10%
Dietary Fiber 1g	5%
Total Sugars 1g
Protein 28g
Vitamin C 7mg	33%
Calcium 53mg	4%
Iron 3mg	18%
Potassium 340mg	7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.