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Chicken Francese

June 26, 2012

You just must do something better than cook some chicken breasts.  They are economical but can be too boring to eat sometimes, but not at my house.  Take a few moments of your day (sometimes the evening before) and you can be eating a special dinner.

Chicken Francese


  • 4 Skinless, Boneless Chicken Breasts
  • 1/2 C. Flour
  • 3-4 T. Olive Oil
  • Salt and Pepper
  • 2 Lg. Eggs (beaten)
  • 1/2 C. Chicken Stock
  • 1/2 C. White Wine (or Vermouth)
  • 8 oz. Unsalted Butter
  • Juice of 2 Lemons
  • 1 Lemon (sliced thinly)
  • Handful of Fresh Parsley (chopped, and some for garnish)


  1. Put the chicken breasts on a board; cover with plastic wrap and pound the chicken with a meat mallet until they are about 1/4″ thick
  2. Dip them in some flour and season with salt and pepper; dip into the eggs and flour lightly again
  3. Heat the oil until hot; add the chicken and fry for 2 minutes on each side (golden); remove to a platter and set aside (cover to keep warm)
  4. Add the lemon slices to the pan and saute for 1-2 minutes; add the wine, broth and lemon juice; simmer for approx. 5 minutes
  5. Add the butter and a few pinches of flour and stir to dissolve the flour; reduce heat to medium low and put the chicken back into the pan
  6. Add the lemon slices and simmer for 2 more minutes; season with salt and pepper to taste
  7. Serve on a warmed platter and garnish with parsley

(Serves 4)

Recipe from Tyler Florence

4 Comments leave one →
  1. June 27, 2012 18:34

    This looks great. We were buying mainly dark meat for awhile and now are doing more breasts. Each has its benefits.

  2. pimpchef permalink
    June 26, 2012 18:41

    I’ve made this many a time before. Not that fool Florence’s recipe, but my own. But this looks proper, too!

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