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Chicken Francese Published on: April 21, 2020

Chicken Francese

Cook Time25 minutes
Course: Main Course
Author: Sandra


  • meat mallet or other heavy object to pound the chicken - rolling pin, empty wine bottle, cast iron skillet, or a really heavy book!
  • shallow bowls
  • large skillet
  • platter


  • ½ cup all-purpose flour
  • salt
  • ground black pepper
  • 4 eggs
  • 3 tbsp water
  • ¼ cup olive oil
  • lb boneless skinless chicken breast (thinly sliced)
  • ½ cup white wine (optional)
  • ½ lemon (juiced)
  • 1 cup chicken broth
  • 2 tbsp unsalted butter
  • 3 tbsp chopped parsley (optional)


  • If not using store bought thin sliced chicken breasts, cut them into thin slices. Pound chicken breasts to an even thickness.
  • Rinse the chicken and use a paper towel to remove any excess moisture so the flour will adhere to the chicken.
  • Put flour in a shallow bowl and season with salt and pepper. Beat the eggs and water in another shallow bowl.
  • Heat oil over medium heat in a large skillet. Coat the chicken with flour mixture and dip into the egg mix.
  • When skillet is hot, add chicken and saute until cooked through, 2-4 minutes per side (until golden). Transfer chicken to a platter and set aside.
  • Add wine, lemon juice, and chicken broth to skillet and simmer for 5 minutes.
  • Roll the butter in flour, add to the skillet and stir for an additional 2 minutes. Add chicken back to the skillet and cook for 10 minutes.

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