The Best Chicken Francaise Recipe
Also known as "Chicken Francese" egg dipped chicken breast in tangy buttery sauce
The most delicious chicken recipe you will taste!
This chicken Francese recipe has been viewed by over 200 million people, so that alone makes it very special!
By Joel Mielle, recipe30 .com, June 18, 2018
Chicken Francese is simple to make, with basic ingredients and tastes out of this world. Probably one of the best chicken dishes you can eat and worthy of any fine dining restaurant.
- 2 chicken breasts
- Half cup plain flour
- 2 eggs
- 1 handful of fresh parsley
- 50g - 2oz Parmesan cheese
- 1 cup white wine (click for wine alternatives)
- 1 cup chicken stock
- 1 garlic clove
- 4 tbsp olive oil
- 4 tbsp butter
- Half lemon
- Salt and pepper
- Step 1
Crack the eggs into a large enough dish to fit chicken breast. Season eggs with salt and pepper, give them a light beat.
- Step 2
Chop the parsley finely (keep a few sprigs for garnish) and add half to egg mixture.
- Step 3
Grate all the Parmesan cheese finely and add to egg mixture, mix well. Set aside.
- Step 4
Remove chicken skin if any, then butterfly cut your breast. Hold a long sharp knife along the thicker part of the breast, place your hand on top and slice through the breast almost until the end. Cut parallel to your cutting board, and open the breast like a book. Place cling film on a board, add your breast spread open, sandwich it in cling film and flatten the thicker side using the flat side of a meat mallet or the underside of a saucepan.
- Step 5
Get your wine and chicken stock portions ready.
- Step 6
Add the plain flour to a plate, spread it out flat by shaking plate.
- Step 7
Peel the garlic and place in garlic press (or chop finely).
- Step 8
To a frying pan on moderate heat, add the olive oil and half the butter.
- Step 9
Coat the chicken in the flour, shake off any excess flour.
- Step 10
Dip the chicken in the egg wash, make sure it’s totally covered and place in hot oil.
- Step 11
Cook chicken for approx. 4 minutes each side (depending on thickness). Flip over once brown and cook the other side. Transfer chicken to a hot plate and rest.
- Step 12
To the same frying pan on full heat, add the white wine (alcohol can catch fire so be careful, turn off heat first if unsure). Add the chicken stock. Add the crushed garlic. Add the squeeze of half a lemon. And leave to reduce 2 minutes on high heat.
- Step 13
Add the remaining half of chopped parsley. Add the remainder of butter and mix until butter is melted on very low heat.
- Step 14
Return the chicken to the sauce and continue heating chicken on low heat no more than 30 seconds.
- Step 15
Serve the chicken on warm plates, garnished with parsley.
You can use a sweeter wine or sherry for that sweeter taste. If wine is not for you, see my wine substitute page. Great served with angel hair pasta and green vegetables such as spinach or asparagus. If cooking for four, use two large pans at once. If cooking for dinner parties, see my description above.
For more directions watch the video