Chicken Francese



5 chicken breasts

1 cup of flour for dredging and 2 TBSP for the sauce

Salt and pepper

1 tsp garlic powder

4 eggs

2 TBSP grated parm cheese

4 TBSP fresh parsley-2 for the batter and 2 for garnish

4 TBSP olive oil-2 for sauteing and 2 for sauce

4 TBSP of butter-2 for sauteing chicken and 2 for sauce

7 minced garlic cloves 

½ cup dry white wine

1 ¼ cups of chicken broth

Juice of 1 ½ lemons



Season the flour with ½ tsp of salt and ½ tsp of pepper and 1 tsp of garlic powder.  Remove 2 TBSP to use for the sauce later.  Mix the eggs, cheese, 2 TBSP parsley, salt and pepper.  Dredge the chicken in the flour and then the egg. Heat oil over medium heat and add 2 TBSP butter.  Place the chicken into the skillet 2 at a time.  Cook 3 to 4 minutes per side. Remove chicken and add 2 TBSP olive oil over medium heat.  Add garlic and cook for 3 min. Add the reserved 2 TBSP seasoned flour, mix completely and cook for 1-2 minutes.  Add the white wine, chicken stock and bring to a boil.  Reduce heat.  Add the lemon juice and some salt and pepper. Remove from the heat and add the 2 remaining TBSP of butter. Place the cutlets on a plate and pour the sauce over the cutlets. Garnish with the parsley.  

Print Recipe