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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Chicken Francaise

[heart_this] · Jan 14, 2019 · 8 Comments

Chicken Francaise

A light an tasty Chicken Francaise (aka French style chicken) in a lemon butter sauce that is so easy to make!

Lately I have been thinking about lighter meals and this chicken francaise is perfect! Chicken Francaise (aka Chicken French) is an Italian-American dish where thin pieces of chicken are dipped in flour followed by egg before frying them until crispy and they are served in a butter, garlic and lemon sauce! This dish is not to be confused with chicken piccata which is also an Italian dish where chicken is dipped in egg followed by flour (note the reversed order) before frying and it is served in a butter, garlic , lemon and caper sauce. This recipe is as easy as it sounds and it takes less than 30 minutes to make! The crispy fried chicken goes so well with the magically delicious lemon-butter and garlic sauce! (I am usually licking my plate clean after inhaling the chicken, to make sure that I get every last drop of the tasty sauce!) I like to serve this over pasta (or rice) to soak up the sauce!

Chicken Francaise
Garlic lemon butter chicken! Yum!

Chicken Francaise
Chicken Francaise
Chicken Francaise
Chicken Francaise

Chicken Francaise
Chicken Francaise

Chicken Francaise

Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 20 minutes Servings: 4

A light an tasty Chicken Francaise (aka French style chicken) in a lemon butter sauce that is so easy to make!

ingredients
  • 2 tablespoons oil
  • 1 pound boneless and skinless chicken breasts, butterflied and pounded thin
  • salt and pepper to taste
  • 1/4 cup flour (gluten-free for gluten-free)
  • 2 eggs, lightly beaten
  • 1 tablespoon butter
  • 2 cloves garlic, chopped
  • 1 pinch red pepper flakes (optional)
  • 1 cup chicken broth (or white wine)
  • 1/4 cup lemon juice
  • 1 tablespoon butter
  • 2 tablespoons parsley, chopped
directions
  1. Heat the oil in a pan over medium-high heat.
  2. Season the chicken breasts with salt and pepper to taste, dredge in the flour, shake off any excess, dip into the egg, shake off excess, and fry in the oil until lightly golden brown on both sides before setting aside.
  3. Add the butter to the pan and heat, over medium heat, until it sizzles before adding the garlic and red pepper flakes and cooking until fragrant, about a minute.
  4. Add the broth and lemon juice, bring to a boil and simmer until it thickens a bit, about 3 minutes.
  5. Remove from heat, mix in the butter and parsley and serve over the chicken!
Option: Add 2 tablespoons grated parmesan cheese (or romano, or asiago), 2 tablespoons lemon juice and 1 tablespoon chopped parsley to the egg mixture to give the chicken itself more flavour!
Option: Replace some or all of the broth with a dry white wine.
Nutrition Facts: Calories 335, Fat 18g (Saturated 5g, Trans 0.3g), Cholesterol 179mg, Sodium 169mg, Carbs 9g (Fiber 0.3g, Sugars 1g), Protein 30g

Nutrition by: Nutritional facts powered by Edamam
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30 Minute Meals, American, Chicken, Food, Gluten-free, Italian, Low-carb, Main Course, Recipe

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Reader Interactions

Comments

  1. Nina says

    January 14, 2019 at 6:43 pm

    Thank you for sending this my way.. i had been looking for the recipe for the authentic ingredients for some time and this is how i remember my grandmother making it
    Thanks

    Reply
  2. Russ says

    January 15, 2019 at 8:09 am

    This is absolutely one of my favorite dishes, but it’s been years since I’ve seen it on a menu … and years since I’ve had it. Your recipe looks great, and I’m eager to make it soon. Thank you!

    Reply
  3. Karen says

    August 6, 2019 at 9:25 pm

    I made this tonight with flattened turkey tenderloin and it was fantastic! Will definitely make it again.

    Reply
  4. Kerrin Parris says

    September 12, 2019 at 4:09 pm

    Great recipe!

    Reply
  5. Lowell says

    September 10, 2021 at 5:10 pm

    The recipes look great. I also have a tiny kitchen. I was given a bunch of Jalapenos. Can freeze them after cutting them into slices? Or can I freeze them whole?

    Reply
    • kevin says

      September 13, 2021 at 10:08 am

      You can freeze them either whole or sliced. If you plan on using them sliced when you use them then it’s easier to freeze them sliced!

      Reply

Trackbacks

  1. Weekly Rays of Sunshine #314 | Recipes and Ramblings with the Tumbleweed Contessa says:
    March 16, 2019 at 9:57 am

    […] Closet Cooking:  Chicken Francaise […]

    Reply
  2. Colio Bricklayers Reward '20 Barrels' Chardonnay with Chicken Francaise. - Essex County Wineries & Breweries says:
    March 31, 2019 at 12:41 pm

    […] Complete Recipe from Closet Cooking […]

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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