Chicken Francese

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I love anything Francese-style in Italian restaurants, but have never made it at home until tonight. My husband doesn't like chicken--I had bought some flounder fillets, so I used those instead, and oh, my-- were they GOOD! I agree with the reviewer who said to use less eggs--two were plenty for four large fillets. I also added some chopped green pimiento-stuffed olives to the sauce for a "di mare" taste. We'll be having this again--easy and flavorful! Thanks, Tyler--your recipes are my "go to" favorites!

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I made this on a weeknight. Very quick and easy and it's as good as any Franchese I ever ate at an Itlaian Resturant. I did simmer it a little longer than he said (maybe 10 minutes or so instead of 2 or 3, the Chicken was so tender I cut it with a fork. I highly recommend it.

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Delicious recipe! My husband and I made this one night we were craving a good chicken dish. It is so good, we are planning to make this again very soon!

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The first time I made this dish I was hooked. My family loved it!! I had never had this dish before and was looking for something different to make. It was a big hit. I make it at least once a month or so. If you haven't tried it yet you don't know what you are missing. Thanks Tyler for such a wonderful and easy dish.

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Being that Chicken Francese is one of my favorite dishes, I've certainly eaten my share of it in plenty of different restaurants. This recipe is the closest I've found to "restaurant-quality." I wouldn't go as far as the other comments in saying that it's "better" than restaurants or "the best," but it definitely stands up to the competition. Some modifications: You don't need 3 eggs for the wash, one - at most two - is good enough. I add more lemon juice and lemon slices, since I prefer a more lemony type of sauce as opposed to a strong wine taste. I always find myself adding more butter and flour at the end to thicken up the sauce though. All in all, I keep this recipe around and continue to make it better every time I make the dish. This is great for Francese novices and beginner cooks as a base recipe to spark inspiration.

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Awesome recipe, my three children and finicky husband LOVED it!!!!! That really doesn't happen often, at least not when I cook. Tyler is the man, I am so grateful!!!!! Everyone should try this!!!!! Thanks!!!

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I fixed this recipe for my family and the biggest compliment I got was for the fresh garlic bread I made from a baguette purchased at Whole Foods. The sauce has entirely too much wine and lemon and the chicken was otherwise bland. I don't use a lot of salt in my cooking so I relied on the other ingredients to bring out the flavor. Next time, I will try adding a few more herbs, garlic, mushrooms and maybe some sun dried tomatoes. Sorry Tyler...not impressed!

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This recipe has sealed the deal. Every single thing I make from Tyler gets rave reviews. I have one cookbook and will get the others. You really cant go wrong...this guy "gets" food and he makes me look like an accomplished cook. Kudoes to Tyler on yet another excellent dish. Be sure to try his ulitmate fried chicken, ultimate meatloaf (lots of work but worth it and yukon mashed YUMMY!!! (no I'm not related LOL

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I've been making a version of this recipe for years; however, I've always added shredded peccorino cheese and chopped fresh parsley to the egg. I also swirl 1-2 Tbs of butter in the pan at the end before adding the chicken back in. This modification definitely adds calories, but it's SOOOO worth it.

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This will be my second time using this recipe. It was easy to follow and it came out great the first time. My husband was impressed and is looking forward to it again tonight. Thank you Tyler for this receipe.