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Chicken Francese Recipe

Chicken Francese

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Average Rating:

Total Reviews: 327

Showing 141-150 of 327

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  • on December 15, 2008

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    After watching this episode I had to try his version. I've tried making francese before, but never ended up with a good sauce or the proper batter on the chicken. This was easy and truly delicious! I make it all the time, and even sometimes throw in capers for a piccatta flair.

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  • on December 11, 2008

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    Very easy and delicious!! I have to agree that 4 eggs is too much, 2 would suffice. There is a LOT of lemon flavor which you could cut back on if you wanted to but overall a wonderful dish!!! I served with Basil Fettuccine and cream sauce with a touch of lemon. Wonderful!!

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  • on November 10, 2008

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    Good recipe. Add a bit of pecorino romano or parmesan to the flour to give the chicken a bit more flavor and color.

    I like to make some extra sauce and serve it with asparagus and spinach pasta.

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  • on November 06, 2008

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    Everytime I make this dish, its loved by everyone who eats it. The first time I made it, I followed the recipe to a T, but found that the amount of lemon called for was a bit too much and made the sauce a bit too tart. The 2nd time around, I used less lemon and it could not have been more perfect. Great dinner party meal & wonderful presentation!!

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  • on October 28, 2008

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    Made this for the first time and the hubby loved it. Simple to make. I didn't plan on this recipe in advance and just happened to have all the ingredients on hand. Chicken came out juicy and I was able to make it a little in advance and just keep it covered on the stove until I was ready to serve it. Definitely will make again!

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  • on July 21, 2008

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    This was very easy to prepare. I used just under 2 lbs. of chicken tenders instead of breasts - even better!! The dish looks very elegant when served and tastes just as good. A terrific dinner party dish.

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  • on July 07, 2008

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    When done fryng up the chicken, i threw out the oil and used fresh extra virgin olive oil. first i fried up some garlic, pepper and parsley, then added the wine, broth, lemon juice and slices. i just squeezed some juice out of a half lemon-i dont know how much came out of a squeeze. when that reduced a bit, i added the butter and flour, and the sauce was still a bit too tart, so i added a sprinkle of sugar, then added the chicken back to the broth. Awesome and not too tart. But you have to put garlic in it. i've never had francese without it.

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  • on June 09, 2008

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    This is the best Chicken Francese I've ever made!

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  • on June 05, 2008

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    I like lemon so I really liked this recipe. I've always been a fan of chicken francese--I can't believe I made it myself. Out of all the recipes I found, this one was the easiest one. It looks like a fancy dish, but it was so simple to make. It was definitely a hit.

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  • on May 29, 2008

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    This is an easy recipe that is so delicious. The chicken melts in your mouth and is so buttery with that nice touch of lemon.

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