Chicken Francese

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YUMMMMMMM. So good. I had this dish at a friend's house, and she gave us the recipe to make ourselves. SO GOOOOOD. We also made this dish with his Green Beans with Caramelized Onions and Almonds recipe, which was a perfect compliment.

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I made this last night and loved it! I have ordered this dish in many restaurants because it's my fav and nobody makes it right! Tyler hit the nail on the head! Thanks, it's gone into my go to recipe book!

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Followed the recipe exactly and it was delicious! Definitely making it again.

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Absolutely delicious! I made and put it over angle hair pasta. the sauce was perfect with the angle hair. NO left overs to put away is always the great part. Next time I will double the recipe so I can have some leftovers for lunch the next day (if it lasts that long. I can't wait to make it again.

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I have to tell you, at first I thought more lemon was needed. Now I know why I am not on the Food Network! The only problem I had was leaving the lemon slices in for too long, the dish got very, very bitter. Now I put them in for about 45 seconds, take them out and squeeze the juice out and add the juice back in, only. Leave the slices out.

I cook it with lemon rice pilaf. Sautee 1.5 cups of rice in a 1/2 stick of butter until bubbly. Add 3 cups of BOILING chicken stock and the zest of one lemon, and the juice of 1/2 lemon. bring to a boil, turn down heat and fresh parsley. cover until liquid is gone.

If the chicken absorbs the sauce add more chicken broth, butter, flour and lemon...reduce and dump over rice and chicken!

It took me three time to get this right because I refused to FOLLOW THE RECIPE. Again, dont leave the lemon slices in more that 45 seconds. I find it over powers the dish with bitterness.

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My daughter-in-law made this and it was excellent. She doubled the sauce then placed the chicken and sauce in a casserole the place it in a warm oven while she made angel hair pasta. The sauce was absorbed by the chicken, making the chicken that much more moist and tasty. She then added a little of the sauce to the pasta and the whole meal was just perfect.

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Love this recipe. I have cooked this several times and have modified it to my taste.

1 Instead of the flour I used bread crumbs to bread the chicken. I tried panko and it was a huge mistake (I had never used panko before and didn't realize it would turn to mush in the sauce.

2 I have added lots of seasoning to the bare chicken breast before breading.

3 I lightly saute some fresh garlic before I deglaze. It adds a bit of a kick to the sauce.

4 I at least double the sauce.

As far as side dishes I strongly recommend some Vesuvio Potatoes. Really nice compiment and the extra sauce is great on the spuds.

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My sister made this for Christmas dinner. I made sides and another dish. Christmas was on a Saturday.......it is Tuesday and I have had this chicken every single day! It is divine, hot or cold. The layering of flavors just dance off my tongue. I am especially so surprised how the chicken remains tender even with reheating. I made a potato casserole and it goes beautifully with this chicken. Thank you Tyler Florence.

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I used to always order this at Italian restaurants and now, thanks to Tyler, I can make it myself! This recipe is not only incredibly delicious, it is very easy. Sometimes I add a little cornstarch to the sauce at the end to thicken it up. Served over egg noodles, this is a wonderful meal!

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nom nom nom nom nommm