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Chicken francese

This week’s recipe features a delicious chicken francese! The perfect meal for any family dinner!


  • 2 Large boneless skinless chicken breasts Sliced horizontally to make four thin pieces
  • 2 Large eggs BEATEN
  • 2 tbsp Milk
  • ¾ cup All Purpose Flour
  • ½ tsp Salt
  • ½ tsp Ground Black Pepper
  • 4 tbsp Butter, DIVIDED
  • 2 tbsp Olive U’s Lemon EVOO
  • ½ cup Dry White Wine
  • 1 ½ cup Chicken Broth
  • 1 lemon Juiced
  • 4 lemon Sliced
  • 1 tbsp Minced Fresh Parsley OPTIONAL FOR GARNISH


  • In a shallow bowl, whisk together eggs and milk; set aside. In a second bowl, combine flour, salt, and pepper.
  • Heat 2 tablespoons butter and oil in a large skillet set over medium heat. Press chicken into flour mixture, then through beaten egg, allowing excess egg to drip off into bowl.
  • Dredge chicken through flour once again, shaking off excess flour. Reserve 1 tablespoon leftover flour.
  • Place chicken in hot skillet and cook 3 to 4 minutes on each side until golden brown. Transfer to a plate to rest.
  • Pour white wine into skillet and deglaze, scraping brown bits from the bottom with a wooden spoon. Allow wine to reduce slightly for 1 to 2 minutes, then whisk remaining butter, broth, lemon juice, and reserved flour into skillet.
  • Reduce heat to medium-low and return chicken to skillet, topping each with a slice of lemon. Simmer 2 to 3 minutes, spooning sauce over chicken frequently, until it is heated through. Season with salt and pepper, if desired, and garnish with parsley before serving alone or with rice or pasta.
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