Chicken Francese

The recipe below was first modified and served by Mary on 6/12/14 and we quickly agreed it deserved a “To Die For” tag. It was derived from Tyler Florence’s recipe that is here.  The recipe below includes Mary’s changes.


4 skinless, boneless, chicken breasts (about 1-1/2 pounds)
All-purpose flour, for dredging and thickening of sauce
Kosher salt and freshly ground black pepper
2 large eggs
3 tablespoons water
1/4 cup extra-virgin olive oil
1 lemon, with rind, cut in thin rounds
1/2 cup dry white wine, such as Pinot Grigio
1 to 2 cups chicken broth, used Ina’s homemade chicken stock. The amount depends on how much sauce you want to have.  Because I was adding mushrooms I used about 2 cups total.
1 small lemon, juiced
3 tablespoons unsalted butter
1/4 cup chopped flat-leaf parsley for garnish

My additions
4 or 5 (depending on size) Baby Portabella Mushrooms, sliced
1 tablespoon Cognac


Starting with large thick chicken breasts slice them lenghtwise in half.  Freeze for when you want to cook this dish. Thaw then lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/4-inch thick. My pieces were still very large so I cut them in half prior to cooking.

Season the thin pieces with salt and fresh ground black pepper. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, beat the eggs with 3 tablespoons of water to make an egg wash. Heat the oil over medium-high flame in a large skillet.

Dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off. When the oil is nice and hot, add the cutlets and fry for 2 minutes on each side until golden, turning once. Remove the chicken cutlets to a large platter in a single layer to keep warm.

Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant. Add the wine, broth, and lemon juice, simmer for 5 minutes to reduce the sauce slightly. Roll the butter in some flour and add it to the skillet, this will thicken the sauce. Stir to incorporate and dissolve the flour. Add cognac. Add the mushrooms and let cook until they reach the desired tenderness. Reduce the heat to medium-low and return the chicken to the pan; place the lemon slices on top of the cutlets. Simmer gently for 2 minutes to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.

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