Number One Chicken Francese

Chicken Francese (francaise) is an amazing Italian-American dish. The recipe consists of really thin chicken cutlets that are floured, egg washed, and pan-fried in butter. They are then tossed in an easy but super flavorful tangy wine, lemon, butter sauce and topped with parsley. I hope you enjoy this Chicken Francese recipe!

More Chicken Recipe Videos:

PRINT RECIPE HERE:

Chicken Francese Ingredients:
-1 pound chicken cutlets thin sliced
-4 large eggs beaten
-2 large lemons
-1 cup low sodium chicken stock
-1/2 cup dry white wine
-1 cup flour
-1/4 cup olive oil
-4 tablespoons butter
-2 tablespoons parsley
-1-2 teaspoons kosher salt
-1 teaspoon black pepper

WEBSITE:

INSTAGRAM:

#chickenfrancese

[MHarenArt]

YUM! So simple but delicious!! It's great that your kids are growing up knowing what really good, quality meals taste like. Thanks for sharing.

[codyrubino]

Been making meals from this channel for the last few month and everything has been so good! Tonight I made this and I added a little chicken better than bouillon into the sauce to tame the tangy of the lemon and it really came out great. Thanks again for the great recipes. Long Island represent !

[mamakac]

Hi first want to tell you my husband is seeing impaired and listens to you and I read the recipe so he can cook your dishes and they are AMAZING. You really have a way of taking the stress out of a new dish. Thanks I would like to know what the burner or portable cooking device is that you use in this video? Thank you in advance and keep up the EXCELLENT WORK!!!

[kcurley]

This looks delicious. Thanks for making cooking noobs feel comfy.
James's leather jacket though - stole the show. So nice for you to include your family.

[JOYLORRAINE]

This is my very FAVORITE dish of all time!!...I am one of the (heavy on the Francese sauce) people...absolutely love it and anything citrusy👍👏

[GrotrianSeiler]

Jim, it was so funny to watch this video from 2yrs ago. They look so different from today, but they’ve always been great. Very chill vibe, lots of encouragement. Only because of you, I always filet chicken breast and they cook so much better. Thanks!

[landamathis]

I made it today. So delicious!!! I enjoy your channel so much! You really know what you’re doing and you’re so down to earth!!

[jonnyquest]

Thank you for this. I cook primarily on my semi and I’m pre-diabetic. I can definitely adapt your recipes to use fewer carbs but retain the essential flavors of the dish. Can’t have wine on a semi so using just the chicken broth would work well for me. I can meal prep many of the ingredients on my down time and make this fairly quickly and have with a simple salad/vinaigrette for a quick healthy dinner.

Thanks again.

[grebello]

Had this tonight and loved it. Thanks for sharing.👍🥂

[comesahorseman]

My mother used Wondra flour for thickening sauces & gravies, so I usually use that. You can use it for breading cutlets as well, it makes a nice crisp coating.

[saykhelrachmones]

Hey sweet man:
I am cooking so much of your food. Dying with delight.
Thanks.
SR

[AlleineDragonfyre]

People don't realize how amazing this simple dish is. Thanks!

[yunzers]

Like the flour/butter idea. Perfect for just a little thickening

[joepoe]

I am so addicted to your channel. Next Sunday I will attempt my first meal from your channel. Keep it coming.

[joylynne]

Sounds and looks great I'm making this recipe this weekend. Thank you!!!

[jonathanedwards]

This reminds me of a dish I discovered while living in Italy called scaloppini al limone. The only thing different is that you used chicken stock in the sauce. I need to try this and see what the chicken stock brings to the dish!!

[richardrigg]

I had a close friend going though chemotherapy and everything tasted like metal (usual side effect). I learned that LEMON gets rid of the metallic taste and you can enjoy food. I made Chicken Francese all the time for her and served it over Rice Pilaf OR with Angel Hair pasta... Mary told me my cooking saved her life. I've been making Chicken Francese for years with different techniques. I'll try your method next time. I add fresh grated parmesan while the chicken is keeping warm in the oven. Merry Christmas.

[annemariemonello]

Hello. I hope you are well and safe. I always enjoy your videos. When I worked in Bensonhurst Brooklyn. We ordered lunch from a lot of little mom and pop stores for lunch. My favorite was a potato and egg hero with melted mozzarella. I think it was garlic bread. Friggin amazing. That was 30 years ago. I still haven't had anything as good, including my own. PLEASE have a show on mom and pop foods that we love and miss. Another sandwich was mashed chick peas like a patty cooked on a flat top with crunchy onions and a big dollop of cold ricotta on fresh Italian bread or roll. It depended what the person cooking decided, LOL. Thank you so much. Anne Marie Monello

[gemcat]

What an excellent tutorial! You share your expert knowledge of the recipe. I made it tonight for dinner. My husband raved! I’m new to this program. Two weeks ago I tried the pasta in brandy cream sauce. Another delicious recipe. I’m eyeing the stuffed zucchini boats for next week. Thanks so much for sharing and I truly believe food can bring people together.

[richardciavarella]

I love parsley but I think your the parsley King . My mother, God Rest her soul would put it in everything even mashed potatoes and it was great.