Chicken Française

Simple chicken francaise recipe

​The Spruce / Teena Agnel

  • Total: 30 mins
  • Prep: 10 mins
  • Cook: 20 mins
  • Yield: 4 Servings

This chicken Française recipe is the one famously served in French restaurants. It showcases a thick, buttery, lemony sauce with just a hint of something that no one can quite figure out. Leave the secret ingredients to the chefs and make this deliciously rich and always impressive dish in your own kitchen.

1:32

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Cook's tip: This recipe calls for dry white wine. Use a good quality wine that you enjoy drinking. The rule of thumb for cooking with wine is never to use something that you wouldn't drink.

Ingredients

  • 1/4 cup olive oil
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 boneless, skinless chicken breast halves (pounded thin)
  • 3 large eggs (beaten)
  • 1/2 cup dry white wine
  • 1/2 cup chicken stock
  • 3 tablespoons lemon juice (fresh)
  • 1/4 cup butter
  • Salt (to finish)
  • Freshly ground black pepper (to finish)
  • 1/4 cup fresh parsley (chopped)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for chicken francaise
    ​The Spruce / Teena Agnel
  2. Heat the olive oil in a large skillet set over medium-high heat.

    Heat olive oil
    ​The Spruce / Teena Agnel
  3. Stir together the flour, salt, and pepper.

    Stir
    ​The Spruce / Teena Agnel
  4. Dredge the chicken breasts in the flour mixture, making sure to coat the whole surface of the chicken. Shake off any excess flour; there only needs to be a thin coating of it on the chicken.

    Flour on chicken
    ​The Spruce / Teena Agnel
  5. Quickly dip the chicken in the eggs and allow any excess egg to run off.

    Dip chicken in eggs
    ​The Spruce / Teena Agnel
  6. Place the prepared chicken in the heated oil and fry the chicken breasts for 2 to 3 minutes on each side, until the meat is cooked through and golden brown.

    Place chicken in heated oil
    ​The Spruce / Teena Agnel
  7. Remove the chicken pieces and place them on a triple-layer of clean paper towels to drain.

    Remove chicken
    ​The Spruce / Teena Agnel
  8. Loosely tent the chicken with foil to retain the heat.

    Loosely tent foil
    ​The Spruce / Teena Agnel
  9. Pour off and discard the remaining oil in the skillet. Deglaze the pan over medium-high with the white wine, chicken stock, and lemon juice, scraping up any browned bits left over from the chicken.

    Pour off oil
    ​The Spruce / Teena Agnel
  10. Place the butter, parsley, salt, and pepper, to taste, in the pan and reduce the heat to medium. Allow the sauce to simmer and thicken, until it can coat the back of a spoon.

    Place parsley and salt in oil
    ​The Spruce / Teena Agnel
  11. Strain the sauce through a fine sieve and pour into a clean frying pan. 

    Strain
    ​The Spruce / Teena Agnel
  12. Place the fried chicken into the lemon sauce and allow it to warm through for a minute, turning once.

    Place chicken in sauce
    ​The Spruce / Teena Agnel 
  13. Transfer the chicken to a serving plate. Drizzle any remaining sauce over the chicken breasts and serve immediately.

    Transfer chicken to plate
    ​The Spruce / Teena Agnel
  14. Serve with boiled rice, pasta or potatoes, and greens.

    Serve
    ​The Spruce / Teena Agnel