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Breaded chicken cutlets in a lemony brown sauce, garnished with slices of lemon and chopped herbs, shown in a pan.
Melissa Jo

Chicken Franchaise

5 from 1 vote
Chicken Franchaise pairs chicken breasts, about 1 cup of flour, and eggs in a comforting main course that is so satisfying.
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Prep Time 45 minutes
Cook Time 31 minutes
Course: Main Course
Cuisine: American

Ingredients
  

  • 6 chicken breasts pounded or buy them as cutlets
  • 2-3 tbsp. of olive oil
  • about 1 cup of flour WONDRA
  • 2 eggs
  • 1/4 cup of chopped fresh parsley
  • salt & pepper
  • 1/2 lemon sliced into rounds
  • juice of 1/2 lemon
  • 1/4 cup of white wine something you would drink
  • 2 cups of chicken broth made with Better than Bouillon or just use chicken stock
  • 2 tbsp. of butter
  • 2 tbsp. of all purpose flour
  • 4-5 cloves of garlic minced

Method
 

  1. prepare your egg wash: 2 eggs, fresh parsley, and salt & pepper (whisk)
  2. prepare the flour: add the Wondra and season with salt & pepper
  3. set your pan to about a medium-medium high heat and add olive oil
  4. dredge the chicken in the Wondra first; then the egg wash (shake off the excess flour and egg after each dip)
  5. sauté the chicken about 5 minutes each side
  6. don't move the chicken around; let it brown
  7. if the chicken is thin enough it should only take about 5 minutes each side. Go a little longer if yours aren't thin enough
  8. set the chicken aside on a plate
  9. add little more olive oil to the pan if needed
  10. sauté the lemon rounds first (flip to brown both sides) (about 2 minutes)
  11. then add the garlic and sauté for a minute or so (DO NOT BURN)
  12. as soon as the garlic is golden deglaze the pan with wine
  13. simmer 5 minutes
  14. add juice of 1/2 lemon
  15. add the chicken stock (simmer 5-6 minutes)
  16. combine 2 tbsp. of flour & room temperature butter with a fork until a paste form
  17. add the butter/flour paste
  18. stir and let the sauce thicken about 3-5 minutes (add more chicken stock or water if it's too thick)
  19. add the chicken back to pan (simmer 2-3 minutes)
  20. spoon the sauce over the chicken
  21. garnish with parsley
  22. Enjoy the best meal ever!

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Notes

  • Better than Bouillon: To make the tastiest chicken francaise you need to use a chicken base instead of chicken broth. This is what most chefs use, and for good reason. IT IS BETTER than making your own chicken broth in my opinion. And who has time for that? Trust me, buy this product and you'll never buy boxed or canned beef or chicken broth again. https://amzn.to/3zbI4Ir
  • you can substitute 2 cups of chicken broth with the better than bouillon
  • Served with: I serve this meal up with buttery pasta. Just boil the pasta to the package directions, drain, and throw in a few tbsp. of butter. It's the perfect combination. You could also serve with mashed potatoes, or even rice.
  • Chicken: I used chicken breasts that I butterflied and pounded, but you can simply buy chicken cutlets since they are already nice and thin.
  • Cookware: All you need is a great skillet with high sides. Here's my favorite that goes stovetop to oven: https://amzn.to/3cqBjZL 
  • Flour: I used Wondra, which is an extra fine flour that makes the PERFECT breaded chicken. If you can't find it you can use all purpose flour. Wondra: https://amzn.to/3zubRfy
  • White Wine: I used chardonnay, any white wine will do, but make sure it is not sweet and it's something you would drink
 

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