Chicken Francaise




When I made this dish, the chicken breasts  were huge, so I sliced them in half to make two portions of the right size (see the YouTube video). If you have smaller chicken breasts (4-5 ounces each), you can just use them as is or pound them to cook evenly.




  • 2 skinless, boneless, chicken breasts (12 oz)
  • Pink salt and black pepper
  • 1/2 cup all-purpose flour, for dredging
  • 2 large eggs
  • 1 tablespoon heavy cream
  • 2 tablespoons canola oil
  • 1 tablespoon butter
  • Juice of 1 lemon
  • 1 cup chicken broth
  • 2 tablespoons unsalted butter
  • 1/4 cup chopped flat-leaf parsley


  1.  Slice the chicken breast horizontally into long thin cutlets. Season with salt and pepper on both sides.
  2. Cover with a piece of plastic wrap over the chicken and pound until they are about 1/4-inch thick.
  3. Put some flour in a shallow platter and season with garlic powder, salt and pepper; mix with a fork.
  4. In a bowl, beat the eggs with heavy cream.
  5. Heat the oil and butter over medium heat  in a large skillet. Dredge the chicken cutlets in the seasoned flour, and then dip them in the egg wash. Let the excess drip off.
  6. Add the cutlets in the skillet and cook for 2 minutes on both sides until golden.
  7. Remove the chicken cutlets to a plate to keep warm.
  8. Add the lemon juice into the pan and add chicken broth; simmer for 3 minutes to reduce the sauce.
  9. Roll the butter in some flour and add it to the skillet to make the sauce thicker. Add parsley.
  10. Reduce the heat to medium-low and put the chicken back to the skillet and simmer for 2 minutes. Season with salt and pepper.

3 thoughts on “Chicken Francaise

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