by Beth

Before my husband became the hardworking, blue-collared man he is today, he was a chef and a damn fine one at that!!  A few nights back, he got back in his groove and whipped up this easy Chicken Francese!

The hubs’ Ingredients:

  • 3 boneless chicken breasts
  • 5 beaten eggs
  • 2 cups, plus a 1/4 cup flour
  • 3 lemons
  • 3/4 white wine (whatever you have is fine, we used a Riesling this evening)
  • 3 cups chicken broth (or three cups of water with 3 chicken bouillon cubes)
  • 1/4 stick of butter
  • 1/2 cup milk
  • butter
  • salt and pepper
  • Olive oil


First thing he did to start his lemon-chicken stock was to mix the chicken broth and two lemons worth of juice in a small sauce pan.  He also threw in the lemon halves and brought to a simmer.

While the stock heated, he cut chicken cutlets in half, butterflying each piece and then cutting all way through. Next he covered a piece of chicken in plastic wrap and pounded until flat.  If you don’t have a kitchen mallet, you can used a flat frying pan and pound out your meat.  Just make sure to use plastic wrap, it helps keep the chicken from  sticking and shredding.  Also, this is not the time to take out your frustration, so use firm, even blows.

Next, he preheated a large frying pan coated in Olive oil on medium and the oven to 350 degrees.

Place 2 cups of flour, seasoned with salt and pepper, in a bowl.  Fully coat the chicken in the flour mixture and then dip the chicken in the beaten eggs.  In small batches, fry until golden brown on each side and set aside.  They do not have to be completely cooked at this point; it will have a chance to finish cooking in the lemon sauce.


He then melted butter in the bottom of the pan, and added 1/4 cup of flour.  Stirring continuously with a whisk so the flour did not burn.  Let cook for about 2-3 minutes, this cooks out the flour taste. Then you add the wine.

Strain the lemon halves and seeds, add the lemon-chicken stock to the frying pan, stirring with a whisk and bring to a bubble.  He removed it from heat and whisked in the milk.

Once the sauce was combined he added the chicken, lemon slices, and salt and pepper to taste.  Bake for 30 minutes and serve over pasta!!


Let us know when you try this recipe, we love hearing back on the different variations and what you all think!!  Stay in touch on our Facebook page!