Chicken Francaise – A Must Have Recipe

Diva Entertains' Chicken Francaise

I had been making lemon chicken breasts for years; a dish that my husband and I love and that we eat frequently.  Then I came across this recipe by David Rosengarten and it was a bit different than the one that I had been using.  His called for making a batter of egg, Romano or Parmesan cheese and freshly chopped parsley.  Once the chicken breasts had been dipped in the batter, they are then lightly coated with flour prior to sauteing.  And, instead of adding lemon juice to the sauce that is made after the chicken pieces are cooked, he calls for boiling lemon slices in wine and chicken stock.  Now I’m not really sure why this proved to create a much more flavorful sauce than my original recipe, but I think it may have to do with the oils in the lemon rind.  Whatever caused it – the result is a luscious sauce.

Because the sauce is easy to make, the only real key to success here is to cook the chicken enough to develop crisp, browned sides but not to overcook it.  How to accomplish that?  First, pound the chicken breasts to an even thickness (1/4″ thick).  Then, once the oil in the pan is good and hot, let the chicken cook until a white-ish border about 1/4″ thick has developed around the edges.  This will probably take 2 – 5 minutes and should allow the chicken pieces to create a golden crust and wonderful flavor.  Turn the pieces over and cook for another 2 minutes or so. (Timing depends on how thin you’ve pounded the breasts.  You know the chicken is ready to turn when the white-ish border occurs and the second side will not take as long to cook as the first.)

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  1. Barb Niemann says:

    I recently made this chicken francaise and it was the best ever – the sauce was absolutely delicious and I especially appreciated the hints as to when to turn the chicken so it wasn’t overcooked. A perfect party recipe

  2. David’s recipe is my favorite, ever since I saw it in the FoodTv many years ago!

    thanks for the reminder, I must make it again soon….. It is delicious!

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