Chicken Francaise

Chicken Francaise is an easy way to prepare a quick meal with a handful of pantry items. I don’t prepare it often, but its something I like to do when I need zest for other recipes (usually for baking) and have lemons leftover in the fridge.

Fun fact: This is a regional dish that you can find in nearly any pizzeria/Italian restaurant around NY/NJ and despite being attributed to the French through its name, it was actually invented somewhere in New York (exact origin unknown). Strange by true.

  • package of boneless chicken breast, cut thinly
  • all-purpose flour
  • 2 eggs
  • salt and pepper
  • olive oil
  • 1 lemon
  • 1/4 cup of white wine
  • 1 cup of water
  • 1 tablespoon Vegeta, or more to taste
  • 2 tablespoons of butter
  • 1 teaspoon of cornstarch

Begin by preparing the chicken. Cut thinly, if necessary, or flatten with a meat pounder. Season with salt.

Heat a large frying pan with oil. Next place the flour and beaten egg into separate plates.  Dredge the cutlets first in the flour, then the beaten egg, then place into the pan. Fry until both sides are golden brown and then put on a plate and set aside.

In the same pan that you cooked the chicken in, add the  slices of half of the lemon and cook for a minute or two. Next add the wine,  water, and Vegeta. Simmer for a few minutes and adjust the seasoning (adding additional Vegeta or even lemon juice according to your taste). Remove a quarter of a cup (or so) of the liquid and add the cornstarch to it. Mix well and then add to the rest of the sauce. This should prevent the cornstarch from clumping, but if this occurs you can blend the sauce with an electric hand blender. Next add the chicken and cook for an additional few minutes so that it reheats and absorbs a bit of the sauce.

This dish is great served with either mashed potatoes or risotto and a dark leafy green like a kale or mesclun salad.


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