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Prep Time: 20 mins | Cook Time: 20 mins | Total Time: 40 mins | Yield: 4 Servings

You will surely have the best lunch or dinner today with this Chicken Francese! Try this recipe now and prepare to fall in love! Feel free to add more ingredients if you wish. Have a wonderful day, friends, and I hope you are all well today. Enjoy!


3 to 4 chicken breasts boneless and skinless, about 14 ounces to 16 ounces total

1 c flour for dredging (you’ll also need 2 tbsp of the flour mixture later for the sauce)

Kosher salt

Freshly ground black pepper

1 teaspoon garlic powder

4 Eggs

2 tablespoons Parmesan grated

4 tablespoons fresh parsley chopped

4 tablespoons olive oil

4 tbsp unsalted butter

4 garlic cloves minced

¼ tsp red pepper flakes more, to taste

½ c dry white wine ie, Pino Grigio

1 ¼ c chicken stock

Juice of two fresh lemons about 4 tablespoons


Put a chicken breast inside a resealable bag. Use a meat mallet to pound to about 1/4-inch thick. Repeat the process to the rest of the chicken breasts.

Slice each chicken breast into two.

Put the flour, 1/2 tsp of salt, 1 tsp of garlic powder, and 1/2 tsp of pepper onto a clean plate. Whisk until well mixed. Set aside 2 tbsp of the mixture for later use.


In a mixing bowl, add the eggs, 2 tbsp of parsley, salt, and Parmesan cheese. Beat until well mixed.

Coat each chicken slice with the flour mixture, then into the egg mixture. Repeat the process to the rest of the chicken slices.

Place a large skillet on the stove and turn the heat to medium.

Add oil and allow it to become hot.

Add tbsp of butter and allow it to melt.

Put 2 chicken slices into the skillet and cook for about 4 minutes on each side. Remove from the skillet onto a clean plate. Repeat the process to the rest of the chicken.

Add 2 tbsp of oil into the same skillet and allow it to become hot.

Add the garlic and crushed pepper, then saute until aromatic.

Add reserved flour mixture and stir until well mixed. Cook for about a minute.

Add white wine and stock. Scrape the bottom of the skillet to get brown bits. Allow the mixture to boil.

Turn the heat down to low, then add the lemon juice. Stir until well blended and thick.

Sprinkle salt and pepper to taste.

Remove the skillet from the heat, then add 2 tbsp of butter and stir until melted completely.

Put the chicken slices onto a clean serving plate, then pour the delicious sauce over. Sprinkle freshly chopped parsley on top.

Serve and enjoy!

Nutrition Facts:

Calories: 526kcal | Carbohydrates: 30g | Protein: 48g | Fat: 36g | Saturated Fat: 7g | Cholesterol: 306mg | Sodium: 415mg | Potassium: 864mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1015IU | Vitamin C: 8mg | Calcium: 84mg | Iron: 3mg


PIN THIS RECIPE to any of your relevant boards if you want to make it later...