| Level: | Easy |
| Total: | 20 min |
| Prep: | 10 min |
| Cook: | 10 min |
| Yield: | 4 portions |
Ingredients
- 2 ounces grapeseed oil
- Four 6-ounce chicken breasts
- 4 large eggs, beaten
- 1/4 cup all-purpose flour
- Salt and ground white pepper
- Salt and ground white pepper
- 1 cup chicken stock
- 1/4 pound (1 stick) butter
- 2 lemons, juiced
- 1 teaspoon minced fresh parsley
Instructions
- Heat a large saute pan over medium-high heat until warmed. Add the oil. During heating, dip the chicken breasts into the eggs, and then dust each breast with seasoned flour on both sides. Once floured, add to the oiled pan, reduce the heat to medium and cook until light brown in color, 3 to 4 minutes. Flip and repeat cooking for a final 3 to 4 minutes. Once cooked, remove the breasts from the pan and allow to finish with carry-over cooking.
- Return the same pan to the heat and add the stock. Allow to simmer and reduce by three-quarters of the volume. After reducing, whisk in the butter to create a sauce, removing from the heat during the process. Finally, finish with lemon juice and parsley and serve over the chicken.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 663 |
| Total Fat | 47 g |
| Saturated Fat | 19 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 47 g |
| Cholesterol | 373 mg |
| Sodium | 837 mg |
Reviews
Francese or francaise?
Extremely easy, quick and delicious.
Unbelievable flavor and very easy to make!
Flour first. Then egg. Delicious
Sooo easy and delicious! Crowd favorite every time!
Delicious!! I make this for my husband all the time!
Excellent!! I simmered a while longer, but the chicken still came out tender and juicy. Easy to follow recipe and tastes delicious. It’s a keeper!
Easy and just delicious
Am I the only one who noticed that there’s a mistake in this recipe – for Chicken Francese you always dip the chicken in flour first and then egg. Otherwise I’m sure this is excellent, as Robert Irvine’s recipes always are.
This dish gets a 5 star in my book! I only had 1 lemon and it was perfect for our taste! thank you for this fast and easy elegant recipe!