Chicken Francese, My Version

Source : In A Large Saute Pan Heat Oil Toss Chicken With Flour Mixture Shaking Off Excess Dip In Egg Mixture Let Excess Drip Off Add To Hot Oil Cook Until Go...

PreTime

more Minutes

CookTime

a few Minutes

Yield

Some Servings

Sent by fenway

at : March 12, 2026

Step:

in a large saute pan heat oil. Toss chicken with flour mixture, shaking off excess, dip in egg mixture let excess drip off, add to hot oil cook until golden abour 2 minutes on each side. Don't crowd chicken, cook in batches removing as done to a plate.
Into same skillet add garlic and green onions, then add wine and deglaze pan and reduce until wine is almost gone. Add chicken broth, lemon juice, red hot, parsley and pepper and salt to taste. Bring sauce to a boil add flour dusted butter cubes and whisk until mixed in. Turn off heat serve chicken with sauce on a platter garnished with lemon slices.
Good served with garlic bread and a green salaf
Note: I also topped this with roasted parmesan jalapenos. I tossed sliced fresh jalapenos with olive oil and parmesan cheese roasted them on a foil lined pan til golden about 10 to 15 minutes at 425. This is optional!

Ingredients

1 1/2 lb boneless skinless chicken breasts pounded 1/4 inche thick
3 large eggs, beaten in a bowl with 3 tablespoons water, 2 tablespoons grated parmesan cheese, 1/4 teaspoon italian seasoning and 1/2 teaspoon pepper, combine well.
1/2 cup flour seasoned with 1/2 teaspoon pepper, 1/4 teaspoon red pepper flakes and 2 tablespoons parmesan cheese, and salt to taste.
4 clove minced garlic
4 green onions, thin sliced
1/2 cup dry white wine
1 cup chicken broth
1/4 cup chopped parsley
1 1/2 tbsp fresh lemon juice
1 tsp hot sauce such as franks brand
1/4 tsp pepper and salt to taste
1 lemon, sliced for garnish
2 tbsp olive oil, more if needed for cooking
2 tbsp cold butter cut into cubes and tossed with the extra seasoned flour