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Chicken Francaise

Today’s Tasty Tuesday is for Chicken Francaise. I can’t wait to try making this for the family. It sounds amazing!


  • 2 Chicken Breasts
  • Half Cup Plain Flour
  • 2 Eggs
  • 1 Handful of Fresh Parsley
  • 50 g – 2 Oz Parmesan Cheese
  • 1 Cup White Wine
  • 1 Cup Chicken Stock
  • 1 Garlic Clove, Crushed
  • 4 Tbsp Olive Oil
  • 4 Tbsp Butter
  • Half Lemon
  • Salt & Pepper


Remove Chicken Skin, Then Butterfly Cut the Breasts. Place Cling Film on a Cutting Board. Add Your Breast Spread Open, and Cover with the Cling Film. Flatten the Breasts using a Mallet or the Bottom of a Pan.

Crack the Eggs into a Bowl. Season with Salt & Pepper & Mix.

Chop the Parsley & Add Half to the Eggs. Grate the Parmesan Cheese & Add to the Eggs. Mix Well.

Place the Flour to a Plate.

Add Olive Oil & Half the Butter to a Pan, and Turn on Medium Heat.

Coat the Chicken with the Flour, then Dip into the Egg Wash. Place in the Hot Pan, and Cook for Approximately 4 Minutes on Each Size.

Move the Chicken to a Plate.

Add the Wine, Crushed Garlic, the Lemon Juice from the Half Lemon, Chicken Stock, Remainder of the Chopped Parsley and Remainder of the Butter to the Pan. Let Reduce for 2 Minutes on High Heat.

Place the Chicken in the Pan, and Cook on Medium Heat.

Serve when the Sauce is a Little Thicker.

Click the link below for a How-to Video to make this yummy recipe!


Chicken Francaise

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