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Chicken Francaise Recipe


chicken francaise

Chicken Francaise

Stephanie Gallagher
Chicken Francaise sounds fancy, but it's really quite simple. You just dip boneless chicken breasts in egg and flour, saute, then coat them with a delectable lemon butter sauce.

Serve this chicken francaise recipe with roasted potatoes and green beans with walnuts and browned butter.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes


  • 1 lb. thinly-sliced boneless, skinless chicken breasts (or regular boneless, skinless chicken breasts)
  • 2 Tbsp. canola oil
  • 2 large eggs
  • 1 cup all-purpose flour
  • 3/4 tsp. kosher salt
  • 1 cup apple juice
  • 1/4 cup freshly-squeezed lemon juice
  • 4 Tbsp. unsalted butter


  1. If using regular boneless chicken breasts, pound each breast to a 1/4-inch thickness. If using thinly sliced boneless chicken breasts, skip this step.

  2. Heat oil in a large skillet over medium-high heat.

  3. Beat eggs in a medium bowl. Mix flour with salt, and spread out in a shallow dish.

    While oil is heating, set up an assembly line next to the skillet as follows: first the chicken, then the eggs, then the flour, then the skillet.

  4. Dip each chicken breast in the eggs, then the flour, shaking off any excess, then place in the skillet. Fry 2-4 minutes on each side until chicken breasts are golden and cooked through.

  5. Transfer chicken to a plate. Add apple juice to the skillet, scraping up any browned bits from the bottom (these are what Emeril calls "yum yums").

  6. Let apple juice cook several minutes until reduced by half.

  7. Add lemon juice and butter to the skillet. When butter melts, return chicken breasts to the pan, spooning sauce over to coat chicken.

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