Famous Chicken Française Recipe

I think this recipe has tremendous potential, but will need some tweaking. My coating stayed on PERFECTLY!... I dipped in flour first, then egg (and left it to marinade for about 20 mins), then flour again, then egg and then finally coated in flour and tossed in the pan. I heated the pan first, then the butter, then put the chicken in and it browned quickly. I also pounded it pretty thin. The coating was perfectly crisp and it even stayed pretty decent with the broth, but next time I think I will keep the broth separate and instead pour everything over linguini.

The dredging is completely backwards. Always flour first. Also, a double dredge is customary. Further, it needs white wine. Also it is not a “classic French dish”. It is an Italian-American classic, widely known to be invented at the Brown Derby in Rochester, NY.

Amazing. I did add extra wine, and minced garlic. Dipped in egg, flour, egg than flour again, put in frig for 5 - 10 mins, then put in hot pan. Coating stated on, my son asked “which restaurant I ordered it from”

This recipe is perfect although I sauteed scallions in my lemon butter sauce like my father, a chef, did. The secret to keeping the breading on is to make sure your pan is very hot. I mixed oil and butter and wait till the foam subsides before adding your chicken. I also made my sauce separately in a saucepan and poured it over the chicken after everything was fried. Then I put it in 325° oven for 15 minutes. It was superb!

I absolutely love this recipe. I think everyone knows though that you put the chicken in the flour first and THEN the egg and then the flour once more. I also cut 3 half breasts lengthwise and this way I didn't need to pound them at all before cooking Egg does not stick to protein, hence the flour first. I followed everything else to a tee other than using a little more than a pinch of garlic powder and paprika, and added some salt to the flour mixture too. After 8 minutes in the pan of liquid, the chicken came out perfectly cooked. I'm able to cut it with a fork. A very easy recipe.

I made this tonight for myself and my husband who prefers only dark meat chicken. I did min just the opposite - dipped paper-towel-dried chicken breasts in egg, then seasoned flour (granulated garlic, paprika and Himalayan pink salt), then egg again. I fried them in avocado oil with a little ghee added for extra flavor. Cooked 4 minutes each side on medium-high heat, turning only once. They browned perfectly - just enough so I knew they were ready. I transferred them to a Corning Ware baking dish and popped them, covered, into a warm (350°) oven while I made the sauce. I used Better than Bouillon chicken flavor, added lemon juice and simmered it a few minutes to let it reduce, then poured it over the chicken and returned to the oven for a few minutes, covered, while I prepared the rest of the meal. I served it over a bed of steamed organic spinach and it was a hit. My husband even had seconds.

I thought this was really good. I knocked down a star because I made some tweaks that I think added some flavor. I seasoned the chicken breast with salt and pepper and also added a splash of white wine to the sauce. I also added some flour to the sauce while simmering to thicken it a little bit. I added some artichoke hearts for the last couple of minutes too. Other than that, it was a great recipe. My husband and son are both kinda picky and they loved it. I also only used 4 chicken breasts for 3 people. 6 of them wouldn’t have fit in one pan anyways.

I prefer to keep the chicken crispy by not finishing the chicken covered with broth. I rest the chicken while finishing the sauce and pouring it over the chicken breasts after they are on the plates.

This dish came out great! The only thing I did differently was accidentally added too much paprika to the flour and made the sauce separate and poured it on top the chicken before serving. For the sauce (roux) I used 3 tbsp flour ( with a dash of garlic powder & paprika) into 3 tbsp of melted butter over medium heat and whisked in the chicken broth with lemon juice (as recipe suggested) after one minute and simmered until thickened- whisking constantly. Loved it!

I've made this dish different ways over the years and never loved any of them. This came closer but still not perfect. I followed advice and used more garlic powder and paprika but still could have used a little more. I also used capers and felt they added something also. I also thickened sauce at end with a little cornstarch. All in all I liked it a lot and will definitely make again.(Oh yeah I also went flour, egg, flour and it browned nicely and stayed on the chicken!)

This is now a family favorite. I've made it twice and the second time was better. As others have said, this recipe works best if you dip in flour first, then egg, then flour again. I took 10 minutes and put the chicken in the freezer to ensure the breading did not come off. I also put a whole lemon in the egg mixture but I love lemony chicken! Awesome, very easy recipe! Thank you!

I just leave Chicken in Pam with sauce and self serve as is.

Quick, easy, and crazy tasty every time.

Very good! I should have pounded the chicken filets I bought for even better tenderness. But nothing else needs changing. I added more garlic powder. Yum!

I’ll make this again ASAP 😍

Followed other review suggestions and dipped in flour, egg, then flour again. Removed chicken from skillet before making sauce (thus cooked chicken a few minutes longer each side to ensure it was cooked through) and then poured the sauce over when finished.

This tasted delicious and came out exactly the way I was hoping it would.... My daughter loved it

needed wine and a whole lot of tweeking..

Followed the recipe as written. I had to thicken the sauce as many suggested. Not as tasty as I imagined.

This recipe deserves a medal.