Chicken Francaise Recipe – Laura Vitale – Laura in the Kitchen Episode 329

4 (4 oz each) Pieces of Chicken Breast, pounded thinly
2 Eggs
½ cup of All Purpose Flour
½ cup of Chicken Stock
½ cup of White Wine
3 Tbsp of Lemon juice
2 Tbsp of Olive Oil
2 Tbsp of Unsalted Butter
1 Tbsp of Fresh Chopped Parsley,
Salt and Pepper to taste

Official Facebook Page:

Twitter: @Lauraskitchen


35 Replies to “Chicken Francaise Recipe – Laura Vitale – Laura in the Kitchen Episode 329”

  1. I am going to attempt this recipe tonight with a couple of changes due to pantry availability I dont have white wine but I have cooking wine and I dont have fresh parsley so I'll have to use dried.

  2. Hi laura i'am Willie started watching your show last year you inspired me to start cooking I tried your recipe on sausage peppers onions & potato bake. And it took of from there I made chicken franchise last night thank you laura.

  3. I made this for dinner tonight and it came out great. On the side I made your roasted rosemary and garlic potatoes. Everything was so yummy! I can't stop watching your videos. Thank you so much!

  4. Laura that's about how I make mine but I use bread crumbs and make about the same sauce but I stick it in the oven and only cook on one side at 350 for a half hour this is delicious

  5. Nice recipe! Just one thing: Never, ever heat nonstick skillets above medium because 1) the coating will come off over time 2) it'll get into your food if you continue cooking with it 3) carcinogenic fumes will be released into the air. Better to use a stainless steel pan which handles higher temps well. Be safe and protect your family and yourself.

  6. I made this tonight. The only thing is be careful when cooking the chicken in the sauce at the end. It burns quickly! Luckily I saved the chicken and the kitchen. My pan is ruined and my house filled with smoke. I timed it too. One minute on each side. It was still really good. I will attempt this again because it's one of my favorite dishes.

Leave a Reply

Your email address will not be published. Required fields are marked *