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creamy chicken francese

Creamy Chicken Francese

Originally created for veal and much like a piccata, this recipe tastes incredible with chicken.


- 4 boneless, skinless chicken breasts

- ½ cup all-purpose flour

- 2 eggs

- ¼ cup grated Parmesan cheese

- Salt and pepper

- Olive oil

- 1 cup chicken broth

- ¼ cup heavy cream

- 2 tablespoons butter

- 1 lemon

- 1 tablespoon dried oregano

- 1 tablespoon dried basil

- 1 teaspoon garlic powder


1. Start by pounding the chicken breasts to an even thickness of about ½ inch.

2. In a shallow dish, mix together the flour, dried oregano, dried basil, and garlic powder. Season with salt and pepper.

3. In a separate shallow dish, beat the eggs with a pinch of salt.

4. Dip each chicken breast in the flour mixture, making sure it is evenly coated, then dip it in the beaten egg.

5. Heat a large skillet over medium-high heat and add a drizzle of olive oil.

6. Once the oil is hot, add the chicken breasts to the skillet and cook for about 3-4 minutes on each side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.

7. In the same skillet, melt the butter over medium heat. Add in the chicken broth, heavy cream, and the juice of one lemon. Bring to a simmer and cook for about 5 minutes, until the sauce thickens slightly.

8. Return the chicken breasts to the skillet, spooning the sauce over them. Let it cook for an additional 2-3 minutes.

9. Sprinkle grated Parmesan cheese over the chicken and let it cook for another minute until the cheese melts.

10. Serve the creamy chicken Francese with your choice of sides such as rice or pasta. Enjoy!

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