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Chicken Francaise

Chicken Francaise

Chicken Francaise

One of my favorite dishes to order when I am out.


  • 1 egg, beaten
  • 1/2 lemon, juiced
  • 1/2 cup all-purpose flour
  • 1 pinch garlic powder
  • 1 pinch paprika
  • 3 skinless, boneless chicken breast halves
  • 2 tablespoons butter
  • 1 (32 ounce) carton chicken broth
  • 2 lemon, juiced
  • 1 pound thin pasta, such as angel hair.


  1. In a shallow dish or bowl, mix together the egg and juice of 1/2 lemon. In another shallow dish or bowl mix together the flour, garlic powder and paprika. Dip chicken breasts in egg mixture, then flour mixture.
  2. Cook pasta according to package instructions.
  3. Heat butter or margarine in a large skillet over medium heat. Add chicken breasts and cook until golden on each side. Remove from pan.
  4. In a medium bowl, mix together broth and juice of 1 lemon, and pour mixture into skillet used to cook chicken. Reduce heat to medium low and let simmer for about 8 minutes.
  5. Use a small amount of sauce on the chicken, then use the rest on the cooked pasta.
  6. Enjoy.

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