MM: Chicken Francese

Y’all have to try this one!! It is drool worthy. I will definitely be making it again. I found the recipe from How to Feed a Loon. It has more butter than I normally use, but with the juicy full flavor that it creates is worth it! I made this with the sauce, but you can absolutely do it without. In fact, Justin said he preferred it without the sauce, so it’s completely to taste! I made steamed broccoli as a side! 🙂

(Side note, MM is for Meal Monday…in case ya didn’t catch that one 😉 )


3-4 boneless, skinless chicken breasts (about 16 oz. total)
1 cup flour
Ground black pepper
1 tsp garlic powder
4 eggs
2 tbsp Parmesan
2 tbsp fresh parsley (dried will do just fine)
2 tbsp olive oil
2 tbsp unsalted butter

2 tbsp olive oil
2 tbsp unsalted butter
4 garlic cloves
¼ teaspoon red pepper flakes
½ cup dry white wine (Pino Grigio works great!)
1 ¼ cups chicken stock (chicken broth will work in a pinch)
1 tbsp lemon juice


  1. Place chicken in a large bag and pound using a meat tenderizer until the chicken to ⅛” to ¼” thick.
  2. Cut each chicken into 2-3 inch wide sections.
  3. Combine 1 cup flour, ½ teaspoon salt, ½ teaspoon pepper, and 1 tsp garlic powder on a large plate or in a bowl. Gently mix together. Remove 2 tablespoons of the mixture and set aside if you wish to make the sauce.
  4. In another bowl, combine 4 eggs, 2 tbsp Parmesan, 2 tbsp parsley, and a pinch of salt and pepper. Mix well.
  5. Cover chicken in flour mixture, then dip into egg mixture, fully coating.
  6. Heat 2 tbsp olive oil over medium heat in a large skillet. After the oil has heated, add 2 tbsp butter.
  7. Place the coated chicken in the skillet. Cook for 3-4 minutes, until browned on the bottom. Flip and repeat.
  8. You’re all done if you don’t want the sauce! If you want the sauce, carry on!
  9. In the same skillet, add 2 tbsp of olive oil on medium heat.
  10. Add 4 minced garlic cloves and ¼ tsp red pepper flakes. Cook until soft (about 3 minutes)
  11. Add the 2 tbsp of flour set aside earlier. Mix completely. If too wet, add more flour (it should look like wet sand). Don’t let it get dark brown!
  12. Add white wine and chicken stock. Let come to a boil. Reduce the heat. Add the lemon juice and stir until slightly thickened.
  13. Remove from heat and stir in 2 tbsp of butter.
  14. Serve chicken with sauce!

I look forward to hearing how it goes for you!


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