Chicken Française, thin chicken cutlets, flour-dredged, egg-dipped, served in a lemon-butter and white wine sauce. It’s classic, delicious, and easy and we have not made it yet on this channel so let jump right into it.
Recipes:
Chicken Française
https://www.notanothercookingshow.tv/post/Chicken-Francaise
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41 Comments
This chicken recipe is beyond amazing!!! It is beyond restaurant quality!!! Best meal I have ever cooked!!! The sauce!!! I followed the directions, except that I substituted the flour with butter with brown rice pasta liquid and butter. This meal is surreal!!! Mangia!!!
for what is worth, i block content from each and every cooking channel in which people use gloves for cooking, it's like you are really really really trying very very very hard to create more trash.
Même pas foutu d'écrire français comme il faut.
Thank you so much!!!!! Definitely using your butter, lemon, and garlic preps again!!! I rarely eat chicken breasts so I used chicken thighs marinaded in yogurt, olive oil with smoked paprika (next time I'm going to try turmeric or a curry blend). I used fresh chives and new growth oregano from the garden instead of parsley plus a ton of baby spinach. Served it with Basmati rice. It was Amazing!!! It was like France meets India!!! It was a delight!!! I have a habit of muddying up my meals with too many ingredients so I really appreciate you making cooking recipes with simple ingredients.
Made this tonight for my girlfriend and she was speechless. This is now in my rotation of favorites! What a great inexpensive dish that feels like opulence. Great recipe and approach!
What type of pasta would go good with this dish?
❤❤❤
My garlic turns blue sometimes. Is this normal?
Your videos are always excellent. You explain each step clearly. I will definitely make this recipe.
Holy Mother of James Beard!
I just made this and it’s goddamned delicious!!!
Your instruction and always including the “why” of your technique and steps make your tutorials a cut above. That, and you somehow always choose the coolest background music. Thank you!
bread sopping is under rated .It's an art form
A little question… Can I make this using beer insted of wine?
Holy I made this the other day I didn't have any wine but I substituted other things and I'm a pretty good cook so people tell me but I never liked anything I make I can always criticize it to no end. Well I'll have to tell you I've made this I've eaten it for 3 days I woke up in the middle of the night wanting to go to the refrigerator and to eat it all up. I'm not kidding you this has got to be one of the best things I've ever eaten in my life and I have cooked many many many many many many dishes. It's beyond delicious my mouth is even watering for it as I'm talking about it I'm heating up my last pieces and I'm going to have to make it tomorrow again
Also you did a really great video explaining your Technique and everything I have the recipe just about memorized
Can I replace the lemon with lime? My local store didn't have lemons 😢
repeat after me: fron/say/z
The best chicken francese I ever made, will stick with this recipe
I made this tonight. Thank you for bringing joy to our dinner table!
I used this recipe for some shrimp today. OH BOY!!!!!!
🧑🏼🦰👩🏼🦰👨🏽🦲
Made this a few years ago and is one of my top meals. The lemon sauce I make multiple times through the week. Pork, prawns, roasted potatoes, vegetables and rice. It takes everything to a new level. Use it as a dip as well.
This was truly excellent and so easy. I've been looking for this recipe since having this dish in Little Italy, NYC.
no silent letters in Italian jackass – youtube cooking shows are like assholes, everybody got one
😋😋😋
Is milanese 😂😂(with veal)
I would like to make your wonderful recipe for 8 people. Obviously I will make it in the last minute, but even so , there will be some time between the forst course and the entre. What can I do to keep it warm but not overcook it, and what can I do a bit ahead to make it easier to pull off. Thanks in advamce for your help!
My wife taught me how to make this 30 years ago and it's fire, our approach is nearly identical except we add capiers. This dish WILL impress you and your guests!
I too am a retired chef restaurantuer and food consultant.
Of all the . Franchise styles I’ve had ……. No one put oregano in it….. should be Italian parsley .
Its called French chicken, pronounced fron.sair.s
Hi I'm 70 from England can I put parsley in the dredge for colour 😂
Any substitute for the white wine ?? 🙏🏽
What is in his mouth?
You say this is easy? 😂
You did a Bang Up Job on this it's a emergency room visit if you eat it often 🤣 but your way love the Technique some of his ways pop tarts and meat etc just don't go together.
Nicely done! Thank you
What size pan are you using? I'm planning on buying the same 🙂
Really good video. Really good food. Really irritating horrible noisy nasty way too loud music.
no parmesan?
He is the best. Most authentic chef ever. Any recipe of his I make comes out superb. 🙏🏻❤️
I made this tonight, so good…
This work with pasta?