Chicken Française

This Chicken Française Chicken is foolproof and so good. The lemony sauce is to amazing over the sautéed chicken cutlets and it’s really great over a bed of pasta too.


  • 2 cups all-purpose flour
  • garlic salt to taste
  • ground black pepper to taste
  • 1 pound thin chicken breasts
  • 2 eggs, beaten
  • 1/2 cup olive oil
  • 1/2 cup salted butter (it’s one full stick)
  • 1/4 cup lemon juice
  • 2 cups chicken broth
  • 2 tablespoons all-purpose flour
  • Flat leaf parsley (optional)
  • 1 lemon, sliced (optional)


  1. Season the 2 cups of flour liberally with garlic salt and ground black pepper. Be liberal with it. You could also use other seasonings if you want to like paprika, Italian seasoning or whatever. I usually do garlic salt and pepper most of the time.
  2. Dip the chicken breasts in flour, then in egg then back in the flour.
  3. Heat olive oil in a large skillet pan over medium heat. Pan fry the chicken breasts until golden brown on each side (roughly 5 to 8 mins total). Transfer cooked chicken to a plate.
  4. Clean skillet pan with a paper towel or quickly rinse it out. Throw in a stick (1/2 cup) of salted butter. Let it completely melt then add 2 tablespoons of flour. Whisk until well combined. Let it cook for five minutes then add lemon juice and chicken broth. Simmer until thickened (around 10 minutes).
  5. Put the chicken breasts back in the pan with the sauce. Make sure the breasts are coated with this sauce. Let it cook on low for 10-15 minutes.
  6. Serve over a bed of pasta.
  7. If desired, garnish the chicken française with some parsley and lemon slices.

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