Poultry
Southern
Yield: 4
Author: Tammy Nichols
Chicken Francese - Master Cookbook Recipe # 516

Chicken Francese - Master Cookbook Recipe # 516

This Chicken Francese is a stunning, restaurant-quality dish that brings a bright, lemony elegance to your dinner table. By coating thin chicken breasts in a savory egg wash and flour before frying, we create a delicate, golden crust that perfectly catches the rich mushroom and butter sauce. The addition of fresh lemon juice at the very end provides a vibrant citrus finish that cuts through the buttery mushrooms, making every bite perfectly balanced and "so very good."

This is recipe #516 in Tammy’s Master Cookbook.

Prep time: 15 minCook time: 15 minTotal time: 30 min
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Ingredients

  • Four 1/2-inch-thick chicken breasts
  • 1 pint Sliced white mushrooms
  • 1/2 cup Salted butter
  • 3 Lemons (2 for juice, 1 for garnish)
  • 1-1/2 cups Self-rising flour
  • 2 Eggs (beaten)
  • Seasonings: Badia roasted garlic powder, onion powder, salt, and black pepper

Instructions

  1. Sauté Mushrooms: Place the butter and sliced mushrooms in a saucepan over medium heat. Season with salt, pepper, and onion powder. Cook until the mushroom juices turn from cloudy to clear. Tip: Keep the heat at medium so the butter doesn't burn.
  2. Prepare Chicken: Thinly slice your chicken breasts (if needed) to ensure they cook through evenly. Season both sides with salt, pepper, onion powder, and roasted garlic powder.
  3. Dredge: Dip each chicken piece into the beaten eggs, coating thoroughly, then dredge in the self-rising flour until completely covered.
  4. Fry: In a skillet over medium heat, fry the chicken for about 3 minutes per side until golden brown and the internal temperature reaches 175°F.
  5. Rest: Place the fried chicken on a drying rack for 3 minutes to allow it to crisp up slightly before plating.
  6. Finish and Serve: Arrange the chicken on a serving dish. Pour the hot mushroom and butter sauce over the top. Squeeze the juice of two lemons over the dish and garnish with slices from the third lemon.

Notes

Tammy’s Tips: The secret to a great Francese is not rushing the mushrooms,letting those juices go clear ensures you have a silky, flavorful sauce. Using self-rising flour gives the coating just a little bit of lift, making it light and airy. This dish is wonderful served alongside some thin pasta or even a simple green salad to soak up all that delicious lemon butter!