Chicken Francese – Rachel Ray

Food 2013 092

We had chicken thawing in the fridge and not very much else on the cupboard shelves.  I started searching for recipes and found in Every Day with Rachel Ray a recipe for Chicken or Fish Francese-wiches.  Well, I did not have bread, arugula, paprika, lemons or tomatoes but being adventurous as I am decided to jump in any way and see what I could come up with.

The original recipe for Chicken or Fish Francese-wiches is on

I served this dish with a whole grain rice mix cooked in chicken stock and steamed broccoli.  There was not a bite of anything left.  Both children ate two pieces of chicken and were wondering when I was going to make it again.  I will cut down on the minced garlic next time as it was too much for us.  The conversion table on my garlic was gone and I guessed at how much I needed.  I was WAY off.   I would cut it down to 2 tsp. which I have reflected in the recipe below.

I may give it a try with fish next time just to see if they like it as well.


  • Salt and pepper
  • 4 skinless, boneless chicken breast cutlets (6 oz. each), pounded this, I cut mine into 2 pieces each breast
  • 1 cup flour
  • 1 tsp. garlic powder
  • 2 TBSP butter, cut into 1 tbsp. slices
  • 2 large eggs
  • 1/4 cup Parmigiano-Reggiano cheese
  • 2 TBSP lemon juice
  • 3-4 TBSP extra virgin olive oil or canola oil
  • 2 tsp. garlic, minced
  • 1/2 cup chicken stock


  1. Season the chicken on both sides with salt and pepper. In a shallow bowl, combine the flour and garlic powder. Roll the butter in the flour so that it is well coated with flour and set it aside for later.
  2. Beat the eggs with the cheese and 1 TBSP lemon juice.
  3. In a large nonstick skillet, heat the oil, four turns of the pan, over medium to medium-high heat. Dredge two pieces of the chicken in the flour mixture, then coat in the egg batter and saute until golden, 2 to 3 minutes per side. Transfer to a plate; repeat.
  4. Add the minced garlic to the pan. Stir for 1 minute, then deglaze with the chicken stock and 1 TBSP of lemon juice. Add the flour-coated butter; whisk to form a sauce.

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