Chicken Francese Made For Interesting Meal

Chicken Francese
Chicken braising in the lemon sauce

We recently tried Joe Losardo’s Chicken Francese recipe featured in the May Taste of Home magazine.

We followed it fairly close. We pounded flat two boneless chicken breasts then salted them. We washed them in two eggs and covered them with a mix of three tablespoons of shredded Parmesan cheese, a teaspoon of pepper, a teaspoon of dried parsley flakes and a cup of bread crumbs.

We fried them — about two minutes per side — in olive oil and removed them. We added a cup of water, a packet of chicken bullion and a half cup of lemon juice to the skillet remembering to scrap up the delicious brown bits to include their flavor. We boiled the sauce for eight minutes to reduce it then returned the chicken letting it braise  for about five minutes flipping it halfway through.

We served it with a Knorr pasta side and a box white.

Frankly, we prefer the tomato sauce and mozzarella way of doing it, but it was a nice tasty change and a bit easier as you only needed one pan and didn’t have to use the oven. It would be a good meal for guests as it is pleasing and not something they are likely used to.

Chicken Francese Made For Interesting Meal

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