Easy Chicken French


Easy Chicken French

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In honor of International Women’s Day, we are going international with this Easy Chicken French recipe (which is actually Italian... stay with us)

Today in the WOT Test Kitchen we are bringing you a new $20 Tuesday dish, Easy Chicken French.

Fun Fact: ‘Chicken Francese’ (or Chicken French) is actually not French at all! It’s is a derivation of a traditional Italian dish that was originally made with veal. It is an Italian-American creation that has become restaurant-popular in the New York region. Traditionally, this dish is pan-cooked crispy chicken in a light lemon sauce and is often seen on restaurant menus. It’s a super easy chicken recipe to make at home AND, it can be on the table in just about 20 minutes.

WOT we love about this recipe: Our Easy Chicken French is a very tasty version that will have you adding it to your weeknight or weekend menu. The sauce is a beautiful combination of lemon, wine, and a touch of garlic that creates amazing flavor.

We love to serve this family-style, with sauce drizzled over a platter. We are pretty sure this will have your entire family saying oh là là!

Easy Chicken French

Servings 4


  • 1/4 cup all-purpose flour or gluten free flour 
  • salt and black pepper to taste
  • 2 eggs, beaten 
  • 1 tbsp coconut palm sugar or raw sugar
  • 1 tbsp grated Parmesan cheese or another mild hard cheese
  • 2 tbsp olive oil
  • 2 skinless, boneless chicken breast halves, sliced in half lengthwise to make 4 cutlets
  • 1/4 cup butter
  • 1 garlic clove minced
  • 1/4 cup dry sherry
  • 1/4 cup lemon juice
  • 1/4 cup chicken broth or stock
For garnish:
  • parsley
For serving:
  • roasted carrots
  • roasted potatoes


  • In a shallow bowl, combine the flour, salt, and pepper.  In another bowl, whisk beaten eggs, sugar, and Parmesan cheese until the mixture is thoroughly blended and the sugar has dissolved.
  • Over medium heat, add olive and heat until the oil shimmers.Dip the chicken breasts into the flour mixture, then into the egg mixture, and gently lay them into the skillet. Pan-fry the chicken breasts until golden brown and no longer pink in the middle, about 6 minutes on each side. Remove from the skillet and set aside.
  • In the same skillet over medium-low heat, melt the butter, and stir in garlic, sherry, lemon juice, and chicken stock. Bring the sauce to a simmer and stir until smooth about 5 minutes. Be sure to dissolve any brown flavor bits from the bottom of the skillet as you stir. Return the chicken breasts to the sauce, and gently simmer until no longer pink in the center, about 15 minutes.
  • To serve, place a chicken breast on a plate, and top with sauce and garnish with chopped parsley.
  • Serve with roasted carrots and roasted potatoes.
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If you want more $20 Tuesday recipes you can check them out here! 

Making this recipe? Be sure and share it with us on the WOT Instagram or on Facebook!


Recipe inspired by rocgrandma

Note: $20 is an approximate cost for this dish. The actual price of all ingredients may vary.


All photos by Lorianne DeVita

by Camila Alves McConaughey