Ingredients:
4 (4 oz each) Pieces of Chicken Breast, pounded thinly
2 Eggs
½ cup of All Purpose Flour
½ cup of Chicken Stock
½ cup of White Wine
3 Tbsp of Lemon juice
2 Tbsp of Olive Oil
2 Tbsp of Unsalted Butter
1 Tbsp of Fresh Chopped Parsley,
Salt and Pepper to taste
Official Facebook Page: http://www.facebook.com/LauraintheKitchen
Twitter: @Lauraskitchen
i’m sure you could do this with shrimp,…right?
Hi Laura,This sounds so delish Im gonna try it with ww flour and no butter
to be healthier let you know how it comes out.
Just like making Chicken Marsala but easier. Yes, I watched your video on
that, too.
what other ingredient that i can use to replace the wine? sorry for my
english
Great Video…You are an Inspiration !! Will be making this for the Nuns
Tomorrow…its on the menu…Thank God for your video….
Laura, I love watching your videos. I just made this for my fiance and we
loved it, I added a couple other seasonings and fresh garlic with the wine
mixture. I also used chicken broth instead of stock since that’s all I had
but it was great, I paired it with buttery garlic mashed potatoes, also
drizzled the chicken and potatoes with the gravy. Thanks for sharing the
recipe, keep up the good work.
Love this recipe every single time. I made it for my sister and her husband
and they are hooked. Already three family members have tuned into ur
recipes. Keep up the good work Laura.
Thank you, Laura! I made an amazing dinner for my mom…. I’m a hero.
lol fail..
I tried it today… I am not putting lemon juice in ever again… it was
way too sour. Else it’s a good recipe
Tried this recipe and added caramelized garlic and onions to the sauce with
pasta and it was awesome!!! Thanks so much Laura!! =)
I just made this and it came out delicious! Thanks for the recipe.
I love Italian food!
Chicken Francaise Recipe – Laura Vitale – Laura i…:
http://youtu.be/DAdV23vFhhQ
I made your chicken francaise recipe last night. Wow! it was so good.
Thanks for your videos.
It is great, thank u for the recipe.
Amazing! Thank u Laura! Can i make the sauce with chardonay? And what
starch isbthis good tobaccompany with?
You Are So Beautiful Muah