Chicken Francese
I grew up on this tender, lemony chicken Francese recipe that's a classic in Italian cooking. It's delicious as is, but we sometimes add sauteed mushrooms. Serve it with pasta or crusty bread to mop up all that delicious pan sauce. —Joe Losardo, Taste of Home Executive Marketing Manager
Reviews
This was a hit. I used white wine for some of the liquid.
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Delicious and so simple. I did butterfly cut my chicken instead of pounding. I also subbed water and bouillon with low sodium chicken broth. Chicken was so moist and tender! A definite keeper! Thanks Joe
Very moist and a good taste, make some extra sauce.
This was absolutely delicious! I don't use bouillon cubes, so used my homemade chicken broth instead and I fried the chicken in coconut oil. My husband usually doesn't like chicken breast, but this was so moist and tasty, he loved it. It is definitely a keeper!
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This chicken was much better and more flavorful than I was expecting. I will definitely double the amount of sauce next time because it was excellent, but there was barely enough. This was also pretty quick to make. Will be making this one again.
One of my favorites all time. I like to make extra Lemon sauce in order to serve with cooked rice as a side.
Made this and it is my son's new favorite chicken. I did change the broth just a little. I used 2 cups of water instead of one and also used a vegetable bouillon cube with the two chicken bouillon cubes. Outstanding!
Quite delicious and simple to make. Great for any night of the week.