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Chicken recipe: Rachael Ray’s lemon chicken parmesan recipe (Chicken Francese)

Rachael Ray chicken
Rachael Ray chicken
Sherry Smith-Noble

Rachael Ray is known for her simple, easy and delicious recipes. Her recipe for Chicken Francese – a breaded, stovetop-prepared chicken breast – is absolutely wonderful! It combines parmesan and lemon with other ingredients to create moist and delicious chicken breasts and a wonderful sauce.

To shorten the cooking time for the chicken breasts, it’s necessary to first pound them to no more than 1/2- inch in thickness. This is easy to do by putting the breasts in a plastic bag, then pounding them with a meat mallet or rolling pin. The pounding breaks down the fiber in the chicken so it is tenderized, as well.

Although the recipe calls for white wine, it’s possible to increase the amount of chicken broth if wine is not available.

Rachael Ray’s Chicken Francese Recipe

Ingredients for Rachael Ray’s Chicken Francese:

  • 3 large chicken breasts, skinless and boneless
  • Salt and pepper
  • 1 cup flour
  • 1 tsp. garlic powder
  • 1 tsp. paprika
  • 3 tablespoons butter, cut into 1-tablespoon slices
  • 2 large eggs
  • ½ cup grated or shredded Parmesan cheese
  • 2 lemons, one juiced and one sliced
  • ¼ cup olive oil
  • 2 cloves garlic, minced
  • ½ cup white wine
  • 1 cup chicken broth

Directions for making Rachael Ray’s Chicken Francese:

Cut the chicken breasts in half and pound each to ½-inch thickness. Salt and pepper both sides of the chicken and set aside.

In a small bowl, stir together the flour, garlic powder, and paprika. Roll the butter slices into the flour mixture and set aside.

In another small bowl, stir together the eggs, the parmesan and the juice of 1 lemon.

In a large skillet, heat the olive oil over medium heat for 1 – 2 minutes. Dredge each chicken breast half thoroughly in the flour mixture, then the egg mixture. Cook only 3 chicken halves at a time -- cook on one side for 3 minutes, flip to the other side and cook for an additional three minutes. Remove to a plate, then repeat the process with the other 3 chicken breast halves. Remove them to a plate when finished.

Add the minced garlic and the lemon slices to the remaining oil in the pan and cook over medium heat, stirring occasionally for about 3 minutes. Add the white wine (or ½ cup of the chicken broth) and stir together with the garlic and lemon. Add the remainder of the chicken broth and bring to a boil. Add the flour-dredged butter cubes and stir until they are melted.

Return all the cooked chicken breast halves to the pan in a single layer and cook for 4 – 5 minutes more. Serve with rice, potatoes or pasta (orzo works well).

Other delicious chicken recipes:

Rachael Ray’s chicken in red wine sauce – delicious

Chicken in orange sauce - easy and wonderful

Chicken casserole recipe – a classic that everyone loves

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