Chicken Francaise - Kraft Recipes Top
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Chicken Francaise

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Make It

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  • Dredge chicken cutlets in the seasoned flour, and then dip in the egg. Heat oil and butter and add the cutlets when the pan is very hot. Fry about 2 minutes on each side until golden, turning once. Place cooked chicken on platter and keep warm.
  • If the pan juices get too burnt, wipe out with paper towel before cooking lemons. If you wipe out the pan, add about 2 Tbsp. each of butter and oil and toss the lemon slices into the pan and cook for 1 to 2 minutes. Add the wine, broth, and lemon juice and mushrooms and reduce sauce. If the sauce is too thin, add cornstarch and water to thicken.
  • Reduce the heat and return the chicken to the pan; place the lemon slices on top of the cutlets. Simmer gently for 2 minutes to heat the chicken through. Salt and pepper to taste. Serve with buttered noodles.


If you need or want more sauce, add 1/2-1 can of vegetable or chicken broth and double the cooking wine and lemon juice.

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