This is an easy version of a family favorite in my house.  I make it often after work.  Great served over white rice with a nice vegetable, like haricot vert or salad.

Easy After Work Chicken Francaise

all-purpose flour

salt and black pepper

chicken breast cutlets

eggs, beaten

vegetable oil

butter

lemon juice

chicken broth

parsley

lemon,

Season 2 cups flour with salt and pepper. Coat chicken cutlets in seasoned flour, shaking off excess, then dip in egg.


Heat vegetable oil in a large skillet over medium heat. Pan-fry chicken until golden brown on both sides, 5 to 7 minutes; transfer to a plate. Melt butter in the same skillet; cook and stir remaining 2 tablespoons flour in butter for 5 minutes, then add chicken broth and lemon juice. Simmer until thickened, about 10 minutes. Return chicken to the skillet. Continue simmering until chicken is no longer pink in the center, about 15 more minutes.


Serve chicken with parsley sprigs and lemon wedges.


Great easy recipe.  I would suggest a couple of things: 1) I added paprika to the flour mixture. Overall, make sure that you season the flour liberally, this will make a big difference in the taste of your cutlets.  2) Definitely do as others have suggested and dip the cutlets a 2nd time in the flour mixture - this makes for such a great crisp coating, I was amazed. 3) Make sure that you wipe the cutlets dry before coating them.   I had no problem with the coating sticking to the cutlet (I am vegetarian so I used tilapia fillets). I used a non stick frying pan and only turned them one time.  After the cutlets were golden brown I put them into a baking dish in the oven, preheated, at 350 degrees for about 17-20 minutes.  In the meantime I made the sauce and other side dishes.  When the sauce was done I took the cutlets out of the baking dish and served the sauce along side. This way of serving gives you the crisp cutlets and you can customize the amount of sauce to your personal taste.  Try this with tilapia or other white fish fillets as I did, it is great. Thank you for sharing this recipe.

This was absolutely DELICIOUS!  From start to finish this took less than an hour- perfect for after work.  The key is fresh lemons and fresh parsley.  
CHANGES:  We did melt the butter in the same skillet, but poured out the excess oil first.
Also threw the parsley in within the last 5 minutes of the chicken simmering.

Served with angel hair pasta and made more than enough sauce to coat the pasta.  This recipe is a KEEPER.

This was absolutely fabulous! My daughter said, "Mom you are an amazing cook, please make this next week"  Everyone cleaned their plates!  I actually only used one large chicken breast and made 4 cutlets, it was perfect for us.  Will make again and again!

My children really thought this came from a restaurant.  I followed the recipe to the letter and this chicken came out perfectly!

Great taste, and easy to make. Made a few minor changes based on some of the reviews. I poured out about 1/3 - 1/2 of the oil before making the 'sauce/gravy', and added an extra 1/2 tablespoon of flour to it. Had a nice consistency. Two cups flour was more than enough, next time I'll cut that back to one cup. I may also cut the lemon juice back just a bit. Will be making this again!

Awesome! I doesn't call for it in the recipe, but we decided to cook mushrooms along with the butter and flour. It works as a great addition. Also, the sauce that accompanies the chicken is great with noodles or rice.

To die for! I followed the advice of others and tweaked this a little myself too. I added to the flour: paprika, grated lemon and garlic salt. I coated the chicken in flour, then egg, then flour again. Then I browned it and placed it in a baking dish. I placed lemon slices on the chicken while it baked and meanwhile, made the sauce. When I was making the sauce, I realized I had the ends of two lemons left with fruit in them so I threw them into the sauce while it cooked. The kids were a little put off by the lemony flavor, but my husband and I loved it! Definitely a keeper!

Just made this for dinner.  Picky 6 year old asked if I could make this for dinner every night! It was very good and easy, so of course I said YES!  I used almost 2 lbs of chicken and found that 2 cups of flour is more than enough.  Served it over mashed potatoes or spaghetti - same picky 6yo does not like spaghetti - gotta try to please everyone : )

I was impressed with myself! This was an easy recipe and tasted great! I followed the recipe, as written. The only thing I tried different was re-coated a couple pieces of chicken in flour again after the egg. Didn't make a difference, and couldn't tell which ones I had done it to. Definitely make this again.

This was very good &amp; my family loved it.  I followed what another user did was dipped the chicken in flour first, then the egg then flour again fried it then put it in oven to keep the crispness of the chicken and it was perfect ill definitely will make this again!!!

Great flavor!  Even though there are several steps to make it, they all go quickly.  I made it with pounded pork loin.  Like others mentioned, I did drain all oil before melting the butter.  I also added three cloves of minced garlic to the sauce.

Delicious, hard to mess up (I didn't do the flour/egg covering particularly well but it didn't really matter in the end), a bit more effort than some easy recipes but not much and really tastes amazing. The lemony taste is great and I loved the batter.

Easy to make and flavor is good. Too much fat in the recipe though. I cut it back quite a bit for my 1.25 pounds of chicken.

this recipe is great! It's easy and simple to make and has a lovely lemony flavor that's not overwhelming. you may miss the complex flavors of a more detailed recipe, but you won't miss all the work!

This is a very good recipe.  I think the instructions, though, need a little tweaking.  Even though the instructions didn't indicate it, I drained off quite a bit of the leftover oil after browning the chicken and that was an essential step.  Without that, I think the sauce would be a bit too greasy for our tastes.  I followed the cooking instructions and didn't have a problem with simmering the meat in the sauce as the sauce didn't completely cover the meat so the tops were still crunchy.  However, I did end up having to add some cornstarch to really get the sauce to thicken up.  I used thighs instead of the breast cutlets so that certainly increased the preliminary cooking time as well.  If you're using thighs or thicker breasts, this isn't a quick meal.  I think it's really important to season your flour mixture fully.  I used salt and pepper and lemon pepper this time.  Next time I think I'll try a bit of cayenne to give it a little bite.  Nice recipe!

I've made this recipe 2 times now and my family LOVED it! I would recommend dipping the chicken in the egg first and then the flour. I served over angel hair pasta and a side of cooked veggies. Will definitely make again. Thanks for the recipe!

This was sooo delicious. I am not a great cook and was nervous since I was serving this to company in the first try. It was amazing and everyone LOVED it! Not too hard to follow. This will now become my go to recipe when entertaining .  My only comment is that I did not need all the flour. 1 cup would have been plenty. Delicious !!!

Very good, I added a little sugar to the lemon mixture to make it a little less tart but other than that it was great!

Yes.  It is very easy to make and delicious.  I used chicken already breaded and cooked the recipe in my electric fryer.

This was a very easy, moist, and delicious chicken recipe! Next time I will probably drain some of the excess oil because my mixture never quite got "thick" but it was very yummy. The lemon is what gives this that extra something!

This had barely any flavor, even with all of the salt and pepper.

This was delicious! Took some to my neighbor as well and they voted it the best dinner of all the ones brought in when he had knee surgery, pretty awesome to be the winner using an easy recipe. The only change I made was that I didn't read the directions very carefully and put most of the butter in with the oil when I fried the chicken. I had intended to decrease the amount of butter but then after frying I added the rest of the butter to the pan. It was delicious and buttery, I will do it again next time.  I did double-dip the chicken as well.

This was super easy and delicious!  I love that there was not a a lot of ingredients.

Very good, I added pepper and chilli flakes.

This is one of the easiest and best chicken dishes I have ever made.  The lemon juice really sets it off.  Even my husband requests it and he does not like chicken.  Fantastic.

Easy and delicious  try it you will love it ,,,,,,,,,And  reasonable cost

Very easy and fast. Kids thought it was ok husband LOVED it. Will make it again.

This is absolutely the best chicken Franaise recipe that I have found and I have been looking for some time.  It doesn't look anything like the picture though.  The picture shows almost a gravy like appearance.  I have recommended this recipe to several people that are also going to try it. Thank you, GCBenezra for posting this.  My family loves it!!!

I have been looking for a good lemon chicken recipe that doesn't use white wine (my hubby can't stand wine in anything, unfortunately) and this one is perfect! The only changes I made were that I left out the salt &amp; pepper and didn't serve w/ parsley or lemon wedges. Next time I will drain off the oil from the pan before melting the butter. Other than that, I wouldn't change a thing!

Loved it, Seasoned flour well(only one cup) and added mushrooms. Otherwise followed the recipe. Served over Angel hair with fresh green beans. Whole family loved it. Thanks for a great recipe!

This was easy and my whole family LOVED it!!!

Easy wonderful recipe my 2 yr old loved it as well as my husband! Easy to make as well

Very easy recipe.  Didn't have chicken broth (oops!) and used white wine with a bullion cube.  Turned out just fine.

The best! I am so happy because I didn't have to buy white wine for this and the sauce is amazing.

It was very good and pretty simple.  I decided to substitute some broth with white wine and added
some rosemary to the sauce and added a small amount of paprika, garlic powder to my  flour.

There's nothing wrong with this recipe, it just was not what I was looking for tonight.

I Seasoned my chicken and flour with garlic powder a zesty blend of some kind pepper seasoning salt. Left out the lemon and parsley, wasn't sure if my family Was ready for that, but I'll try it next time. Love it!!

I travel to Roanoke VA twice a year and eat at an Italian Restaurant and always order their chicken Francese cause it's the best!  When I found this recipe by accident about 6 months ago i was ecstatic! I have been making it about every other week since and my family LOVES it and that's an understatement! I also make extra for my 90 year old mother in law and she wolfs it down!  This is a keeper especially if you like a bit of a lemony flavor!
5 stars from the Walters family!

This was really very good. I subbed Bob's 1 to 1 flour (gluten free) so maybe that is why mine came out more like a lemony gravy (gluten free flour can thicken quickly) but I actually really LOVED that about the recipe. This is a keeper for our household!

Easy to make. I added paprika like another person said. And made sure I added enough salt and pepper to the flour mixture. I also added parsley. I actually forgot to add the chicken broth- but I'm glad. I feel like it would have been to thin. Husband LOVED it.

Any sauce that requires an entire stick of butter is going to be delicious. This was very good, easy to make , and everyone loved it.  Obviously it's not the healthiest dish but I will definitely make it again.

This has become a staple in our home. My family loves this with mashed potatoes. It's totally addictive!

I was pleasantly surprised how delicious this chicken turned out and for very little effort, plus I already had all ingredients on hand.  My husband raved and the leftovers were  just as good. However, I don't think 2 cups of seasoned flour is necessary for the dredging, next time I'll use less. Otherwise, this meal was a real hit with egg noodles to be a staple item in our repertoire.

Easy peasy!  Loved this dish.  Will be making it a family staple!  Way too much flour is called for though.  Only used 1 cup and that was too much.  Sprinkle a little paprika into flour before dredging.

Easy for a beginner like me. I had to improvise with beef stock but delicious

I've just about memorized the recipe, I have made this so often. It is one of my Fiancée's favorite dish!

I usually add a can/jar of quartered artichoke hearts to this near the end, for a little extra. I've served it over egg noodles and most kinds of pasta, and it's yet to let me down!

I didn't have any lemon juice. I added 1/4 cup white wine and added a little garlic powder to the  flour mixture.

Super delish!!! Adding it to my monthly repertoire.

It was quick and yummy - I got rid of 90% of the oil before I put the butter in and I added the fresh sliced lemon to the broth while it thickened for extra lemony flavor.

Love it and recommend it! I added fresh mushrooms right after the butter/flour stage. Can't wait to make it again. Made it over farfalle pasta. Yumm!!

This is my favorite restaurant dish, so I really missed it during the pandemic lockdown. I finally worked up the courage to try it myself and found this recipe which I followed exactly as written. The results are perfection. My husband and I now have this every once in a while for a special dinner.  Thank you so much for providing this amazing recipe

Quick and easy. The blend of lemon, butter, and broth and chicken is perfect. I used 1 1/2 teaspoons of dried parsley  and I took the suggestion of adding a bit of paprika to the flour. I will be making this again.

Followed directions and it came out delicious. I used cornstarch instead of flour. I will be making it again.

One of my absolute favorite easy dinner options! The only thing I changed from the original recipe is that I added between 1/2-1 cup of fresh mushrooms to the skillet when adding the chicken broth and lemon juice to the sauce (as recommended by lazycook17 and other reviewers) and the result was DELICIOUS!! I served the chicken and sauce over bowtie pasta (although any pasta, rice, etc would work well!).

Very easy and very tasty.  I cut up 2 chicken breasts (boneess and skinless) and followed recipe as written.

Out of this world. Better than any restaurant!

Yep. This is good.  I added the pasta like the picture.  Probably could throw in a couple of capers if you wanted...but I didn't.  Followed the recipe exactly.

my boyfriend liked it so will make it again! No changes.

Delish, the kids loved it! Clean plates only wish chicken could be prepared differently w/o veg oil and so much butter but nevertheless love it

I used 4 thin sliced chicken breasts, less oil and butter. Added sliced mushroom to the melted butter and let sauce until just brown, then added the flour and let cook about 2 minutes. Slowly added the chicken stock, stirring the entire time.
I would use less lemon juice and a little white wine next time.
It was a bit too lemony for us. More than enough for 2 adults.
Served over broad egg noodles.

Awesome recipe. we loved it! tried it with bowtie pasta! awesome.

Quick. Easy and very tasty!! I did add a little garlic powder to the chicken.

This recipe is just okay, not great, not terrible. The quantity of flour compared to the seasoning is off. Should you make this recipe cut flour in half to start with and season chicken before flour egg mixture. Sauce was good, added onion, garlic, mushrooms, and at the end tossed in some spinach.

Definitely a good recipe. Everyone went back for seconds. I did add a combo of salt/pepper/garlic powder to the flour mixture. I also dipped the chicken back into the flour after the egg dipping. I also sautéed mushrooms and added them into sauce along with chicken.  Just a side note this wasn’t what I would call a quick dinner.

Added a pinch of paprika and curry ....delicious

Excellent, easy recipe.  I used olive oil instead of veg--so I needed to fry for less time.  Next time I would bake the fried filets as I made the sauce and probably reduce the sauce by half.

Very tasty and quick. One of our family's favorites.

This dish is a keeper and a repeater. Enjoyed making this. I made a couple of adjustments......used 1 c. Flour....added 7tbsp. butter to sauce. Delish Dish!!

Easy recipe. We added about 3/4 tsp of garlic paste to the sauce, which made it taste amazing! One critic said the chicken breasts tasted 'eggy'. Redipping in the flour would have probably resolved that issue.

First time made this as written.  Simply delicious. After making several times reduced to one cup flour and one egg, soaking in egg before flour in ziplock bag. Also use just enough oil to coat pan and sprinkled dried parsley on top when done.  Perfect, quick, easy to make.

I made it exactly as the recipe instructed and it was excellent. My husband ate the whole dish himself!

Loved it and it's easy. What could be better?

Easy and tasty. I added mushrooms and, as suggested by others, double dipped the chicken in the flour mixture. Also, as suggested by another reviewer, I added some paprika to the flour mixture for added flavor. All in all, I followed the recipe as written and my husband and I enjoyed the dish very much.

Easy and delicious recipe. Will make again and again. ????

Absolutely delicious!!! The only thing I did different was added garlic powder to the flour and used about 2lb of chicken. After I was done pan frying the chicken I put it in a casserole dish and put it in the oven at 200 while I was making the sauce. Once the sauce was done I took the chicken out and poured the sauce over top. I served with a side of pasta. Everyone loved this dish...I think it was the best chicken francaise.

Flavor was good, definitely do the flour egg flour for the chicken.  I'd suggest using a lot less butter as this was way too much butter for my taste. Overall, not bad.

Perfect, exactly as written! Chicken Francaise isn't supposed to have a crispy coating. This recipe is a keeper!

Delicious!  I used 1 cup flour total and had plenty left over even after the 2 tablespoons. I also used approximately 1/4 cup of oil instead of 1/2 cup and used only one jumbo egg.  I sautéed mushrooms in the butter for a couple of minutes before adding the flour and left out the parsley. I served it with riced cauliflower. It was so good I didn't miss the white rice or pasta I would normally use. It was deliciously lemony. My husband and son loved it!

I loved this recipe, it is simple, ready in very little time and delicious.

I love this recipe!  I had made this for the first time about a year ago with my boyfriend, and we both loved it! The only change we made then was to add some sliced mushrooms to the butter/flower mixture when it simmered. This past week, I went back to this recipe again after making it a few times before and used some of the tips other reviewers gave. The recipe calls for 2 cups of flour, and I'm always left with a huge bowl of flour/chicken mush I have to throw away.  I downsized it to 1/2 cup, and that worked well for me because I had only 7 chicken cutlets to bread. I also seasoned the flour with parsley flakes, garlic powder,  paprika, Laurey's Seasoning salt, and black pepper (to taste). I added about half a table spoon of lemon juice to my eggs before I whisked them as well. I coated the chicken in flour, dipped in egg, and then flour again. I set them into a hot skillet with oil and cooked until golden brown and oh-so crispy! I followed all of the directions after that, and then when the chicken was removed from simmering  in the sauce, I added a cornstarch/water mixture to the hot sauce and stirred until thickened. This last time, it was AMAZING! I made it for just my boyfriend and myself, and I'm embarrassed to say that there were no leftovers!  He grumbled because this time there were no mushrooms, but we served it over egg noodles, which was very good. 
Long story short: Good original recipe, Amazing recipe with some changes.

Wonderful dish!  I used bottled lemon juice and parsley  because that is all I had on hand.  I did put some sugar in the sauce to cut the acidity.  I add,ed 1 TBS of capers , 1 tsp of minced garlic, and some sliced mushrooms  to the sauce. Served over couscous. No doubts that I will be making it again soon.  I will try to remember fresh lemon and parsley.

I made this recipe "as is" and was pleasantly surprised.  Fast and easy and I'll make this again.

Great recipe.  After dredging in the egg mixture, I put the chicken back in the flour mixture.  Gave a nice crisp texture.

This was a basic base for the recipe. You need to add more flavor to the flour first. I used lemon rind, paprika, garlic powder. Then for the broth add some nice white wine, lemon slices , capers and spinach. Flavor goes a long way.

Thought this was just ok.  Wouldn't make again.  I added some extra seasoning to the flour mixture, but otherwise followed the recipe exactly.  Though I generally like Chicken Francaise in a restaurant, I just wasn't crazy about the lemon flavor in this particular recipe.  Could have been the lemon juice I used.

This was sooo good. Followed almost exactly, added a couple spices, and had to use beef broth as I was out of chicken, but it was great.  I always try to make extra for lunch the next day, but my husband ate it all!!  Definitely try this one.

This was my first time making Chicken Francaise and it was DELICIOUS! Very easy to follow recipe and the meal was yummy, lemony, and juicy. I would definitely make this again. I served this with rice and steamed broccoli along with Sauvignon Blanc.

Turned out great!!! I just added a little more lemon to it!! Love it!!

very good recipe family devour all of it. definitely making this one again.

This was pretty good- Definitely would season the chicken more- this was WAY too much flour- I threw at least a cup away. I think next time I will also season the chicken with salt and pepper before dipping in the flour. And more lemon.  It was super easy and everyone liked it.

The recipe is great and easy. I usually never measure how much flour I need for coating meat but I did this time. You don't need 2cups of flour. I had so much flour I triple dipped them in flour. Instead of using salt and pepper, I used a salt free seasoning called "Sunny Paris" by Penzeys Spices. I used a suggestion in a review to bake the chicken in the lemon sauce. I had them at 350 for 20 minutes. They were lemony and moist!

Enjoyed as it was. Next time I will back off on the lemon juice.

easy after work chicken francaise

Prep Time: 10 minutes

Cook Time: 35 minutes

Total: 45 minutes

Servings: 4

Author : GCBENEZRA

Ingredients

Instructions

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