Chicken Francaise


  • 1 lb Thin sliced Chicken Cutlets
  • 1 Egg beaten
  • 2 tblsp RealLemon Lemon Juice (juice of 1/2 lemon)
  • 1/2 cp Flour
  • 2 tsp Garlic Salt
  • 1/4 tsp Black Pepper
  • 1/2 tsp Paprika
  • 1 can Chicken Broth
  • 5 tblsp RealLemon Lemon Juice (juice of 2 lemons) divided
  • 1 tblsp Butter
  • Olive Oil


  • In a shallow bowl mix 2 tblsp of Lemon Juice with the beaten Egg.
  • In another shallow bowl mix togetehr the Flour, Garlic Salt, Pepper, and Paprika.
  • Cut Chicken Cutlets into medallion sized pieces.
  • Dredge Cutlets, a several at a times, first in the Egg mixture, then in the Flour mixture.
  • In a large skillet, heat Butter and Olive Oil over medium high heat until bubbly. Saute Cutlets a few minutes on each side. Remove to dish.
  • Add Chicken Broth and 3 tblsp of Lemon juice to skillet. Bring to a boil. Return Cutlets to skillet and simmer for 8 minutes.
  • Place Cutlets on serving platter; pour sauce from skillet over Cutlets and serve.