Chicken Francaise


  • 1 lb Thin sliced Chicken Cutlets
  • 1 Egg beaten
  • 5 tblsp RealLemon Lemon Juice (divided)
  • 3/4 cup Flour
  • 2 tsp Garlic Salt
  • 1/4 tsp Black Pepper
  • 1/2 tsp Paprika
  • 1/2 cup Dry White Wine (or Dry Vermouth)
  • 1 can Chicken Broth (divided)
  • 1 tblsp Butter
  • Olive Oil


  • In a shallow bowl mix 2 tblsp of Lemon Juice with the beaten Egg.
  • Cut Chicken Cutlets in half, or thirds based on cutlet size. Place Chicken pieces in Lemon and Egg mixture. Marinate for 30 to 60 minutes before breading and cooking.
  • In another shallow bowl mix together the Flour, Garlic Salt, Pepper, and Paprika.
  • 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.
  • Increase heat, add Wine to skillet, bring to a boil and dissolve browned bits.
  • In a small bowl or measuring cup, mix 2 ounces of Chicken Broth with 2 tablespoons of the Flour mixture.
  • Add Chicken Broth and 3 tblsp of Lemon juice to skillet. Bring to a boil. Return Cutlets to skillet, reduce heat and simmer for 8 minutes.
  • Place Cutlets on serving platter.
  • Increase heat, add the Chicken Broth and Flour mixture to skillet, stir or wisk until sauce thickens.
  • Pour sauce from skillet over Cutlets and serve.