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Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to

This recipe is one that my friend, Susie Patterson, gave me a few years ago. We love this with steamed fresh asparagus and roasted new potatoes.

Discuss the taste, how difficult it was to make, any adaptations you made or menu suggestions. If you did not like it, please explain why or provide constructive criticism.

Coat chicken in flour. In a large skillet, combine all ingredients and add coated chicken. Cover and simmer on medium heat for about 20 minutes, checking for doneness occasionally. Stir in additional flour to increase thickness if desired. Serve over pasta. Makes about 3 servings.

"A creamy chicken dish with a wonderful cheesy egg flavor!"

recipe reviews for: Chicken Francese "A very rich pairing of Parmesan and cream will have you lapping up this generously sauced chicken. This is a single serving recipe."
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How to Cook Chicken Francese