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Easy Chicken Francaise Recipe with Lemon Butter Sauce and Buttered Spinach
Hello friends, today I want to share a super simple, Chicken Francaise Classical 70's dish that will no doubt WOW you! Make this dish with the gorgeous Lemon Butter Sauce and top it off with some spinach to bring out some extra Flavour. Chicken Francaise can and will be one of the easiest Chicken recipes for you to make!
Recipe Video
Recipe Ingredients
- 4 - 8 ounces each Chicken Breast
- Flour for dredging
- 4 tbsp Sweet Butter
- 1 tbsp Lemon Olive Oil
- 2 Whole Eggs
- 2 Minced Shallots
- 1 bag Fresh Spinach Leaves
- 2 Minced Shallots
- 2 tbsp Lemon Juice
- 2 tbsp Sweet Butter
- 2 tbsp Sicilian Lemon Vinegar
- 2 tbsp Chopped Parsley
- Salt and Pepper to taste
Recipe Instructions
- Preheat Oven to 375°
- Using plastic wrap, pound the chicken breasts to ¼ inch thick.
- Dredge the chicken with a light coating of seasoned flour.
- In a saute pan heat 1 tablespoon butter with the lemon olive oil. Dredge the floured chicken in the egg wash and immediatly cook in a saute until golden brown on both sides and set aside or keep in a warm oven.
- In the same pan, add a touch more lemon Olive Oil and saute the shallots until light golden brown. Add the spinach and cook until wilted. Remove and top each ckicken breast with a couple tablespoons of the cooked spinach.
- In the same pan or a sauce pan, add a couple tablespoons of butter and saute the shallots until light golden brown, add the lemon juice, vinegar, the choped parsley and a coupe tablespoons butter to offset the lemon
- Adjust seasoning with salt and pepper.
Private Notes
Master Chef at ClickThru Digital Marketing & SEO
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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amazing
Great dinner my family loves it🥰the sauce is unique and delicious esp with butter at the end! Superb! I told my family to thank chef Jean Pierre🥰
excellent, thank you.