How to Make Chicken Française with Butter Lemon Sauce - Chef Jean-Pierre

Easy Chicken Francaise Recipe with Lemon Butter Sauce and Buttered Spinach

chef jean pierre 200x200 1Chef Jean-Pierre
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!
4.59 from 24 votes
Servings 4

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.

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