Comments on: Chicken Francaise

By: Chicken in Wine Sauce | Created by Diane

Chicken in Wine Sauce | Created by Diane — Wed, 20 Oct 2021 16:34:21 +0000

[…] with pork chops. I also love it with Chicken Parmesan Meatballs, it’s the key sauce for my Chicken Francasie Recipe which if I haven’t mentioned lately is my absolute number one favorite dinner… really […]

By: Creamy Chicken and Rice | Created by Diane

Creamy Chicken and Rice | Created by Diane — Mon, 28 Dec 2020 02:26:10 +0000

[…] Chicken Francaise […]

By: Szechuan Chicken and Vegetables | Created by Diane

Szechuan Chicken and Vegetables | Created by Diane — Wed, 22 Jul 2020 18:30:51 +0000

[…] 20’s. They were fun! If you want to know the other recipe I’d eat over and over… it’s THIS one, and it’s still a […]

By: shell shockers

shell shockers — Fri, 18 May 2018 04:27:03 +0000

wow, it looks great my favorite chicken, i will definitely learn to cook for my family to enjoy, thanks for posting

By: Diane

Diane — Sat, 07 Oct 2017 01:23:16 +0000

In reply to KB.

I sauteed mushrooms in a skillet with a little butter then put them over the pasta with the sauce from the chicken.

By: KB

KB — Fri, 06 Oct 2017 13:00:19 +0000

The Chicken Francaise looks and sounds scrumptious, tx for sharing this recipe. Definitely on my to make SOON list. However, I’m interested also in that yummy looking pasta & mushrooms you served it over……may I ask what that recipe is?

By: Gretchen

Gretchen — Sun, 11 Jun 2017 01:10:02 +0000

Made this recipe tonight for our daughter-law’s birthday dinner and it was awesome! Wonderful instructions and we’re not much for cooking with wine, I used College Inn wine, herbs & chicken broth and combined with the lemon juice made a great sauce.

By: Diane

Diane — Wed, 16 Mar 2016 05:06:22 +0000

In reply to Steve.

I typically top the dish with grated Romano Cheese, but feel free to add it to the coating or sauce as you wish.

By: Steve

Steve — Mon, 14 Mar 2016 17:02:05 +0000

This recipe is missing one main ingredient that I’m used to. I’m of Italian decent and live on Long Island NY. Here this dish always contains grated cheese. Either Parmesan or Romano. Usually it is added to the coating ingredients, but can be added to the sauce instead. The cheese and lemon are the predominant flavors here. The wine is subtle. I don’t think I would miss the wine if it were left out, but the lemon and cheese are very important. The absences of the cheese definitely left me noticing that something was missing.

By: Diane

Diane — Fri, 05 Feb 2016 04:58:23 +0000

In reply to Patsy H.

I have been making this for years and I typically have white wine on hand, often chardonnay, but have used other white wines with equal deliciousness, when cooking with wine, I don’t necessarily think the variety matters all that much. I’ve used white table wine and Sauvignon blanc too. Since there are other ingredients in the sauce, even if it’s a sweeter or dryer wine, it always comes out very tasty and everyone enjoys it. If I’m running to the store to buy a bottle specifically I often choose Robert Mondavi Chardonnay. Hope that’s helpful 🙂