Servings: 3
Boneless, skinless chicken breasts 
3 (5-oz), each cut into 3 thin pieces 
Tapioca starch 
2 tbsp
All-purpose flour 
2 tbsp
1/4 tsp
Olive oil 
3 tbsp
Salted butter
2 tbsp, divided
3 cloves
Whipping cream 
1 cup
Chicken broth 
3/4 cup
White wine 
1/4 cup
Fresh parsley 
2 tbsp, chopped
Lemon juice 
1/2 lemon
1/2 tsp
Ground black pepper 
1/4 tsp
New Recipe: Chicken Francese
15 m
20 m
Ready in:
35 m
  1. Preheat the oven to 200° F (95° C). Prepare a rimmed baking sheet by lining it with a drip tray. 
  2. In a shallow bowl, mix tapioca, all-purpose flour, and salt. In a separate bowl, beat eggs. 
  3. In a skillet over medium, heat oil and butter (1 tbsp). Dip the chicken pieces in the tapioca mixture. Dip in the beaten eggs. 
  4. Cook chicken in the skillet for 2 minutes per side, or until golden. Transfer the chicken to the prepared baking sheet. 
  5. Place the chicken in the oven (this will allow it to keep warm). 
  6. Over medium-low, add butter (1 tbsp) to the skillet. Add garlic. Cook for 1 minute, or until fragrant. Add whipping cream, chicken broth, wine, parsley, juice, salt, and ground black pepper. Stirring, cook until the mixture has reduced. Serve your Easy Chicken Francese with the sauce. Enjoy!