Chicken Francaise Recipe

This Chicken Francaise Recipe is delightful - perfect for your party

It’s hard to imagine anything better! The egg rich batter, sauteed in butter - oh my - it’s just that good!

We’ll make it party friendly, easy to prepare, serve and eat - without sacrificing any of the taste or quality. Enjoy!

For any party food question, you can always use ASK-a-CATERER for free party recipes and ideas.

Portions/Servings This recipe will feed 24 people.
Read about Party Food Quantities to plan for more or less.

Ingredients for Chicken Francaise Recipe

24 boneless, skinless chicken breast halves
    cut into 1” pieces
1 pound of butter
Juice from 2 lemons
1 tablespoon garlic powder
1 tablespoon paprika


1/2 gallon (8 cups) chicken stock, canned is fine
Juice of 4 lemons


Lemon slices, greens


Unless you have a very large frying pan - you will probably need to make this in batches.

Cut the chicken breasts and thighs into 1” pieces, easy to eat for your party guests. Return to the refrigerator and keep cold.

Have your chafing dish fired up and ready to go. Pour a cup of chicken stock into the chafer and let it warm up.

Set up your largest frying pan on the stove with some butter heating. Put the flour in a mixing bowl, and in another bowl combine the lemon juice and egg. Dip some of the chicken into the egg mix, and then into the flour. Put in about as many pieces of chicken pieces that will fit into your frying pan. In the hot pan, brown the chicken pieces, flipping them over to get all sides. This should take just a few minutes.

Pour the chicken stock and lemon juice over the browned chicken. Allow this to cook for 8-10 minutes. Check a couple of pieces with your thermometer - you’re looking for 165° . When you get to that temp, pour the chicken into the chafing dish with the hot stock.

Meanwhile, start another batch in your frying pan. Keep frying, baking, and adding the finished chicken to the chafer. Garnish and serve.

Add boiling water to thin the sauce if needed. And remember to check the water level under the food. If you need to add more, always add boiling water.

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