Chicken Francese or Francaise is Easy to Make and One of My Top Ten Chicken Recipes,

Best Ever Chicken Francese or Chicken Francaise - We have a local Restaurant in Cedartown Georgia that serves this dish. So if you are wondering why a Southern Gal makes Chicken Francese that is why. I have been eating it since I was a young teen. They do not put wine in theirs and this recipe tastes just like theirs! It is an amazing restaurant-quality dish that YOU CAN MAKE! Y'all please support us and hit that like button and visit our website today at www.collardvalleycooks.com.

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DO YOU REMEMBER that good old southern cooking? When I was growing up, my granny was my favorite cook. My mama was an amazing cook as well, but there was just something about being in granny’s kitchen.

I have made it so easy for you to learn how to cook like my granny and mama did with cooking tutorials for each and every recipe in our cookbooks. You can see how to order these by visiting us on our website. Oh and no difficult to find or crazy ingredients! Just simple ingredients and really good food.

NOW FOR THIS FAMILY RECIPE:
Chicken Francese
1/2-INCH-THICK CHICKEN BREASTS
SALT PEPPER
ONION POWDER 2 LEMONS
BADIA ROASTED GARLIC POWDER 2 EGGS
1 1/2 CUP SELF-RISING FLOUR
1 PINT SLICED WHITE MUSHROOMS
1 STICK BUTTER
Place butter in saucepan with mushrooms on a medium heat. Sprinkle mushrooms with salt, pepper, and onion powder. Cook on medium/low heat with lid off until juices turn from cloudy to clear. Do not cook high or butter will burn.
Salt and pepper chicken- sprinkle with garlic powder and onion powder. Beat eggs- pour over chicken to coat well. In shallow pan coat chicken well with flour. Fry chicken 3 minutes per side until golden brown. Let chicken cool on drying rack for 3 minutes then place in dish and pour hot mushrooms and butter on top. Squeeze two lemons on the top of the chicken and mushrooms. Garnish with lemon slices.
If chicken is thicker cook longer. If an inch-thick cook 5 minutes, flip and cook 4 more. If thicker than 1-inch slice it in half before cooking. THIS DISH IS CEDARTOWN, GA. FAVORITE SERVED AT OUR LOCAL PETROS AND ZORBAS RESTAURANTS.

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