The Chew Five In Five: Michael Symon Chicken Francaise Recipe


The Chew Dish of the Day: Chicken Francaise

Not only was it Extra Value Friday, it was also time for another Five In Five competition. Michael Symon raced the clock to prepare his Chicken Francaise Recipe, an affordable entree that you can make quickly and affordably with just a few ingredients. It’s a steal at just $1.90 per serving.

The Chew: Michael Symon Chicken Francaise Recipe

Unlike other dredged dishes, in this recipe, the egg wash goes on the outside of the flour. For this recipe, it is almost more like a batter, Chef Symon explained.


I bet a lot of us could move faster in the kitchen if we had professional assistance from The Chew crew. But this still seems like a simple recipe that is quick and original.

The Chew Five In Five: Michael Symon Chicken Francaise Recipe

The Chew’s Five In Five challenged Michael Symon to create an affordable Chicken Francaise Recipe with a sauce in the pan that is fast and budget-friendly.

Making the sauce in the pan is one of Michael’s favorite tricks, for added flavor and to keep the chicken moist. You could also use this sauce recipe and process for other proteins, such as fish or veal.


Michael Symon Chicken Francaise Ingredients

  • 1/4 cup Olive Oil
  • Flour
  • 3 Chicken Breasts
  • 2 cloves Garlic
  • 2 Eggs
  • 1/2 cup Chicken Stock
  • 1/2 cup White Wine
  • 1 Lemon
  • 3 tbsp Butter
  • 1/3 cup Capers
  • Parsley
  • Salt & Pepper

The Chew: Chicken Francaise Recipe Directions

  1. Whisk eggs with two tablespoons of water.
  2. Heat olive oil a large pan on medium-high.
  3. Mix flour with salt and pepper. Dredge chicken breasts in mixture.
  4. Dip coated breasts in egg wash mixture.
  5. Place breasts in hot pan and fry until browned.
  6. Flip and cook on the other side, for a total of about four minutes between both sides.
  7. Add garlic to the pan, letting cook for 15-20 seconds.
  8. Then deglaze your pan using wine and scrape bits using your wooden spoon.
  9. Stir broth with capers and lemon juice into the pan.
  10. Reduce for up to a couple minutes.
  11. Add remaining ingredients and emulsify.
  12. Serve chicken immediately, in the sauce that cooked around it.


Leave a Reply

Your email address will not be published. Required fields are marked *

Human Verification: In order to verify that you are a human and not a spam bot, please enter the answer into the following box below based on the instructions contained in the graphic.