Chicken Francese

Chicken Francese

Chicken Francese with tender chicken cutlets nestled in a buttery, lemon wine sauce. I am not a big wine drinker but I am definitely a big fan of clay pot cooking with lots of wine! Wine will further intensify the flavor of foods in clay. Once clay is heated up, it holds and more evenly distributes heat than does metal. This slow and gentle cooking coaxes subtle flavors from the foods and leaves nutrients intact...




For the chicken:

  • 4 boneless, skinless chicken breasts (or 6-8 chicken cutlets)
  • 2 large eggs
  • 2 tablespoons milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 or 1 cup all-purpose flour
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil


For the sauce:

  • 4 tablespoons unsalted butter, divided
  • 1/4 cup minced sweet onion
  • 2 tablespoons all-purpose flour
  • 1/2 cup dry white wine
  • 1/4 cup fresh squeezed lemon juice (about 2 juicy lemons)
  • 2 cups chicken broth
  • salt and pepper to taste
  • minced fresh parsley leaves, for garnish
  • sliced lemon, for garnish


  1. Combine chicken ingredients in a bowl and mix well.
  2. In your Vitaclay pot, add the sauce ingredients and mix well.
  3. Add chicken tenders mixer in vitaclay pot. Set on stew or fast to cook for 30 minutes.
  4. Stir well before serving. Serve over pasta or green beans or both.

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