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Chicken Francaise

  • Cooking time20 min
  • Prep time15 min
  • ServingsPortions 4
recipe image Chicken Francaise


  • 1/2 cup (125 mL) all-purpose flour
  • 1/4 tsp. (1 mL) freshly ground black pepper
  • 2 egg whites or 1/3 cup (75 mL) fat free cholesterol free egg substitute
  • 1 lb. (450 g) boneless, skinless chicken breast halves, cut into 4 pieces and pounded thin
  • 3 Tbsp. Becel® Buttery Taste margarine*
  • 3/4 cup (175 mL) chopped shallots or onion
  • 1 cup (250 mL) fat free reduced sodium chicken broth
  • 2 Tbsp. (30 mL) fresh lemon juice
  • 2 Tbsp. (30 mL) chopped fresh parsley leaves
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. Blend flour and pepper in shallow dish; reserve 1 Tbsp (15 mL).; set aside.
  2. Beat egg white in another shallow dish until foamy with wire whisk. Evenly coat chicken in flour mixture, then egg mixture.
  3. Melt 2 Tbsp. (30 mL) Becel® Buttery Taste margarine in large nonstick skillet over medium-high heat and cook ½ of the chicken, turning once, until golden brown and thoroughly cooked, about 6 minutes. Remove chicken to serving plate; repeat with remaining chicken.
  4. Melt remaining 1 Tbsp. (15 mL) margarine in same skillet over medium-high heat and cook shallots, stirring constantly, until golden, about 2 minutes.
  5. Sprinkle with reserved 1 Tbsp. (15 mL) flour mixture and cook, stirring constantly, until flour is toasted, about 1 minute.
  6. Stir in broth and lemon juice and bring to a boil. Reduce heat to low and cook until sauce has thickend slightly, about 1 minute. Stir in parsley and pour hot sauce over chicken.
*Becel® Gold in Quebec.