Chicken francese

I tried a new chicken recipe tonight. As I do with many other recipes I try for the first time, I have one or two things I would do differently for the next time.

I adapted this recipe from this one and it has a light and refreshing, lemony flavor to it. If I were to make it again I would either cook more chicken, because I used very small, thin, chicken breasts, and/or I would pair this with a heavy side dish, like twice baked potatoes. This is a very good, but very light, dish.


  • 2 boneless, skinless, chicken breasts, pounded to a 1/4 inch thickness
  • salt and pepper
  • 1/2 cup white wine
  • 1/4 cup chicken broth
  • 2 tbsp butter
  • 1 tbsp capers
  • 2 tbsp lemon juice
  • fresh parsley, chopped

Now, normally, with all chicken breast recipes that require you only have to cook it in the oven, I always brown the chicken on the stove top first – I did not do that this time, only because, again, the chicken was very small and thin that I used.

Preheat the oven to 350 degrees F. Season the chicken with salt and pepper and place into a baking dish that has been sprayed with cooking spray. Spread butter evenly over the chicken. Pour wine, broth, and lemon juice all over the chicken, and top with capers. Cover with foil and bake for about half an hour. You can remove the foil towards the end to brown the chicken more, if desired. Garnish with parsley.

This would be a great recipe for anyone dieting – just omit the butter (or use light butter, or use less), omit or use less salt, and use fat free chicken broth.

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