• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Joy the Baker
Joy the Baker
  • Cookies
  • Bread
  • Cakes
  • Pies
  • Recipes
    • All Recipes
    • Cookies
    • Birthday Cake Recipes
    • Biscuits
    • Muffins
    • Cupcakes
    • Drinks
    • Breakfast
    • Lunch
    • Dinner
    • Fruit
    • Nuts
    • Buttermilk
    • Chocolate
    • Vanilla
    • Holiday
    • Healthy
    • Gluten-Free
    • Vegan
  • Blog
    • Baking 101
    • Tips
    • Beyond the Kitchen
    • Let It Be Sunday!
    • New Orleans
  • Camp Joy
Watch VideoRead CommentsLeave a Review

Guest: Julia Turshen’s Chicken Francese

December 14, 2022 by Joy the Baker 5 Comments

Jump to Recipe

Welcome our first December guest – Julia Turshen!

Julia Turshen is a best selling cookbook author, food writer, chef, and food equity advocate. She lectures on food and home cooking and has published four solo books on the subject and has contributed to many others in collaboration or as a writer. She hosts the podcast Keep Calm and Cook On and writes a monthly column in Food & Wine called The Interview. Her regularly hosted cooking classes, Sundays with Julia, are very popular, especially among our team.

Julia has written for the New York Times, Condé Nast Traveler, Vogue, and Bon Appétit. She serves on the Smithsonian National Museum of American History’s Kitchen Cabinet Advisory Board and is the founder of Equity At The Table (EATT), a digital directory of people of color, women, and non-binary individuals in food. She also regularly provides meals for Citizen Action New York. Julia lives in Hudson Valley with her spouse, Grace, and their pets.

Thank you to Julia for this beautiful recipe out of her new cookbook, Simply Julia! Check out her other cookbooks, Now & Again, Feed the Resistance, and Small Victories.

FROM JULIA:

This is such a classic Italian-American dish and I just love it. The egg coating becomes so beautifully golden brown and the perfect texture for the lemony sauce. I taught this recently in one of my Sunday afternoon cooking classes and it was A HIT. We had it with garlic bread and a chopped antipasto salad full of olives, roasted peppers, marinated artichokes, salami + provolone. A great meal!

Find the recipe card below to conveniently pin or print!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Julia Turshen’s Chicken Francese

★★★★★ 5 from 2 reviews
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: Serves 4
Pin Recipe
Print Recipe

Ingredients

Scale
  • Four boneless, skinless chicken breasts
  • 1 cup all-purpose flour
  • 2 teaspoons EACH garlic powder + kosher salt
  • 3 large eggs
  • 1/4 cup extra-virgin olive oil
  • 2 lemons, 1 thinly sliced and the other juiced
  • 1/4 cup dry white wine
  • 3/4 cup chicken broth (or boiling water + Better Than Bullion)
  • 2 tablespoons unsalted butter, cut into small cubes
  • 1 large handful Italian parsley, finely chopped

Instructions

  1. Place one of the chicken breasts in a large resealable plastic bag and use a meat pounder (or a rubber mallet or the bottom of a small-but-heavy pot) to pound the chicken so it’s about 1/4 inch thick. Repeat the process with the remaining chicken breasts.
  2. Place flour, garlic powder and salt in a a wide, shallow bowl and whisk well to combine.
  3. Place the eggs in another shallow bowl and whisk well to combine.
  4. Place the oil in a large, heavy nonstick skillet over medium-high heat.
  5. Dredge the chicken breasts in the seasoned flour and knock off any excess. Then dip the chicken breasts in the beaten egg and coat completely, letting the excess drip off. Add the egg-dipped chicken breasts to the hot oil and cook, flipping once, until chicken is golden brown and cooked through, about 2 – 3 minutes per side. Do this in batches as needed.
  6. Transfer the chicken to a large serving platter.
  7. Add the sliced lemon to the pan and cook, stirring, until a tiny bit softened and very fragrant, about 2 minutes. Add the lemon juice, white wine, and chicken broth and turn the heat to high. Boil, scraping the bottom of the skillet with a wooden spoon to loosen any stuck bits, until slightly thickened, about 2 minutes. Turn the heat to low and stir in the butter 1 cube at a time, waiting until each melts and incorporates before adding the next. Pour the sauce and sliced lemons over the chicken and sprinkle with chopped parsley. Serve immediately.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Previous PostNext Post

Categories: Dinner, Recipes

Previous Post: «
Next Post: Eggnog Iced Oatmeal Cookies »

Reader Interactions

All Comments
I Made This
Questions
  1. Thisamericanplate

    May 10, 2023 at 6:37 pm

    It looks absolutely mouthwatering! The combination of lemony sauce and a golden brown egg coating makes it a classic Italian-American dish that I can’t wait to try. The fact that it was a hit during one of Julia’s Sunday afternoon cooking classes speaks volumes about how delicious it must be. Serving it with garlic bread and a chopped antipasto salad full of olives, roasted peppers, marinated artichokes, salami, and provolone sounds like a fantastic meal. I’m looking forward to trying this dish and sharing my experience with friends and family!

    Reply
  2. Sabrina

    December 14, 2022 at 9:33 pm

    thank you for sharing this, my kind of chicken dish, love all of these flavors and ingredients

    ★★★★★

    Reply
  3. Mary B

    December 14, 2022 at 7:43 pm

    Excited to try this recipe! Had great fun taking one of Julia’s cooking classes with my vegan MIL – starting with the cocktail recipe is brilliant.

    Reply
  4. Stella

    December 14, 2022 at 2:59 pm

    This really looks delicious, can’t wait to try it. Oh and your cookbooks are fantastic too.

    Reply
  5. Sue

    December 14, 2022 at 10:27 am

    Everyone here really likes a good chicken franchise. However, I could use to improve my recipe for this chicken dish. This looks like a great recipe to try. Thank you for sharing it. Can’t wait to try it real soon.

    ★★★★★

    Reply

Leave a Reply Cancel reply

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

Recipe rating ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

RELATED POSTS IN Dinner

stacks of sandwiches
Sandwich Series: The Green Goddess Tomato Sandwich

Let’s talk about the summer tomato.  They’re at their best exactly ripe and with a touch of salt and pepper, they’re perfection.  Over the summers I’ve perfected my favorite tomato sandwich recipe.  It’s extra – with Havarti cheese, avocado and a zippy grinder salad.  Here’s how! Sandwiches are better in the summer.  I don’t know…

Read More

close up of a French dip sandwich cut in half
Sandwich Series: French Dip Steak Sandwich with horseradish mayo

We’re making a classic french dip sandwich, even better with seared and sliced flank steak, caramelized onions, and spicy horseradish mayonnaise.  This is a next-level at home sandwich. Fire up the cast iron – you can’t miss this! A few weeks ago I took my friend Emily to my one of my most nostalgic Los…

Read More

assembling finished root beer smash burgers
These Root Beer Smash Burgers Will Make Your Weekend!

Let’s elevate our burger game with this mouthwatering smash burger recipe – with a lil’ soda pop twist! We’re taking this classic to new heights by introducing root beer barbecue sauce (you heard that right!) that adds a sweet meets savory kick. It’s an elite compliment to these caramelized cheesy burgers! Listen friends,  I know…

Read More

Primary Sidebar

Fresh baked emails, delivered to your inbox

Jump to Recipe

Receive recipes from Joy the Baker and updates on events at The Bakehouse.

HI! I’M JOY!

Jump to Recipe

Welcome! This has been my little corner of the internet since 2008!

I’m a baker, photographer, cookbook author and teacher.  I live laugh love in New Orleans. 

MORE ABOUT JOY AND THE TEAM

BOOKS + Magazines

Jump to Recipe

2023 CAMP JOY SUMMER ZINE – get it here!

JOY THE BAKER 2022 SUMMER MAGAZINE

JOY THE BAKER 2021 HOLIDAY MAGAZINE

JOY THE BAKER 2020 HOLIDAY MAGAZINE

HOMEMADE DECADENCE

OVER EASY: SWEET AND SAVORY RECIPES FOR LEISURELY DAYS COOKBOOK

JOY THE BAKER COOKBOOK

MY FAVORITE CAMPING GEAR

Jump to Recipe

SHOP MY FAVORITE GEAR HERE! 

Jump to Recipe
joy the baker on facebook joy the baker on twitter pinterest-social instagram-socialbloglovin-social

DRAKE ON CAKE

Jump to Recipe

Passionate from miles away since 2015.

CHECK IT OUT ON INSTAGRAM

Drake on cake instagram.

 

BREADS YOU’LL LOVE

close up of strawberry shortcake recipe with soft whipped cream

Dad’s Biscuits Make The Best Shortcake

jambalaya buttermilk biscuits in a row

Smoked Sausage Jambalaya Buttermilk Biscuits

inside of warm cinnamon roll on plate

How To Make The Best Single Serve Cinnamon Roll

LET’S MAKE COOKIES!

a stack of white chocolate macadamia nut cookies with a bite taken out of the top one with milk

Classic White Chocolate Macadamia Nut Cookies

wider shot of lemon bars stacked on a plate with a bite taken out of one lemon bar

My Favorite Classic Lemon Bars Recipe

completed recipe close up shot of a blondie so the toasted almonds, chocolate chips, and sea salt can be seen

My Best Classic Blondie Recipe

Footer

Instagram

joythebaker

📚Baker, author of books, lover of butter
🎂Creator @drakeoncake
📝Inquiries megan@underscoretalent.com

joythebaker
We’re About to Be Friends featuring @grossypelos We’re About to Be Friends featuring @grossypelosi and his gigantic meatballs! ♥️🤝🤯
Chai-Spiced Sugar Cookies #taylorsversion made wit Chai-Spiced Sugar Cookies #taylorsversion made with an old sugar cookie recipe I made back in 2009 (like whaaat?) and a boatload of warm autumn spiced @taylorswift added to the dough.⁣
⁣
This cookie recipe explodes on my site every September and for good reason. We’re fall girlies and we love a little nutmeg glaze. ⁣
⁣
Find the full recipe linked in the profile! Xo
I don’t know what it is about this year, but I j I don’t know what it is about this year, but I just need more light-hearted fun, more hugs, more breakfast made by mom, and more coffee walks in the sand. Let’s do autumn now, nice and steady.
🥯🥯 for the weekend, babes! Save this no-yeas 🥯🥯 for the weekend, babes! Save this no-yeast bagel magic for your Sunday morning. ⁣
⁣⁣
Two Easy No-Yeast Bagels⁣⁣
1/2 cup self-rising flour⁣⁣
4 tablespoons greek yogurt (plus a teaspoon or two more if needed)⁣
1 large egg, beaten for egg wash⁣⁣
1/3 - 1/2 cup grated gouda or gruyere⁣⁣
Everything bagel seasoning⁣⁣
3 tablespoons baking soda with 2 cups of boiling water. ⁣⁣
⁣⁣
Place a rack in the upper third of the oven and preheat oven to 375 degrees F.  Line a baking sheet with parchment paper and spray the paper lightly with nonstick spray. ⁣⁣
⁣⁣
In a small bowl, use a firm spatula to work together the flour and yogurt. Add a few teaspoons of yogurt if it feels dry and knead into a cohesive ball for 5 minutes or so. Sprinkle with a bit more flour if it gets overly sticky. Cover with a damp paper towel and gather your toppings. ⁣⁣
⁣⁣
Divide dough in two and roll each piece into a roughly 8-inch rope. Bring the ends around and pinch into a circle. ⁣⁣
⁣⁣
Sprinkle the bottom of the prepared pan with grated cheese in two spots.  Pour boiling water over the baking soda and float each bagel in the water for 20 or so seconds.  Use a slotted spot or spatula to transfer the bagels on top of the cheese.  Brush lightly with egg. Sprinkle with more cheese and everything bagel seasoning. ⁣⁣
⁣⁣
Bake for 20 - 22 minutes until deeply golden and bubbling.  Allow to cool for 10 minutes before slicing and smearing with cream cheese.
The secret to really great muffins is eating them The secret to really great muffins is eating them warm, with a big smear of butter and a sprinkle flakey sea salt. ❇️ This goes for any muffin but is especially delicious on these a Vegan Carrot Zucchini Harvest Muffins because they have so many veggies they’re basically a salad. ❇️ Full recipe linked in the bio! Xo
This fall the ultimate chocolate chip cookie is pa This fall the ultimate chocolate chip cookie is packed with oats, @guittardchocolate baking wafers, and candy coated chocolate pieces from @traderjoes. ✌️ It’s the perfect weekend bake, babes! Full recipe linked in the profile!
Load More... Follow on Instagram

Copyright © 2023 · Joy the Baker
All rights reserved. Violators will be whupped and sent to bed with no dessert · Privacy Policy

Scroll Up