Last Update: 6/20/2025

Maybe not the most famous French dish, but definitely one of my favorites!

I love both the fish and chicken version of this recipe! In fact, I had a hard time deciding between posting the Fish Francaise recipe or the Chicken Francaise recipe, so I’ve included both!

French cuisine has some Italian influences, especially near the Italian boarders. This healthy dinner recipe shares similarities with the Italian Fish Francese and Fish Piccatta, with the fish preparation done in a different order, and there’s no frying!

Also, the lighter Francaise Sauce, especially this one, is healthier than the full of butter Piccatta Sauce. A flaky white fish works best, so add this to your flounder recipes and filet of sole recipes.

I call this Fish Francaise recipe “the Most Delish Fish!” My family agrees, let’s see if you do too!

The Chicken Francaise recipe happens to make the most moist and tender chicken—without pounding!

This is definitely my favorite chicken recipe for a dinner party as it can be prepared ahead with the last steps completed right before serving. And everyone always raves about it! I dress it up with some lemon slices on top for an extra beautiful presentation.

Fish Francaise Recipe

Servings: 6

Ingredients

1 1/2 cup chicken broth
1/4 cup lemon juice
2 tablespoons caper juice
3 tablespoon butter
1 tablespoon capers
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup flour
2 pounds white fish filets, like sole or flounder
2 large eggs, beaten
1 tablespoon parsley leaves ((optional)

Instructions

1. In a sauce pan over low heat, whisk together chicken broth, lemon juice, and caper juice. When it comes to a boil, whisk in the butter a little at a time. Take a tablespoon of sauce and mix it with a tablespoon of flour to make a slurry. Whisk the slurry into the sauce and simmer for 3-5 minutes. Add lemon slices and capers and turn off heat.

2. Preheat oven to 350 degrees, and spray a sheet pan with olive oil spray.

3. Mix salt and pepper with flour and coat the fish filets with it. Place on a tray or plate in a single layer.

4. Heat a frying pan or griddle on medium high. When it's hot, dip one piece of fish in the eggs and then put it immediately on the frying pan.

5. Continue with the rest of the fish. When golden brown, flip fish over.

6. When both sides are browned, transfer fish to sheet pan, and bake in the oven for approximately 5 minutes until cooked through.

7. Plate fish on a serving dish and drizzle sauce over fish. Top with parsley if desired.

Tips
1. There is not a typo: The order for the fish is flour then egg, and no additional flour.
2. Have your bowl of eggs close to your frying pan so you do not drip and lose your coating.

Meal Prep
1. If you’re cooking this meal for a dinner party, prep everything ahead up through putting the fish in the oven. Do that at the last minute and it’s a breeze!
2. The fish can be fully prepared ahead and reheated for a quick weeknight dinner.

Chicken Francaise

Servings: 6

Ingredients

1 1/2 cup chicken broth
1/4 cup lemon juice
2 tablespoons caper juice
3 tablespoon butter
1 tablespoon capers
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup flour
2 pounds chicken tenders
2 large eggs, beaten
1 tablespoon parsley leaves ((optional)

Instructions

1. In a sauce pan over low heat, whisk together chicken broth, lemon juice, and caper juice. When it comes to a boil, whisk in the butter a little at a time. Take a tablespoon of sauce and mix it with a tablespoon of flour to make a slurry. Whisk the slurry into the sauce and simmer for 3-5 minutes. Add lemon slices and capers and turn off heat.

2. Preheat oven to 350 degrees, and spray a sheet pan with olive oil spray.

3. Mix salt and pepper with flour and coat the chicken with it.

4. Heat a frying pan or griddle on medium high. When it's hot, dip one chicken tender in the eggs and then put it immediately on the frying pan.

5. Continue with the rest of the chicken. When golden brown, flip chicken over.

6. When both sides are browned, transfer chicken to sheet pan, and bake in the oven for 10 minutes until cooked through.

7. Plate fish on a serving dish and drizzle sauce over fish. Top with parsley if desired.

Tips
1. There is not a typo: The order for the chicken is flour then egg, and no additional flour.
2. Have your bowl of eggs close to your frying pan so you do not drip and lose your coating.

Meal Prep
1. If you’re cooking this meal for a dinner party, prep everything ahead up through putting the fish in the oven. Do that at the last minute and it’s a breeze!
2. The fish can be fully prepared ahead and reheated for a quick weeknight dinner.

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