Chicken Francese from The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine by Cook's Illustrated Magazine

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Notes about this recipe

  • Clb5233 on September 03, 2024

    pg 313-314

  • ashallen on January 02, 2020

    Overall, I thought this dish was just OK. The sauce was too tart and lemony for my taste - I very much ended up picking out side dishes that would help with balancing out the flavors and spreading the sauce around. Between that and the typical spatter associated with pan-frying meat, I haven't felt inspired to make this dish again. Texture of the chicken was good, however, and those who like strong lemon sauces would probably enjoy this recipe. [Cross-post for Annual Edition/Magazine/Cook's Ill. Cookbook.]

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