For a quick and easy chicken Francaise recipe, use one 9-ounce package of fully cooked, breaded frozen chicken breasts. To make the signature sauce, combine flour, pepper, white wine and lemon juice.
Add 2 tablespoons of butter and half a pound of fresh mushrooms to a skillet over medium-high heat. Saute the mushrooms two to three minutes, transfer them to a bowl and set the bowl aside.
Meanwhile, heat the chicken breasts according to package instructions, or add them to the skillet and cook three to four minutes per side, or until they are lightly caramelized and crisp. Transfer the chicken breasts to an oven-safe dish, and allow them to remain warm and crisp while you prepare the sauce.
For the sauce, add 2 tablespoons of lemon juice, 2/3 cup of dry white wine, such as Sauvignon Blanc, 1 tablespoon of all-purpose flour and 1/4 teaspoon of black pepper to a bowl, and mix well. Add the mixture to the skillet and cook until the sauce has thickened, approximately two to three minutes.
Return the mushrooms to the skillet, and cook the sauce an additional two to three minutes. Serve the chicken breasts and the sauce immediately, either on a bed of linguine or accompanying a starch, such as rice, and mixed vegetables.