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Ronzoni® Chicken Francese with Spaghetti

This zesty chicken scallopini in a lemon butter sauce is an Italian-American dish that was popular in New York in the ’70s. It’s so delicious, it deserves a comeback.

Serves 4
Ready in 30 mins
Prep time 10 mins
Cooking time 20 mins
720 calories per serving


> 1 (16 oz) pkg Ronzoni® Spaghetti
> 4 boneless, skinless chicken breasts (about 1 lb)
> 1/2 tsp salt
> 1/2 tsp pepper
> 1/4 cup butter
> 1/4 cup all-purpose flour
> 2 eggs, lightly beaten
> 1/2 lemon, sliced
> 1 cup chicken broth
> 1/3 cup lemon juice
> 1/4 cup fresh parsley, finely chopped


Cook pasta according to package directions; drain well.
Meanwhile, pound each chicken breast between 2 sheets of plastic wrap into ¼ inch thickness. Season with salt and pepper.
Melt butter in large skillet set over medium heat. Dredge chicken in flour, then dip in eggs. Add chicken to pan, in batches, if needed. Cook for 2 to 3 minutes per side or until chicken is golden brown and cooked through. Transfer chicken to plate.
Add lemon slices to pan; cook for 1 minute. Stir in chicken broth and bring to boil. Reduce heat to medium-low; cook for 3 to 5 minutes or until sauce is slightly thickened.
Stir in lemon juice. Return chicken to pan; cook for 1 to 2 minutes or until well coated. Serve chicken over pasta. Sprinkle with parsley.


Recipe provided by Ronzoni® Pasta.


Substitute veal or turkey scallopini for chicken if preferred.

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