Chicken Francese Recipe

Chicken Francese, also known as Chicken Française, is a popular Italian-American dish that features lightly breaded chicken cutlets sautéed until golden and then simmered in a delicious lemon wine sauce. This elegant dish is perfect for a special dinner or a family meal, offering a burst of flavor with every bite. Let’s explore how to make this exquisite dish at home.

Ingredients

For the Chicken:

• 2 boneless skinless chicken breasts
• ¼ cup all-purpose flour
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 beaten large eggs
• ½ teaspoon garlic powder
• 3 tablespoons canola or vegetable oil
• Chopped fresh parsley and Parmesan cheese, to serve

For the Lemon Sauce:

• 2 tablespoons all-purpose flour
• 2 tablespoons unsalted butter
• ⅔ cup chicken broth
• ⅔ cup dry white wine
• 1 thinly sliced lemon
• 1 tablespoon lemon juice

Instructions

Step-by-Step Guide:

1. Prepare the Chicken:
   • Slice each chicken breast in half horizontally to create two thin cutlets. This helps the chicken cook evenly and absorb more flavor.
   • In a shallow dish, combine ¼ cup of flour, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Mix well.
   • In another shallow dish, beat 2 large eggs and add ½ teaspoon of garlic powder.
2. Coat the Chicken:
   • Dredge each chicken cutlet in the flour mixture, shaking off any excess.
   • Dip the floured chicken into the beaten eggs, ensuring it is fully coated.
3. Cook the Chicken:
   • In a large skillet, heat 3 tablespoons of canola or vegetable oil over medium-high heat.
   • Once the oil is hot, add the chicken cutlets. Cook for 3-4 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and place on a paper towel-lined plate to drain excess oil.
4. Prepare the Lemon Sauce:
   • In the same skillet, reduce the heat to medium and add 2 tablespoons of unsalted butter. Allow it to melt.
   • Stir in 2 tablespoons of flour and cook for about 1 minute to form a roux, which will thicken the sauce.
   • Gradually whisk in ⅔ cup of chicken broth and ⅔ cup of dry white wine. Continue to cook, stirring constantly, until the sauce begins to thicken.
   • Add the thinly sliced lemon and 1 tablespoon of lemon juice to the sauce. Stir well.
5. Combine and Serve:
   • Return the cooked chicken cutlets to the skillet, spooning some of the sauce over the top. Let the chicken simmer in the sauce for about 2-3 minutes to absorb the flavors.
   • Garnish with chopped fresh parsley and grated Parmesan cheese.
   • Serve immediately, spooning extra sauce over the chicken.

Cook’s Notes and Variations

Cook’s Notes:

• Chicken Cutlets: For even cooking, ensure the chicken cutlets are thin. If necessary, pound them to an even thickness.
• Lemon Sauce: The sauce should be smooth and slightly thick. If it becomes too thick, add a little more chicken broth or wine to reach the desired consistency.
• Serving Suggestions: Chicken Francese pairs beautifully with pasta, rice, or a side of steamed vegetables. A fresh green salad also complements this dish well.

Variations:

1. Chicken Piccata:
   • Add capers to the lemon sauce for a tangy, briny twist. This variation is similar to Chicken Francese but with the added flavor of capers.
2. Creamy Francese:
   • For a richer sauce, stir in ¼ cup of heavy cream or half-and-half at the end of the cooking process. This creates a creamy lemon sauce that’s absolutely divine.
3. Herb-Infused Francese:
   • Add fresh herbs such as thyme, rosemary, or basil to the sauce for an aromatic and flavorful variation.
4. Vegetarian Francese:
   • Substitute chicken with firm tofu or eggplant slices for a vegetarian version. Follow the same steps for coating and cooking.Frequently Asked Questions (FAQs)

Q: Can I use chicken thighs instead of chicken breasts?

• A: Yes, boneless, skinless chicken thighs can be used. They may require a slightly longer cooking time to ensure they are cooked through.

Q: What can I substitute for dry white wine?

• A: If you prefer not to use wine, you can substitute it with additional chicken broth or use a combination of chicken broth and a splash of white wine vinegar for acidity.

Q: How do I prevent the sauce from curdling?

• A: To prevent curdling, ensure that the sauce does not boil rapidly after adding the lemon juice. Keep the heat at a gentle simmer and stir constantly.

Q: Can I make Chicken Francese ahead of time?

• A: While it’s best enjoyed fresh, you can prepare the chicken cutlets and sauce separately ahead of time. Reheat the sauce gently and combine with the chicken just before serving.

Q: How long does Chicken Francese last in the refrigerator?

• A: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Chicken Francese is a delightful and elegant dish that brings a touch of sophistication to any meal. With its tender, flavorful chicken and vibrant lemon sauce, it’s sure to impress your family and guests. This recipe is easy to follow and can be adapted to suit your taste preferences. Enjoy making this classic Italian-American dish and savor the delicious flavors it brings to your table!