Chicken Francese Recipe

Chicken Francese, also known as Chicken Francaise, is a beloved Italian-American dish that features tender chicken cutlets lightly floured and pan-fried, then simmered in a rich lemon-butter sauce. This elegant yet simple dish is perfect for a quick weeknight dinner or a special occasion meal. The combination of the crispy golden chicken with the bright, tangy lemon sauce makes it an irresistible option for anyone craving a savory, zesty, and comforting dish. Follow this guide for a step-by-step approach to making Chicken Francese that will turn out perfectly every time.

this Recipe

What is Chicken Francese?

Chicken Francese is an Italian-American dish that involves dredging chicken breasts in seasoned flour, dipping them in an egg wash, and pan-frying them until golden brown. The fried chicken is then simmered in a tangy, buttery sauce made with lemon juice, chicken broth, and a splash of white wine. "Francese" means "in the French style," referring to the cooking technique of coating the chicken in flour and egg before frying, but it’s primarily an Italian-American restaurant favorite. It's a light, flavorful dish with a bright citrus kick.

Ingredients List for Chicken Francese

For the chicken:

• 4 boneless, skinless chicken breasts (pounded to ½-inch thickness)
• ½ cup all-purpose flour (for dredging)
• 3 large eggs (beaten)
• ¼ cup grated Parmesan cheese (optional, mixed with eggs)
• 1 tablespoon fresh parsley (finely chopped)
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ cup olive oil (for frying)
• 1 tablespoon unsalted butter (for frying)

For the sauce:

• ½ cup dry white wine (optional)
• 1 cup chicken broth
• ¼ cup freshly squeezed lemon juice (from about 2 lemons)
• 1 tablespoon all-purpose flour (for thickening the sauce, optional)
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• Lemon slices (for garnish)
• Fresh parsley (for garnish)

Ingredients List for a Simple Marinade (Optional)

While Chicken Francese is not typically marinated, you can add extra flavor by marinating the chicken briefly before dredging it in flour. Here’s a simple option:

• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt and black pepper

Substitutions and Variations

This Chicken Francese recipe can be adapted to suit your taste or dietary preferences. Here are a few ideas for substitutions and variations:

1. Gluten-Free Option: Swap the all-purpose flour for gluten-free flour or almond flour for dredging the chicken.
2. Wine Substitute: If you prefer not to use wine, you can replace the white wine with additional chicken broth or a splash of white wine vinegar for acidity.
3. Herb Variations: Fresh herbs like basil or thyme can be used in place of parsley for a different flavor profile.
4. Lighten it Up: For a lighter version, you can skip the frying step and bake the chicken breasts in the oven before adding them to the sauce.
5. Dairy-Free Option: Swap the butter for a plant-based butter alternative to make the dish dairy-free.

Step-by-Step Cooking Instructions

Follow these steps for perfectly crispy and flavorful Chicken Francese:

Step 1: Prep the Chicken

Start by pounding the chicken breasts to an even ½-inch thickness. This ensures that they cook evenly and quickly. Season both sides of the chicken with salt and pepper.

Step 2: Dredge the Chicken

Place the flour in a shallow dish and season it with a little salt and pepper. In another shallow dish, beat the eggs and stir in the Parmesan cheese (if using), as well as the chopped parsley.

Dredge each chicken breast first in the seasoned flour, shaking off any excess, and then dip it into the egg mixture, coating both sides thoroughly.

Step 3: Pan-Fry the Chicken

Heat the olive oil and butter in a large skillet over medium heat. Once the oil is hot and shimmering, add the chicken breasts. Cook for 3-4 minutes on each side, until golden brown and crispy. The chicken should be cooked through and the internal temperature should reach 165°F (74°C).

Once cooked, remove the chicken from the skillet and set it aside on a plate. Tent with foil to keep warm.

Step 4: Make the Lemon Butter Sauce

In the same skillet, add the olive oil and butter for the sauce. Once the butter has melted, add the white wine (if using) and let it simmer for about 1-2 minutes to cook off the alcohol.

Next, stir in the chicken broth and lemon juice. Bring the mixture to a simmer and let it reduce for 4-5 minutes until slightly thickened. For a thicker sauce, you can whisk in 1 tablespoon of flour to the broth mixture and stir until smooth.

Step 5: Return the Chicken to the Pan

Return the fried chicken breasts to the skillet, nestling them into the lemon-butter sauce. Spoon some of the sauce over the chicken and let it simmer for an additional 2-3 minutes to allow the flavors to meld together.

Step 6: Garnish and Serve

Once the chicken is heated through, remove it from the skillet. Garnish with fresh parsley and lemon slices. Serve immediately with the extra lemon-butter sauce drizzled on top.

How to Cook Chicken Francese: A Step-by-Step Guide

1. Pound chicken to even thickness: This ensures even cooking and a tender texture.
2. Dredge in seasoned flour and egg mixture: The flour provides a crispy crust, while the egg gives the chicken a light, golden coating.
3. Pan-fry until golden brown: Crisp the chicken on both sides until golden.
4. Simmer chicken in lemon-butter sauce: The sauce adds moisture and flavor to the fried chicken.
5. Garnish and serve: Lemon slices and parsley brighten up the dish and enhance the presentation.

Common Mistakes to Avoid

To ensure your Chicken Francese comes out perfectly every time, avoid these common mistakes:

• Overcooking the Chicken: Overcooking will result in dry chicken. Keep an eye on the chicken while it’s frying, and remove it from the pan as soon as it’s golden and cooked through.
• Not Reducing the Sauce Enough: The sauce should reduce slightly and thicken to coat the chicken well. If your sauce is too thin, let it simmer for a few extra minutes or whisk in a bit of flour to thicken it up.
• Skipping the Resting Step: After pan-frying, let the chicken rest while you prepare the sauce. This helps retain moisture.
• Using Low Heat: For the best golden crust, make sure your oil is hot enough before adding the chicken to the skillet. The oil should sizzle when the chicken hits the pan.

Serving and Presentation Tips

Chicken Francese is elegant enough for dinner parties yet simple enough for weeknight dinners. Here are a few serving and presentation ideas to elevate your dish:

1. Serve with Pasta: Pair the Chicken Francese with linguine or angel hair pasta. Toss the pasta in the lemon-butter sauce for a complete meal.
2. Rice or Quinoa: For a gluten-free option, serve the chicken over a bed of rice, quinoa, or mashed potatoes to soak up the sauce.
3. Vegetable Sides: Roasted or steamed vegetables like broccoli, asparagus, or green beans make excellent sides. The fresh, crisp vegetables balance the richness of the sauce.
4. Crusty Bread: Serve with crusty bread to mop up the delicious lemon-butter sauce.

How to Serve Chicken Francese

Arrange the chicken breasts on a large serving platter and drizzle them with extra sauce. Garnish with lemon slices and a sprinkle of fresh parsley for a pop of color. Serve immediately with your favorite side dishes.

Presentation Ideas for Chicken Francese

• Elegant Plating: Plate the chicken breast over a bed of pasta or rice, drizzle with sauce, and garnish with lemon slices and herbs for a restaurant-quality presentation.
• Family Style: Serve the chicken on a large platter with lemon wedges and fresh parsley, allowing everyone to help themselves.
• Individual Plates: Serve each chicken breast on individual plates with a spoonful of sauce and a side of roasted vegetables for a more formal presentation.

Chicken Francese Recipe Tips

1. Use Fresh Lemons: Fresh lemon juice gives the sauce a bright, tangy flavor. Avoid using bottled lemon juice as it can have a more muted taste.
2. Don’t Skip the Parmesan: Adding Parmesan to the egg mixture creates an extra layer of flavor and a subtle cheesy crust on the chicken.
3. Make Ahead: Chicken Francese can be made ahead of time and stored in the refrigerator. To reheat, simply warm the chicken and sauce together in a skillet over low heat until heated through.
4. Double the Sauce: If you love extra sauce, consider doubling the sauce ingredients. This way, you’ll have plenty of lemon-butter goodness to drizzle over your sides.

Frequently Asked Questions (FAQs)

Q: Can I use chicken thighs instead of breasts?
A: Yes, boneless, skinless chicken thighs work well in this recipe, but they may require a slightly longer cooking time. Ensure the internal temperature reaches 165°F.

Q: Can I make Chicken Francese ahead of time?
A: Yes, you can prepare the chicken and sauce ahead of time. Store them separately in the refrigerator, then reheat in a skillet over low heat before serving.

Q: Can I make Chicken Francese without wine?
A: Yes, you can substitute the white wine with additional chicken broth or a splash of lemon juice for extra acidity.

Q: How do I store leftovers?
A: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until warmed through.

Conclusion

Chicken Francese is a classic dish that combines tender chicken cutlets with a zesty, buttery lemon sauce. Whether you’re preparing it for a family dinner or a special occasion, this recipe is sure to impress with its simple elegance and delicious flavor. Serve it with pasta, rice, or vegetables for a complete meal that will have everyone coming back for seconds. Try this Chicken Francese Recipe today and enjoy a restaurant-quality meal in the comfort of your home!

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