Chicken Francese Recipe

If you're looking to impress with a restaurant-worthy dish that is elegant yet easy to make, look no further than Chicken Francese. This popular Italian-American recipe features chicken cutlets dipped in a light egg batter, then pan-fried until golden and served in a tangy, buttery lemon sauce. With simple ingredients and quick preparation, this dish is perfect for both busy weeknight dinners and special occasions. Follow along as we break down everything you need to know to create a perfect Chicken Francese.

What is Chicken Francese?

Chicken Francese, also known as Chicken Francaise, is a classic Italian-American dish consisting of chicken breasts that are dredged in flour, dipped in an egg batter, pan-fried, and then simmered in a lemon-butter and white wine sauce. The key to its appeal lies in the contrast of textures: crispy on the outside, tender and juicy on the inside, with the richness of the sauce cutting through with bright, tangy lemon flavor. The dish likely originated from Italian immigrants who adapted traditional recipes using American ingredients, and it's now a popular choice in Italian-American restaurants.

Ingredients List for Chicken Francese

To make Chicken Francese, you’ll need the following ingredients:

• 4 boneless, skinless chicken breasts: Pound them to an even thickness for even cooking.
• ½ cup all-purpose flour: For dredging the chicken.
• 3 large eggs: Whisked with a bit of salt and pepper.
• 2 tablespoons olive oil: For frying the chicken.
• 2 tablespoons unsalted butter: Adds richness and flavor to the sauce.
• 1 cup chicken broth: Forms the base of the sauce.
• ½ cup dry white wine: Optional, but adds depth and complexity to the sauce.
• Juice of 2 lemons: The star ingredient for the bright, tangy sauce.
• Zest of 1 lemon: Adds an extra punch of citrus flavor.
• 1 tablespoon capers: Optional, but adds a nice briny flavor that complements the lemon.
• Salt and pepper: To season the chicken and the sauce.
• Fresh parsley: Chopped, for garnish.

Substitutions and Variations

While Chicken Francese is a relatively simple dish, there are several ways you can adapt it to suit your preferences or dietary needs:

• Chicken Alternatives: Swap the chicken for veal or fish, such as sole or tilapia, for different takes on the dish.
• Wine Substitute: If you prefer not to cook with wine, simply omit it and add more chicken broth or use a splash of white wine vinegar for acidity.
• Gluten-Free Option: Use a gluten-free all-purpose flour blend for dredging the chicken if you're avoiding gluten.
• Lighter Version: To reduce the calories, you can cook the chicken in less oil or substitute some of the butter with olive oil.
• Add a Creamy Twist: For a richer, creamier sauce, stir in a tablespoon or two of heavy cream at the end of cooking.

Step-by-Step Cooking Instructions

Follow these steps for the perfect Chicken Francese:

1. Prep the Chicken: Begin by pounding the chicken breasts to an even thickness, about ½ inch thick. Season the chicken with salt and pepper on both sides.
2. Dredge the Chicken: Place the flour in a shallow dish. In another dish, whisk the eggs with a pinch of salt and pepper. Dredge each chicken breast in the flour, shaking off the excess, and then dip it into the egg mixture, coating both sides.
3. Fry the Chicken: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add 1 tablespoon of butter and allow it to melt and foam. Once the oil is hot and the butter is melted, add the chicken breasts. Cook for about 4-5 minutes per side, or until golden brown and cooked through. You may need to work in batches if your pan is small. Transfer the cooked chicken to a plate and keep warm.
4. Make the Sauce: In the same skillet, lower the heat to medium and add the white wine. Cook for 1-2 minutes, scraping up any browned bits from the pan. This is called deglazing, and it adds lots of flavor. Next, add the chicken broth and lemon juice, and bring the mixture to a simmer.
5. Thicken the Sauce: Let the sauce simmer for 3-4 minutes to reduce slightly. Then, stir in the remaining 1 tablespoon of butter and the lemon zest. If using, add the capers at this stage. Stir until the butter is fully melted and the sauce is smooth and glossy.
6. Return the Chicken to the Pan: Return the fried chicken breasts to the skillet and spoon the sauce over the top. Let the chicken simmer in the sauce for 2-3 minutes to soak up the flavors.
7. Garnish and Serve: Transfer the chicken to a serving platter, pour the sauce over the top, and garnish with fresh parsley. Serve immediately.

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

Step 1: Pound the chicken to an even thickness and season with salt and pepper.

Step 2: Dredge the chicken in flour, then dip in a seasoned egg mixture.

Step 3: Fry the chicken in a combination of olive oil and butter until golden brown on both sides.

Step 4: Deglaze the pan with white wine, then add chicken broth and lemon juice to create the sauce.

Step 5: Let the sauce reduce, stir in butter, lemon zest, and capers (if using), and return the chicken to the pan to soak up the flavors.

Step 6: Garnish with parsley and serve hot with a generous spoonful of the lemony sauce.

Common Mistakes to Avoid

1. Not Pounding the Chicken Evenly: If your chicken breasts are unevenly thick, some parts will cook faster than others, resulting in dry or undercooked meat. Make sure to pound them to an even thickness before cooking.
2. Skipping the Deglazing Step: Don’t skip deglazing the pan with wine or broth after frying the chicken. Those browned bits at the bottom of the pan are full of flavor and will help build the sauce.
3. Not Letting the Sauce Reduce: Be sure to simmer the sauce long enough for it to reduce and thicken slightly. If the sauce is too thin, it won’t cling to the chicken as well.
4. Overcrowding the Pan: Fry the chicken in batches if needed. Overcrowding the pan will steam the chicken instead of giving it a nice golden crust.

Serving and Presentation Tips

• Serve with Pasta: Chicken Francese pairs beautifully with a simple pasta, such as angel hair or linguine, tossed in olive oil and garlic.
• With Mashed Potatoes: For a comforting meal, serve the chicken alongside creamy mashed potatoes that can soak up the lemon-butter sauce.
• Over Rice: Serve the chicken over a bed of fluffy rice for a lighter option that still captures all the delicious flavors of the sauce.
• With Veggies: Lighten the meal by serving Chicken Francese with roasted or steamed vegetables, like asparagus, green beans, or broccoli.

How to Serve Chicken Francese

• Family-Style: Serve the chicken on a large platter with plenty of sauce. Place it in the center of the table and let everyone help themselves.
• Individual Portions: Plate each chicken breast individually, drizzling the lemon sauce over the top and garnishing with fresh parsley and a lemon wedge.
• Elegant Dinner: For a more upscale presentation, serve the chicken with a side of pasta or roasted vegetables and garnish with fresh herbs and lemon slices.

Presentation Ideas for Chicken Francese

• Bright and Fresh: Garnish with plenty of fresh parsley and a few lemon slices for a colorful, vibrant presentation.
• Rustic Charm: Serve the chicken in a rustic cast-iron skillet with crusty bread on the side to create a cozy, inviting presentation.
• Elegant Plating: For a more formal look, serve each chicken breast on a white plate with a drizzle of sauce, a sprinkle of capers, and a lemon twist for garnish.

Chicken Francese Recipe Tips

• Use Fresh Lemon Juice: Freshly squeezed lemon juice makes a big difference in flavor compared to bottled lemon juice. The zest adds even more brightness to the dish.
• Make Ahead: You can fry the chicken ahead of time and prepare the sauce just before serving. This makes it a great option for entertaining or meal prep.
• Adjust the Sauce: If you prefer a thicker sauce, you can add a teaspoon of flour or cornstarch dissolved in a little water to the sauce as it simmers to help it thicken.

Frequently Asked Questions (FAQs)

Q: Can I make Chicken Francese without wine?
A: Yes! Simply replace the wine with an equal amount of chicken broth or a splash of white wine vinegar for acidity.

Q: Can I use chicken thighs instead of breasts?
A: Absolutely! Chicken thighs will work well, though they may need a few extra minutes to cook through since they are thicker than breasts.

Q: How do I store leftovers?
A: Store any leftover Chicken Francese in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.

Q: Can I freeze Chicken Francese?
A: While the chicken can be frozen, the sauce may not freeze well due to the butter content. If you do freeze it, thaw it in the fridge overnight and reheat gently.

Conclusion

Chicken Francese is a delightful Italian-American dish that’s easy to make yet full of flavor. With its crispy, golden chicken and rich, lemon-butter sauce, it’s no wonder this dish has remained a favorite in households and restaurants alike. Whether you're serving it for a casual weeknight dinner or a special occasion, this recipe is sure to impress. So, gather your ingredients and get ready to enjoy this mouthwatering, zesty chicken dish!

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