Chicken Francese Recipe – Easy Classic Restaurant Style at Home

Chicken Francese, often known as Chicken Francaise, is a decadent, restaurant-style dish that brings a slice of culinary elegance into the comfort of your home.

This dish marries the tender juiciness of chicken with a vibrant lemon-butter sauce, creating a delightful eating experience that’s beloved in both Italian and French cuisines.

Renowned for its simplicity yet sophisticated flavor profile, Chicken Francese is a must-try for anyone looking to impress at dinner parties or enjoy a luxurious meal at home. Discover the art of this beloved recipe and why it remains a favorite among food enthusiasts.

Essential Ingredients

Creating the perfect Chicken Francese starts with selecting high-quality ingredients. Here’s what you’ll need:

• For the Chicken:
  • Boneless, skinless chicken breasts, thinly sliced
  • All-purpose flour for dusting
  • Fresh eggs and milk for the batter
  • Olive oil for frying
• For the Sauce:
  • Butter, ideally unsalted to control the saltiness of the dish
  • Fresh lemons, both juice, and slices for garnishing
  • White wine and chicken broth to create a rich base
  • A touch of flour to thicken the sauce

Step-by-Step Cooking Guide

Preparation of Chicken

To begin, you’ll need to prepare your chicken cutlets for cooking:

• Place each chicken breast between two pieces of plastic wrap or in a zip-lock bag.
• Use a meat mallet to pound the chicken to an even thickness of about 1/4 inch. This ensures even cooking and tender meat.
• Season the flour with salt and pepper and spread it out on a plate. In a separate bowl, whisk the eggs with milk until well combined.
• Heat the olive oil in a large skillet over medium-high heat. Dredge each piece of chicken in flour, shaking off excess, then dip into the egg mixture, coating thoroughly.
• Fry the chicken in the hot oil until golden brown on both sides and cooked through, about 4 minutes per side. Remove the chicken from the pan and set aside on a warm plate.

Classic Chicken Francese recipe Cooking Process

After cooking the chicken, the pan should have flavorful bits that are key for your sauce:

• Reduce the heat to medium and use the same skillet to start the sauce. Add a tablespoon of butter and allow it to melt, scraping up any browned bits from the chicken.
• Once melted, add flour to the butter and stir until smooth. This roux will thicken your sauce.
• Slowly pour in the white wine, stirring continuously. Let the wine simmer and reduce slightly, then add the chicken broth. Continue to cook until the sauce thickens enough to coat the back of a spoon.

Sauce Preparation

To finish the sauce:

• Stir in the remaining butter and lemon juice, adjusting the seasoning with salt and pepper to taste.
• Return the chicken to the pan, spooning the sauce over each piece to reheat and coat them thoroughly.
• Garnish with thinly sliced lemon and a sprinkle of chopped parsley before serving.

Expert Cooking Tips

To elevate your Chicken Francese to restaurant quality, consider these expert tips:

• Ensure your oil is hot before adding the chicken. This helps to seal in juices and gives a crispier finish.
• Do not overcrowd the pan when frying the chicken; cook in batches if necessary to maintain the temperature of the oil.
• For the sauce, use a high-quality dry white wine that you would enjoy drinking. The flavor of the wine is crucial as it forms the base of the sauce.
• Be gentle when simmering the sauce to prevent it from separating. A low and slow approach ensures a smooth, velvety consistency.

FAQs

Chicken Francese often brings up several questions, especially from those trying it for the first time. Here are some answers to frequently asked questions:

• How can I prevent the chicken from getting soggy?
  • Ensure the oil is hot before frying and let the cooked chicken rest on a wire rack instead of paper towels to maintain its crispiness.
• Can I make Chicken Francese ahead of time?
  • It’s best served fresh, but you can prepare the chicken and sauce separately and reheat gently before serving to preserve the texture and flavor.
• What are the best tips for a smooth sauce?
  • Whisk continuously while slowly adding the liquids to prevent lumps. Use low heat to avoid separating the butter.
• Is Chicken Francese suitable for freezing?
  • The dish is best enjoyed fresh; however, you can freeze the cooked chicken. Thaw and reheat with a fresh batch of sauce for best results.
• Can I use bottled lemon juice instead of fresh?
  • Fresh lemon juice is preferable for the best flavor, but a high-quality bottled juice can be used in a pinch.

Classic Chicken Francese recipe

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• Author: recipevalue.com
• Total Time: 30 minutes

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Description

Indulge in the sophistication of a restaurant-style meal with this Classic Chicken Francese. This recipe features tender chicken breasts, enveloped in a luscious lemon-butter sauce that balances the zesty tang of lemon with the richness of butter, creating an irresistibly savory dish that’s perfect for any dining occasion.

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Ingredients

Scale 1x2x3x

• For the Chicken:
  • 4 boneless, skinless chicken breasts, thinly cut
  • 1/3 cup all-purpose flour
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon pepper
  • 2 eggs
  • 2 tablespoons milk
  • 1/4 cup olive oil
• For the Sauce:
  • 4 tablespoons butter, divided
  • 1 lemon, thinly sliced
  • 1 tablespoon all-purpose flour
  • 1/2 cup white wine
  • 3/4 cup chicken broth
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
  • 2 tablespoons chopped parsley

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Instructions

1. Prepare the Chicken: Place each chicken breast between two pieces of plastic wrap and pound with a meat mallet until thin. Mix flour, salt, and pepper in a bowl. In another bowl, whisk together eggs and milk.
2. Cook the Chicken: Heat olive oil in a large pan over medium-high heat. Dredge each chicken cutlet in the flour mixture, then dip into the egg mixture. Cook for 4 minutes per side or until golden brown and cooked through. Remove chicken and keep warm.
3. Make the Sauce: In the same pan, melt 1 tablespoon of butter, add lemon slices and cook until browned. Remove slices. Add remaining butter, melt, and then stir in flour. Cook for one minute, add white wine and simmer for 2 minutes. Add chicken broth and simmer until the sauce thickens slightly.
4. Finalize: Stir in lemon juice, season with salt and pepper. Return chicken to pan, coat with the sauce, top with lemon slices and parsley, and serve.

Notes

• For a gluten-free version, use a suitable flour substitute for dredging.
• Adjust lemon juice and seasoning according to taste preference for a more personalized flavor.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Pan Frying
• Cuisine: Italian-American

Nutrition

• Calories: 320 kcal
• Fat: 18g
• Carbohydrates: 9g
• Protein: 26g
• Cholesterol: 150mg