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Easy Chicken Francese Recipe
Easy Chicken Francese Recipe
Introduction
Chicken Francese, also spelled “Francaise,” is a popular dish in Italian-American cuisine that features lightly breaded chicken cutlets bathed in a buttery lemon-wine sauce. It’s surprisingly easy to prepare, offering a perfect blend of flavors that can make any dinner feel special.
Ingredients
- Chicken Breasts: 4, boneless and skinless
- Salt and Pepper: to taste
- All-Purpose Flour: 1 cup, for dredging
- Eggs: 3, beaten with 1 tablespoon of water
- Olive Oil: for frying
- Butter: 4 tablespoons, divided
- Lemon Juice: from 2 lemons
- Chicken Broth: 1/2 cup
- Dry White Wine: 1/2 cup
- Fresh Parsley: chopped, for garnish
- Lemon Slices: for garnish
Instructions
- Prepare the Chicken:
- Butterfly the chicken breasts to make them thinner or pound them to an even thickness using a meat mallet. Season both sides with salt and pepper.
- Dredging and Dipping:
- Spread the flour in a shallow dish. Dredge each chicken breast in flour, shaking off the excess.
- Dip the floured chicken into the beaten eggs.
- Cook the Chicken:
- Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.
- Once the butter is melted and the pan is hot, add the egg-coated chicken. Cook for about 3-4 minutes on each side, or until golden and cooked through. Transfer the cooked chicken to a plate and keep warm.
- Make the Sauce:
- Reduce the heat to medium and add the lemon juice, chicken broth, and white wine to the skillet. Bring to a simmer, scraping up any browned bits from the pan.
- Allow the sauce to reduce by half, then whisk in the remaining 2 tablespoons of butter until the sauce is smooth and slightly thickened.
- Combine and Serve:
- Return the chicken to the pan and coat with the sauce. Simmer for an additional minute to reheat the chicken.
- Serve the chicken with sauce spooned over the top, garnished with chopped parsley and lemon slices.
Tips for Perfect Chicken Francese
- Ensuring Crispiness: Keep the oil and butter hot enough so that the egg coating crisps quickly, preventing the chicken from absorbing too much oil.
- Sauce Consistency: For a thicker sauce, you can remove the chicken once it’s reheated and whisk a little flour into the sauce to thicken it before serving.
- Wine Selection: Use a good quality dry white wine that you would enjoy drinking. The flavor of the wine is prominent in the sauce.
Conclusion
Chicken Francese is an elegant yet straightforward dish that is perfect for a weeknight dinner or entertaining guests. Its bright, rich sauce complements the tender chicken for a meal that’s sure to impress.