30-Minute Easy Chicken Francese Recipe – video 2021
Chicken francese is a derivation of a traditional Italian dish that was originally made with veal. It is an Italian-American creation popular in the New York region. It consists of battered chicken cutlets in a lemon, butter and white wine sauce.
Chicken Française (or Chicken Francese) is an Italian-American dish of flour-dredged, egg-dipped, sautéed chicken cutlets with a lemon-butter and white wine sauce. … Despite being such a well-known dish in Italian-American culture, francese is not a classical dish or sauce.
The basis for this recipe was brought to America by Italian immigrants and may have been created as a less expensive alternative to Veal Francese.
Recipes for Chicken Francese are similar to another popular dish, Chicken Piccata. Chicken cutlets are dredged in seasoned flour, dipped in eggs, then back in the flour before pan-frying until golden brown.
The sauce is made in the same pan with a full 1/4 cup of fresh lemon juice, butter, dry white wine, and chicken broth. This dish requires the right amount of salt to bring out all the flavors, so be sure to check the seasoning before serving.
- 3 boneless skinless chicken breasts
- (halved crosswise)
- 2/3 cup all-purpose flour
- Freshly ground black pepper
- 2 large eggs
- 2 tablespoons of water
- 1/4 cup of extra virgin olive oil
- 1/2 lemon (thinly sliced)
- 5 garlic cloves (minced)
- 1/2 cup dry white wine
- 1 cup of chicken broth
- 1/2 lemon (juiced)
- 2 butter spoons
- 1/4 cup flat-leaf parsley (chopped)
Prepare the chicken breast and reserve on a plate. Add the flour to a shallow or tart plate and season with salt and pepper to taste. Mix with your hands to combine. In another shallow dish, beat the eggs with 2 tablespoons of water.
Meanwhile, heat the olive oil in a cast-iron skillet over medium-high heat. Season the chicken with salt and pepper and then dredge the chicken in the seasoned flour.
Dip them in the beaten egg to cover them completely, letting the excess drain. When the oil is hot, add the chops and fry for 4 minutes on each side until golden brown, turning once. Remove the chicken cutlets to a plate and set aside.
Toss the lemon slices into the skillet and cook for 1 to 2 minutes, until fragrant. Add the garlic, wine, broth, and lemon juice, and simmer for 5 minutes to slightly reduce the sauce, stirring frequently. Reduce the heat to medium-low and add the butter.
Return the chicken to the skillet and place the lemon wedges on top of the cutlets. Simmer for 2 minutes to heat the chicken. Season with salt and pepper and garnish with chopped parsley before serving with pasta or rice.
- Calories: 282 kcal (14%)
- Carbohydrates: 14 g (5%)
- Proteins: 17 g (34%)
- Fat: 16 g (25%)
- Saturated fat: 5 g (25%)
- Cholesterol: 101 mg (34%)
- Sodium : 523 mg (22%)
- Potassium: 341 mg (10%)
- Fiber: 1 g (4%)
- Sugar: 1 g (1%)
- Vitamin A: 425 IU (9%)
- Vitamin C: 14.4 mg (17%) )
- Calcium: 28 mg (3%)
- Iron: 1.6 mg (9%)
Searches related to chicken francese
Chicken cutlets are a great quick dinner tool. The chops cook in about 10 minutes leaving a tender, moist, and thin brisket that absorbs a lot of flavor from the butter lemon wine sauce.
Folks, if you can’t find prepared cutlets at your local grocery store, make your own by cutting the boneless breasts in half.
To make preparation and cutting easier, freeze the chicken breasts for about 15 minutes before cutting them in half. Don’t worry if each chop is a little different in size, they don’t have to be perfect.
Tender chicken breast is topped with Parmesan cheese and fried to perfection browned in a buttery lemon sauce in this Chicken Francese recipe. You can make this restaurant your favorite at home in less than half an hour!
I don’t know about you, but butter, lemon, and fried cheese always sound good to me. I often order Chicken Francese (aka Chicken Française) when I go to my favorite Italian restaurant.
It’s pretty much the only time I’ll ever order chicken at a restaurant other than Raising Cane’s chicken fingers (OMG that’s good).
Unfortunately, my favorite Italian restaurant is not in the country I live in, so sometimes I have to figure out and make my own version of this dish. It’s not exactly the same, but it’s okay.
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