Chicken Francese Recipe

Craving a dish that’s light, flavorful, and elegant? Look no further than Chicken Francese! This classic Italian-American dish features tender chicken cutlets dipped in a light egg batter, pan-fried to golden perfection, and then smothered in a luscious lemon-butter sauce. The vibrant lemon flavor combined with the richness of the butter and a touch of white wine makes it the perfect choice for a special occasion or even a weeknight dinner. Ready to elevate your cooking game? Read on for the full recipe, tips, and serving suggestions!

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What is Chicken Francese?

Chicken Francese, also known as “Chicken French,” is a dish that originated in Italian-American restaurants. Unlike most breaded chicken dishes, Chicken Francese is unique because the chicken is first dredged in flour, dipped in beaten eggs, and then fried, resulting in a delicate, light coating. The dish is finished with a lemon-butter sauce that’s tangy, rich, and utterly delicious. The name "Francese" means "French-style," though the dish is Italian in origin, and it’s known for its simplicity and elegance.

Ingredients List for Chicken Francese

To make this delicious Chicken Francese, you’ll need a few simple ingredients. Most of them are pantry staples, so you may already have many of them on hand.

• Chicken breasts (boneless, skinless) – 4 medium-sized
• Flour – 1 cup (for dredging)
• Eggs – 3 large
• Parmesan cheese (grated) – ¼ cup
• Olive oil – 2 tablespoon (for frying)
• Butter – 4 tbsp
• Garlic (minced) – 2 cloves
• White wine (dry) – ½ cup
• Chicken broth – 1 cup
• Lemon juice – ¼ cup (about 1 lemon)
• Lemon slices – for garnish
• Fresh parsley (chopped) – for garnish
• Salt and pepper – to taste

Ingredients for the Marinade (Optional)

Though not a traditional step, marinating your chicken beforehand can enhance its flavor. Here’s a quick marinade if you have the time:

• Olive oil – 2 tbsp
• Lemon juice – 1 tbsp
• Garlic powder – 1 tsp
• Italian seasoning – 1 tsp
• Salt and pepper – to taste

Substitutions and Variations

Cooking is always more fun when you adapt a recipe to your preferences. Here are some substitutions and variations to make Chicken Francese your own:

1. Chicken thighs instead of breasts: If you prefer a juicier, richer flavor, you can use boneless, skinless chicken thighs. They may take slightly longer to cook but will be just as delicious.
2. Gluten-free version: For a gluten-free option, swap regular flour for gluten-free all-purpose flour. It works just as well and still provides a nice crust on the chicken.
3. Wine alternatives: If you prefer not to cook with wine, you can substitute the white wine with additional chicken broth and a splash of white wine vinegar for acidity.
4. Vegetarian option: Try this dish with eggplant or large portobello mushrooms for a vegetarian twist. Follow the same steps for dredging, frying, and making the sauce.
5. Lighter version: To make the dish a little lighter, you can reduce the amount of butter used or replace some of it with olive oil. You can also omit the Parmesan cheese from the egg mixture if you prefer.
6. Extra veggies: For a more wholesome meal, you can add vegetables like sautéed spinach, zucchini, or mushrooms to the sauce after the chicken has been cooked.

Step-by-Step Cooking Instructions

Ready to make some Chicken Francese? Follow these easy step-by-step instructions to create a dish that’s sure to impress!

Step 1: Prepare the Chicken

Start by prepping the chicken breasts. If your chicken breasts are thick, slice them in half horizontally to create thinner cutlets. This will help them cook evenly. You can also pound the chicken lightly with a meat mallet to ensure even thickness. Season both sides with salt and pepper.

If you're marinating, combine olive oil, lemon juice, garlic powder, Italian seasoning, and salt and pepper in a bowl. Coat the chicken in the marinade and let it sit for 20-30 minutes.

Step 2: Dredge and Coat the Chicken

Set up a dredging station. In one shallow bowl, add the flour seasoned with salt and pepper. In another shallow bowl, whisk the eggs together with grated Parmesan cheese until smooth.

Dredge each chicken cutlet in the flour first, making sure it’s fully coated. Shake off any excess flour, then dip the chicken into the egg mixture, allowing any excess egg to drip off. Set the coated chicken on a plate and repeat with all the cutlets.

Step 3: Fry the Chicken

In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium-high heat. Once the butter has melted and is sizzling, add the chicken cutlets to the pan. Fry the chicken for about 4-5 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F or 75°C). Transfer the fried chicken to a plate and cover to keep warm.

Step 4: Make the Lemon-Butter Sauce

In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for 30 seconds until fragrant. Pour in the white wine and let it simmer for 2-3 minutes, allowing the alcohol to cook off and the liquid to reduce slightly.

Next, add the chicken broth and lemon juice. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan (this adds tons of flavor). Let the sauce cook for another 3-4 minutes until it reduces and thickens slightly.

Stir in the remaining 2 tablespoons of butter to give the sauce a rich, silky texture. Taste and season with salt and pepper as needed.

Step 5: Return the Chicken to the Pan

Once the sauce is ready, return the cooked chicken cutlets to the skillet. Spoon the sauce over the chicken and let it simmer for 2-3 minutes to allow the flavors to meld.

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

For a quick overview, here’s a streamlined step-by-step guide for making Chicken Francese:

1. Prep the chicken: Slice the chicken breasts into cutlets or pound them thin. Season with salt and pepper.
2. Dredge and coat: Dredge the chicken in flour, then dip in the egg mixture with Parmesan cheese.
3. Fry the chicken: Pan-fry the chicken until golden brown and cooked through.
4. Make the sauce: Sauté garlic, then add white wine, chicken broth, and lemon juice. Let it reduce, then stir in butter.
5. Simmer together: Add the chicken back to the pan and spoon the sauce over it. Let everything simmer for a few minutes.

Common Mistakes to Avoid

Here are a few common mistakes to watch out for when making Chicken Francese:

• Overcrowding the pan: Don’t overcrowd the skillet when frying the chicken. This can lower the temperature of the oil and cause the chicken to steam instead of fry, resulting in a soggy coating. Fry the chicken in batches if necessary.
• Using too much flour: After dredging the chicken in flour, be sure to shake off the excess. Too much flour can lead to a thick, gummy coating.
• Overcooking the chicken: Chicken breasts can dry out quickly if overcooked. Use a meat thermometer to check that the internal temperature reaches 165°F (75°C) and remove the chicken from the heat promptly.

Serving and Presentation Tips

Presentation is key when serving Chicken Francese. Here are a few ideas to help you make the dish look as good as it tastes:

• Serve with pasta: Chicken Francese pairs beautifully with a side of linguine, fettuccine, or angel hair pasta. Toss the pasta with the lemon-butter sauce for a truly decadent meal.
• Pair with mashed potatoes: For a hearty, comforting meal, serve the chicken with creamy mashed potatoes and drizzle the lemon sauce over everything.
• Add steamed vegetables: Serve the dish with steamed vegetables such as broccoli, green beans, or asparagus to add a healthy and colorful component to the plate.

How to Serve Chicken Francese

Here are some serving ideas for Chicken Francese:

1. Over pasta: Serve the chicken over pasta, and drizzle the lemon-butter sauce on top.
2. With roasted potatoes: Pair the chicken with crispy roasted potatoes and vegetables for a well-rounded meal.
3. With rice: Serve the chicken over a bed of fluffy rice to soak up all the delicious sauce.
4. On its own: This dish is rich and flavorful enough to stand on its own, served with a side salad for a lighter meal.

Presentation Ideas for Chicken Francese

Take your Chicken Francese presentation to the next level with these ideas:

• Garnish with lemon slices: Place a thin slice of lemon on top of each chicken cutlet for a bright pop of color.
• Add fresh parsley: Sprinkle freshly chopped parsley over the dish for a touch of green and added freshness.
• Serve in a cast-iron skillet: For a rustic, restaurant-style presentation, serve the chicken straight from the skillet.

Chicken Francese Recipe Tips

• Adjust the sauce: If you prefer a thicker sauce, let it reduce a little longer, or add a slurry of cornstarch and water to thicken it up. If you like a thinner sauce, add a splash more chicken broth or white wine.
• Use a meat thermometer: To ensure perfectly cooked chicken, use a meat thermometer to check the internal temperature of the chicken. It should reach 165°F (75°C).
• Make ahead: You can prepare the chicken ahead of time and store it in the fridge. When you’re ready to serve, simply reheat the chicken in the lemon-butter sauce.

Frequently Asked Questions (FAQs)

Q: Can I use chicken thighs instead of chicken breasts?
A: Yes! You can use boneless, skinless chicken thighs for a juicier result. They may need a little extra cooking time.

Q: Can I make Chicken Francese without wine?
A: Yes, if you prefer not to use wine, simply substitute it with additional chicken broth and a splash of white wine vinegar or lemon juice for acidity.

Q: How long does Chicken Francese last in the fridge?
A: Chicken Francese can be stored in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stove to preserve the sauce’s texture.

Q: Can I freeze Chicken Francese?
A: Yes, you can freeze Chicken Francese. However, cream-based sauces may separate slightly upon reheating, so it's best to reheat it slowly on the stovetop.

Conclusion

Chicken Francese is a simple yet elegant dish that combines crispy chicken cutlets with a rich, tangy lemon-butter sauce. It’s the perfect recipe for a special occasion or a delightful weeknight meal. Whether you're serving it over pasta, with mashed potatoes, or on its own, this dish will always impress. Give it a try and enjoy the restaurant-quality flavors in the comfort of your own home. Happy cooking!

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