Chicken Francese

Friday, May 15, 2020
Chicken Francese was said to be invented by Italian-American cooks who got tired of the traditional way of frying and breading chicken cutlets.


There are two spellings you will find for recipes on the net for this famous dish.


Mom made a flounder growing up, Flounder Francese was made with a little heavy cream mixed in wit the eggs and added capers, so you can see there are many versions of the recipe.


The difference between the two types of Chicken dishes is that one spelled Francaise is said to be a French derivative of the same recipe with a coating of flour and egg dipping method.


Both are correct spellings for this dish and very much the same recipe with chicken breasts sauteed in butter and olive oil and then dredged into the most delectable sauce.


They are also both accompanied by white wine, chicken broth, and butter-flavored sauce and are made very easily in no time.


My step-by-step version of (no matter what way it's spelled) is a family favorite I make often, and this favorite dish is found in most Italian- American restaurants!


We love all kinds of chicken dishes, one others we make often are Mom's Baked Lemon Cutlets, Parmesan Crusted Chicken, and a Baked Italian Chicken with Vegetables.


Our family likes this chicken served with sauteed spinach and garlic and twice-baked potatoes or on a bed of any kind of pasta.


Scroll down to this simple printable recipe card for the instructions.


this is a wine butter and lemon sauce over a sauteed chicken









A Delectable Sauce



The outside of the chicken after it's sauteed comes out more of a soft egg-like and not a breading coating.

The lemony butter wine sauce saturates and coats the outside of the chicken with delicious fresh flavors that are simmered gently for around 8 to 10 minutes.

A very simple sauce that is mouth-watering and delicious!

Sliced lemons on top are coated with a little sugar just as a garnish.


chicken francese is an Italian American chicken dish with wine and butter sauce along with lemon juice added



Shopping List


for exact measurements scroll to the printable recipe card below


  • boneless, skinless chicken breasts sliced thin
  • salt
  • white pepper ( you can use black but white looks better)
  • all-purpose flour
  • eggs
  • butter
  • olive oil
  • white wine
  • chicken broth
  • freshly chopped parsley
  • garlic cloves
  • granulated garlic powder
  • paprika
  • fresh lemons
  • cornstarch
  • water
  • Garnish:
  • Lemon slices
  • Granulated Sugar



this is an egg coated chicken francese sauteed in a large frying pan



Tools


  1. Cutting Board
  2. Frying Pan
  3. Sharp Knife
  4. Measuring Cups and Spoons
  5. Bowl
  6. Pie Plates
  7. Ziplock bag
  8. Serving Dish
  9. Juicer
  10. Meat Pounding Mallet


egg batter coated chicken frying to make francese



Serving Suggestions


  • Pasta
  • Rice
  • Potatoes
  • Sauteed Spinach
  • Steam Broccoli
  • Salad
  • Garlic Bread
  • Tomato Slices



this is a flour coated chicken sliced thin dipped in egg to make a chicken francese recipe



Tips


  • Always use a good-grade white wine you wouldn't mind drinking (I prefer Pinot Grigio)
  • Use fresh lemons for the best results with zest grated for the most lemony flavors
  • Lightly coat with flour that is seasoned
  • Don't overcook the chicken
  • Add more or less garlic to taste
  • For a thicker sauce add more cornstarch and water if too thick add more water or chicken broth
  • I prefer thinner-cut chicken breast over a thicker cut
  • Do not rinse the pan the bits make the best flavor for your sauce
  • Omit the cornstarch for a thinner sauce






More Recipes To Try:



30 Appetizers and Side Dishes


15 Pasta Recipes


20 Bean Recipes


One Pan Meals






Other Boneless Meat Substitutes To Try:


  1. Veal
  2. Steak
  3. Venison
  4. Pork


Pin for later







Chicken Recipes Made Easy



This is really an easy Chicken Francese recipe with a gourmet style and taste.



If you are looking to wow family or guests, this is the recipe to start with.



Let me know in the comments how you like this recipe.




Chicken Francese

Chicken Francese

Yield: 4
Author:
Prep time: 15 MCook time: 11 MTotal time: 26 M
This is a delicious egg coated chicken called chicken francese. Thinly sliced chicken made tender chicken sauteed and added to a sauce with lemon, parsley, garlic, white wine and broth mixture. Delicious with a side of linguine and topped with fresh lemons.

Ingredients:

  • 2 boneless, skinless chicken breasts sliced thin see instructions below
  • 1/2 teaspoon salt
  • 1/ teaspoon white pepper ( you can use black but white looks better)
  • 1/2 cup all-purpose flour
  • 4 large eggs beaten
  • 4 tablespoons butter
  • 2 tablespoons olive oil
  • 1/2 cup white wine
  • 1 1/2 cups chicken broth
  • 4 tablespoons freshly chopped parsley
  • 2 minced garlic cloves
  • 1 teaspoon granulated garlic powder
  • 1/4 teaspoon paprika
  • 2 fresh lemons (1 juiced and 1 sliced) use more to taste
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • Garnish:
  • Lemon slices
  • 3 tablespoons of grated lemon zest on top
  • Granulated Sugar just a little on each slice of lemon

Instructions:

  1. Slice the chicken breasts around 1/4 to 1/2 inch thick and pound lightly on a cutting board with a meat pounder. ( I usually get around 8 slices)
  2. Shake in flour seasoned with salt, pepper, paprika, and granulated garlic powder.
  3. Once it's coated on both sides dip each into beaten eggs.
  4. Melt 3 tablespoons of butter plus olive oil and sear chicken until browned on both sides on medium-high heat, about 3-4 minutes on each side then remove the chicken from the pan and keep warm.
  5. Do not rinse the pan you seared the chicken in the bits and remnants making the sauce delicious.
  6. In a medium-sized bowl whisk the wine, broth, minced garlic,  parsley, remaining butter, and lemon juice until blended then add to the pan you sauteed the chicken.
  7. In a small cup stir together 1 tablespoon cornstarch with 1 tablespoon water and add to the skillet and let the sauce thicken for 3-4 minutes.
  8. Place the chicken back in, topping with lemon slices sprinkled with a bit of white granulated sugar if desired, and let this reduce by half, on low simmer for another 8-10 minutes.
  9. Cooks Notes: We love lemon so I grated zest on top also and taste the juice if not lemony enough add more juice and grated lemon zest to taste!
  10. Serve with a bed of linguine or any pasta you prefer.
  11. Tip Notes: 
  12. Always use a good-grade white wine you wouldn't mind drinking (I prefer Pinot Grigio)
  13. Use fresh lemons for the best results with zest grated for the most lemony flavors
  14. Lightly coat with flour that is seasoned
  15. Don't overcook the chicken
  16. Add more or less garlic to taste
  17. For a thicker sauce add more cornstarch and water if too thick add more water or chicken broth
  18. I prefer thinner-cut chicken breast over a thicker cut
  19. Do not rinse the pan the bits make the best flavor for your sauce
  20. Omit the cornstarch for a thinner sauce
Calories
325
Fat (grams)
19
Sat. Fat (grams)
7
Carbs (grams)
12
Net carbs
6
Sugar (grams)
9
chicken francese, chicken recipes, chicken with lemon and white wine, creamy chicken, egg coated chicken
chicken recipes, wine sauce recipes, lemon sauce recipes
Italian, French, American
Created using The Recipes Generator



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this is a pin for chicken francese recipe


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