Ah, Chicken Francese—it’s like a little taste of sunshine on a plate, isn’t it? With its zesty lemon sauce and tender chicken, it’s a dish that somehow manages to be both comforting and invigorating. I remember the first time I had it, dining al fresco at a cozy Italian bistro, the smell of fresh herbs and citrus mingling with the warm evening air. It’s a meal that takes you places, even if you’re just standing in your own kitchen.
Steps
- Slice each chicken breast horizontally to create four thin pieces. Whisk together eggs and milk in a small bowl and set aside.
- On a plate, mix flour with salt and pepper. Coat each chicken piece with the flour mixture, shaking off any excess, and set them aside.
- Heat olive oil in a large nonstick pan over medium-high heat. Dip chicken pieces into the egg mixture, let excess drip off, and place them in the pan.
- Cook each chicken piece for about 3 minutes until golden brown, then flip, reduce heat to medium, and cook for another 4 minutes until done. Remove the chicken from the pan and place them on a plate.
- Add lemon slices to the pan and cook for about 1 minute until they soften or brown lightly. Turn and cook the other side for 30 seconds, then set aside.
- Wipe the pan clean with paper towels. Melt butter over medium heat, add flour, and stir for 1 minute to form a roux.
- Gradually stir in half the chicken stock while stirring to dissolve the flour. Then, add the remaining stock, wine, and salt, stirring to combine.
- Increase the heat slightly and simmer the sauce for 3-4 minutes until it thickens to a syrupy consistency.
- Return the chicken and lemon slices to the pan, spoon the sauce over the chicken, and garnish with parsley. Serve immediately with your choice of side.
Ingredients
- 2 large skinless, boneless chicken breasts (each weighing 250-300g or 8-10oz)
- 1/4 cup all-purpose flour
- 1 teaspoon kosher or cooking salt
- 1 teaspoon black pepper
- 2 large eggs
- 1 tablespoon milk (any fat content)
- 3 tablespoons extra virgin olive oil
- 1 lemon, sliced thinly (approximately 0.3cm or 1/8 inch thick)
- 50g (3 tablespoons) unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups low-sodium chicken broth
- 1/3 cup Chardonnay or another dry white wine
- 1/2 teaspoon kosher or cooking salt
- 1 tablespoon finely chopped parsley for garnish (optional)
Nutritional Values
Calories: 1472 | Carbohydrates: 44g | Protein: 128g | Fat: 84g | Saturated Fat: 36g | Polyunsaturated Fat: N/A | Monounsaturated Fat: N/A | Trans Fat: N/A | Cholesterol: 592mg | Sodium: 3132mg | Potassium: 2624mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2028IU | Vitamin C: 68mg | Calcium: 152mg | Iron: 8mg
FAQ
- What is Chicken Francese, and how is it different from Chicken Piccata?
- Chicken Francese is a dish featuring lightly battered and pan-fried chicken breast with a white wine lemon sauce. Unlike Chicken Piccata, which typically includes capers and a more pronounced lemon flavor, Chicken Francese has a thicker sauce with a subtle lemon taste and no capers.
- Can I use a different cut of chicken for this recipe?
- Yes, boneless chicken thighs can be used as an alternative. Just ensure to pound them to an even thickness to allow for consistent cooking and to help the egg batter adhere properly.
- What type of wine is recommended for the sauce, and are there substitutes?
- Chardonnay is suggested for its flavor, but any dry white wine can be used. For a non-alcoholic version, substitute with non-alcoholic white wine or replace with 2-3 tablespoons of lemon juice for a different flavor profile.
- Why do you pan-fry lemon slices, and is this step necessary?
- Pan-frying lemon slices allows them to absorb the flavorful bits left in the pan from cooking the chicken. This step enhances the sauce’s taste once the lemon slices are added back in, and it’s a distinctive technique for Chicken Francese.
- How should I serve Chicken Francese, and what can I do with leftovers?
- Chicken Francese can be served with mashed potatoes, rice, or bread for mopping up the sauce. Leftovers can be refrigerated for up to three days, although the crust may soften. The extra sauce can enhance breakfast dishes like scrambled eggs or omelets.
Tips
- Pan-fry Lemon Slices: Don’t skip the step of pan-frying the lemon slices before adding them to the sauce. This allows them to absorb the flavorful fond left by the chicken, enhancing the overall taste of the dish.
- Wine Substitution: If you prefer not to use wine in your cooking, you can substitute it with 2-3 tablespoons of lemon juice to create a delightful lemon sauce instead.
- Avoiding Lumps in Sauce: To prevent lumps when making the sauce, stir continuously while gradually adding the stock. If lumps do appear, gently whisk them out, or strain the sauce if necessary.
- Serving Suggestions: Serve Chicken Francese with mashed potatoes, rice, or bread to absorb the generous amount of sauce. Leftover sauce can also be used to elevate breakfast eggs or an omelette.
Equipment
- Nonstick pan – Useful for cooking the chicken and making the sauce without sticking.
- Meat thermometer – To ensure the chicken reaches the safe internal temperature of 68°C/155°F.
- Whisk – To ensure the sauce is lump-free while mixing.
- Tongs – For flipping the chicken and handling lemon slices safely.
- Zester – For finely zesting the lemon if needed for garnish or additional flavor (though zested lemon is not explicitly mentioned, it is often used in such recipes).
