the delicious world of Classic Chicken Francese. This dish is a perfect blend of simplicity and elegance, featuring tender chicken breasts coated in a light, lemony sauce. Whether you’re cooking for a special occasion or a simple weeknight dinner, Chicken Francese is sure to impress. Let’s get cooking and see why this classic Italian-American dish has stood the test of time.
Resume of the Recipe:
Chicken Francese is a beloved Italian-American dish where chicken breasts are lightly dredged in flour, dipped in egg, and sautéed to golden perfection. The highlight of the dish is the luscious lemon-butter sauce, which adds a tangy and rich flavor, making it a favorite at many dinner tables.
Exciting Story:
The first time I made Chicken Francese for my family, I was nervous but excited. My husband, who has a keen taste for Italian cuisine, had never tasted my take on this classic. As the aroma of lemon and butter filled the kitchen, our kids eagerly set the table, anticipating a special meal. When we finally sat down to eat, the first bite was met with wide eyes and happy sighs. The chicken was perfectly tender, and the sauce was a delightful mix of tangy and savory. It quickly became a requested dish for birthdays and family gatherings, bringing joy and a touch of elegance to our table.
Why This Classic Chicken Francese?
Why This Dish is a Must-Try
- Elegant and Simple: Perfect for both special occasions and weeknight dinners.
- Tangy and Rich: The lemon-butter sauce adds a burst of flavor that complements the tender chicken.
- Quick and Easy: Ready in under 30 minutes, making it ideal for busy days.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 4 large eggs
- 1/4 cup grated Parmesan cheese
- Salt and pepper, to taste
- 1/4 cup olive oil
- 1/4 cup unsalted butter
- 1/2 cup dry white wine
- 1 cup chicken broth
- 1/4 cup freshly squeezed lemon juice
- 2 tablespoons chopped fresh parsley
How to Make Classic Chicken Francese:
- Prepare the Chicken:
- Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness.
- Season both sides of the chicken with salt and pepper.
- Dredge and Coat:
- Place the flour in a shallow dish.
- In another shallow dish, beat the eggs and mix in the grated Parmesan cheese.
- Dredge each chicken breast in the flour, shaking off any excess, then dip into the egg mixture, coating thoroughly.
- Cook the Chicken:
- Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.
- Add the chicken breasts and cook until golden brown on both sides, about 3-4 minutes per side. Transfer the chicken to a plate and keep warm.
- Make the Sauce:
- In the same skillet, add the white wine and cook for 1-2 minutes, scraping up any browned bits from the bottom of the pan.
- Add the chicken broth and lemon juice, and bring to a simmer.
- Reduce the heat and stir in the remaining 2 tablespoons of butter until melted and the sauce is slightly thickened.
- Combine and Serve:
- Return the chicken to the skillet, spooning the sauce over the top. Cook for an additional 2-3 minutes until the chicken is heated through and coated in the sauce.
- Sprinkle with chopped fresh parsley before serving.
Tips:
- Tenderizing the Chicken: Use a meat mallet to ensure the chicken breasts are of even thickness, which helps them cook evenly.
- Wine Substitute: If you prefer not to use wine, substitute with additional chicken broth.