Chicken Francese – Are you, in search of the perfect Italian-American main course? Allow me to introduce you to the Chicken Francese Recipe – a combination of flavors that will surely satisfy your taste buds. This delightful culinary journey features tender chicken breasts, aromatic garlic powder, and a tangy lemon sauce.
The first time I prepared this Chicken Francese dish the kitchen was filled with an aroma that caught the attention of my husband and our little one. They couldn’t help but sneak peeks over my shoulder eagerly awaiting dinner. When we finally sat down to enjoy it every bite was met with wide eyes and satisfied sounds of appreciation. My husband even jokingly asked why I hadn’t made this sooner! Our child loved it very much they were even scooping up the lemony sauce with a spoon. It instantly became a family favorite. Trust me when I say it’s worth savoring each and every bite.
What makes this Chicken Francese truly special?
In 30 minutes this Chicken Francese Recipe delivers a quick and easy flavor-packed meal that is perfect, for any weeknight. Its versatility shines through as it can be paired beautifully with pasta or rice or enjoyed on its own. The highlight of this dish is undoubtedly the tantalizing sauce – a blend of wine, lemon, and chicken broth that takes it to gourmet levels.
What You Need To Make This Chicken Francese Recipe?
Fresh Lemon Juice: It’s like the difference between sun and artificial light. Using fresh lemon juice breathes a vibrant and zesty life into the dish, capturing the essence of sun-soaked Italian afternoons.
Wine: Don’t just go for any white wine. Choose one that whispers tales of vineyards and sunny slopes to your taste buds. A wine you’d happily sip on a balcony, like a Pinot Grigio or Sauvignon Blanc, will add depth and character to your sauce.
Italian Parsley: This isn’t just a garnish. Fresh Italian parsley imparts a subtle, herbaceous note, weaving in layers of freshness. If you’re ever tempted to use dried parsley, remember the crisp green fields of Italy and stick to the fresh!
Chicken Breast: By halving the chicken breasts lengthwise, you’re ensuring quicker, even cooking, and a tender bite that soaks up all the luscious sauce. It’s a simple step with big payoffs in texture and flavor.
Garlic Powder vs. Fresh Garlic: While fresh garlic is a darling in many dishes, the garlic powder here offers a consistent, mellow undertone that doesn’t overshadow the delicate lemony notes.
Parmesan Cheese: A sprinkle is like a final flourish, a brush stroke on a masterpiece. Opt for freshly grated Parmesan for a melt-in-the-mouth experience, adding a salty, nutty finish that ties everything together beautifully.
Steps To Make Chicken Francese:
Step 1: Begin by mixing your all-purpose flour, kosher salt, freshly ground black pepper, and aromatic garlic powder in a shallow bowl. In another bowl, give those eggs a good beating until well mixed.
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Step 2: Now, heat up that vegetable oil in a large skillet over medium-high heat. It’s dredging time! Coat your chicken cutlets in the flour mix, and then give them a good egg bath. Remember to shake off any excess egg!
Step 3: Sizzle time! Slide that chicken into the skillet. Wait for a lovely golden brown shade on one side, then flip and repeat for the other. Once cooked perfectly, set them aside on a plate.
Step 4: Here comes the magic: Reduce your heat to medium, let the butter melt, and dance with the flour for a couple of minutes. Gently whisk, bringing up those tasty browned bits. Now, pour in that white wine and let it bubble for a minute or two. Add your chicken broth and fresh lemon juice, whisking them into a silky harmony.
Step 5: Reunite your chicken with this beautiful sauce, garnish with those vibrant lemon slices, a dash of chopped parsley, and a sprinkle of grated Parmesan. Serve with all the love you’ve cooked it with!
Tip:
When cooking the chicken, resist the temptation to move it around too much in the skillet. Letting it sear undisturbed ensures a beautifully golden-brown crust, locking in the juices and giving the chicken that irresistible crunch on the outside with a tender interior. This crust will not only elevate the texture but also enhance the overall flavor profile, especially when drenched in the zesty lemon sauce. Patience in this step makes all the difference!
Frequently Asked Questions:
Can I substitute the dry white wine with something non-alcoholic?
Absolutely! If you prefer to avoid alcohol you can substitute the wine with a mixture of white grape juice and a tablespoon of either white vinegar or lemon juice. This combination will provide the depth and acidity that wine brings to the sauce.
Can I use olive oil instead for frying the chicken?
Certainly! Olive oil is an alternative. It adds a slightly fruity flavor that complements the essence of the dish. Just remember not to overheat it as olive oil has a lower smoke point compared to vegetable oil.
Can this dish be made ahead and reheated?
Yes, it is possible. There are some considerations. If you plan on preparing ahead of time keep the sauce and chicken separate until serving. When you’re ready to serve warm up the chicken in the oven until it’s heated through then gently heat up the sauce on the stovetop before combining them. This method ensures that the chicken remains crispy and doesn’t become soggy from being soaked in the sauce for long.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Chicken Francese Recipe
Ingredients
For the Chicken Francese:
- 2 boneless skinless chicken breasts (cut in half lengthwise creating 4 thinner breasts)
- ¼ c all-purpose flour
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
- ½ tsp garlic powder
- 2 large eggs beaten well
- 3 tbsp vegetable oil
For the Lemon Sauce:
- 2 tbsp unsalted butter
- 2 tbsp flour
- ⅔ c dry white wine
- ⅔ c low-sodium chicken broth
- 1 tbsp fresh lemon juice
- 1 whole lemon sliced thinly
- Fresh Italian parsley chopped
- Parmesan Cheese grated
Instructions
For the Chicken:
- Cut the chicken breasts in half lengthwise to create four pieces.
- In a bowl combine flour, kosher salt, black pepper and garlic powder.
- In a bowl beat the eggs until mixed.
- Dip the chicken, in the flour mixture and shake off any excess. Then coat it in the beaten eggs.
- Heat some oil in a skillet over high heat. Cook the chicken until it turns brown on both sides. Set it aside.
For the Lemon Sauce:
- Reduce the heat to medium. In that skillet melt some butter.
- Whisk in flour. Cook for 2 minutes while scraping off any brown bits from the bottom of the skillet.
- Pour in wine. Let it simmer for 1 to 2 minutes.
- Add chicken broth and lemon juice to the skillet while stirring continuously until it thickens slightly.
- Return the chicken to the skillet ensuring that it is well coated with the sauce.
- Garnish with lemon slices, parsley and grated Parmesan, before serving warm.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
