Chicken francese is a wonderful, lemon flavored poultry dish, which can be found at many Italian restaurants. Chicken francese can be served along with a side of pasta, and a side of stir fried vegetables, such as asparagus or broccoli, for a complete meal.
Chicken Francese Recipe Ingredients
This recipe makes 4 servings of chicken francese.
- 1 1/4 pound thin sliced, boneless, skinless chicken breast
- 1/4 cup extra virgin olive oil
- 1 cup flour
- 1 teaspoon granulated garlic
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 eggs
- 2 tablespoons water
- 2 tablespoons butter - chilled
- zest from one lemon
- 1 clove minced garlic
- 1 cup chicken broth
- 1/2 cup dry white wine
- 3 tablespoons lemon juice
- 1/4 cup fresh basil - chopped
Chicken Francese Recipe Directions
- Place the olive oil in a large frying pan, placed over medium heat.
- Place the flour in a flat tray or dish.
- Stir the granulated garlic, salt and black pepper into the flour.
- Set aside 2 teaspoons of the seasoned flour.
- In a small bowl, whisk together the eggs and water, to form the egg wash batter.
- Working with half of the chicken at a time, coat both sides of each chicken cutlet in the seasoned flour.
- Dip each flour coated piece of chicken in the egg wash batter.
- Place the chicken into pan and cook the chicken until light, golden brown on both sides, and no longer pink in the middle.
- Remove the chicken to a large plate.
- Flour coat and egg wash the remaining chicken and add to the pan and cook until golden brown on both sides.
- Remove the second batch of cooked chicken to the plate with the first batch of sauteed chicken.
- Turn the heat down to low, and drain any remaining oil from the pan.
- Cut the butter into small cubes, and toss with the reserved seasoned flour.
- Add the flour coated butter to the pan, and stir until melted, being careful not to burn the butter.
- Stir in the lemon zest and minced garlic and cook for one minute.
- Whisk the chicken broth, white wine and lemon juice into the pan.
- Turn the heat to medium high, bring to a boil, and then turn down to medium low.
- Let the sauce simmer for approximately 5 minutes, or until it begins to thicken.
- Add the cooked chicken back to the pan and heat for another 3 minutes, stirring occasionally.
- Turn the heat off, and stir in the chopped basil.
- Serve immediately.
Recipe Tips and Suggestions
- If thin sliced chicken breasts can't be found at the grocery store, take two regular boneless, skinless chicken breasts, and slice them in half lengthwise. Place each piece of chicken between two sheets of plastic wrap, place on a cutting board, and use the smooth side of a meat mallet to pound the chicken flat.
- Fresh parsley, oregano or marjoram may be substituted for the basil if desired.
- 2 teaspoons dried herbs may be used in place of the fresh herbs if that is all that is available.
- Vegetable broth may be used in place of the chicken broth.
- Garlic powder may be used in place of the granulated garlic.
Additional Italian Recipes
Chicken piccata contains a recipe for a classic Italian entree featuring poultry in a citrus sauce which is flavored with lemon and capers. Roasted red pepper bruschetta is a wonderful appetizer made from bell peppers, tomatoes, black olives, herbs and seasonings, which are served on top of toasted Italian bread. Insalata caprese is a wonderful appetizer salad made with fresh mozzarella, tomatoes and basil.
Lynn Smythe - ABOUT THE WRITER Born and raised in Rochester, New York, freelance writer Lynn Smythe obtained her bachelor's degree in Geology from ...
