Yield: 4 serving
Total: 40 min
Prep: 20 min
Cook: 20 min
Chicken Francese, also known as Chicken French originated in America by Italian immigrants. It is a popular recipe found in many restaurants in the United States.
Francese is as good as Piccata and better when garlic and a splash of cream is added to the sauce.
The difference between a Francese and a Piccata is mainly in the breading of the chicken. In a Francese, the chicken breast is first dipped in flour, then in a beaten egg mixture before being cooked lightly in a tangy lemon buttery sauce.
In Piccata however, the batter is done in reverse: first the egg and then the flour. Another difference is that a Piccata has the addition of capers
4 skinless and boneless chicken breasts
All-purpose flour, for dredging
Freshly ground black pepper
4 large eggs
1/4 cup extra-virgin olive oil
1/2 lemon with rind, cut in thin rounds
1/2 lemon juice
1 cup chicken broth
2 tablespoons unsalted butter
1/4 cup parmesan cheese, finely grated (optional)
6-8 cloves garlic crushed
1/2 cup dry white wine (optional)
1/2 cup heavy or thickened cream (Optional)
Salt to taste
1/4 cup fresh parsley chopped
2 teaspoons parsley (extra), to garnish
- Put the chicken breasts on a cutting board
- Using a meat mallet, pound the chicken breasts until about 1/4 inch thick
- Add some flour in a shallow bowl, season with salt and pepper, mix with a fork to distribute evenly.
- Beat eggs in a bowl, 2 tablespoons of lemon juice, parmesan cheese, a pinch of salt and some black pepper.
- Heat the oil/butter over medium-high heat in a skillet/pan
- In the seasoned flour, dredge both sides of the chicken then dip in the egg to coat completely, allow the excess drip off
- When the oil is hot, add the chicken cutlets and fry for about 4 minutes on both side until golden brown
- Remove the chicken cutlets to a large platter lined with paper towel and keep warm
- In the same pan, add the crushed garlic and cook for 1 to 2 minutes, until fragrant
- Add the broth, wine, some parsley and lemon juice, simmer for about 5 minutes to reduce the sauce slightly
- Roll the butter in some flour and add it to the skillet, stir to incorporate and dissolve the flour, this will thicken the sauce.
OR if using cream, add the cream, Simmer on low until slightly thickened
- Add the chicken back to the pan; place the lemon slices on top of the cutlets
- Simmer on a low heat for 2 minutes to heat the chicken through
- Serve the chicken and sauce together with rice or pasta garnished with extra chopped parsley
- If you don’t like the wine for it flavor, simply substitute it with chicken broth.
- The sauce can as well be thicken with cornstarch if need be; using 1 teaspoon of cornstarch to 1 tablespoon of water. Mix well and add to the centre of the pan and stir to incorporate