Chicken Francese

This classic Italian-American dish is one of the simplest yet most rewarding in flavor.  Thinly sliced chicken breasts are floured and dipped in egg before being sautéed with a lemon-butter and white wine sauce.

CHICKEN FRANCESE - thinly sliced chicken breasts are floured and egg dipped before sauteeing and simmering in a butter, lemon and wine sauce #chicken #francese #weeknightdinner #happilyunprocessed Chicken Francese is something I grew up eating a lot in New York. It is on every Italian menu across the tri state area.  There is a good reason for this.  It’s simple.  It’s fresh.  It’s lemony.  And it has a sauce you want to mop up with every single bite.

This dish is one of my 30 minute weeknight recipes I have at my fingertips at all times.   When it’s just the four of us eating dinner I can keep it super informal and place the skillet right on the table.   In case anyone is running late I can also pop it in the oven to keep it warm.

But it is also elegant enough to serve on a big white platter garnished with a few lemons to let everyone know there is a delicious lemon flavor about to come their way!

CHICKEN FRANCESE - thinly sliced chicken breasts are floured and egg dipped before sauteeing and simmering in a butter, lemon and wine sauce #chicken #francese #weeknightdinner #happilyunprocessed

It’s hard to know who deserves the credit for this delicious dish – the Italians or the French.  When I spoke with an Italian immigrant at my local market the other day, he of course said Italian.  But it’s hard to deny the French influence with the butter and wine.

Chicken Francese is usually served alongside some simple pasta and a salad in Italian restaurants so the simplicity and freshness of the francese is enjoyed.CHICKEN FRANCESE - thinly sliced chicken breasts are floured and egg dipped before sauteeing and simmering in a butter, lemon and wine sauce #chicken #francese #weeknightdinner #happilyunprocessed

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Chicken Francese

CHICKEN FRANCESE - thinly sliced chicken breasts are floured and egg dipped before sauteeing and simmering in a butter, lemon and wine sauce #chicken #francese #weeknightdinner #happilyunprocessed

Thinly sliced chicken breasts are floured and dipped in egg before being sautéed with a lemon-butter and white wine sauce.

  • Author: Debi
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Ingredients

  • 3 Organic Boneless Skinless Chicken Breasts
  • Olive oil
  • 6 Tablespoons Organic Unsalted Butter, in 2 Tablespoon batches
  • 1 Organic Lemon, juiced (at least 1/4 cup)
  • 23 Cloves Organic Garlic, finely minced
  • 2/3 Cup White Wine
  • 1/2 Cup Chicken Broth
  • 3 to 4 Tablespoons Organic Parsley, minced

EGG WASH:

  • 3 Organic Large Whole Eggs
  • 2 Tablespoons Organic Whole  Milk
  • 2 Tablespoons Parmesan Cheese
  • 2 Tablespoons Organic Parsley, finely chopped
  • 1 teaspoon Sea Salt
  • ½ teaspoon Black pepper

FLOUR DREDGE:

  • 1 cup Unbleached Flour (I use Bob Mills)
  • 1 teaspoon sea salt and 1/4 freshly ground pepper

Instructions

  1. If you are using full chicken breasts (not thinly sliced tenderloins) slice the chicken in half lengthwise making 2 same sized pieces.  If they are really thick make 3 cutlets.  Put 1 or 2 chicken breasts inside a large Ziploc bag and pound the chicken breasts with a flat meat mallet, until they are thin.  We are looking for THIN, 1/8 – 1/4″.  Turn the bag over once or twice and continue to pound until they are very thin.  Cut each piece in halves or thirds.  Repeat until done.
  2. Put some flour in a shallow platter or plate and season with salt and pepper; mix with a fork to distribute evenly.
  3. In a separate bowl, beat the eggs with 2 tablespoons milk  and 1 tablespoon water to make an egg wash.  Add the parmesan cheese, parsley, salt and pepper.
  4. Heat 2 tablespoons of oil over medium-high flame in a large skillet until shimmering.   Add 2 tablespoons of butter.
  5. Pick up each breast with tongs and dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off.
  6. When the butter is sizzling, add 2 or 3 breasts (depending on size) and fry for 3-4 minutes on each side until golden, turning once (again depending on thickness and size).  Transfer the chicken cutlets to a platter lined with paper towels to keep warm and repeat until done.
  7. When all the chicken is cooked, wipe out the pan with a paper towel and return to the stove.
  8. Add 1 teaspoon of oil and 2 tablespoons of butter.  When the butter has melted add the garlic and stir for 30 seconds or until fragrant.  Add the wine and chicken stock.  Bring to a boil, reduce heat and let simmer rapidly for a few minutes.  Add the lemon juice and stir slightly thickened.  Taste and adjust the seasonings with lemon, salt and pepper if necessary; it should be quite lemony and not too salty.
  9. Take the pan off the heat and add the remaining 2 Tablespoons of butter.
  10. Return the chicken to the pan and simmer very gently for about 4 minutes. Turn the cutlets over, cook another minute.
  11. Sprinkle with chopped parsley and serve, spooning some of the sauce over each serving.

 

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