Chicken Francaise, also known as Chicken Francese, is a classic dish that showcases the delicate flavors of lemon and butter, paired with the tender and juicy texture of chicken breast. Originating from Italian-American cuisine, this dish has captivated the hearts and palates of many due to its simple yet elegant preparation and rich, velvety sauce. Here, we delve into a detailed recipe, perfect for anyone looking to master this restaurant-quality meal at home.
Ingredients
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons water
- 1/4 cup butter, divided
- 1/4 cup olive oil, divided
- 1 cup chicken broth
- 1/2 cup dry white wine (optional, replace with additional chicken broth if preferred)
- 1 lemon, zested and juiced
- 1 tablespoon capers (optional)
- Fresh parsley, finely chopped, for garnish
Step-by-Step Preparation
1. Prepare the Chicken
- Lay the chicken breasts on a cutting board. Using a meat mallet or rolling pin, pound them to an even thickness of about 1/4 inch. This ensures even cooking.
- Season both sides with salt and pepper.
2. Set Up Dredging Station
Here’s how to prepare for the dredging:
- In a shallow dish, spread out the flour.
- In another shallow dish, whisk together the eggs with 2 tablespoons of water to make an egg wash.
🍗 Note: For a lighter coating, you can skip the flour step and go straight to egg wash.
3. Coat the Chicken
- Dredge each piece of chicken in the flour, shaking off any excess.
- Dip the floured chicken into the egg wash, ensuring it’s well-coated.
4. Cook the Chicken
- Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Once hot, add the chicken. Cook for 3-4 minutes on each side or until golden brown. Ensure not to overcrowd the pan; cook in batches if necessary.
- Remove chicken from the skillet and place on a plate lined with paper towels to absorb excess oil.
5. Make the Sauce
- In the same skillet, add the remaining butter and olive oil if needed. Add lemon zest, then pour in the chicken broth and white wine (or additional broth).
- Simmer for about 2 minutes to reduce slightly.
- Stir in lemon juice and capers (if using), then season with salt and pepper to taste.
6. Finish and Serve
- Return the chicken to the skillet, coating each piece in the sauce.
- Let simmer for another 1-2 minutes to absorb the flavors.
- Garnish with chopped parsley.
Serve the Chicken Francaise hot, ideally with a side of pasta, rice, or your favorite vegetables to soak up the delicious sauce.
Pairing Suggestions
Chicken Francaise pairs wonderfully with:
- Buttered egg noodles
- Steamed asparagus or green beans
- Roasted or mashed potatoes
- A fresh green salad with a citrus vinaigrette
Can I make Chicken Francaise without wine?
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Absolutely! You can substitute the wine with additional chicken broth for a non-alcoholic version.
How do I store and reheat leftover Chicken Francaise?
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Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over low heat or in the microwave, covered with a damp paper towel to retain moisture.
Can I use chicken thighs instead of breasts for this recipe?
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Yes, you can use boneless, skinless chicken thighs. Adjust cooking time as thighs might take longer to cook through.
In the end, mastering Chicken Francaise brings you closer to the heart of comfort food with its bright and balanced flavors. The key lies in the delicate balance of flavors from the lemon, butter, and capers, enhancing the chicken’s inherent taste without overpowering it. This dish is perfect for special occasions or when you want to impress with a classic meal that feels both homey and sophisticated. Remember, practice makes perfect, so don’t be discouraged if the first attempt isn’t perfect. Enjoy the process of learning and savoring every bite.
