What to Serve With Chicken Francese
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Pasta. Toss cooked pasta noodles in any remaining pan sauce, and serve with chicken cutlets on top for a quick and easy weeknight dinner
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Rice and cooked grains
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Steamed or roasted vegetables
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Garlic bread
What's the difference between francaise and Francese?
Both are correct spellings for this dish that's flavorful flour- and egg-dipped chicken breasts sauteed in olive oil.
Classic Chicken Francaise
Rated 5.0 stars by 2 users
Category
Chicken
Servings
2
Prep Time
25 minutes
Cook Time
10 minutes
Author:
Supermarket Italy
Chicken Francese is a delicious and elegant dish that can be served with a variety of sides, such as roasted vegetables, pasta, or mashed potatoes. It is a great option for a special occasion or a weeknight dinner, as it is both impressive and easy to make.
The origins of Chicken Francese are somewhat unclear, but many believe that it originated in Italian-American restaurants in New York City in the early 20th century. It is thought to be a variation of the classic French dish "Escalope à la Lyonnaise," which is made with veal cutlets and a similar egg and flour coating.
Regardless of its origins, Chicken Francese has become a beloved dish in many households and restaurants around the world. Here is a closer look at how to make this delicious dish.
Ingredients
4 boneless, skinless chicken breasts
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1/2 cup all-purpose flour
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1/2 tsp salt
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1/4 tsp black pepper
3 large eggs
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1/4 cup grated Parmesan cheese
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2 tbsp chopped parsley
3 tbsp unsalted butter
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1/4 cup dry white wine
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1/2 cup chicken broth
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1/4 cup fresh lemon juice
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1/2 Cup Olive oil
Directions
Begin by preparing the chicken. Using a meat mallet, pound each chicken breast to an even thickness of about 1/2 inch.
In a shallow bowl, whisk together the flour, salt, and black pepper. In another shallow bowl, whisk together the eggs, Parmesan cheese, and parsley.
Dip each chicken breast first in the flour mixture, shaking off any excess, and then in the egg mixture, allowing any excess to drip off.
In a large skillet, add olive oil over medium-high heat. Add the chicken breasts and cook until golden brown on both sides, about 3-4 minutes per side. Transfer the chicken to a plate and cover to keep warm.
Melt butter on the same skillet.
Add the white wine to the skillet and scrape up any browned bits from the bottom of the pan. Cook until the wine has reduced by half, about 2-3 minutes.
Add the chicken broth and lemon juice to the skillet and bring to a simmer. Cook for 2-3 minutes, or until the sauce has slightly thickened.
Return the chicken to the skillet and spoon the sauce over the top. Cook for an additional 2-3 minutes, or until the chicken is heated through and the sauce has thickened to your liking.
Serve the chicken francese hot, garnished with additional chopped parsley if desired.