This Chicken Francese is a classic Italian-American chicken dish that is easy to prepare. This dinner will become a staple in your weeknight menu.
Originally developed by Italian immigrants in America, Francese is an equally excellent alternative to Piccata, although the flavors in a traditional Francese are absolutely delicious. Adding a little garlic, cream and cheese to the sauce makes it even better! You know me, I love the original recipe, but I also like to enhance them with a little twist.
The Chicken Franchese is actually quite similar to the Lemon Chicken Piccata. The difference is in the breading.
With chicken piccata, the main difference is that the chicken is merely dipped in flour, where with chicken Francese it’s dipped in flower and then in egg, cheese mixture.
- It is done in 30 minutes
- Easy weeknight dinner
- Have amazing flavor
- Just the right amount of lemon, cream and cheese
- Use a good dry wine
- Don’t overcrowd the pan, so the chicken can get crispy
- Season the chicken very well
- Season your egg mixture and the flower, for better and delicious flavor
I like to add twist to every traditional recipe I use chicken breast instead of chicken tights. The meat is more juicy, and the flavor is bigger and better.
In just 30 minutes you too can enjoy gourmet chicken right at the comfort of your own home!
|Chicken Thighs Fillet
|Dry White Wine
|Fresh lemon Juice
|Fresh Chopped Parsley
|1/2 tsp. or to taste
|1/2 tsp. or to taste
|Mix of Italian Cheeses
|All Purpose Flour
Pound each fillet to 1/2 inch thickness, as needed.
Beat eggs, parmesan cheese, a pinch of salt and some black pepper, a little bit off onion and garlic powder in a shallow bowl.
In another bowl add the flour and season with salt and pepper, onion and garlic powder. Mix with fork.
Heat the oil and butter in a skillet or nonstick pan over medium-high heat. When the oil/butter is hot enough for frying, dredge the fillets in the flour first, coating them completely, then coat in the egg wash. Allow any excess egg mixture to drip off.
Fry the fillets in batches of two if you need to for about 4 minutes each side until nice and golden brown. If the fillet are not cooked all the way through finished them for a few minutes in pre heated to 425 F oven. Place each cooked fillet on a plate or sheet pan.
Add the crushed garlic, in the same skillet hat you cooked the fillets and cook for one minute until fragrant. Add in the white wine and cook for a minute before adding the chicken broth, parsley, pinch of salt and black pepper. Allow to cook for about 5 minutes on high heat and reduce down, while swirling or whisking . Sprinkle a tbsp. of flower ( use the leftover from the one you dredge the chicken in), and whisk well.
Reduce the heat and add the cream and half of your cheese. Simmer on low until slightly thickened. Taste test and season with salt and pepper, as desired. Stir in the lemon juice, and return the chicken to the sauce to heat through on low heat for 3-5 minutes.
Add the other half of the cheese on top. Sprinkle with more fresh chopped parsley.
If you want to make the sauce extra creamy and cheese add 1/2 cup or more of cream instead 1/3. Add more cheese if you like it as well.
Equipment you may find useful!