Chicken Francese – Get ready to tantalize your taste buds with a burst of flavors in our special recipe for Chicken Francese! This classic Italian dish features tender, thinly pounded chicken breasts coated in a delightful Parmesan and parsley batter, pan-seared to golden perfection. But what truly sets this dish apart is the luscious lemony sauce that envelopes the chicken, creating a symphony of tangy and savory goodness. Prepare to be enchanted by this delectable recipe that brings a taste of Italy to your dining table.
In our little family, Chicken Francese has become more than just a recipe; it’s a celebration of flavors and a culinary tradition passed down through generations. I vividly remember the first time my husband tried this dish on our honeymoon in Italy. The look of sheer delight on his face as he savored the tender chicken with its zesty lemon sauce was unforgettable. We instantly fell in love with this recipe, and it has since become a cherished staple in our household, making regular appearances during family gatherings and special occasions. Now, we can’t wait to share our love for this dish with you, and we hope it becomes a favorite in your home too!
Why This Chicken Francese Recipe Is a Must-Try?
- Tender boneless and skinless chicken breasts, pounded to perfection.
- A flavorful flour mixture seasoned with garlic powder, kosher salt, and black pepper.
- A rich batter made from eggs, Parmesan cheese, and fresh parsley.
- The magic touch of olive oil and unsalted butter for sautéing the chicken to a beautiful golden hue.
- A tantalizing sauce made from minced garlic, red pepper flakes, white wine, chicken stock, and freshly squeezed lemon juice.
Ingredients:
- 3 to 4 boneless and skinless chicken breasts (approximately 14 oz. to 16 oz. total)
- 1 cup all-purpose flour, for dredging (plus 2 tablespoons for the sauce)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 teaspoon garlic powder
- 4 eggs
- 2 tablespoons grated Parmesan cheese
- 4 tablespoons fresh parsley, chopped (divided into 2 tablespoons for the batter and 2 tablespoons for garnish)
- 4 tablespoons olive oil (divided into 2 tablespoons for sautéing the chicken and 2 tablespoons for the sauce)
- 4 tablespoons unsalted butter (divided into 2 tablespoons for sautéing the chicken and 2 tablespoons for the sauce)
- 4 garlic cloves, minced
- ¼ teaspoon red pepper flakes (more to taste)
- ½ cup dry white wine (e.g., Pinot Grigio)
- 1 ¼ cups chicken stock
- Juice of two fresh lemons (approximately 4 tablespoons)
Directions:
Pound the chicken breasts to a perfect thickness and cut them into smaller pieces for even cooking.
Create a delectable flour mixture by combining flour, garlic powder, kosher salt, and black pepper.
Prepare a mouthwatering batter by whisking eggs with Parmesan cheese and chopped parsley.
Coat each chicken piece with the flour mixture, then dip them generously in the flavorful batter.
Sauté the chicken in a mix of olive oil and butter, creating a crisp and golden crust on both sides.
In the same skillet, whip up the sensational lemony sauce with garlic, red pepper flakes, white wine, and chicken stock.
Let the sauce thicken and add the lemon juice, balancing the tanginess with a pinch of salt and pepper.
Stir in butter for a velvety smooth finish, and adjust the seasonings to your taste.
Plate the chicken cutlets and generously pour the tantalizing sauce over them.
Garnish with fresh parsley for a pop of color and an extra burst of flavor.
Notes:
- If you’re looking for a gluten-free version, you can replace the flour with a gluten-free alternative.
- For an extra touch of elegance, try garnishing with lemon slices or zest.
- To keep the chicken cutlets warm, place them in a preheated oven at 220°F until ready to serve.
In conclusion, Chicken Francese is a true masterpiece that brings the vibrant flavors of Italy to your dinner table. With its tender and succulent chicken, crispy golden crust, and the zesty allure of the lemony sauce, this dish is sure to captivate your taste buds and leave you craving for more.
Whether you’re planning a delightful family dinner, hosting a special gathering, or simply want to treat yourself to an exceptional meal, Chicken Francese promises to impress and satisfy. The process of pounding the chicken, dipping it in the flavorful batter, and savoring the delightful combination of tastes is not only a culinary adventure but also an opportunity to create beautiful memories with your loved ones.
So, go ahead and embark on this culinary journey to savor the best of Italian cuisine in your own home. Let the aroma of sautéed chicken and the tantalizing lemon sauce fill your kitchen, while you delight in the joy of sharing this delightful dish with the people you care about.
Give our Chicken Francese recipe a try and watch as it becomes a cherished favorite, just like it has in our little family. We hope you enjoy this heartwarming and flavorful creation as much as we do. Buon appetito!
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
Absolutely! While the original recipe calls for chicken breasts, you can easily swap them with boneless and skinless chicken thighs for a juicier alternative.
What wine pairs best with Chicken Francese?
A dry white wine like Pinot Grigio complements the dish’s flavors perfectly. However, you can experiment with your favorite white wine for a personalized touch.
Can I make Chicken Francese ahead of time?
Yes, you can prepare the chicken cutlets ahead of time and reheat them in the oven before serving. However, we recommend preparing the sauce just before serving for the freshest taste.
Chicken Francese
Ingredients
- 3 to 4 boneless and skinless chicken breasts approximately 14 oz. to 16 oz. total
- 1 cup all-purpose flour for dredging (plus 2 tablespoons for the sauce)
- Kosher salt to taste
- Freshly ground black pepper to taste
- 1 teaspoon garlic powder
- 4 eggs
- 2 tablespoons grated Parmesan cheese
- 4 tablespoons fresh parsley chopped (divided into 2 tablespoons for the batter and 2 tablespoons for garnish)
- 4 tablespoons olive oil divided into 2 tablespoons for sautéing the chicken and 2 tablespoons for the sauce
- 4 tablespoons unsalted butter divided into 2 tablespoons for sautéing the chicken and 2 tablespoons for the sauce
- 4 garlic cloves minced
- ¼ teaspoon red pepper flakes more to taste
- ½ cup dry white wine e.g., Pinot Grigio
- 1 ¼ cups chicken stock
- Juice of two fresh lemons approximately 4 tablespoons
Instructions
- Pound the chicken breasts to a perfect thickness and cut them into smaller pieces for even cooking.
- Create a delectable flour mixture by combining flour, garlic powder, kosher salt, and black pepper.
- Prepare a mouthwatering batter by whisking eggs with Parmesan cheese and chopped parsley.
- Coat each chicken piece with the flour mixture, then dip them generously in the flavorful batter.
- Sauté the chicken in a mix of olive oil and butter, creating a crisp and golden crust on both sides.
- In the same skillet, whip up the sensational lemony sauce with garlic, red pepper flakes, white wine, and chicken stock.
- Let the sauce thicken and add the lemon juice, balancing the tanginess with a pinch of salt and pepper.
- Stir in butter for a velvety smooth finish, and adjust the seasonings to your taste.
- Plate the chicken cutlets and generously pour the tantalizing sauce over them.
- Garnish with fresh parsley for a pop of color and an extra burst of flavor.
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