Chicken Francese

Chicken Francese

Pan-frie chicken breast with a light batter served with a classy white wine and lemon sauce. It tastes like chicken piccata with a hint of lemon flavor and a thicker, more abundant sauce instead of capers. It has an amazing crust that melts into the sauce! Delicious restaurant-style cuisine that’s easy to prepare at home.

Has no winey flavor because the alcohol has been boiled away, leaving behind a unique flavor that wine alone can impart to sauces.

CHICKEN & COATING:

  1. 2 large, skinless, boneless chicken breasts, weighing 250–300g / 8–10 oz each
  2. 1/4 cup all-purpose or plain flour;
  3. 1 tsp kosher or cooking salt;
  4. 1 tsp black pepper;
  5. 2 big eggs;
  6. 1 tbsp milk (any fat percentage);

COOKING & SAUCE:

  1. 3 tablespoons extra virgin olive oil;
  2. 1 lemon, thinly sliced (0.3 cm / 1/8 inch);
  3. 50g / 3 tablespoons unsalted butter;
  4. 2 tablespoons All-purpose or plain flour
  5. cups low-sodium chicken broth or stock
  6. 1/3 cup dry white wine (Note 1)
  7. 1/2 tsp kosher salt (no pepper!)
  8. tbsp finely chopped parsley, garnish (optional

Guidelines

  • To make four thin steaks in total, cut each breast in half horizontally. Beat the eggs with the milk in small bowl. Put aside.

Coating with flour:

  •  Using my fingertips, combine flour, salt, and pepper on dish.
  • After dusting the chicken with flour and shaking off any excess, place it on plate.
  • In large nonstick pan, heat the oil over medium-high heat.
  • After dipping the chicken in the egg and letting any excess drop off, place it on the pan. Cook till golden, 3 minutes. Turn, reduce heat to medium, and continue cooking until the chicken is browned (internal temperature 68°C/155°F), about 4 minutes. Transfer to a plate.
  • Slices of lemon should be added to the pan. Cook the lemons for one minute, or until they get tender and brown. Then, flip them over and cook for another thirty seconds on the other side. Transfer to a plate. (Note 2) Use paper towels to thoroughly clean the pan.

White wine sauce:

  • Melt the butter in the pan over medium heat. Add flour and use a wooden spoon to mix for one minute. Slowly pour in half of the stock while stirring.
  • Following the flour’s dissolution in the liquid, mix in the remaining stock, wine, and salt after that. For a tip on lumps, 

Sauce thickening:

  • Increase the heat a little and simmer the sauce for three to four minutes, or until it thickens and becomes syrupy in consistency.
  • Add some sauce! Spoon the sauce over the chicken when you’ve returned it to the pan along with the lemon slices. Serve the chicken with the sauce (use it all!) after sprinkling it with parsley.
» MORE:  Creamy Potato Soup

Leave a Comment