Chicken Francese is a classic Italian-American dish known for its light and tangy flavor. This recipe combines tender chicken breasts with a flavorful lemon and white wine sauce, making it a favorite for many. It’s relatively easy to make and perfect for a family dinner or special occasion.
Ingredients:
- 2 pounds boneless, skinless chicken breasts
- Garlic powder
- Kosher salt
- Fresh black pepper
- Flour (for dusting the chicken)
- 2 eggs
- 1 tablespoon whole milk or heavy cream
- 3 tablespoons butter, divided
- 2 cups chicken stock
- 1/2 cup dry white wine
- 1 tablespoon cornstarch mixed with 1 tablespoon of water
- 2 tablespoons fresh lemon juice
- Lemon slices
Directions:
- Begin by seasoning the chicken breasts generously with garlic powder, salt, and pepper on both sides. If the chicken breasts are thick, consider slicing them in half horizontally.
- Dredge the seasoned chicken breasts in flour, ensuring they are evenly coated. Shake off any excess flour and set them aside on a plate.
- In a shallow bowl, beat the eggs with milk or cream to create an egg mixture.
- Heat 2 tablespoons of butter in a large skillet over medium heat. Once the butter is melted and the skillet is hot, dip each chicken breast into the egg mixture, allowing excess to drip off, and then place them in the skillet.
- Cook the chicken breasts for 3-4 minutes on each side until they turn golden brown. Once cooked, transfer the chicken to a plate and cover with foil to keep warm.
- In the same skillet, pour in the white wine to deglaze, letting it reduce for about 1 minute. Add chicken stock, lemon juice, and the remaining tablespoon of butter to the skillet, stirring to combine.
- Bring the sauce to a simmer and let it cook for 5 minutes. Then, add the cornstarch mixture to thicken the sauce, whisking until well combined.
- Return the chicken breasts to the skillet and top them with fresh lemon slices. Allow the chicken to simmer in the sauce for 8-10 minutes over low heat, spooning the sauce over the chicken as it cooks.
- Once the chicken is fully cooked and the sauce has thickened, either cover to keep warm or serve immediately.
Tips:
- Be sure to adjust seasoning according to your taste preferences. You can add more garlic powder, salt, or pepper as desired.
- For a lighter version, you can use olive oil instead of butter.
- Serve the Chicken Francese with your choice of side dishes such as pasta, rice, or vegetables for a complete meal.
Conclusion:
Chicken Francese is a delightful dish that combines tender chicken with a flavorful lemon and white wine sauce. With simple ingredients and easy-to-follow instructions, you can recreate this classic Italian-American favorite at home for a delicious meal that the whole family will enjoy.
- Can I use chicken thighs instead of chicken breasts for this recipe?
- While chicken breasts are traditionally used in Chicken Francese, you can certainly use chicken thighs if you prefer. Just keep in mind that thighs may require slightly longer cooking time due to their higher fat content and thickness. Make sure to adjust cooking times accordingly to ensure they are fully cooked through.
- What can I use as a substitute for white wine in the sauce?
- If you prefer not to use white wine or don’t have any on hand, you can substitute it with chicken broth or vegetable broth. You can also use a combination of lemon juice and water to replace the white wine. While the flavor profile may vary slightly, these substitutes will still provide a delicious base for the sauce.
- How do I know when the chicken is cooked through?
- The best way to ensure that the chicken is cooked through is to use a meat thermometer. Insert the thermometer into the thickest part of the chicken breast, and it should register at least 165°F (75°C). Additionally, you can cut into the thickest part of the chicken to check if the juices run clear and there is no pinkness. If using chicken thighs, ensure they reach an internal temperature of 175°F (80°C).
- Can I make Chicken Francese ahead of time?
- While Chicken Francese is best enjoyed fresh, you can prepare some components ahead of time to save time on the day of serving. You can season the chicken and dredge it in flour, then cover and refrigerate for up to a few hours before cooking. You can also prepare the sauce in advance and store it in an airtight container in the refrigerator. When ready to serve, reheat the sauce gently on the stove, then cook the chicken as directed in the recipe. Keep in mind that the texture and flavor may be slightly different when reheated, so it’s best to serve Chicken Francese freshly cooked whenever possible.
- How can I prevent the chicken from becoming soggy after coating it with the sauce?
- To prevent the chicken from becoming soggy after coating it with the sauce, it’s important to serve it immediately or shortly after cooking. If you need to hold the chicken for a short period before serving, you can keep it warm in a low oven (around 200°F/93°C) while you finish preparing other components of the meal. Additionally, avoid covering the chicken with a lid or foil while it’s being kept warm, as this can trap steam and make the coating lose its crispiness. If the chicken does become slightly soggy, you can place it under the broiler for a minute or two to help crisp up the coating before serving.