Elegant Chicken Francese Dish

This chicken francese recipe transforms simple chicken breasts into an elegant restaurant-worthy dinner with a velvety lemon-wine sauce that will make you feel like a culinary genius. The secret lies in the light egg batter that creates a golden crust perfect for soaking up the rich, lemony sauce.

I first made this dish for a date night at home when I wanted something special but didn't want to spend hours in the kitchen. The look on my partner's face when they took that first bite told me this recipe would become a permanent part of our dinner rotation.

Ingredients

• Chicken breasts: Sliced into thin cutlets which creates the perfect surface area for the delicate batter and ensures quick even cooking
• All-purpose flour: For creating the initial coating that helps the egg adhere and provides structure
• Eggs: Provide the signature golden crust that sets francese apart from other chicken dishes
• Dry white wine: Preferably Chardonnay for depth of flavor without overpowering the dish
• Chicken stock: Forms the base of our velvety sauce while adding savory richness
• Fresh lemon slices: That soften and mellow in the sauce creating bursts of bright flavor
• Butter: For richness and that silky mouthfeel that makes restaurant sauces so special
• Parsley: For a fresh color contrast and subtle herbal note to finish the dish

How To Make Chicken Francese

Prepare the chicken:

Split each chicken breast horizontally to create four thin cutlets. This ensures quick cooking and maximum surface area for our delicious sauce. Make sure your cuts are even for consistent cooking time.

Create your dredging station:

Whisk the eggs and milk together in one bowl until completely combined. In a separate plate mix flour salt and pepper thoroughly. The milk helps loosen the egg mixture slightly while maintaining its coating abilities.

Flour coat first:

Dredge each chicken piece completely in the flour mixture ensuring an even coating. Gently shake off any excess flour which could burn in the pan. This initial coating creates the foundation for our batter.

Egg dip and pan fry:

Dip each floured chicken piece in the egg mixture allowing extra to drip away. Place in hot oil and cook until the first side develops a beautiful golden crust about 3 minutes. Flip carefully and reduce heat slightly to prevent burning while the chicken cooks through about 4 minutes more.

Cook the lemon slices:

After removing chicken add lemon slices to the same pan cooking until softened and lightly browned on both sides. This cooking process mellows the lemon flavor and releases essential oils into the sauce.

Create the sauce foundation:

Wipe the pan clean then melt butter over medium heat. Add flour and stir constantly to create a blonde roux that will thicken our sauce without making it heavy. The constant stirring prevents lumps from forming.

Build the sauce:

Gradually add chicken stock while continuously stirring to incorporate the roux. Follow with wine and salt allowing the mixture to simmer until it reaches a silky syrupy consistency that coats the back of a spoon perfectly.

Combine and serve:

Return chicken and lemons to the pan spooning sauce generously over each piece. Allow the flavors to meld together for a minute before garnishing with fresh parsley.

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This recipe takes me back to my first visit to an authentic Italian-American restaurant in New York. I was amazed at how something so simple could taste so complex. The butter and wine sauce had me practically licking my plate and I knew I had to recreate it at home.

Perfecting Your Sauce

The secret to a silky francese sauce is patience during the thickening process. The sauce should coat the back of a spoon but still flow gracefully. If your sauce becomes too thick simply add a splash more chicken stock. Conversely if it seems too thin let it simmer a bit longer. Remember the sauce will continue to thicken slightly as it cools so remove from heat just before it reaches your ideal consistency.

Make-Ahead Options

Chicken francese is one of those rare dishes that actually tastes amazing the next day. The chicken will absorb more of the sauce flavors as it sits. To reheat gently warm in a covered skillet over medium-low heat adding a tablespoon of chicken stock if needed to revive the sauce. Store leftovers in an airtight container in the refrigerator for up to three days. I do not recommend freezing as the delicate texture of the chicken coating may suffer.

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Perfect Pairings

This elegant chicken dish deserves equally thoughtful accompaniments. A simple angel hair pasta tossed with a bit of butter and parsley makes the perfect bed for the chicken and sauce. For a more substantial meal creamy mashed potatoes or risotto create an excellent foundation to soak up every drop of the luxurious sauce. On the vegetable front consider steamed asparagus or sautéed broccolini whose slight bitterness beautifully complements the richness of the dish. A simple arugula salad with lemon vinaigrette offers a fresh counterpoint.

Frequently Asked Questions

→ What makes Chicken Francese unique?

Chicken Francese stands out for its lightly battered chicken paired with a rich white wine lemon sauce. The dish offers a velvety texture and a balanced tang of lemon flavor.

→ Can I omit the wine in the sauce?

Yes, you can substitute the wine with additional chicken stock or water, though the wine adds depth and a subtle complexity to the flavor.

→ How do I ensure the chicken stays tender?

Cutting the chicken into thin steaks and cooking at the correct medium-high temperature helps keep the chicken moist and prevents overcooking.

→ What side dishes pair well with Chicken Francese?

This dish pairs beautifully with buttered pasta, steamed vegetables, or a simple green salad to balance the richness of the sauce.

→ Can I prepare Chicken Francese in advance?

You can cook the chicken and prepare the sauce separately. Reheat gently and combine before serving to maintain the dish's flavors and textures.