Chicken Francese

by

Step-by-Step Recipe Instructions

Preparing the Chicken

  1. Tenderize the Chicken: Begin by placing the chicken breasts between two sheets of plastic wrap. Gently pound them with a meat mallet or rolling pin until they are about 1/2 inch thick. This step helps to ensure that the chicken cooks evenly and remains tender.
  2. Breading Station: Set up a breading station by placing flour, beaten eggs, and a mixture of salt and pepper in three separate shallow dishes. Dredge each chicken breast in flour, shaking off any excess, then dip it into the beaten eggs, allowing any excess to drip off.
  3. Pan-Frying: Heat a generous amount of olive oil and butter in a large skillet over medium heat. Once the butter has melted and the oil is hot, carefully place the chicken breasts into the skillet. Cook for about 3-4 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.

Making the Sauce

  1. Deglazing the Pan: In the same skillet, add a splash of white wine and scrape up any browned bits from the bottom of the pan with a wooden spoon. This step, known as deglazing, adds extra flavor to your sauce.
  2. Preparing the Sauce: Add chicken broth and lemon juice to the skillet, stirring to combine. Let the sauce simmer for a few minutes until it reduces slightly.
  3. Finishing Touches: Return the chicken breasts to the skillet and spoon some of the sauce over them. Allow the chicken to cook in the sauce for an additional 2-3 minutes, ensuring it is heated through and well-coated.
  4. Garnishing: Remove the skillet from heat and garnish with freshly chopped parsley for a burst of color and freshness.

Tips, Shortcuts, and Variations

  • Tips:
    • Ensure the oil is hot before adding the chicken to achieve a crispy, golden crust.
    • If you prefer a thicker sauce, you can whisk in a slurry of cornstarch and water during the simmering process.
  • Shortcuts:
    • For a quicker meal, you can use pre-sliced chicken cutlets instead of whole breasts.
    • Store-bought lemon juice can be used in place of fresh lemons if necessary, though fresh is always preferred for the best flavor.
  • Variations:
    • Chicken Francese with Capers: Add a tablespoon of capers to the sauce for an extra punch of flavor.
    • Herb Variations: Experiment with fresh herbs like thyme or rosemary in the sauce for a different taste profile.
    • Gluten-Free Option: Substitute gluten-free flour for the all-purpose flour to make this recipe gluten-free.

How to Store Leftovers

Leftover Chicken Francese can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken and sauce in a skillet over low heat, gently warming until heated through. Alternatively, you can use a microwave, but be cautious not to overcook the chicken.

Food and Drink Pairings

Chicken Francese pairs beautifully with a variety of side dishes. Consider serving it with:

  • Garlic Mashed Potatoes: The creamy texture complements the tangy sauce.
  • Steamed Asparagus: Adds a fresh and crisp contrast.
  • Rice Pilaf: Absorbs the flavorful sauce and rounds out the meal.

For a drink pairing, a crisp white wine such as Sauvignon Blanc or Pinot Grigio works wonderfully with the bright flavors of the dish. If you prefer non-alcoholic options, a sparkling water with a splash of lemon is a refreshing choice.

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