Chicken Francaise

chicken francaise
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A Classic Italian-American Dish: Chicken Francaise

Chicken Francaise, also known as Chicken Francese, was reportedly created in America by Italian immigrants who made it their own and added some of their native italian cooking traditions. Though the dish is now commonly associated with French cuisine, Chicken Francaise actually has its origins in America. The dish quickly became a favorite among Americans of all backgrounds and remains a popular choice at restaurants today. Restaurants often offer this dish on their menus as Chicken Francese but the name originates from an American perspective.

Today, you can find this dish on menus in both authentic Italian restaurants and those that don’t specialize in the cuisine; its popularity spread throughout the United States when the dish was featured on The Frugal Gourmet show in 1987 and reached its height of popularity with the release of The Sopranos cookbook in 1999.

A perfect chicken dish to serve with a mixed green salad!

Serve this chicken with Make-Ahead Mashed Potatoes, Sour Cream Mashed Potatoes or Garlic Goat Cheese Mashed Potatoes.

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Chicken Francaise

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Chicken with lemon juice, egg, butter and garlic. C’est magnifique! This chicken Francaise recipe is the one famously served in restaurants.

  • Author: Egglands Best
  • Prep Time: :10
  • Cook Time: :30
  • Total Time: :40
  • Yield: 4-6 1x
  • Category: Dinner
  • Method: Stove Top

Ingredients

Scale
  • 1 1/2 pounds boneless, skinless chicken breast, pounded to 1/4″
  • 1/2 cup All Purpose Flour
  • 1/2 teaspoon Kosher Salt
  • 1/8 teaspoon freshly ground Pepper
  • 2 eggs
  • 3 tablespoons Water
  • 1/4 cup extra-virgin Olive Oil
  • 1 Lemon
  • 1/2 cup Dry White Wine (optional)
  • 1 cup low-sodium Chicken Broth
  • 2 tablespoons Butter, unsalted
  • 1/4 cup chopped flat-leaf Parsley

Instructions

  1. Put some flour in a shallow platter and season with salt and pepper. Mix with a fork to distribute evenly throughout.
  2. In a bowl, beat the eggs with 3 tablespoons of water. In a large skillet, heat the oil over medium-high heat
  3. Dredge both sides of the chicken in the seasoned flour and then dip them in the egg mixture to coat completely, letting the excess drip off.When the oil is hot, add the chicken and saute for 2 minutes on each side until golden, turning only once. Once done, move the chicken to a large platter in a single layer to keep them warm.
  4. Slice ½ the lemon into this slices and cook them in the pan for 1 to 2 minutes. Add the wine (if using – or substitute water), low-sodium Chicken Broth and juice from other ½ of the lemon and simmer for 5 minutes to reduce the sauce slightly.
  5. Roll the butter in some flour and add to the skillet, this will thicken the sauce. Stir to dissolve the flour. Reduce the heat to medium low and add the chicken back to the skillet. Place the lemon slices on top of the chicken and cook for 2 minutes. Season with salt and pepper and top with chopped parsley before serving.

Notes

1. Pound the chicken to even 1⁄2-inch thickness for quick, even cooking.
2. Be sure to use fresh lemon juice for the best flavor.
3. Season the chicken with salt and pepper before dredging in flour.
4. Cook the chicken in batches so it has enough space to brown properly.
5. Don’t forget to spoon some of that delicious sauce over the chicken when serving!

Nutrition

  • Serving Size: 6
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