Alma Bax 
A chicken francese is a French dish that is made with chicken, cream sauce, and pasta. If you are looking for a simple yet delicious chicken recipe, I share how to prepare a traditional chicken francese.
For this recipe, I used a combination of chicken thighs and breasts because that’s what I had on hand. I also used a bunch of herbs and spices to make this recipe. Using chicken thighs is a great way to make sure that your chicken doesn’t have too much fat. The thighs I used have 2% fat, and would have been much too fatty if I had used breasts instead.
Chicken Francese is a hot dish that is known for being a classic dish. The recipe calls for roasted chicken breast, onion, garlic and breadcrumbs. The dish is usually simmered in white wine, chicken stock, and cream. The recipe is very simple to prepare, but it is equally as important that you use high-quality ingredients for the dish to taste good.
Chicken Francese is a delicious chicken dish prepared with delicate chicken breasts fried to golden perfection in a buttery lemon wine sauce that takes less than 30 minutes to prepare.
What is the definition of Chicken Francese?
Chicken Francese, also known as Chicken Française, is an Italian-American meal that consists of flour-dredged, egg-dipped, and sautéed chicken cutlets in a white wine and lemon butter sauce. The meal is most popular in the Rochester, New York, area, where it is known as Chicken French.
What does Francese mean in the kitchen?
Francese refers to a dish that has been dipped in flour and egg, fried, and served with lemon sauce or lemon juice.
What makes chicken piccata different from chicken Francese?
Chicken Piccata and Chicken Francese have a lot in common. The chicken breast in the Francese is dipped first in flour, then in beaten egg mixture, while the chicken in the piccata is dipped first in egg, then in flour mixture. Both are then cooked in a lemony butter sauce, with capers in the piccata sauce.
What white wine should I use to make chicken francese?
White Wine That Is Crisp (Such as Sauvignon Blanc, Pinot Grigio, and Unoaked Chardonnay). If at all feasible, select a wine with a high acidity and a low alcohol level (ideally between 10 and 13 percent).
Is it possible to freeze Chicken Française?
Without a doubt! You may freeze this before or after it’s been cooked. Before cooking, put the chicken in a freezer bag and combine the sauce in a separate freezer bag. When you’re ready to cook, defrost everything, mix up the sauce, and put it all together before baking.
What’s a good side dish to go with Chicken Francese?
I usually serve it with spaghetti or mashed potatoes, but you can also serve it with french fries, broccoli baked in the oven, and tomatoes.
Recipe for Chicken Francese
Chicken Francese is a delicious chicken dish prepared with delicate chicken breasts fried to golden perfection in a buttery lemon wine sauce that takes less than 30 minutes to prepare.
10 minutes Preparation Time
Cooking Time: 20 minutes
Total Time: 30 minutes
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Ingredients
- 4 boneless, skinless chicken breasts, cut horizontally into 8 flat fillets and pound to 1/4- to 1/2-inch thickness
- 2 big eggs
- 2/3 cup flour (all-purpose)
- a couple of teaspoons of water
- seasoning with salt and pepper
- 1 cup reduced-sodium chicken stock
- 1/2 cup white wine (dry)
- 4 tblsp. butter (distributed)
- 2 garlic cloves, finely chopped
- 3 tablespoons extra-virgin olive oil
- 1 1/2 teaspoons flat-leaf parsley, chopped
- 1 lemon, finely cut and seeded in half, juiced in half
Instructions
- Place flour on a pie dish and beat eggs with water in a separate plate.
- Salt and pepper the chicken and the flour. Dredge the chicken in the flour mixture, then coat it in the egg mixture.
- Meanwhile, melt 1 tablespoon butter and 1 tablespoon oil in a large nonstick pan over medium-high heat.
- Cook until the first four coated chicken pieces are golden brown, approximately 2 minutes each side. Place the chicken on a platter.
- Repeat with the remaining 4 pieces, wiping off the pan and adding 1 tablespoon butter and oil. Remove the chicken and set it aside.
- Now In the same pan, add 1 tablespoon butter and 1 tablespoon oil, along with the garlic, and stir until fragrant, approximately 30 seconds. Combine the wine, chicken stock, and lemon juice in a mixing bowl. Cook for 7 minutes, or until the sauce has reduced somewhat. Add the lemon slices and mix well. Reduce the heat to medium-low and add the remaining tablespoon of butter in a swirling motion.
- Return the chicken pieces to the pan and top with the sauce and lemon wedges. Cook for 2 minutes, or until chicken is well heated. Serve over mashed potatoes or spaghetti, seasoning with salt and pepper and parsley.
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Chicken Francese – Easy and Flavorful Chicken Française Recipe
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So, Guys, I hope you like this Chicken Française Recipe, which I prepare once a week. This dish will appeal to all chicken fans seeking for a crowd-pleasing chicken francese. Don’t forget to share this recipe with your friends on Pinterest, Facebook, and other social media platforms if you enjoy it. Also, check us out on Tumblr, Pinterest, Facebook, Twitter, and Instagram.
Please pass this recipe along!
Recently, I came across a chicken recipe for Chicken Francese but I did not find the recipe very easy to follow which is why I made it myself and I am so glad that I did. It is very easy to follow and the chicken has become one of my favorite recipes to make. The sauce is also very tasty and you can use it to make other chicken dishes or pasta sauce.. Read more about chicken francese recipe giada and let us know what you think.
Frequently Asked Questions
What is the difference between chicken francese and chicken francaise?
Chicken Francese is a dish thats made with chicken, white wine, and mushrooms. Chicken Francaise is a dish thats made with chicken, white wine, and cream.
What is francaise sauce made of?
French sauce is a type of thick, brown sauce made from a combination of butter, flour, and milk. It is usually served with meat or vegetables.
How do you thicken Frenchse sauce?
You can thicken French sauces by adding cornstarch or flour to the sauce.
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