How to make Chicken Francese
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
Instructions
Season the chicken breast generously, on both sides, with the garlic powder, salt and pepper. If your chicken breasts are very thick, slice them in half horizontally first.
Add the flour to a shallow plate or bowl, then add the eggs to another bowl and beat them with the milk or cream.
Dredge the chicken breasts in the flour, tapping off the excess and place on a plate. Once the chicken breasts have been coated in the flour, add 2 tablespoons of butter to a large skillet over medium heat.
Dip the chicken into the egg mixture, letting the excess drip off and then place into the hot skillet. Repeat with the remaining chicken breasts.
Cook for 3-4 minutes on each side until golden brown and then remove the chicken from the skillet to a plate and cover with foil.
Carefully pour in the wine to deglaze the skillet and let reduce for 1 minute. Add the chicken stock, lemon juice and the remaining tablespoon of butter, stirring to combine. Bring the sauce to a simmer and cook for 5 minutes, then add the cornstarch mixture and whisk to combine with the sauce.
Bring the sauce back to a simmer, add the chicken breasts back to the skillet and top with the fresh lemon slices.
Simmer the chicken for 8-10 minutes over low heat, spooning the sauce over the chicken as it cooks. Cover to keep warm or serve immediately.
Nutrition Information:
Serving Size: 1 chicken breast with sauce (about 6-8 ounces)
Calories: 450 |Protein: 40 grams |Carbohydrates: 20 grams |Dietary Fiber: 1 grams |Sugars: 2 grams |Fat: 20 grams |Saturated Fat: 7 grams |Cholesterol: 200 milligrams |Sodium: 900 milligrams
Frequently Asked Questions:
Can I use bone-in chicken instead of boneless chicken breasts for this recipe?
While boneless chicken breasts are typically used for Chicken Francese, you can use bone-in chicken breasts or even chicken thighs if you prefer.
Just adjust the cooking time to ensure the chicken is fully cooked.
What can I substitute for dry white wine in this recipe?
If you prefer not to use wine, you can substitute with chicken broth or chicken stock.
It won’t have the exact same flavor but will still create a delicious sauce.
Is there a non-dairy alternative to the butter and heavy cream for this recipe?
Yes, you can use dairy-free butter and non-dairy milk or cream alternatives such as almond milk, coconut milk, or soy creamer.
This will make the dish dairy-free.
Can I prepare this dish in advance for a dinner party?
You can prepare most of the components in advance, like dredging the chicken and making the sauce, but it’s best to cook the chicken just before serving to keep it crispy.
You can reheat the sauce when ready to serve.
What are some good side dishes to serve with Chicken Francese?
Common side dishes include pasta (linguine or spaghetti), a simple green salad, roasted vegetables, or steamed asparagus.
The lemony sauce complements these sides nicely.
Can I use bone-in chicken instead of boneless chicken breasts for this recipe?
While boneless chicken breasts are typically used for Chicken Francese, you can use bone-in chicken breasts or even chicken thighs if you prefer.
Just adjust the cooking time to ensure the chicken is fully cooked.
What can I substitute for dry white wine in this recipe?
If you prefer not to use wine, you can substitute with chicken broth or chicken stock.
It won’t have the exact same flavor but will still create a delicious sauce.
Is there a non-dairy alternative to the butter and heavy cream for this recipe?
Yes, you can use dairy-free butter and non-dairy milk or cream alternatives such as almond milk, coconut milk, or soy creamer.
This will make the dish dairy-free.
Can I prepare this dish in advance for a dinner party?
You can prepare most of the components in advance, like dredging the chicken and making the sauce, but it’s best to cook the chicken just before serving to keep it crispy.
You can reheat the sauce when ready to serve.
What are some good side dishes to serve with Chicken Francese?
Common side dishes include pasta (linguine or spaghetti), a simple green salad, roasted vegetables, or steamed asparagus.
The lemony sauce complements these sides nicely.
