Indulging in Chicken Francese is like taking a delightful culinary journey to Italy. This dish, with its exquisite blend of tangy lemon and creamy butter, offers a taste of Italian elegance right at your dinner table. I recently prepared Chicken Francese for a family dinner, and it was a sensation. The chicken, tender and juicy, was perfectly complemented by the bright, citrusy sauce. The capers added a lovely burst of flavor, and the Parmesan in the egg mixture gave a subtle hint of richness. This dish not only delighted the palate but also brought an element of sophistication to our meal. It’s a recipe that impressively balances simplicity with gourmet flair, making it perfect for both weeknight dinners and special occasions.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour, for dredging
- 2 large eggs
- 1/4 cup grated Parmesan cheese
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 1/2 cup chicken broth
- 1/2 cup fresh lemon juice
- 1/4 cup white wine
- 2 tablespoons capers
- Fresh parsley, for garnish
Directions
- Begin by placing chicken breasts between two sheets of plastic wrap and gently pounding them to an even thickness.
- Prepare a shallow dish with flour for dredging. In another dish, beat the eggs with grated Parmesan cheese, salt, and pepper.
- Dredge each chicken breast in flour, shaking off the excess, and then dip it in the egg mixture.
- Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Cook the chicken until golden brown on both sides and cooked through, about 5-6 minutes per side. Remove the chicken from the skillet and set aside.
- In the same skillet, add chicken broth, lemon juice, and white wine. Bring the mixture to a boil, then let it simmer for 5 minutes.
- Stir in the remaining butter and capers. Return the chicken to the skillet and let it simmer for another 5 minutes.
- Garnish the chicken with fresh parsley and serve hot.
Nutrition Facts
Servings: 4 Calories per serving: Approximately 350-400 calories (varies based on cooking method and portion sizes)
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Additional Tips
- For a gluten-free version, use gluten-free flour for dredging.
- If you prefer a thicker sauce, you can add a mixture of water and cornstarch during the simmering process.
- This dish pairs wonderfully with a side of pasta or a fresh salad.
FAQ Section
- Can I use a different type of meat? Yes, veal or pork can be used as alternatives to chicken in this recipe.
- Is there a non-alcoholic substitute for the white wine? You can use more chicken broth or a mix of apple cider vinegar and water as a substitute.
- How can I store leftovers? Store in an airtight container in the refrigerator for up to 3 days.
- Can I make this dish ahead of time? It’s best made fresh, but you can prepare the chicken ahead of time and reheat it in the sauce.
- What if I don’t have capers? If capers are unavailable, you can omit them or use chopped green olives for a similar briny flavor.