There are many stories about the origin of Chicken Francese. The one I like goes like this: Around the 1940s French food was becoming popular in fancy restaurants in the US. An Italian restaurant owner decided to make something "French like" he called this chicken dish "allah Francese" or "Chicken Francese"
To an Italian a chicken dish that was not covered in cheese and/or red sauce was French like.
Having cooked a lot of French food I would not say that Chicken Francese is French at all. It is a lightly battered fried chicken with lemon and parsley as seasoning.
The only thing French about this dish is it being cooked in butter instead of olive oil. It is cooked with white wine, but that is not uncommon in Italian cooking. Bottom line it doesn't really matter if Chicken Francese is French or not... it is a classic Italian-American recipe that everyone enjoys.
Prep Time: 15 minutes
Cook Time: 15 minutes
Keywords: saute entree chicken Italian
Ingredients (4 servings)
- 4 skinless, boneless chicken breasts, pounded flat (scaloppine)
- salt and pepper
- about 2 tablespoons of flour
- 1 teaspoon of paprika
- 2 tablespoons of extra-virgin olive oil
- 2 eggs beaten
- 1/2 cups of dry white wine
- 1 stick of unsalted butter
- 1 teaspoon of corn starch
- zest of one lemon
- 1/4 cup of chopped fresh parsley
1) Trim and pound out your chicken breasts salt and pepper them.
2) Mix paprika and flour together in a large flat dish. Put eggs in a separate large flat dish.
3) Heat oil medium-high in a large skillet. Make sure it is very hot before you put the chicken in.. test by dropping a splash of water. It should sizzle.
4) Lightly flour the chicken then cook for about 3 to 4 minutes per side. The chicken should be very golden brown. Internal temperature of 160 degrees.
5) Lay cooked chicken on paper towels. With aluminum foil tent the cooked chicken to keep it warm.
6) When the chicken is done. Add the wine to the pan and scrap any bits with a metal spatula. When the wine reduces a little add the butter. When the butter begins to brown whisk in a teaspoon of corn starch and the lemon zest.
7) Once the sauce thickens to your liking. Put the chicken on a serving plate and pour the sauce over it. Garnish with fresh parsley.
Powered by Recipage
Weekly Menu Plan:
Sunday: Chicken Tenders with Saffron & Potatoes
Meatless Monday: Cacio e Pepe Pasta with Salad
Tuesday: Black Pepper Tofu with Brown Rice
Wednesday: Black Bean Burger with Pickles
Thursday: Asian Seafood & Mushroom Noodles
Friday: Spicy Coconut Blackeyed Peas Carrots & Spinach with Brown Rice
Saturday: Breaded Chicken Cutlets with Lemon Broccoli and Roasted Potatoes