Chicken Francese Recipe
Chicken Française (or Chicken Francese) is an Italian-American dish of flour-dredged, egg-dipped, sautéed chicken cutlets with a lemon-butter and white wine sauce. Our Chicken Francese Recipe also uses fresh parsley and capers to add to the flavors of the dish.
2 lbs. of boneless, chicken breasts
1 tablespoon kosher salt
2 teaspoons garlic powder
2 teaspoons onion powder
All Purpose flour, for dredging
1/8 cup water
1/2 cup extra virgin olive oil
1 lemon, zest removed and reserved; then juiced
1/2 cup white wine
1 cup chicken stock
1 tablespoon butter
Fresh parsley, for garnish
1. Slice each chicken breast in half, lengthwise.
2. Season chicken breasts with salt, garlic and onion powder.
3. Place flour in a shallow bowl.
4. In another bowl, beat eggs and add water.
5. Heat oil in a large skillet over medium-high heat, until it shimmers.
6. Dredge the chicken cutlets in flour to fully coat.
7. Then dip them in the egg wash, letting any excess drip back into the bowl.
8. Place cutlets in pan and fry for 3-minutes per side.
9. Place finished cutlets on a plate.
10. Once all of the chicken is cooked, turn down the heat to low.
11. Add the butter and scrape up all of the browned bits.
12. Whisk in 1.5 tablespoons flour, and whisk until it turns light brown. You can use the leftover flour from the dredging bowl.
13. Add lemon juice, wine, stock and lemon zest and bring to a boil.
14. Turn to low and simmer for 10-minutes, it should reduce.
15. Strain the sauce into a larger bowl and return the cooked chicken back to the pan.
16. Pour the sauce over the chicken and simmer for 3-minutes.
17. Top with parsley and capers and serve in pan.
We preface all of our wine pairing suggestions by letting you know that it’s really a matter of personal taste. While we do offer our opinions and why we selected a specific varietal, there is no right or wrong answer when pairing a wine with your dinner.
Pinot Grigio Wine
This Chicken Francese Recipe is a zesty dish, with the flavors coming from the lemon, butter and wine. I would pair this dish with a Pinot Grigio. The lime and lemon notes of the wine would pair well with this dish. A Pinot Grigio is also a medium to full-bodied wine, with a rather low acidity and fairly neutral aromas. Follow the link to our wine review site to find our favorite Pinot Grigio wines-LetsHaveWine.com