Chicken Francese Italian Style Recipes

DELICIOUS EASY CHICKEN FRANCESE

Steps:

• Coat chicken with flour, then egg beat, then saute in a large skillet until almost cooked through. Drain on paper toweling.
• Preheat oven to 300 degrees F (150 degrees C).
• In a medium saucepan combine the wine, broth, parsley, salt and pepper to taste, butter or margarine and lemon juice over medium low heat. Stir together while heating slowly. When butter or margarine has melted, slowly stir in cornstarch until sauce thickens slightly. Place chicken in a 9x13 inch baking dish and pour sauce over all.
• Bake at 300 degrees F (150 degrees C) for about 10 to 15 minutes, or until chicken is cooked through and juices run clear.

CHICKEN FRANCESE

Steps:

• In a wide, shallow bowl, whisk eggs, milk, salt and pepper until blended. Place the flour in a separate bowl. Line a baking sheet with paper towels.
• In a wide skillet, heat olive and vegetable oils over medium heat until shimmering.
• Working in batches to avoid crowding the pan, lightly dredge the chicken in flour and shake off any excess. Dip into egg batter, let excess batter drip back into the bowl and place in the skillet. Fry, turning once, until golden brown on both sides, about 4 minutes per side. Adjust the heat as the cutlets cook so they brown slowly and evenly, with a steady bubbling. Transfer to the paper-towel-lined pan and repeat with remaining cutlets.
• When all cutlets are browned, remove the pan from the heat and pour off the oil. Wipe out the pan with paper towels. Return the pan to low heat.
• If making the lemon slices (if not, skip to Step 6 below): Melt 3 tablespoons of the butter and then scatter the lemon slices over the bottom of the pan. Cook, stirring gently occasionally, until the lemon slices are golden and browning around the edges, about 3 minutes. Scoop out the lemon slices and set them aside.
• Add 3 tablespoons of butter, the wine and lemon juice and bring to a boil. Boil until the liquid is syrupy, 3 to 4 minutes. Pour in the stock, bring to a boil and cook until thickened into a sauce, about 5 minutes. (It will thicken more when you add the cutlets.) Taste and adjust the seasonings with lemon, salt and pepper; it should be quite lemony and not too salty.
• Reduce the heat, tuck the cutlets into the pan and simmer very gently until the sauce is velvety and the chicken pieces are heated through, about 4 minutes. Turn the cutlets over occasionally in the sauce. Place the browned lemon slices on top. Sprinkle with chopped parsley and serve, spooning some of the sauce over each serving.

CHICKEN FRANCESE

Steps:

• Dust chicken with flour.
• In a flat container mix together eggs and enough parmesan cheese to create a thick batter (something like pancake batter).
• Dip breasts in batter and cook at medium to med-high heat in a little olive oil, brown a little on both sides.
• Remove all chicken to a platter- keep warm.
• In same skillet increase heat to a med-high and quickly brown the garlic (not too brown) then deglaze pan with wine and let"boil" a few minutes.
• Add broth, butter and let cook until butter has melted.
• Add parsley, quickly whisking together.
• Add lemon juice 1/4 at a time until desired taste.
• Thicken if desired.
• Ladle over chicken and pasta on individual plates, with a garnish of lemon wedges and parmesan cheese.

CHICKEN FRANCESE, ITALIAN-STYLE

Steps:

• Place flour in a shallow bowl. Beat eggs in a separate shallow bowl. Coat each piece of chicken in flour; dip in beaten eggs to coat completely. Press chicken into flour again until evenly coated. Reserve remaining flour.
• Coat a skillet with olive oil and set over medium heat. Cook each piece of coated chicken in the hot olive oil until browned, about 5 minutes per side. Transfer chicken to a 9x13-inch baking dish.
• Preheat oven to 300 degrees F (150 degrees C).
• Combine chicken broth, white wine, butter, lemon juice, garlic, parsley, salt, and pepper in a saucepan over medium heat; cook and stir until sauce is smooth, not allowing it to boil, about 5 minutes. Slowly sift 1 cup reserved flour into sauce while continually whisking until sauce thickens, 2 to 3 minutes. Pour sauce over chicken.
• Bake chicken in the preheated oven until no longer pink in the center and juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CHICKEN FRANCESE

Steps:

• Prepare frying station with chicken, a bowl of flour, and a bowl with beaten eggs.
• Heat a large pan to medium-high heat. Season chicken with salt and pepper on both sides. Dredge chicken into flour, shake off excess and dip into egg. Add a bit of butter and 1 tablespoon of olive oil to pan and fry the cutlets. Do not crowd. Work in batches. Use more oil/butter as required for subsequent batches.
• Fry cutlets for 3 minutes per side, then place on paper towels to drain.
• Add sliced lemons to the pan and cook for 10-15 seconds. Add in the white wine, chicken stock, and the juice of half a lemon. Turn heat to medium-high and bring sauce to boil for 3-4 minutes.
• Turn heat to medium-low and add small butter pieces rolled in flour (2 tablespoons worth). If the sauce is too thin add a touch more flour (~1 teaspoon) and continue to cook for 1-2 more minutes. Add a nice bit of black pepper and if necessary adjust salt and/or lemon juice amount.
• When satisfied with the sauce's taste and consistency return the chicken to the pan and gently coat with the sauce and heat through for 1-2 minutes. Add the chopped parsley on top. Enjoy!

CHICKEN FRANCESE, AN ITALIAN AMERICAN CLASSIC

Steps:

• Prepare the chicken breast and set aside on a plate. Add the flour to a shallow dish or pie plate, and season with salt and pepper to taste. Mix with your hands to combine. In another shallow dish, beat the eggs with 2 tablespoons water.
• Meanwhile, heat the olive oil in a cast iron skillet over medium high heat. Season the chicken with salt and pepper, and then dredge the chicken in the seasoned flour. Dip them in the egg wash to coat completely, letting the excess drip off. When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden, turning once. Remove the chicken cutlets to a plate and set aside.
• Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant. Add the garlic, wine, broth, and lemon juice, and simmer for 5 minutes to reduce the sauce slightly, stirring often. Reduce the heat to medium low and add the butter.
• Return the chicken to the pan, and place the lemon slices on top of the cutlets. Simmer gently for 2 minutes to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving with pasta or rice.

CHICKEN FRANCAISE RECIPE

Steps:

• Add about two ounces of olive oil into a deep frying pan. While the oil is warming up over a medium flame, begin coating the chicken in the seasoned flour.
• Once all of the chicken is coated with flour on both sides, add the garlic into the frying pan. Dip each chicken breast into the egg mix and then add into the frying pan.
• Add one ounce of butter and fry over a medium/low flame for about three minutes on each side, until golden. Remove the garlic cloves before they burn, which it right about after adding the butter.
• Remove the chicken from the frying pan and set aside while preparing the gravy. In the same frying pan over a medium flame, add the rest of the butter. Once melted, mix in the flour.
• Pour in the wine and mix for about two minutes to allow for the alcohol to evaporate and to infuse the flavor of the wine into the gravy.
• Pour in the chicken stock and lemon juice and mix together. Simmer for about two minutes and then add the chicken back into the pan. Continue to cook the chicken for 10 minutes over a low flame. After five minutes, flip the chicken to the other side to cook evenly.
• Remove from the stove and serve with a sprinkle of freshly chopped parsley. Enjoy with a side of baked potatoes, asparagus, or pasta drizzled with the gravy. Salute! Cin cin!

CHICKEN FRANCESE

Steps:

• Season the chicken with salt and pepper.
• Place the flour in a bowl, and the beaten egg whites in another bowl.
• Heat a very large non stick pan over medium heat. When hot spray with cooking spray to lightly coat the bottom of the pan.
• Lightly flour chicken, then dip in eggs and add to the hot pan a few at a time. Saute chicken 2-3 minutes on each side. When cooked, transfer onto a plate.
• Repeat until all chicken has been cooked and set aside.
• Once all chicken is cooked, place the chicken broth in the bowl with 1 tablespoon of flour and whisk.
• Add to the pan along with the juice of the lemon, white wine, lemon slices, parsley and butter and simmer over medium heat for about 2 minutes so it reduces slightly and thickens. Turn off heat.
• Return chicken to the pan to combine with the sauce.
• Serve immediately.

CHICKEN FRANçAISE

Steps:

• In a shallow dish, whisk together the eggs and milk. A pie plate works well for this. Set aside. Combine the salt, pepper and flour in a separate shallow bowl and place next to the egg mixture. Line a baking sheet with paper towels and set aside.
• In a large skillet, heat two tablespoons of olive oil and two tablespoons butter over medium heat until the butter is melted. Using tongs, dredge the chicken cutlets in flour shaking off the excess. Dip the chicken in the egg mixture allowing the extra egg to drip back into the bowl. Transfer to the flour once again, turning to coat. Shake off the extra flour and place in the hot skillet.
• Cook 2 or 3 cutlets at a time, turning once, until the chicken is well browned, about 3 minutes on each side. Transfer to the prepared paper-towel lined baking sheet. Repeat, adding more butter and olive oil if needed until all chicken is cooked. Set chicken aside. Discard the grease and wipe out the skillet with clean paper towels.
• Add 3 tablespoons butter to the now empty skillet over medium heat.
• Toss in the minced onion and cook, stirring occasionally until soft. Sprinkle 2 tablespoons of flour and stir for 2 minutes. Pour in the wine, lemon juice, lemon zest, and chicken broth. Increase the temperature to medium-high and bring to a boil, stirring constantly. Reduce the heat to medium and cook the sauce, stirring frequently, until it is reduced to about 1 1/2 cups and slightly thickened, about 10 minutes.
• Strain the sauce through a fine mesh sieve to remove the onions. Some small bits of zest may remain after you've passed the sauce through the sieve, and this is okay. Return the sauce to the pan and reduce the heat to low. Add the last tablespoon of butter to the sauce. Stir gently until melted. Check the seasoning and add salt and pepper as needed. The lemon flavor will be intense.
• Add the lemon slices to the sauce and then add the chicken cutlets back to the pan atop the lemon slices. Heat gently for 4 to 5 minutes, turning once, or until heated through.
• Remove the cutlets and the lemon slices from the sauce and set aside. Using tongs, take about half of the cooked pasta and add it to the sauce. Twirl the pasta in the sauce taking care to coat it well. Toss the coated pasta with the remaining pasta in a serving bowl. Remember, the sauce is lemon intense, so by coating only half and tossing with the remainder, you will have a nice flavor without it being overpowering or drippy.
• Add the chicken to the serving bowl atop the pasta. Top the chicken with the sautéed lemon slices and garnish with minced parsley. Pour any remaining sauce in a sauce boat for serving at the table. Serve immediately.

CHICKEN FRANCESE INA GARTEN

Steps:

• Start by adding 1/2 cup of flour, 1 tsp salt, and 1/2 tsp of pepper to a shallow plate and whisk to combine.
• In another shallow plate or bowl go ahead and whisk the eggs.
• Cut the chicken breasts in half lengthwise, then place each half between 2 sheets of parchment paper and lightly pound it with the flat side of a meat mallet until it is 1/4-inch thick.
• Continue with the remaining chicken, dredging the cutlets in flour and coating both sides, shaking off the excess, and then coating them in egg mixture.
• In a large 12-inch skillet, heat the oil over medium-high heat until shimmering. Add 3 to 4 pieces of chicken to the skillet (or as many as you can fit). Cook until lightly browned, about 3 minutes on each side.
• When cooked, transfer your chicken to a paper towel-lined plate and repeat with the remaining chicken.
• Remove any excess oil from the skillet and then add the lemon slices. Cook until fragrant and slightly charred, about 30 seconds per side. Add the butter and let it melt.
• Stir in the flour and cook for 30 seconds to remove the flour taste. Add the broth, lemon juice, remaining 1/2 teaspoon salt, and pepper, then simmer for about 2 minutes until slightly reduced.
• Then return the chicken to the skillet and cook until it is done, 3 to 4 minutes more. Garnish with the parsley before serving.

CHICKEN FRANCESE

Steps:

• Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, beat the eggs with 3 tablespoons of water to make an egg wash. Heat the oil over medium-high flame in a large skillet.
• Dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off. When the oil is nice and hot, add the cutlets and fry for 2 minutes on each side until golden, turning once. Remove the chicken cutlets to a large platter in a single layer to keep warm.
• Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant. Add the wine, broth, and lemon juice, simmer for 5 minutes to reduce the sauce slightly. Roll the butter in some flour and add it to the skillet, this will thicken the sauce. Stir to incorporate and dissolve the flour. Reduce the heat to medium-low and return the chicken to the pan; place the lemon slices on top of the cutlets. Simmer gently for 2 minutes to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.