Chicken Francaise Recipe Easy

Discover the best Chicken Francaise recipe, featuring tender chicken cutlets in a lemon-butter and white wine sauce. Perfect for an easy and delicious meal, ready in just 30 minutes!

The dish is popular in the region surrounding Rochester, New York, where it is known as Chicken French, to the point that some have suggested the dish be called Chicken Rochester. When Italian immigrants arrived in Rochester, they brought their recipes with them, including veal Francese, but they substituted chicken for the more expensive veal. Another source says that Veal Francese had been popular in the region since the 1950s, but when consumers boycotted veal in the 1970s, area chefs like James Cianciola of the Brown Derby Restaurant successfully substituted chicken. Cianciola credits chefs Tony Mammano and Joe Cairo with bringing the dish from New York City.

Despite being such a well-known dish in Italian-American culture, francese is not a classical dish or sauce. There are no written recipes that mark the origin of this dish.

What is the difference between Chicken Francese and chicken francaise?

Some say Chicken Francese was invented by Italian-American cooks who tired of the traditional way of frying chicken cutlets. Chicken Francaise is said to be a French derivative of the same flour- and egg-dipped chicken cutlets.

What's the difference between chicken francaise and piccata?

The difference between the two is for Francese, the chicken breast is first dipped in flour, then into a beaten egg mixture, before being cooked. For piccata, the chicken is first dipped in egg and then in flour. Both are then simmered in a lemony butter sauce, but the piccata sauce includes capers.”

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Chicken Francaise Recipe

Serving: 4 people

Introduction

Chicken Francaise is an Italian-American dish of flour-dredged, egg-dipped, sautéed chicken cutlets with a lemon-butter and white wine sauce. This recipe delivers a classic, delicious meal perfect for any occasion.

Ingredients

2 chicken breasts
1/2 cup plain flour
2 eggs
1 handful of fresh parsley
1/4 cup Parmesan cheese
1 cup white wine
1 cup chicken stock
1 garlic clove, minced
4 tbsp olive oil
4 tbsp butter
1/2 lemon
Salt and pepper

Directions

Prepare Chicken: Butterfly the chicken breasts and pound to even thickness. Season with salt and pepper.
Make Egg Mixture: In a shallow dish, whisk eggs with parsley, Parmesan cheese, salt, and pepper.
Prepare Flour: In another dish, season flour with pepper.
Coat Chicken: Dredge chicken in flour, then in the egg mixture.
Cook Chicken: Heat oil and butter in a skillet over medium-high heat. Cook chicken for 4 minutes per side until golden brown. Transfer to a plate.
Make Sauce: Deglaze skillet with white wine, add chicken stock and lemon juice, and simmer for 3 minutes. Add parsley, garlic, and butter. Return chicken to skillet and cook for 1 minute per side. Serve with sauce.

Frequently Asked Questions

1. What is Chicken Francaise? Chicken Francaise is an Italian-American dish featuring flour-dredged, egg-dipped, sautéed chicken cutlets with a lemon-butter and white wine sauce.

2. Can I use chicken thighs instead of breasts? Yes, chicken thighs can be used, but adjust the cooking time accordingly.

3. How do I prevent the chicken from sticking to the pan? Ensure the pan and oil are hot before adding the chicken, and avoid moving it too soon.

4. Can I make this dish gluten-free? Yes, use gluten-free flour for dredging the chicken.

5. How do I store leftovers? Store in an airtight container in the refrigerator for up to 3 days.

6. Can I freeze Chicken Francaise? Yes, freeze the cooked chicken without sauce for up to 3 months. Thaw and reheat, adding the sauce fresh.

7. What sides go well with Chicken Francaise? Serve with pasta, rice, or a fresh green salad.

8. How do I reheat the chicken without drying it out? Reheat gently in a skillet with a bit of the sauce, or in the oven covered with foil.

9. Can I substitute the white wine in the sauce? Yes, use chicken broth or a non-alcoholic white wine substitute.

10. How do I make the sauce thicker? Simmer the sauce longer to reduce it, or add a cornstarch slurry.

11. What kind of white wine should I use? A dry white wine like Sauvignon Blanc or Pinot Grigio works well.

12. Can I add other herbs to the recipe? Yes, thyme or oregano can be added for extra flavor.

13. Can I prepare the chicken ahead of time? Yes, dredge and dip the chicken, then refrigerate. Cook just before serving.

14. How do I butterfly the chicken breasts? Slice the chicken breasts horizontally to create thinner, even pieces.

15. Is Chicken Francaise the same as Chicken Piccata? No, Chicken Piccata typically includes capers and is not dipped in egg.

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