Creamy Chicken Francese
Chicken Francese gets a creamy twist with this Creamy Chicken Francese recipe!
Chicken Francese, also know as Chicken Francaise — a popular recipe found in many restaurants in the untied states — was originally developed in America by Italian immigrants. Just as good as a Piccata, the flavours in a traditional Francese are absolutely incredible. Now they are EVEN BETTER by adding a kick of garlic and a splash of cream to the sauce!
As with all of my recipes, I can’t help but add my own twist to dishes. I can’t follow recipes word for word. It’s like an impulse.
This one is no exception. The traditional Chicken Francese was originally created for veal — also like a piccata — but in our opinion tastes a lot better with chicken. The difference between a Francese and a Piccata is in a Francese recipe, the chicken breast is first dipped in flour, then a beaten egg mixture, before being cooked lightly in a tangy lemon buttery sauce. With a piccata, however, the batter is done in reverse: first the egg and then the flour. The other difference is a piccata has the addition of capers, and as with my own Piccata recipe here, the addition of parmesan cheese in the sauce.
However, adding my own twist to this Francese, I gave a good squeeze of lemon juice and parmesan cheese to the EGG mixture, PLUS a good amount of garlic and the addition of cream to the sauce, to elevate it to a whole new level BETTER than anything you’ll find in a restaurant!
Also, the sauce includes a dry white wine, which gives it an unbelievable flavour, BUT you don’t have to add it if you’re hesitant to try it with the wine. Simply substitute it with chicken broth. Having said that though, the wine does get cooked down so it has a mild hint of taste throughout the sauce.
If you try this recipe, I’d love to hear how it turned out for you in the comments!
Creamy Lemon Chicken Francese
An ORIGINAL Cafe Delites adaption on a traditional Chicken Francese (Francaise)!
- 2 large boneless and skinless chicken breasts, (cut in half horizontally to make 4 fillets)
- 2 large eggs
- 1/4 cup parmesan cheese, (finely grated)
- 2 tablespoons lemon juice, (freshly squeezed)
- 1/4 cup flour
- 2 tablespoons unsalted butter
- 4 tablespoons olive oil
- 6-8 cloves garlic (crushed)
- 1/2 cup dry white wine ((optional)*)
- 3/4 cup chicken broth
- 1 cup half and half, ((or heavy cream or thickened cream))
- 1/2 teaspoon cracked black pepper
- 1/2 teaspoon salt, ((add more to suit your tastes))
- 1/4 cup fresh parsley (chopped)
- 1/2 a lemon (juiced)
- 2 teaspoons parsley (extra), (to garnish)
Pound each fillet to 1/2-inch thick, if needed.
Beat eggs, parmesan cheese, 2 tablespoons of lemon juice, a pinch of salt and some black pepper in a shallow bowl.
To another shallow bowl, add the flour and season with salt and pepper. Mix with your hands.
Heat the oil and butter in a skillet or nonstick pan over medium-high heat. When the oil/butter is hot enough for frying, dredge the fillets in the flour first, coating completely, then coat in the egg wash. Allow any excess egg mixture to drip off, then fry fillets in batches of two if you need to for about 4 minutes each side until nice and golden brown. Place each cooked fillet on a paper towel lined plate.
To the same frying pan, add the crushed garlic, and cook for one minute until fragrant. Add in the white wine, chicken broth and parsley. Allow to cook for about 5 minutes on high heat to reduce down, while swirling the pan occasionally. Reduce heat and add the cream. Simmer on low until slightly thickened. Taste test and season with salt and pepper, as desired.
Stir in the juice of half a lemon, and return the chicken to the sauce to heat through on low heat for two minutes.
Serve the chicken and sauce together over rice or pasta and vegetables, if desired. Garnish with extra parsley.
*If you don’t like the wine, substitute it with chicken broth. The wine flavour is not strong, however!
**(Thicken the sauce with cornstarch if needed: 1 teaspoon of cornstarch to 1 tablespoon of water; mix well and add to the centre of the pan for a thicker sauce.)**
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