Chicken,  Dinner

Chicken Francese

 This is one of those classic dishes of sauteed chicken cutlets in a sauce. There is Chicken Francese, Chicken Piccata and Chicken Marsala, not to mention or leave out alla Carciofini (with artichokes and one of my favorites!) This dish is homey and comforting, served steaming hot it makes it to the dinner table quickly and easily and comes across as a guest worthy entrée!

I would like my daughter to learn this recipe as it will be a staple, go to dish on any occasion, making her guests feel special and herself very good! Francese really means “in the French way” referring to the way the chicken is cut and seasoned. Francese is served in a light lemon, wine sauce, Piccata is served in a lemon, caper sauce. Both are dipped in flour and egg, lightly sautéed and returned to the pan to simmer in the sauce. Veal and pork can also be substituted; I like to use pork tenderloin sliced and pounded thin as the tenderloin will remain very tender. Fresh chopped parsley brightens up the sauce and adds some color to the dish!

Chicken Francese
1 lb chicken cutlets, pounded to about ¼ inch thickness
2 large eggs, lightly beaten

Kosher salt and freshly ground pepper

½ cup all purpose flour

½ cup chicken broth

¼ cup white wine

2 to 3 tablespoons fresh lemon juice

3 tablespoons butter

3 tablespoons olive oil

Fresh parsley chopped and lemon wedges

Using two plates to create a breading station, beat eggs seasoned with salt and pepper in one plate and flour into other plate. Measure broth, wine and lemon juice in a bowl.

Heat olive oil and butter in large skillet over medium heat. Dip chicken cutlets into flour and then egg mixture and add to pan. Do not overcrowd pan. Cook for 2-3 minutes per side or until golden brown. Remove chicken to plate to keep warm and continue with remaining cutlets.

When all the chicken is done, add the broth mixture to the pan. Bring to boil, scraping up bottom, reduce heat slightly and continue to cook sauce until slightly thicken. Stir in chopped fresh parsley and return chicken to skillet. Turn chicken in sauce to heat up well and serve immediately with lemon wedges on the side.

I love being in the kitchen. Early mornings, soft music, a hot espresso. Easing into the preparation of delicious meals. Glancing through cookbooks, gathering inspiration and planning my day. I look forward to the cycles of the seasons, the pleasures of tasting and savoring and sharing this with those dear to me. Weekends are special to me as my week days are often rushed, but still I create the ambiance, light the candles, set the table and uncork the wine.


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