Chicken Francese
I don't care for capers, and when I worked at the restaurant, he taught me how to make a chicken picatta without the capers. This dish is called Francese. You will be surprised at how light it really is.
I don't care for capers, and when I worked at the restaurant, he taught me how to make a chicken picatta without the capers. This dish is called Francese. You will be surprised at how light it really is.
- Carbohydrate 0.09555 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0.0025725 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (4g)
- Sodium 0.18375 mg
- Sugar 0.09555 g
- Trans Fat 0 g
- Calories 3 calories
Step-by-step
- 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 the same skillet, increase heat to a med-high and quickly brown the garlic (not too brown) then deglaze the pan with wine and let "boil" a few minutes.
- Add broth, butter, and let cook until the 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.
This Chicken Francese is a delightful dish that is surprisingly light and flavorful. It is perfect for a weeknight meal or a special occasion. The chicken is dredged in a light flour coating and then cooked in a flavorful sauce made with white wine, chicken broth, and lemon juice. The result is a juicy, tender chicken with a crispy crust and a bright, tangy sauce. Serve it with your favorite pasta or rice for a complete meal.
Here are some tips for making the best Chicken Francese:
- Use a good quality white wine. The wine will add flavor to the sauce, so it is important to use a wine that you enjoy drinking. I recommend using a dry Chardonnay or Pinot Grigio.
- Do not overcook the chicken. The chicken should be cooked through, but it should not be dry or tough. Cook it until it is just cooked through and then remove it from the heat.
- Serve the Chicken Francese immediately. The sauce will thicken as it cools, so it is best to serve it right away. Serve it with your favorite pasta or rice for a complete meal.
