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 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.
Securing a cohesive coating on poultry relies entirely on creating a dry foundation before the protein encounters any moisture. Without an initial barrier of all-purpose flour, the liquid egg and cheese batter will simply slide off the slick surface of the meat the moment it hits hot oil. Maintaining medium to medium-high heat during the initial pan-frying stage ensures the cheese proteins set quickly into a golden crust rather than absorbing excessive fat and turning soggy.
- Dredge the thinly fileted chicken breasts in flour and shake off every trace of excess powder before dipping them into the egg and parmesan mixture.
- Deglaze the skillet with white wine only after the garlic has turned a pale golden hue, scraping up all browned fond from the bottom of the pan to build depth into the pan sauce.
- Incorporate the lemon juice gradually, adding one-quarter of the total amount at a time while tasting continuously to balance the acidity against the rich chicken broth and butter.
- Substitute gluten-free flour blends and nutritional yeast in place of traditional wheat flour and parmesan if avoiding gluten or dairy, though adjust the liquid ratios slightly as alternative flours absorb more moisture.
Deglazing requires vigorous scraping with a wooden spatula while the wine bubbles aggressively for two to three minutes to cook off raw alcohol flavors. Finished portions retain peak texture when served immediately while the pan sauce remains glossy and emulsion-stable.
