Famous Chicken Francaise Recipes

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CREAMY LEMON CHICKEN FRANCESE



Creamy Lemon Chicken Francese image

The traditional Chicken Francese with a CREAMY TWIST is BETTER than anything you'll find in a restaurant! You can now make this right at home with a delicious lemon cream sauce! A family favourite at the dinner table!An ORIGINAL Cafe Delites adaption on a traditional Chicken Francese (Francaise)!

Provided by Karina

Categories     Dinner

Time 20m

Number Of Ingredients 16

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)

Steps:

  • 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.

Nutrition Facts : Calories 409 kcal, Carbohydrate 11 g, Protein 20 g, Fat 28 g, SaturatedFat 9 g, Cholesterol 147 mg, Sodium 684 mg, Sugar 2 g, ServingSize 1 serving

CHICKEN FRANCESE



Chicken Francese image

Tyler Florence's Chicken Francese recipe from Food Network is similar to veal piccata: a lemony, sauteed chicken cutlet finished with a smooth white wine sauce.

Provided by Tyler Florence

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

4 skinless, boneless, chicken breasts (about 11/2 pounds)
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
4 large eggs
3 tablespoons water
1/4 cup extra-virgin olive oil
1/2 lemon, with rind, cut in thin rounds
1/2 cup dry white wine, such as Pinot Grigio
1 cup chicken broth
1/2 lemon, juiced
2 tablespoons unsalted butter
1/4 cup chopped flat-leaf parsley

Steps:

  • Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, beat the eggs with 3 tablespoons of water to make an egg wash. Heat the oil over medium-high flame in a large skillet.
  • Dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off. When the oil is nice and hot, add the cutlets and fry for 2 minutes on each side until golden, turning once. Remove the chicken cutlets to a large platter in a single layer to keep warm.
  • Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant. Add the wine, broth, and lemon juice, simmer for 5 minutes to reduce the sauce slightly. Roll the butter in some flour and add it to the skillet, this will thicken the sauce. Stir to incorporate and dissolve the flour. Reduce the heat to medium-low and return the chicken to the pan; place the lemon slices on top of the cutlets. Simmer gently for 2 minutes to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.

CHICKEN FRANCESE



Chicken Francese image

Chicken francese, sometimes called chicken French, is one of those rare restaurant dishes that's truly easy to cook at home. If you can make chicken cutlets, you can make this lemony, buttery recipe; the only difference is an easy pan sauce that brightens the whole plate. This version includes lemon slices browned in butter, which are pretty and tasty but entirely optional. Although the name suggests that it's a French or Italian dish ("Francese" means French in Italian), it's actually neither: Like spaghetti and meatballs, it's a mostly Italian-American invention. Serve with something starchy to soak up every drop of the sauce; pasta is traditional.

Provided by Julia Moskin

Categories     dinner, easy, weekday, weeknight, poultry, main course

Time 35m

Yield 4 servings

Number Of Ingredients 14

2 eggs
2 tablespoons whole milk
1 teaspoon salt, plus more for seasoning
1/2 teaspoon ground black pepper, plus more for seasoning
1 cup all-purpose flour
1/3 cup olive oil
1/3 cup vegetable oil
4 to 6 large boneless, skinless chicken cutlets (buy the cutlets thinly sliced, or buy regular boneless breasts and slice them in half horizontally to make thin pieces)
3 to 6 tablespoons unsalted butter
1 lemon, thinly sliced, seeds removed (optional)
1/2 cup dry white wine
Freshly squeezed juice of 1 lemon, more to taste
2 cups chicken stock
3 to 4 tablespoons freshly minced parsley

Steps:

  • In a wide, shallow bowl, whisk eggs, milk, salt and pepper until blended. Place the flour in a separate bowl. Line a baking sheet with paper towels.
  • In a wide skillet, heat olive and vegetable oils over medium heat until shimmering.
  • Working in batches to avoid crowding the pan, lightly dredge the chicken in flour and shake off any excess. Dip into egg batter, let excess batter drip back into the bowl and place in the skillet. Fry, turning once, until golden brown on both sides, about 4 minutes per side. Adjust the heat as the cutlets cook so they brown slowly and evenly, with a steady bubbling. Transfer to the paper-towel-lined pan and repeat with remaining cutlets.
  • When all cutlets are browned, remove the pan from the heat and pour off the oil. Wipe out the pan with paper towels. Return the pan to low heat.
  • If making the lemon slices (if not, skip to Step 6 below): Melt 3 tablespoons of the butter and then scatter the lemon slices over the bottom of the pan. Cook, stirring gently occasionally, until the lemon slices are golden and browning around the edges, about 3 minutes. Scoop out the lemon slices and set them aside.
  • Add 3 tablespoons of butter, the wine and lemon juice and bring to a boil. Boil until the liquid is syrupy, 3 to 4 minutes. Pour in the stock, bring to a boil and cook until thickened into a sauce, about 5 minutes. (It will thicken more when you add the cutlets.) Taste and adjust the seasonings with lemon, salt and pepper; it should be quite lemony and not too salty.
  • Reduce the heat, tuck the cutlets into the pan and simmer very gently until the sauce is velvety and the chicken pieces are heated through, about 4 minutes. Turn the cutlets over occasionally in the sauce. Place the browned lemon slices on top. Sprinkle with chopped parsley and serve, spooning some of the sauce over each serving.

Nutrition Facts : @context http, Calories 1129, UnsaturatedFat 54 grams, Carbohydrate 31 grams, Fat 79 grams, Fiber 1 gram, Protein 66 grams, SaturatedFat 20 grams, Sodium 383 milligrams, Sugar 3 grams, TransFat 1 gram

CHICKEN FRANCESE



Chicken Francese image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 20m

Yield 4 portions

Number Of Ingredients 10

2 ounces grapeseed oil
Four 6-ounce chicken breasts
4 large eggs, beaten
1/4 cup all-purpose flour
Salt and ground white pepper
Salt and ground white pepper
1 cup chicken stock
1/4 pound (1 stick) butter
2 lemons, juiced
1 teaspoon minced fresh parsley

Steps:

  • Heat a large saute pan over medium-high heat until warmed. Add the oil. During heating, dip the chicken breasts into the eggs, and then dust each breast with seasoned flour on both sides. Once floured, add to the oiled pan, reduce the heat to medium and cook until light brown in color, 3 to 4 minutes. Flip and repeat cooking for a final 3 to 4 minutes. Once cooked, remove the breasts from the pan and allow to finish with carry-over cooking.
  • Return the same pan to the heat and add the stock. Allow to simmer and reduce by three-quarters of the volume. After reducing, whisk in the butter to create a sauce, removing from the heat during the process. Finally, finish with lemon juice and parsley and serve over the chicken.

DELICIOUS EASY CHICKEN FRANCESE



Delicious Easy Chicken Francese image

This is an easy and delicious recipe for Chicken Francese. It's great over pasta or rice or with a side of your favorite vegetable

Provided by Elaina

Categories     World Cuisine Recipes     European     French

Time 55m

Yield 4

Number Of Ingredients 10

½ cup all-purpose flour
4 eggs, beaten
1 pound skinless, boneless chicken breast halves
½ cup white wine
2 cups chicken broth
1 teaspoon chopped fresh parsley
salt and pepper to taste
¼ cup butter
2 lemons, juiced
1 teaspoon cornstarch

Steps:

  • Coat chicken with flour, then egg beat, then saute in a large skillet until almost cooked through. Drain on paper toweling.
  • Preheat oven to 300 degrees F (150 degrees C).
  • In a medium saucepan combine the wine, broth, parsley, salt and pepper to taste, butter or margarine and lemon juice over medium low heat. Stir together while heating slowly. When butter or margarine has melted, slowly stir in cornstarch until sauce thickens slightly. Place chicken in a 9x13 inch baking dish and pour sauce over all.
  • Bake at 300 degrees F (150 degrees C) for about 10 to 15 minutes, or until chicken is cooked through and juices run clear.

Nutrition Facts : Calories 394.5 calories, Carbohydrate 19.7 g, Cholesterol 282.4 mg, Fat 18.2 g, Fiber 3.1 g, Protein 35 g, SaturatedFat 9.3 g, Sodium 229.3 mg, Sugar 0.7 g

CHICKEN FRANCAISE



Chicken Francaise image

Sheila Stein of Woodbury, New York, New York, writes: "We've eaten several times at La Viola of Syosset. Their chicken française is excellent. Could you get the recipe for me?"

Categories     Chicken     Egg     Kid-Friendly     Quick & Easy     Dinner     Lemon     White Wine     Fall     Gourmet     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Makes 4 servings

Number Of Ingredients 12

4 large skinless boneless chicken breast halves (2 pounds total)
1/2 cup vegetable oil
1 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon black pepper
3 large eggs
1/2 stick (1/4 cup) unsalted butter
1/2 cup dry white wine
1/2 cup low-sodium chicken broth
3 tablespoons fresh lemon juice plus 1 whole lemon, thinly sliced
1 lemon
1/4 cup chopped fresh flat-leaf parsley

Steps:

  • Place chicken breasts between 2 sheets of plastic wrap and gently pound chicken with flat side of a meat pounder or with a rolling pin until 1/4 inch thick.
  • Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking.
  • While oil is heating, stir together flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a shallow bowl. Dredge 2 pieces of chicken, 1 piece at a time, in flour mixture, shaking off excess. Lightly beat eggs in another shallow bowl. When oil is hot, dip floured chicken into beaten eggs to coat, letting excess drip off, then fry, turning over once, until golden brown and just cooked through, about 4 minutes total. Transfer to a plate lined with paper towels and keep warm, loosely covered with foil. Fry remaining chicken in same manner.
  • Pour off and discard oil, then wipe skillet clean and heat butter over low heat until foam subsides. Add wine, broth, and lemon juice and boil, uncovered, stirring occasionally, until sauce is reduced to about 1/2 cup, about 6 minutes. Stir in parsley and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Spoon sauce over chicken and top with lemon slices.

BEST CHICKEN FRANCAISE



Best Chicken Francaise image

I have had this recipe for some time. I'm really not too sure where it originated. Chicken francaise is one of my favorites to order when my husband and I eat out.... Now we enjoy it at home too! I often double or even triple the sauce part of the recipe because I just love the taste of it. Serve over penne pasta. Perdue's thin slice chicken works well for this recipe.

Provided by Kristi

Categories     Chicken

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 14

8 (3 1/2 ounce) boneless skinless chicken breasts
1 cup egg, beaten
2 cups flour
2 tablespoons lemon juice
1/4 cup parsley, finely chopped
1/4 teaspoon salt
1/4 cup white wine
3 cloves garlic, pureed
2 dashes hot pepper sauce
1/4 cup grated parmesan cheese
2 tablespoons margarine
1/2 cup margarine
1/2 cup white wine
1/4 cup lemon juice

Steps:

  • Coat chicken with flour and set aside.
  • Mix batter by beating the eggs briskly, then adding in the lemon juice, parsley, salt, wine, garlic, hot pepper sauce, and parmesan cheese.
  • Melt 2 tbs margarine in bottom of deep skillet.
  • Dip floured pieces of chicken generously in the batter and place in heated skillet.
  • Cook until golden brown on each side (approx 5 minutes, be careful not to put heat on too high).
  • Remove chicken from pan and drain excess oil.
  • Make the wine sauce by melting margarine in the skillet and then stirring in the wine and lemon juice.
  • Return chicken to pan and cook for about 2 minutes more.
  • Serve over penne pasta.
  • Drizzle remaining wine sauce over chicken and pasta.
  • Garnish with parsley and sliced lemon if desired.

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