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Chicken Francese

Chicken Francese is also popularly known as Chicken Francaise that is a common dish in the USA.

It is a culinary delight that is a delicate combination of Italian and American.

Ingredients

Scale
  • 1 tablespoon butter
  • 1 chicken breast
  • 1 egg
  • 2 tablespoon parmesan cheese
  • 1/2 teaspoon chilli flakes
  • 1/2 pepper powder
  • 1 tablespoon garlic
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1 teaspoon dill leaves/coriander leaves.
  • To sauce:
  • 1 tablespoon butter
  • 1 teaspoon minced garlic
  • 1/2 teaspoon lemon zest
  • 1 teaspoon lemon juice
  • 1 cup chicken stock
  • 1 teaspoon salt
  • 1 tablespoon dill leaves

Instructions

  1. Take chicken breast, cut into two slices or butterfly the chicken, or make into thin stripes.
  2. Take all the seasoning for chicken Francese
  3. To a wide bowl, break one egg, add all the seasonings, and mix well and keep aside.
  4. Take a chicken, pat over the flour
  5. And, drench the chicken breast into the egg mixture. Thoroughly on both sides.
  6. Heat butter in a pan, Place the drenched chicken and cook over low heat till the chicken is cooked thoroughly.
  7. Flip cook the chicken on both sides, Once the chicken has been cooked. Transfer to another plate and set aside.
  8. To the same pan, add little more butter, add flour. Stir for few seconds.
  9. Add minced garlic, lemon zest, lemon juice, salt. Stir for few seconds.
  10. In goes the chicken stock, stir continuously to get a light saucy consistency.
  11. Place the cooked chicken, pour over the sauce to the chicken and cook for 1 minute.
  12. Sprinkle chopped dill leaves or coriander leaves.

Notes

Tips to make the best Chicken Francese Recipe:

  1. Use dry white if you want the authentic taste of the chicken Francese. Try not to use any other type of wine. If you want to avoid using dry white wine, you can substitute it with chicken broth. 
  2. Cover the pan with an aluminium foil when you cook so that the chicken doesn’t become dry and the moisture is retained. 
  3. If you do not want to use the boneless chicken breasts, you can swap it with thinner cutlets that are 1/4th inch. This cooks faster than the traditional chicken breasts and you can have your chicken Francese ready in less than 30 minutes!
  4. Cook the sauce on a low flame and stir continuously so that all the flavours are combined well and the sauce thickens evenly without any lumps. 

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