Recipes

Chicken Francese

by Curtis Stone 3:58 PM, September 8, 2017

Aired September 14, 2017

Serves 4 servings

“Francese and piccata are very similar. The difference between the two is for Francese, the chicken breast is first dipped in flour, then into a beaten egg mixture, before being cooked. For piccata, the chicken is first dipped in egg and then in flour. Both are then simmered in a lemony butter sauce, but the piccata sauce includes capers.”

Ingredients

About 2/3 cup all-purpose flour
2 large eggs
2 tablespoons water
Salt and pepper
4 boneless, skinless chicken breasts, cut horizontally to form 8 flat fillets then pounded to even 1/4- to 1/2-inch thick
4 tablespoons butter, divided
3 tablespoons extra-virgin olive oil
2 garlic cloves, finely chopped
1 cup reduced-sodium chicken stock
1/2 cup dry white wine
1 lemon, 1/2 thinly sliced and seeded, 1/2 juiced
1 1/2 tablespoons chopped flat-leaf parsley

Preparation

Place flour in pie plate. In another pie plate, whisk eggs with the water. Season flour and chicken with salt and pepper. Dredge chicken in flour mixture then dip into egg mixture to coat.

Meanwhile, in very large, nonstick skillet, melt 1 tablespoon each of butter and oil over medium-high heat. Add 4 coated chicken pieces and cook about 2 minutes per side, or until golden brown. Transfer chicken to plate. Wipe out skillet and repeat to cook remaining 4 chicken pieces in 1 tablespoon each butter and oil. Set chicken aside.

Add 1 tablespoon each butter and oil along with the garlic to same skillet and stir 30 seconds, or until fragrant. Add stock, wine and lemon juice. Simmer 7 minutes, or until sauce is slightly reduced. Stir in lemon slices. Reduce heat to medium-low and swirl in remaining tablespoon butter.

Return chicken to skillet and spoon sauce and lemon slices over the chicken. Simmer gently for 2 minutes, or until chicken is heated through. Season with salt and pepper, sprinkle with parsley and serve.

Around the Web