“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 simmered in a lemony butter sauce, but the piccata sauce includes capers.”
- 2/3 cup all-purpose flour
- 2 eggs, large
- 2 tablespoons water
- Salt and pepper
- 4 chicken breasts, boneless skinless cut horizontally to form 8 flat fillets then pounded to even 1/4- to 1/2-inch thick
- 4 tablespoons butter, divided
- 3 tablespoons olive oil, extra-virgin
- 2 cloves garlic, finely chopped
- 1 cup chicken stock, reduced-sodium
- 1/2 cup dry white wine
- 1 lemon, 1/2 thinly sliced and seeded, 1/2 juiced
- 2 tablespoons capers, drained
- 1 1/2 tablespoons parsley, chopped flat-leaf
Place flour in a pie plate. In another pie plate, whisk eggs with water. Season flour and chicken with salt and pepper. Dredge chicken in egg mixture to coat lightly then dip into flour mixture to coat.
Meanwhile, in very large nonstick skillet, melt 1 tablespoon each of butter and oil over medium-high heat. Immediately add 4 coated chicken pieces and cook about 2 minutes per side, or until golden brown. Transfer chicken to plate. Wipe out skillet and cook remaining 4 chicken pieces in another tablespoon each butter and oil. Set chicken aside.
Add another tablespoon of butter and oil along with the garlic to same skillet and cook 30 seconds, or until fragrant. Add stock, wine and lemon juice, and simmer 7 minutes, or until sauce is slightly reduced. Stir in lemon slices and capers then reduce heat to medium-low; 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.