How to Make Chicken Francese: A Deliciously Simple Guide
Chicken Francese is a classic Italian-American dish known for its delicate, lemony flavor and crispy, buttery coating. While it might sound fancy, it's surprisingly easy to make at home. This guide will walk you through each step, ensuring you create a restaurant-quality Chicken Francese that will impress your family and friends.
What You'll Need:
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Ingredients:
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup bread crumbs (panko recommended for extra crispiness)
- Salt and freshly ground black pepper
- 1/4 cup butter
- 1/4 cup olive oil
- 1/2 cup dry white wine (like Pinot Grigio or Sauvignon Blanc)
- 1/2 cup chicken broth
- 1/4 cup lemon juice (freshly squeezed is best)
- 2 tablespoons chopped fresh parsley
- Optional: Capers for added flavor
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Equipment:
- 3 shallow dishes (for flour, egg, and bread crumbs)
- Large skillet
- Tongs
Step-by-Step Instructions:
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Prepare the Chicken: Pound the chicken breasts to an even thickness of about 1/2 inch. This ensures even cooking and a more tender final product. Season generously with salt and pepper.
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Bread the Chicken: Set up your breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs. Dredge each chicken breast in the flour, shaking off any excess. Then, dip it in the egg, allowing any excess to drip off. Finally, coat thoroughly in the breadcrumbs, pressing gently to adhere.
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Cook the Chicken: Heat the butter and olive oil in a large skillet over medium-high heat. Carefully place the breaded chicken breasts in the skillet. Cook for about 3-4 minutes per side, until golden brown and cooked through. Avoid overcrowding the pan; you may need to cook the chicken in batches.
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Deglaze the Pan: Once the chicken is cooked, remove it from the skillet and set aside. Pour in the white wine, scraping up any browned bits from the bottom of the pan. This process, called deglazing, adds depth of flavor to the sauce.
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Make the Sauce: Add the chicken broth and lemon juice to the skillet. Bring to a simmer and cook for a few minutes, allowing the sauce to reduce slightly and thicken. Stir in the chopped parsley. If using, add capers during the last minute of simmering.
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Combine and Serve: Return the cooked chicken to the skillet, coating it in the lemon-wine sauce. Simmer for another minute or two to allow the flavors to meld. Serve immediately over pasta, rice, or mashed potatoes.
Frequently Asked Questions (FAQs):
What kind of wine is best for Chicken Francese?
A dry white wine like Pinot Grigio or Sauvignon Blanc works best for Chicken Francese. The dryness of the wine complements the lemon and doesn't overpower the delicate flavors of the chicken.
Can I use panko bread crumbs?
Yes, panko breadcrumbs are highly recommended for Chicken Francese. Their larger, coarser texture creates a wonderfully crispy crust. Regular breadcrumbs will work, but the texture won't be as satisfying.
How do I know when the chicken is cooked through?
The chicken is cooked through when its internal temperature reaches 165°F (74°C). You can check this with a meat thermometer. The chicken should also be opaque and no longer pink inside.
Can I make this ahead of time?
While Chicken Francese is best served immediately, you can prepare the chicken ahead of time by breading it and storing it in the refrigerator. Cook it just before serving to maintain its crispiness. The sauce can also be made ahead and reheated gently.
What can I serve with Chicken Francese?
Chicken Francese pairs well with a variety of sides, including pasta (linguine or spaghetti are popular choices), rice, mashed potatoes, or even a simple green salad.
With its simple ingredients and straightforward technique, Chicken Francese is a delicious and impressive dish that’s perfect for any occasion. Follow these steps, and you’ll be enjoying this classic in no time!
