With this recipe for creamy chicken Francese, chicken Francese is given a creamy makeover!
The dish Creamy chicken Francese, sometimes known as Chicken Francaise, is common in American restaurants.
The flavors of a typical Francese are fantastic, and the dish, which was invented in America by Italian immigrants, is equally as wonderful as Piccata.
By enhancing the sauce with a dash of cream and a burst of garlic, they are now even better!
I can’t help but add my spin to foods, just like I do with all of my recipes. I am unable to adhere to recipes verbatim. It feels impulsive.
Classic French Chicken
Creamy chicken francese(Pinterest)This recipe, which is similar to a piccata and was originally made for veal, tastes fantastic with chicken.
The breading of the chicken makes the most significant distinction between a Francese and a Piccata.
In a Francese, the chicken breast is softly browned in a tart lemon butter sauce after being coated in flour, beaten egg, and flour again.
In contrast, the batter for a Piccata is prepared in reverse, starting with the egg and ending with the flour.
The inclusion of capers and parmesan cheese in the sauce, as in my own Piccata recipe here, is another variation between the two.
To give this Francese my spin, I added parmesan cheese and a generous squeeze of lemon juice to the egg mixture.
Better than anything you’ll find in a restaurant, the sauce is enhanced with a generous amount of garlic and the addition of cream.
Creamy chicken Francese
The sauce contains dry white wine, which gives it an incredible flavor, but you aren’t required to use it if you’re hesitant to do so. Just use chicken broth as a replacement.
However, the wine does cook down, leaving a faint flavor that permeates the entire sauce.
CHICKEN FRANCESE WITH CREAMY LEMON
Nothing at a restaurant compares to the original Chicken Francese with a CREAMY TWIST! With a delightful lemon cream sauce, you can now create this at home! At the dinner table, a favorite with the family!
An ORIGINAL Cafe Deletes take on the classic Chicken Francese (Francaise) recipe!
PREP:
5 MINS
COOK:
15 MINS
TOTAL:
20 MINS
SERVES:
4
PEOPLE
INGREDIENTS
- 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 of 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
INSTRUCTIONS
Creamy chicken francese-
Pound each fillet to 1/2-inch thick, if needed.
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Beat eggs, parmesan cheese, 2 tablespoons of lemon juice, a pinch of salt, and some black pepper in a shallow bowl.
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To another shallow bowl, add the flour and season with salt and pepper. Mix with your hands.
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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 on each side until nice and golden brown. Place each cooked fillet on a paper towel-lined plate.
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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 cooking 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.
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Stir in the juice of half a lemon, and return the chicken to the sauce to heat through on low heat for two minutes.
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Serve the chicken and sauce together over rice or pasta and vegetables, if desired. Garnish with extra parsley.
NOTES
*Chicken broth can be used in place of wine if you don’t like it. But the wine flavor is not particularly powerful.
To make the sauce thicker, add 1 teaspoon of cornstarch to 1 tablespoon of water, stir well, and pour into the center of the pan.