Best 3 Dreamy Chicken Francese Recipes

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"Dreamy Chicken Francese" is a delectable dish that blends the flavors of classic French and American cuisines. This delectable dish is a perfect combination of crispy, golden-brown chicken, a luscious lemon-butter sauce, and a touch of aromatic white wine. The chicken is first dredged in seasoned flour and pan-seared until golden, then finished in a flavorful sauce made with butter, lemon juice, white wine, and fresh herbs. The result is a tender, juicy chicken with a crispy exterior, bathed in a luscious sauce that is both tangy and creamy. Served with a side of your favorite pasta or rice, "Dreamy Chicken Francese" is a culinary delight that will satisfy even the most discerning palates.

Let's cook with our recipes!

CHICKEN FRANCESE



Chicken Francese image

Tyler Florence's Chicken Francese recipe from Food Network is similar to veal piccata: a lemony, sauteed chicken cutlet finished with a smooth white wine sauce.

Provided by Tyler Florence

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

4 skinless, boneless, chicken breasts (about 11/2 pounds)
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
4 large eggs
3 tablespoons water
1/4 cup extra-virgin olive oil
1/2 lemon, with rind, cut in thin rounds
1/2 cup dry white wine, such as Pinot Grigio
1 cup chicken broth
1/2 lemon, juiced
2 tablespoons unsalted butter
1/4 cup chopped flat-leaf parsley

Steps:

  • Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, beat the eggs with 3 tablespoons of water to make an egg wash. Heat the oil over medium-high flame in a large skillet.
  • Dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off. When the oil is nice and hot, add the cutlets and fry for 2 minutes on each side until golden, turning once. Remove the chicken cutlets to a large platter in a single layer to keep warm.
  • Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant. Add the wine, broth, and lemon juice, simmer for 5 minutes to reduce the sauce slightly. Roll the butter in some flour and add it to the skillet, this will thicken the sauce. Stir to incorporate and dissolve the flour. Reduce the heat to medium-low and return the chicken to the pan; place the lemon slices on top of the cutlets. Simmer gently for 2 minutes to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.

DREAMY CHICKEN FRANCESE



Dreamy Chicken Francese image

This is a fabulous main dish and is company worthy. Serve with rice and a cooked vegetable for a complete meal. Word of warning: it is not diet friendly

Provided by thedailygourmet

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 3

Number Of Ingredients 15

3 (5 ounce) boneless, skinless chicken breasts
2 tablespoons tapioca starch
2 tablespoons all-purpose flour
¼ teaspoon salt
2 large eggs
3 tablespoons olive oil
2 tablespoons salted butter, divided
3 cloves garlic
1 cup whipping cream
¾ cup chicken broth
¼ cup Pinot Grigio wine
½ medium lemon, juiced
2 tablespoons chopped fresh parsley
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Preheat the oven to 200 degrees F (95 degrees C).
  • Use a sharp knife to cut each chicken breast horizontally into 3 thin pieces.
  • Combine tapioca starch, flour, and salt in a shallow dish and mix well. Place eggs in another shallow dish, and beat well.
  • Heat olive oil and 1 tablespoon butter in a skillet over medium heat. Dip chicken first in flour mixture, then into the eggs, coating completely. Cook chicken, in batches if necessary, until golden and no longer pink in the center, 2 to 3 minutes per side. Remove chicken to a rimmed baking sheet lined with a drip tray.
  • Place chicken in the preheated oven to keep warm.
  • Meanwhile, reduce heat to medium-low, and melt remaining 1 tablespoon butter in the skillet. Saute garlic until fragrant, about 1 minute. Stir in cream, broth, wine, lemon juice, parsley, salt, and pepper. Cook, stirring constantly, until sauce has reduced. Sauce can break if the heat is too high and it's not stirred regularly. Serve chicken topped with sauce.

Nutrition Facts : Calories 732.8 calories, Carbohydrate 14.9 g, Cholesterol 335 mg, Fat 57.5 g, Fiber 1.1 g, Protein 36.6 g, SaturatedFat 27 g, Sodium 1077.8 mg, Sugar 0.9 g

CREAMY CHICKEN FRANCESE



Creamy Chicken Francese image

White wine, lemons, garlic, and half-and-half come together for a creamy, delicious sauce on these quick-cooking chicken cutlets. A green vegetable or a salad, and some crusty bread, are perfect sides!

Provided by Bibi

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 4

Number Of Ingredients 15

2 large eggs, beaten
¼ cup finely grated Parmigiano-Reggiano cheese
¼ cup all-purpose flour
salt and ground black pepper to taste
1 (16 ounce) package linguine pasta
4 (4 ounce) chicken breast cutlets
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil, or more as needed
1 medium lemon, cut into 8 slices
2 tablespoons minced fresh garlic
¾ cup chicken broth
½ cup dry white wine
2 tablespoons freshly squeezed lemon juice
1 cup half-and-half
1 tablespoon minced fresh parsley

Steps:

  • Stir beaten eggs and Parmigiano-Reggiano cheese together in a shallow bowl. Stir flour, salt, and pepper together in a separate bowl. Dredge cutlets in the seasoned flour.
  • Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes.
  • Meanwhile, heat butter and oil in a 12-inch skillet over medium-high heat. Swirl the skillet once the butter has melted to combine butter and oil. Add lemon slices and cook, topped with a splatter screen, for 2 minutes per side.
  • Dip floured chicken cutlets into the egg mixture and cook in the same skillet, about 4 minutes per side. Be careful not to disturb the cutlets as they brown. Remove browned cutlets to a rack and keep warm. Add garlic and cook about 30 seconds. Pour in chicken broth, wine, and lemon juice. Bring to a boil and cook until liquid has reduced to about 1/3 cup, stirring occasionally, about 5 minutes.
  • Remove skillet from heat and cool sauce slightly, about 2 minutes. Gradually add half-and-half, stirring constantly. Season with salt and pepper. Drain linguine, reserving some of the cooking water.
  • Place skillet back on low heat. If the sauce is too thick, add cooking liquid from the pasta, 1 tablespoon at a time, until thinned to your desired consistency. If the sauce is too thin, create a paste from the leftover flour and about 1 tablespoon of olive oil. Quickly stir or whisk the paste into the sauce and allow to cook to desired consistency.
  • Return chicken pieces and lemon slices to the sauce to warm through, about 2 minutes.
  • Serve each cutlet with two lemon slices and sauce over hot, cooked linguine. Garnish with fresh parsley.

Nutrition Facts : Calories 841.1 calories, Carbohydrate 95.3 g, Cholesterol 200.8 mg, Fat 29 g, Fiber 5.3 g, Protein 46.9 g, SaturatedFat 11.9 g, Sodium 420.5 mg, Sugar 4.8 g

Tips:

  • Use high-quality chicken breasts for the best results.
  • Pound the chicken breasts to an even thickness to ensure even cooking.
  • Season the chicken breasts with salt and pepper before dredging them in flour.
  • Use a combination of butter and olive oil to cook the chicken breasts to prevent them from sticking to the pan.
  • Cook the chicken breasts over medium heat to prevent them from overcooking.
  • Baste the chicken breasts with the melted butter and lemon juice mixture while they are cooking to keep them moist and flavorful.
  • Serve the chicken breasts immediately with the lemon-butter sauce and your favorite sides.

Conclusion:

Chicken francese is a delicious and easy-to-make dish that is perfect for any occasion. With its crispy chicken breasts, tangy lemon-butter sauce, and versatile side dish options, this classic French dish is sure to please everyone at your table. Follow these tips and tricks to make the best chicken francese you've ever tasted.

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