Chicken Francese

"My brother-in-law is from Naples, Italy and he and my sister owned a Italian restaurant that I worked at for a little while. This was my absolute favorite dish and I often serve it now 2-3 times a month. Sometimes I add artichoke hearts. When I add the artichoke hearts I use a can of quartered artichokes and drain off the brine and add at the end just long enough to heat through!"
 
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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Natalie S. photo by Natalie S.
photo by anniesnomsblog photo by anniesnomsblog
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
Ready In:
35mins
Ingredients:
11
Serves:
2-4
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ingredients

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directions

  • Dust chicken with flour.
  • In a flat container mix together eggs and enough parmesan cheese to create a thick batter (something like pancake batter).
  • Dip breasts in batter and cook at medium to med-high heat in a little olive oil, brown a little on both sides.
  • Remove all chicken to a platter- keep warm.
  • In same skillet increase heat to a med-high and quickly brown the garlic (not too brown) then deglaze pan with wine and let"boil" a few minutes.
  • Add broth, butter and let cook until butter has melted.
  • Add parsley, quickly whisking together.
  • Add lemon juice 1/4 at a time until desired taste.
  • Thicken if desired.
  • Ladle over chicken and pasta on individual plates, with a garnish of lemon wedges and parmesan cheese.

Questions & Replies

  1. Had no luck using induction heat with SS cooking pan two handles, supplied. All stainless, used olive oil as directed on low/medium heat. Chicken stuck (adhered) to bottom of pan. Cleaned oan thoroughly added olive oil and heated pan to 190f. Tried another piece of chicken breast and same results. Tried a third breast at 190f and again total adhesion. In all instances coating stuck to pan. Is a ceramic coated pan necessary? Help!
     
  2. How long in advance can this recipe be made?
     
  3. How much lemon ?
     
  4. Can this recipe be made ahead, 4 hrs before serving?
     
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Reviews

  1. Exquisite recipe. I served this over some doctored up brown rice with bits of fresh vegetables. My DH and DS want me to make this " Chicky Franky " ( my DH can't pronounce it, so this is what he calls it now )at least twice a week. I wish I could give it far more than 5 stars, it's that pleasing. Thank you for sharing.
     
  2. This was a pretty tasty recipe. I did have to make a couple of changes though. I had to substitute red wine for white, and I was out of parsley. I think this recipe is a keeper!
     
  3. Best Chicken Francese recipe... easy to make, simple ingredients yet packed with flavor! I love lemon so I added an extra squeezed lemon and wondra flour to thicken sauce... perfect
     
    • Review photo by Natalie S.
  4. I really liked this one! and I used the artichoke hearts like in your comments. They wwere so tender! I did add extra garlic- loved the extra flavor it added. Didn't have any linguini but used vermicelli- still great though. Will have again, thanks for the recipe! Next time I might add some capers and have it in the true chicken picatta style.
     
  5. A very tasty recipe if a little involved. Surprisingly light tasting for the amount of butter used. Also the recipe didn't state the amount of parsley or whether it should be fresh or dried. Will definitely make again.
     
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Tweaks

  1. I added fresh mushrooms.
     
  2. This was a pretty tasty recipe. I did have to make a couple of changes though. I had to substitute red wine for white, and I was out of parsley. I think this recipe is a keeper!
     

RECIPE SUBMITTED BY

SAHM enjoy collecting and trying different recipes. I prefer to give honest reviews for items I have tried. if I make changes I note them in the review.
 
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