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I’m bringing you one of my all-time go-tos: Chicken Francese — tender chicken breast swimming in the silkiest, lemony butter sauce. Everyone in my house asks for it and it’s a real Italian-American classic that totally wins the crowd every time.
A Delicious Backstory
What gets me excited about this dish is how it blends two awesome traditions. Invented by Italian immigrants in the States, it puts together a crispy chicken fry-up with fresh, zingy lemon sauce. It’s become my most requested meal at home.
What You’ll Need for Chicken Francese
Here’s what I grab for four people: four evenly thin chicken breasts. For the crispy coating, you’ll use three beaten eggs with a splash of milk and 100g of flour. The sauce comes together with 60ml fresh lemon juice, cold butter (50g), a bit of olive oil, good chicken stock and a nice pour of dry white wine. Finish it up with salt, black pepper and chopped fresh herbs.
How to Nail It Every Time
So, I start with pounding the chicken gently until thin, season it, then dunk into the egg-milk mix and coat with flour. Sear it in a hot pan with olive oil — about four minutes a side till it’s golden. Using the same pan, I splash in the wine, broth, and lemon juice, let it cook down, then melt in the cold butter till it’s all shiny. Pop the chicken back in for a second, cover with the sauce and shower with herbs. That’s it.
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My Favorite Sides
I’m a fan of serving this chicken with creamy mashed potatoes or spaghetti. Both soak up the sauce just right. On lighter days, I throw together a crisp green salad or steam whatever veg I’ve got. Don’t forget a glass of dry white wine — it’s the cherry on top.
Sauce Secrets
This lemon-butter sauce is star of the show. My trick is just let the butter melt over super low heat so it stays smooth. Sometimes I’ll zest a lemon straight in for extra punch. Try some fresh thyme in there — it smells amazing.
Fun Twists
I like to switch things up now and then. Try swapping the chicken for thin-sliced veal or pork schnitzel if you like. When my vegetarian friends come over, I make it with sliced eggplant instead. Every take is tasty in its own way.
Kitchen Cheats I Love
Here’s what helps me: don’t overcook the chicken or it dries out. Let the sauce simmer soft so those flavors come together and the butter doesn’t split. For a thicker sauce, I’ll stir in a little cornstarch mixed with water.
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Good Stuff Means Better Food
I don’t mess around with poor quality. Only super fresh lemons, top notch olive oil, and local organic chicken make the cut for Francese in my kitchen. Herbs from my garden are the best finishing touch, hands down.
For Company
Want to impress? This is my go-to whenever I’m having people over. Laid out pretty with some lemon slices and herbs, it not only looks awesome but that buttery sauce gets everyone talking. Always a hit.
Make-Ahead Like a Pro
If you get stuff ready up front, cooking feels easy. I slice and flatten the chicken earlier, set everything out, even make the sauce ahead so I can just warm it up later. Then I get to hang out more and stress less.
Works Anytime
This is my anytime meal. It’s speedy enough for a weekday but fancy enough to impress. No matter your cooking skills, it’s always fun to whip up and looks great on the table.
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Leftovers? No Problem
If you do have any leftover — which is rare! — just slice up the chicken for a sandwich or toss the cold pieces over salad the next day. The sauce brings everything back to life.
Frequently Asked Questions
- → Why do you need to pound the chicken?
- Flat chicken cooks the same all over. Thin pieces are done quicker and stay juicy.
- → Can I throw in some white wine?
- Yep, splash in 60ml dry white wine before the broth. Makes the sauce a bit fancier.
- → Which sides work well?
- Rice, roasted veggies, or pasta. The sauce is awesome poured over noodles, too.
- → How do you get the sauce so creamy?
- Stir in cold butter right at the end for a shiny, creamy finish. Don’t let it boil again.