Fabulous Francese Chicken


So, I asked my husband what he wanted for dinner and he goes “that chicken and egg dish”.  I immediately laugh and go “fried chicken?” and he goes, “no, with lemon!”  I immediately resort to my good friend Google, to find that what he really wanted is Chicken Francese.  I always thought it was exactly like chicken piccata but with a different name.  So, I find some recipes, modify a little bit and make it my own!  Although similar to the delicious chicken piccata, the egg wash really makes a HUGE difference in the flavor and makes it a lot juicier…the egg and flour skin really absorbs the juices!  So, if you’re looking for a great and (somewhat) healthy home cooked date night dinner for two, look no more!


2 boneless skinless chicken breasts, fileted thinly to create 2 to 3 breasts servings
1 tablespoon EVOO
2 eggs
1.5 tablespoons water
1 cup chicken broth
1/4 cup white wine (the dryer the better….something like a pinot grigio)
1 lemon, juice of OR 1-2 tablespoons lemon juice
1 garlic clove, crushed
salt and pepper
1/2-1 tablespoon butter (if desired)

1.) Make sure your chicken is thinned by pounding with a mallet then season with salt, pepper, and a little parsley
2.) Heat your oil in your pan for your chicken
2.) Mix the (2) eggs with water to create an egg wash
3.) 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.
4.) When the oil is nice and hot, add the cutlets and fry for 3-5 minutes on each side until golden, turning once and cooking for 3-5 minutes longer. Remove the chicken cutlets to a large platter in a single layer to keep warm.
5.) In same skillet increase heat to a med-high and quickly sauté the garlic (not too brown)
6.) Once garlic is cooked, add the broth, wine, and lemon juice and scrape off the brown bits
7.) Depending on what your sides are, if you want more sauce you can add the chicken in after about 1-2 minutes simmering then add the chicken to heat then plate, OR you can add the chicken and let the chicken absorb the sauce until completely absorbed and then plate.  Tip:  At this point, if you’re adding dairy, you can add the butter to the pan and wait for the butter to melt then add the butter!

Serving Suggestion:  Serve with Asparagus (or any green vegetable), and pasta if serving with more sauce, and if serving with less sauce I suggest a nice brown rice.  I also STRONGLY suggest pairing with the same pinot grigio that you cooking the chicken in – or any tasty beverage will suffice 🙂

Image   The Chef in the works




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