Looking for a quick and impressive chicken dish? Look no further than this Chicken Francese recipe from Lidia Bastianich! It’s an elegant Italian dish that’s surprisingly easy to make at home.
This recipe will guide you through everything you need to know, from the history of Chicken Francese to exactly what ingredients you’ll need and how to put it all together.
| Servings | Total |
| 4 | 30mins |
History of Chicken Francese
Chicken Francese has its roots in Italian cuisine but gained popularity in the United States, particularly in Italian-American communities. The dish consists of thinly sliced chicken cutlets dredged in flour, then dipped in an egg wash and pan-fried to perfection. The lemony sauce adds a refreshing touch, making it a refreshing and satisfying meal.
Why Chicken Francese
Chicken Francese is a classic dish that’s perfect for a special occasion or a weeknight meal. It’s made with thin, tender chicken cutlets that are dipped in egg, dredged in flour, and then pan-fried until golden brown. The chicken is then topped with a delicious lemon butter sauce that’s light and flavorful.
What is Chicken Francese Made of?
Let’s break down the key ingredients in this dish:
- Chicken: Thin boneless, skinless chicken breasts are pounded thin for even cooking.
- Egg: The egg helps the flour adhere to the chicken.
- Flour: All-purpose flour is used for dredging.
- Lemon Butter Sauce: A simple sauce made with butter, lemon juice, chicken broth, and fresh parsley.
What to Serve with it?
Chicken Francese is traditionally served with pasta, but you can also serve it with rice or mashed potatoes.
Is Chicken Francese Healthy?
Chicken Francese isn’t necessarily diet food, but it can be a healthier option depending on how you prepare it. You can use a lighter oil for pan-frying and skip the breading altogether for a lower-calorie version.
Kitchen Equipment
- Large skillet
- Mixing bowls
- Tongs
- Cooking thermometer
- Measuring cups and spoons
Ingredients
- 4 boneless, skinless chicken breasts (pounded thin)
- Kosher salt
- Freshly ground black pepper
- All-purpose flour
- 2 large eggs
- ⅓ cup olive oil
- ½ cup butter
- ½ cup dry white wine
- ½ cup chicken broth
- Juice of 1 lemon
- 2 tablespoons chopped fresh parsley
Directions:
- Season the chicken with salt and pepper.
- Dredge the chicken in flour, then dip it in the beaten eggs.
- Heat olive oil in a large skillet over medium heat.
- Pan-fry the chicken for 3-4 minutes per side, or until golden brown.
- Remove the chicken from the pan and set aside.
- Melt the butter in the same skillet.
- Add the white wine and scrape up any browned bits from the bottom of the pan.
- Stir in the chicken broth and lemon juice.
- Bring the sauce to a simmer and cook for a few minutes, until slightly thickened.
- Return the chicken to the pan and simmer for a few minutes more, to heat through.
- Garnish with fresh parsley before serving.
Tips
- Pounding the chicken breasts thin helps them cook evenly and quickly.
- Don’t overcrowd the pan when cooking the chicken. Cook it in batches if necessary.
- Be careful not to overcook the chicken, or it will become dry and tough.
- You can adjust the amount of lemon juice to taste.
Conclusion
So there you have it! Lidia Bastianich’s Chicken Francese is a delicious and easy recipe that’s perfect for any occasion. With its simple ingredients and elegant flavors, it’s sure to impress your family and friends.
MORE RECIPES
Lidia Bastianich Chicken Francese
Equipment
- Large skillet
- Mixing bowls
- Tongs
- Cooking thermometer
- Measuring cups and spoons
Ingredients
- 4 boneless, skinless chicken breasts (pounded thin)
- Kosher salt
- Freshly ground black pepper
- All-purpose flour
- 2 large eggs
- ⅓ cup olive oil
- ½ cup butter
- ½ cup dry white wine
- ½ cup chicken broth
- Juice of 1 lemon
- 2 tablespoons chopped fresh parsley
Instructions
- Season the chicken with salt and pepper.
- Dredge the chicken in flour, then dip it in the beaten eggs.
- Heat olive oil in a large skillet over medium heat.
- Pan-fry the chicken for 3-4 minutes per side, or until golden brown.
- Remove the chicken from the pan and set aside.
- Melt the butter in the same skillet.
- Add the white wine and scrape up any browned bits from the bottom of the pan.
- Stir in the chicken broth and lemon juice.
- Bring the sauce to a simmer and cook for a few minutes, until slightly thickened.
- Return the chicken to the pan and simmer for a few minutes more, to heat through.
- Garnish with fresh parsley before serving.
FAQs
- Can I use chicken thighs instead of breasts? Yes, you can, but they will take a little longer to cook through.
- What is the best way to serve Chicken Francese? Serve it with pasta, rice, or mashed potatoes.
I hope you find this Recipe informative. If you have any further questions please let me know!