Chicken Francese: Lemon-Butter Bliss

Craving restaurant-style chicken francese? This easy Italian-American recipe is ready in 40 mins! Tender chicken in a bright lemon-butter sauce. Check it out!

Recipe Introduction

Quick Hook

Ever have one of those days where you just need pure comfort food? Chicken Francese is exactly that. It's buttery, lemony, and oh-so-satisfying. It's proper lush, innit?

Brief Overview

This italian-american chicken recipe probably started life in some little red sauce joint in new york. it's not difficult at all, maybe 40 minutes from start to finish.

This recipe makes 4 servings, enough for a cozy family dinner or a fancy date night... whatever floats your boat!

Main Benefits

Honestly, this lemon butter chicken is like a warm hug on a plate. but beyond the cozy vibes, it's actually packed with protein, thanks to the chicken.

It's perfect for a chilly evening when you fancy something special. what makes this easy chicken francese so special? it’s that bright, lemony sauce against the richness of the butter.

It's a flavour explosion!

Let's face it, sometimes you just don't want to spend hours in the kitchen, yeah? but you want restaurant-quality food.

I feel you, trust me. you can absolutely nail a restaurant chicken francese at home.

It all starts with those perfectly golden-brown, pan-fried chicken breasts. we're talkin' proper pan-fried chicken breast here. pound those bad boys thin.

Remember seeing your nan pound meat? you basically just do that.

Next, you just have to make the Chicken Francese Sauce . It’s that magic lemon-butter sauce that makes this dish sing! This is not difficult you'll be pleased to know

And listen, don't be intimidated by the white wine. that white wine chicken sauce really elevates the flavour. plus, opening a bottle makes you feel proper fancy.

This is proper decent for a weeknight chicken dinner too!

I love serving my chicken francese with pasta . it's the perfect way to soak up every last bit of that glorious sauce.

Some spaghetti or linguine, maybe some garlic bread on the side? sorted.

Right then, time to gather up your ingredients. This is gonna be tasty!

Alright, let's dive into what you'll need to whip up some chicken francese . honestly, it's easier than you think. you know, that italian-american chicken recipe that's like a warm hug on a plate? yeah, that one.

Ingredients & Equipment for your Perfect Chicken Francese

So, you want to make this Lemon Butter Chicken magic happen? Cool!

Main Ingredients

Here's the breakdown. Remember, quality matters!

• Chicken: 4 boneless, skinless chicken breasts (about 6 oz/170g each). Pound 'em to 1/4 inch (6mm) thick. This is crucial for even cooking!
• Flour: 1/2 cup (60g) all-purpose. Just regular stuff works fine.
• Seasoning: 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper. Don't be shy!
• Eggs: 3 large, lightly beaten.
• Oil & Butter (For cooking chicken): 2 tablespoons olive oil, 2 tablespoons unsalted butter. The butter gives it that lovely richness.
• Wine: 1/2 cup (120ml) dry white wine. Pinot Grigio or Sauvignon Blanc are great.
• Broth: 1/4 cup (60ml) chicken broth. Low sodium is best.
• Lemon Juice: 1/4 cup (60ml) fresh lemon juice (from about 2 lemons). Seriously, fresh is key here.
• Butter (For the sauce): 4 tablespoons (57g) unsalted, cold, cut into cubes. Cold butter is the secret weapon.
• Garnish: 2 tablespoons chopped fresh parsley. Makes it look fancy, doesn't it? Plus, lemon wedges for serving.

Quality indicators: for the chicken , you want plump, pink breasts with no discoloration. fresh lemon juice makes a huge difference in the flavor of the chicken francese sauce .

Honestly, it's worth the extra effort.

Seasoning Notes

Let's talk flavor.

• Essential spice combo: Salt and pepper, duh! But don't underestimate them.
• Flavor enhancers: That white wine adds a lovely depth. Also, fresh parsley brightens everything up.
• Quick subs: No white wine? A splash of chicken broth with a little white wine vinegar works in a pinch for this Easy Chicken Francese .

Equipment Needed

Keep it simple, yeah?

• Essential tools: Meat mallet (or rolling pin), plastic wrap, 3 shallow dishes, a large skillet, whisk, and tongs.
• Household alternatives: If you don't have a meat mallet, a rolling pin works fine. Just be gentle!
• The skillet is key! A good skillet will heat evenly and give you that Pan-Fried Chicken Breast perfection.

Honestly, making this restaurant chicken francese at home is totally doable. think of this weeknight chicken dinner as a chance to impress yourself.

I've even made it with gluten free flour (for a gluten-free chicken cutlets francese ), and it turned out pretty darn good.

Just make sure the internal temp is 165° f/ 74° c . you can totally get this chicken francese with pasta on the table, no sweat! also, try this white wine chicken sauce over potatoes.

Alright, let's talk about chicken francese , sometimes folks call it french chicken . this italian-american chicken recipe is all about flavour.

We're talking tender pan-fried chicken breast swimming in a tangy lemon butter chicken sauce. honestly, it's like chicken piccata’s swankier cousin!

Prep Like a Pro

Essential Mise en Place: Sorted!

You know the deal, yeah? get everything chopped, measured, and ready to go. pound those chicken breasts to about 1/4 inch thick.

It makes all the difference. trust me. get your flour seasoned and eggs beaten. have that lemon juice freshly squeezed too.

It’s worth it.

Time-Saving Organization Tips: Speed It Up!

Listen, pounding chicken can be a drag . do it earlier in the day, or even the night before. i swear, i've totally done it while watching "great british bake off".

No shame. you can also measure out all your dry ingredients into one bowl. one less thing to wash.

Cooking Chicken Francese : Step-by-Step

Golden Chicken, Lemony Goodness!

1. Pound chicken to 1/4 inch . Season flour with salt and pepper.
2. Dredge chicken in flour, then the beaten eggs. Make sure it's coated properly .
3. Heat oil and butter in a skillet. Medium-high heat is key.
4. Sear chicken for 3- 4 minutes per side. Aim for golden brown. Internal temp: 165° F .
5. Add white wine to the pan. Scrape up those yummy bits!
6. Stir in chicken broth and lemon juice. Simmer gently.
7. Whisk in cold butter, bit by bit. Don't boil the Chicken Francese Sauce !
8. Return chicken to the pan. Warm it through. Garnish and serve!

Easy Chicken Francese : Pro Tips

Secrets from Nonna

First, don't overcook the chicken. dry chicken is sad chicken. use a thermometer. second, cold butter is a must for the sauce.

It's what makes it emufy properly. creates that lovely, velvety thing. finally, don't be afraid of the lemon. lemon butter chicken needs that zing.

Common Boo-Boos: Avoid These

Forgetting to pound the chicken is a classic. the cooking will be even! overcrowding the pan is another. cook in batches to get a proper sear.

And please, don't burn the butter. burnt butter is not your friend!

Make-Ahead Magic

You can pound the chicken ahead of time. store it in the fridge. you can even make the sauce a few hours beforehand.

Just gently reheat it before serving. this weeknight chicken dinner just got way easier, didn't it?

Honestly, this chicken francese with pasta dish always feels like a hug on a plate. whether you’re aiming for a simple dinner or the best restaurant chicken francese , this recipe nails it every time.

I hope this helps you bring a little italian-american chicken recipe magic to your kitchen. enjoy!

Recipe Notes for Perfect Chicken Francese

Alright, let's talk about making this chicken francese perfect . it's a dish that looks fancy, but is honestly pretty achievable.

Trust me, even i, a total klutz in the kitchen sometimes, can nail this italian-american chicken recipe !

Serving Suggestions: Plating Like a Pro

Okay, you've got your lemon butter chicken ready. now what? presentation matters, right? for a fancy vibe, plate the pan-fried chicken breast on a bed of angel hair pasta.

Drizzle that amazing chicken francese sauce all over it. a sprinkle of fresh parsley makes it pop. honestly? a simple side salad works wonders too.

And a nice glass of chilled white wine? chef's kiss .

Storage Tips: Keepin' it Fresh

So, you made a batch of easy chicken francese (good for you!) and have leftovers? no worries. just pop the chicken cutlets francese in an airtight container.

It'll keep in the fridge for 3 days. freezing? yeah, you can . but the texture of the sauce might change a bit.

Reheating? gently does it! a low oven or a pan on low heat works best. avoid the microwave if you want to avoid rubbery chicken.

Variations: Remix Your Francese

Want to switch things up a bit? making a restaurant chicken francese is easy. if you’re gluten-free, use a gluten-free flour blend! works a charm.

And hey, why not try it with different herbs? thyme or rosemary can add a lovely depth of flavour to the white wine chicken sauce .

Also, depending on the season, experiment with the salad you serve with the recipe.

Nutrition Basics: Goodness in Every Bite

Let's be real, this isn't exactly health food. but it's got protein from the chicken. it's got flavour. most importantly, it makes you feel good.

It's weeknight chicken dinner material and who doesn't love that? but it is high in fat and calories. maybe go easy on the butter if you're watching your waistline.

So there you have it! With these little notes, you're ready to create some Chicken Francese with Pasta magic. Don't be scared to experiment and have fun. You got this!

Frequently Asked Questions

What's the key to making the best Chicken Francese?

The magic of Chicken Francese lies in a few things! Firstly, pounding the chicken breasts to an even thickness ensures they cook quickly and evenly, preventing dryness. Secondly, don't overcook the chicken; a meat thermometer is your friend! Finally, use cold butter when making the sauce, adding it gradually while whisking, to create that beautiful, emufied, and velvety texture that defines this dish, making it taste like you're dining at Rao's.

Can I make Chicken Francese ahead of time?

While Chicken Francese is best served fresh, you can prep some components in advance. You can pound the chicken and even dredge it in the flour mixture a few hours ahead. However, I wouldn't recommend fully cooking the chicken and sauce in advance, as the sauce might separate and the chicken can become less tender. If you absolutely need to, store the chicken and sauce separately and gently reheat the chicken in the sauce before serving - like reheating leftovers from your favorite Italian deli!

What can I substitute for white wine in Chicken Francese?

No worries if you're fresh out of Pinot Grigio! You can substitute the white wine with additional chicken broth (low sodium, ideally) and a splash of white wine vinegar or even a squeeze of lemon juice for that essential acidity. The wine adds depth, but the lemon is crucial for that bright flavor we all know and love, so don't skimp on that! It's like replacing the beer in your shepherd's pie with extra broth - not quite the same, but still hearty.

Is Chicken Francese gluten-free or can it be made gluten-free?

Traditional Chicken Francese is not gluten-free because it uses all-purpose flour for dredging the chicken. However, it's easily adaptable! Simply substitute the all-purpose flour with a gluten-free all-purpose flour blend. Be sure to check that all your other ingredients, like chicken broth, are also gluten-free. It's as easy as swapping regular pasta for gluten-free pasta - a simple switch for a delicious and inclusive meal!

How do I store leftover Chicken Francese?

Store any leftover Chicken Francese in an airtight container in the refrigerator for up to 3 days. Keep in mind that the sauce may thicken slightly upon refrigeration, and the chicken's coating may soften a bit. When reheating, gently warm the chicken in the sauce in a skillet over low heat, adding a splash of broth or water if the sauce is too thick. Avoid microwaving if possible, as it can make the chicken rubbery - nobody wants that, especially not after all that hard work!

Can I add other vegetables to my Chicken Francese?

Absolutely! While Chicken Francese is traditionally served as is, you can definitely incorporate vegetables. Sautéed spinach, asparagus, or artichoke hearts would all be fantastic additions to the lemon-butter sauce. Consider adding them to the pan after the wine is reduced, allowing them to cook in the sauce before returning the chicken to the skillet. It's like adding peas to your risotto - a little extra green never hurt anyone!

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