Chicken Francese is an Italian-American dish that consists of thinly pounded chicken chops that are dipped in flour, then egg, and then quickly sautéed, finally ending in a delicious lemon, butter, and wine sauce.
It sounds like chicken piccata, but it really isn’t. Picatta has capers, this one doesn’t. Picatta is dipped in egg and then flour, Francese is dredged first in flour and then egg, and it really makes a difference.
You need to have thinly sliced chicken breasts, so you’ll need to slice an entire breast open lengthwise and then pound it down a bit, of course, unless you find it already done for you like I did.
Another important thing is that you want to get your pan really good and hot, add the oil and when the olive oil is simmering you can quickly cook on each side, but don’t overcrowd the pan!
I love serving this dish with angel hair pasta, better known as capellini, the thin strands soak up all the juices, it’s perfect!
For something green I made some Rapini on the side which went very well with everything.
My family stopped by and we made this dish together, a fun night together and we enjoyed every bite!
Chicken Francese with Angel Hair Pasta
Chicken swims in a delicious lemon butter sauce served with capellini pasta.
- 4 whole chicken breasts, thinly sliced lengthwise to make 8 pieces, mashing together to make nice and thin
- 1 cup flour
- 3 eggs
- 1 cup of white wine
- 3 cups chicken broth
- ¼ cup lemon juice
- 1 shallot, chopped
- 3 cloves, chopped garlic
- 1 lemon grated and sliced
- butter and olive oil
- freshly chopped parsley
- 1 pound angel hair paste/capellini
- First prepare all your ingredients, have everything chopped up and ready. to go because this is pretty quick while you’re doing this, heat up your pan, don’t use a nonstick pan, stainless steel is best for this.
- Have your dredger stations set up, put salt and pepper in the flour, and salt and pepper in the egg mixture as well.
- Add a good amount. Add olive oil to the hot pan and when it starts to curl, you’re good to go.
- Dredge your cutlet in the flour first and then the egg, don’t overcrowd the pan, do it in stages if you must, I did 3 at a time.
- Fry briefly on each side for about 3 minutes, then set aside. The chicken should be tender and crispy golden brown.
- No need to clean your pan, now add the lemon slices and lightly brown them on each side, remove and place with the chicken.
- Now add a good knob of butter and more olive oil and sauté your shallot and garlic together.
- Deglaze with the white wine and reduce by half.
- Add another knob of butter and stir in about 3 tablespoons flour to make a roux.
- Now add the broth, lemon, juice and zest and keep stirring until it thickens a bit.
- Now it’s time to add the chicken and lemon slices to the lemon sauce, I actually have a larger pan and just poured all the sauce over it.
- Let everything simmer together a little, making sure the chicken is cooked through.
- Let your noodles cook, make sure you put some of that sauce into the cooked noodles, it’s time to eat!
- Garnish with chopped parsley and a little olive oil
- This dish is best eaten right away, I wouldn’t prefer it.