Receta Chicken Francaise
This delicious chicken francaise is from one of the best Italian cooks I know and it’s easy too!
Authentic Italian Family Recipes
I’m always saying my friend Claudia is the best Italian cook on the planet. It’s the truth and I don’t heap praise such as this often…she just is!
Lucky for everyone, she’s just published a cookbook, and it has recipes passed down from her mom and grandmother.
As soon as she told me the book was available, I just had to have one!
It Was Hard To Choose…
When I first received Claudia’s cookbook, “A Taste of Love,” I wanted to make everything! It was hard to choose what to make first.
I always wanted to try chicken francaise, and I knew Claudia’s recipe would be delicious. It’s simple too.
You can substitute veal or even fish for the chicken.
A friend who is not fond of lemon absolutely loved this and asked me to make it for him again. I consider this the best endorsement!
Simple Yet Elegant
This is a very simple recipe to prepare.
One thing I would recommend is that you use fresh parsley, lemon juice and garlic.
Fresh always tastes best!
To get more wonderful Italian recipes, make sure to visit Claudia’s site, What’s Cookin’ Italian Style Cuisine!
The Recipe
Chicken Francaise Save Print Prep time Cook time Total time Author: Judith Hannemann Serves: 4 Ingredients 1 lb boneless skinless chicken breast halves 4 tbs extra-virgin olive oil -OR- canola oil—additional may be needed 3 eggs 3 tbs grated Romano cheese 2 tbs finely minced fresh parsley 3 tbs unsalted butter 2 tbs dry white wine 2 tbs fresh lemon juice Salt & pepper to taste Seasoned Flour: ¾ cup flour ¼ cup cornstarch 2 tsp salt 1 tsp pepper 2 cloves garlic, finely minced Instructions Mix the seasoned flour ingredients in a small bowl. Transfer to a large plate; set aside. Lightly beat the eggs and stir in the grated cheese; set aside. Pound the chicken breasts down to ¼-inch thickness between 2 sheets of plastic wrap. Heat a large skillet over medium heat. Add the oil and heat until the oil shimmers. Dredge each chicken breast first in the seasoned flour, then the egg mixture, letting excess egg mixture drip off. Brown the chicken breasts until nicely brown on each side; about 4 minutes each side. Remove to a platter to keep warm. Wipe out the skillet then add the butter, wine, lemon juice and parsley. Bring to boil. Add salt and pepper to taste. Spoon sauce over chicken. Garnish with lemon slices or wedges if desired. 3.5.3226 Yum