Chicken Francese

Could you please post your recipe for Chicken Francese? Every time I make it the chicken comes out so dry so want to see how you guys make it. Thanks

Re: Chicken Francese

I use this recipe click here

Re: Chicken Francese

I favor a very simple recipe - not a lot of seasoning to cloud the flavors if the chicken and the brightness of the lemon and wine.

I do not cut my chicken into thin cutlets.. I get regular cutlets and pound them thin. I feel that this makes the meat more tender.

I season the cutlets with a little salt & pepper and then dredge them in a mixture of flour, lemon zest, parm and romano. QUICK dredge... not a full on coating. Then I spank the chicken to loosen the dredge and dip it quickly in an egg wash. Immediately put the chicken in a pan with heated olive oil and brown on both sides (maybe a minute or 2 each side). Remove chicken to plate and continue in batches until all chicken is cooked.

Add some butter to the chicken pan and put in a little wine and chicken broth to the pan and whisk until reduced (scraping up all the goodness stuck to the bottom). Add lemon juice and whisk again until the sauce thickens. Remember this is not supposed to be a gravy so the sauce should only coat the back of your spoon. If you feel it is too thin you can whisk in a little of the seasoned flour. I prefer to either do it Manie style by rolling a piece of butter in the flour OR by putting a little flour in a small bowl and whisking in some chicken broth until smooth and adding that smooth mix by little drips into the pan. When sauce is sufficiently textured, add chicken back in and let simmer for about 5 minutes until cooked through. Sprinkle fresh parsley over the chicken and serve.

Message edited 4/15/2012 12:15:00 PM.

Re: Chicken Francese

Re: Chicken Francese

I swear by this recipe, I love it so much!

Chicken Francaise