Chicken Francaise Recipe

Mak Erot

3 min read

·

Apr 01, 2025

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Chicken Française: A Classic Recipe for a Crowd-Pleasing Dish

Chicken Française is a timeless classic, a dish that effortlessly blends simplicity with sophistication. Its creamy, lemony sauce perfectly complements the delicate flavor of chicken, making it a crowd-pleasing favorite for both casual weeknight dinners and more elegant gatherings. This recipe breaks down the process step-by-step, ensuring you achieve restaurant-quality results in the comfort of your own kitchen. Let's get started!

Ingredients You'll Need:

This recipe yields approximately 4 servings. Adjust ingredient quantities accordingly for larger or smaller batches.

• For the Chicken:

  • 4 boneless, skinless chicken breasts
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup breadcrumbs (panko recommended for extra crispiness)
  • Salt and freshly ground black pepper to taste
  • Vegetable oil, for frying

• For the Sauce:

  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 2 cups chicken broth
  • 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
  • 1/4 cup lemon juice (freshly squeezed is best!)
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon capers, drained
  • Salt and freshly ground black pepper to taste

Step-by-Step Instructions:

Preparing the Chicken:

1. Pound the Chicken: Gently pound the chicken breasts to an even thickness. This ensures even cooking and prevents them from becoming dry.
2. Dredge the Chicken: Season the chicken with salt and pepper. Then, dredge each breast in the flour, ensuring it's fully coated. Next, dip in the beaten eggs, allowing any excess to drip off, and finally, coat thoroughly in the breadcrumbs.
3. Fry the Chicken: Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat. Carefully place the breaded chicken breasts in the hot oil, ensuring not to overcrowd the pan. Fry for about 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside on a wire rack to drain excess oil.

Making the Creamy Lemon Sauce:

1. Make the Roux: In the same skillet (remove excess oil if needed), melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. This will thicken the sauce.
2. Add Liquids: Gradually whisk in the chicken broth and white wine, ensuring no lumps form. Bring the mixture to a simmer, stirring occasionally.
3. Simmer and Season: Reduce the heat to low and simmer for 5-7 minutes, or until the sauce has thickened slightly. Stir in the lemon juice, parsley, and capers. Season with salt and pepper to taste. Adjust seasoning as needed.

Combining Chicken and Sauce:

1. Return Chicken to Skillet: Add the fried chicken breasts to the sauce, ensuring they are fully coated. Simmer gently for a few minutes to allow the chicken to absorb the flavors of the sauce.

Serving Suggestions:

Serve your Chicken Française immediately over pasta, rice, or mashed potatoes. Garnish with extra parsley and a lemon wedge for an extra touch of elegance.

Tips for Success:

• Don't overcrowd the pan when frying the chicken. This will lower the oil temperature and result in soggy chicken. Fry in batches if necessary.
• Use fresh ingredients whenever possible, especially the lemon juice and parsley. The difference in flavor is significant.
• Adjust the seasoning to your preference. Some may prefer a more lemony or savory sauce.
• Make it ahead: The sauce can be made ahead of time and reheated before adding the chicken. This can save time on busy weeknights.

This recipe is your ticket to mastering the art of Chicken Française. With a little practice, you'll be impressing your family and friends with this delicious and elegant dish in no time! Enjoy!