Recipe For Chicken Francaise

Mak Erot

3 min read

·

Apr 05, 2025

28

Share

Chicken Française: A Classic French Dish Made Easy

Chicken Française is a timeless classic, a delightful dish that's both elegant and surprisingly simple to make. This recipe guides you through creating a perfectly tender and flavorful chicken breast, coated in a rich, lemony butter sauce. It's a crowd-pleaser perfect for a weeknight dinner or a special occasion. Let's dive into this culinary masterpiece!

Ingredients You'll Need:

This recipe serves 2-3 people. Feel free to adjust the quantities depending on your needs.

• For the Chicken:

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

• For the Sauce:

  • 1/2 cup unsalted butter
  • 1/4 cup dry white wine (like Sauvignon Blanc or Pinot Grigio)
  • 1/4 cup fresh lemon juice
  • 2 tablespoons chicken broth
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon capers, drained (optional)
  • 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 they cook evenly and reduces cooking time. Aim for about 1/2 inch thickness.
2. Dredge the Chicken: Season the chicken with salt and pepper. Then, dredge each breast in flour, ensuring it's fully coated. Next, dip into the beaten eggs, letting any excess drip off. Finally, coat thoroughly in breadcrumbs.
3. Fry the Chicken: Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat. Carefully place the 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 from the skillet and set aside.

Making the Lemon Butter Sauce:

1. Melt the Butter: In the same skillet, melt the butter over medium heat.
2. Deglaze the Pan: Add the white wine to the skillet and scrape up any browned bits from the bottom. This adds depth of flavor to the sauce. Let it simmer for a minute or two, allowing the alcohol to cook off.
3. Add the Lemon Juice and Broth: Stir in the lemon juice and chicken broth. Bring to a simmer and cook for a few minutes, allowing the sauce to slightly reduce and thicken.
4. Finish the Sauce: Stir in the parsley and capers (if using). Season with salt and pepper to taste.

Combining and Serving:

1. Return Chicken to Skillet: Add the cooked chicken breasts back to the skillet, coating them in the lemon butter sauce.
2. Simmer Gently: Simmer for a minute or two, allowing the chicken to absorb the flavors of the sauce.
3. Serve Immediately: Serve the Chicken Française hot, over pasta, rice, or mashed potatoes. Garnish with extra parsley, if desired.

Tips and Variations:

• For a richer sauce: Use a combination of butter and olive oil for frying.
• Add some spice: Include a pinch of red pepper flakes to the sauce for a little heat.
• Make it creamy: Stir in a tablespoon or two of heavy cream at the end for a richer, creamier sauce.
• Use different herbs: Experiment with other fresh herbs like thyme or oregano.

This classic recipe is versatile and adaptable to your preferences. Enjoy the process of making this delicious dish, and savor the incredible flavor! Remember to share your culinary creations and tag us! Happy cooking!