Chicken Francese, also known as Chicken Francaise, is a dish that has become a beloved staple in Italian-American cuisine. Its origins may be somewhat mysterious, but its popularity is undeniable. This dish offers a delicate balance of flavors, with tender chicken cutlets lightly coated, pan-fried to golden perfection, and bathed in a luscious lemon-butter sauce. Whether you’re looking to impress at a dinner party or simply elevate your weeknight dinner, Chicken Francese is a dish that delivers elegance and comfort in every bite.
The Origins of Chicken Francese
While Chicken Francese is often associated with Italian cuisine, it is actually an Italian-American creation. The dish is believed to have been invented by Italian immigrants in the United States who adapted classic Italian flavors to suit American tastes. The name “Francese” translates to “in the French style,” but the dish itself is uniquely Italian-American, combining the simplicity and freshness of Italian cooking with a rich, buttery sauce reminiscent of French cuisine.
Chicken Francese gained popularity in the mid-20th century and has since become a menu staple in many Italian-American restaurants across the country. Its appeal lies in its simplicity and the way it transforms humble ingredients into a dish that feels both luxurious and comforting.
Choosing the Right Chicken
The key to a successful Chicken Francese lies in using quality ingredients, starting with the chicken itself. Boneless, skinless chicken breasts are the traditional choice for this dish. They are tender, cook quickly, and absorb the flavors of the sauce beautifully. For the best results, choose chicken breasts that are not too thick. If your chicken breasts are on the thicker side, consider butterflying them or pounding them to an even thickness of about ½ inch.
Preparing the Chicken
The preparation of Chicken Francese involves a two-step coating process that results in a beautifully golden and slightly crispy exterior.
- Flour Dredge: Begin by dredging the chicken breasts in all-purpose flour, shaking off any excess. The flour helps create a light crust and gives the egg wash something to adhere to.
- Egg Wash: Next, dip the floured chicken into a mixture of beaten eggs. The egg wash adds richness and helps create a cohesive coating that will turn a lovely golden color when cooked.
Cooking the Chicken
Once your chicken is prepped, it’s time to cook. Heat a generous amount of olive oil and a knob of butter in a large skillet over medium-high heat. The combination of oil and butter ensures that the chicken will cook evenly and develop a beautiful golden-brown color.
Carefully place the chicken into the hot skillet, cooking for about 3-4 minutes on each side, or until the chicken is cooked through and the coating is golden and crispy. Be sure not to overcrowd the pan, as this can cause the chicken to steam rather than fry, resulting in a soggy coating.
Once the chicken is cooked, transfer it to a plate and keep it warm while you prepare the sauce.
The Lemon-Butter Sauce
The lemon-butter sauce is what truly elevates Chicken Francese from a simple fried chicken dish to something special. This sauce is both tangy and rich, with a brightness that cuts through the richness of the fried chicken.
- Deglazing the Pan: After removing the chicken from the skillet, add a splash of white wine or chicken broth to the pan, scraping up any browned bits from the bottom. These bits, known as “fond,” add depth of flavor to the sauce.
- Adding the Lemon: Squeeze the juice of a couple of fresh lemons into the pan, along with some lemon zest for added brightness. The lemon juice should bubble and reduce slightly.
- Butter: Once the lemon juice has reduced, lower the heat and whisk in several tablespoons of cold butter, one piece at a time. This creates a velvety, emulsified sauce that clings beautifully to the chicken.
- Finishing Touches: Finally, return the chicken to the pan, spooning the sauce over each piece. Allow the chicken to simmer in the sauce for a couple of minutes to absorb the flavors.
Serving Suggestions
Chicken Francese is best served immediately, with a garnish of fresh parsley and a few lemon slices for presentation. It pairs wonderfully with a variety of side dishes. Traditional accompaniments include pasta, rice, or a simple green vegetable like steamed asparagus or sautéed spinach. For a lighter option, serve it with a crisp green salad and crusty bread to soak up the sauce.
Conclusion
Chicken Francese is a delightful dish that captures the essence of Italian-American cooking. It’s a perfect example of how simple ingredients can be transformed into something truly special with just a few techniques and a little love. The combination of tender chicken, a crispy coating, and a tangy lemon-butter sauce makes Chicken Francese a dish that is sure to impress and satisfy. Whether you’re cooking for family, friends, or just yourself, this dish is a celebration of flavor and tradition that’s worth savoring.