If you’ve ever wondered how do you make chicken French, you’re in for a treat! Chicken French, also known as Chicken Francese, is a classic Italian-American dish that’s both elegant and simple to prepare. It features tender chicken cutlets coated in a light flour and egg batter, pan-seared to golden perfection, and served with a luscious lemon butter sauce. This dish is perfect for a weeknight dinner or a special occasion because it’s quick to make yet impressively flavorful.
What Is Chicken French (Chicken Francese)?
Chicken French, or Chicken Francese, originated from Italian immigrants who adapted a traditional veal dish using chicken instead. The key to this dish is the unique preparation: chicken cutlets are first dredged in flour, then dipped in beaten eggs, and quickly pan-fried. This creates a crispy, golden crust that’s both light and satisfying. The chicken is then topped with a bright, tangy lemon butter sauce that brings everything together beautifully.
Unlike chicken piccata, which is typically dredged in egg first and then flour, Chicken French reverses this order, giving it a distinct texture and flavor.
Ingredients You’ll Need
Here’s a quick overview of the essential ingredients to make Chicken French:
– Boneless, skinless chicken breasts (thinly sliced or pounded to about 1/4 inch thickness)
– All-purpose flour (for dredging and thickening the sauce)
– Eggs (for coating the chicken)
– Olive oil (for pan-frying)
– Butter (for the sauce)
– Chicken broth (to add flavor and create the sauce base)
– Lemon juice and lemon slices (for that signature citrus zing)
– Salt and pepper (to season)
– Optional: garlic, shallots, white wine or dry sherry to enhance the sauce
– Fresh parsley (for garnish)
These ingredients come together to create a dish that’s both comforting and refined.
Step-by-Step Guide: How to Make Chicken French
1. Prepare the Chicken
Start by slicing the chicken breasts in half horizontally if they’re thick, then pound them gently between plastic wrap or in a zip-top bag until they’re about 1/4 inch thick. This ensures even cooking and a tender bite.
2. Set Up Your Dredging Station
In one shallow dish, mix the flour with salt and pepper. In another bowl, whisk the eggs until smooth.
3. Coat the Chicken
Dredge each chicken piece first in the flour mixture, shaking off any excess. Then dip it into the beaten eggs, coating it evenly.
4. Pan-Sear the Chicken
Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken cutlets and cook for about 3-4 minutes per side until golden brown and cooked through. Avoid overcrowding the pan; cook in batches if necessary. Transfer the cooked chicken to a plate and keep warm.
5. Make the Lemon Butter Sauce
In the same skillet, melt butter over medium heat. Add a bit of flour to create a roux and cook for 30 seconds. Slowly whisk in chicken broth and lemon juice, scraping up any browned bits from the pan — this adds incredible flavor. Add lemon slices and simmer for about 5 minutes until the sauce thickens slightly. Season with salt and pepper to taste.
For extra depth, you can sauté some garlic and shallots before adding the liquid or deglaze the pan with white wine or dry sherry.
6. Combine and Serve
Return the chicken to the skillet to warm through in the sauce for a couple of minutes. Then plate the chicken and spoon the luscious lemon butter sauce over the top. Garnish with fresh chopped parsley for a pop of color and freshness.
Serve your Chicken French with creamy mashed potatoes, steamed green beans, or a crisp salad for a complete meal.
Tips for Perfect Chicken French Every Time
– Pound the chicken evenly: This helps the chicken cook evenly and stay tender.
– Don’t skip the flour first: Coating the chicken in flour before the egg helps the egg stick and creates a crisp exterior.
– Use a hot skillet: A properly heated pan ensures a golden crust instead of soggy chicken.
– Work quickly: Once coated, add the chicken to the skillet immediately to prevent the batter from becoming soggy.
– Deglaze the pan: Scraping the browned bits off the pan adds rich flavor to your sauce.
– Adjust lemon to taste: If you prefer a milder lemon flavor, reduce the lemon juice or omit the lemon slices in the sauce.
– Add extras for flavor: Parmesan in the flour, garlic in the sauce, or a splash of white wine can elevate the dish even more.
Variations to Try
– Veal Francese: The original Italian version uses veal cutlets instead of chicken.
– Gluten-Free: Use a gluten-free flour blend for dredging.
– Non-Alcoholic: Substitute dry sherry or white wine in the sauce with extra chicken broth.
– Herb-Infused: Add fresh thyme or rosemary to the sauce for a herbal twist.
Why Chicken French Is a Must-Make Dish
Chicken French is a perfect balance of simple ingredients and sophisticated flavors. It’s quick to make, requiring about 30 minutes from start to finish, and it’s a crowd-pleaser that works for family dinners or entertaining guests. The crispy, tender chicken paired with a bright, buttery lemon sauce is irresistible and feels like a special treat without the fuss.
Whether you’re new to cooking or an experienced home chef, mastering Chicken French will add a versatile and impressive recipe to your repertoire.
Enjoy your cooking adventure and savor every delicious bite!
Chicken French is a timeless dish that combines simplicity with elegance, making it a fantastic choice for any occasion. Give it a try, and you’ll see why it’s a beloved classic in many kitchens.