Chicken Francaise

 

 

Chicken Francaise and Chicken Picatta are very similar, so similar in fact, that the only difference in the recipes I will post for them is the way the chicken is made. That is it.

Purists would mention that Francaise is usually a lemon sauce and Picatta a lemon-caper sauce. So be it. Omit the capers in this recipe if you want, but you lose the wonderful taste.

This…was…amazing. Absolutely amazing. The Picatta recipes that seem to have taken over all food sites this spring were what I was craving, then while investigating the dish, as I am wont to do, I discovered that Chicken Francaise is a battered chicken breast rather than just flour dredged like picatta.

My eyes were rolled heavenward the whole time I ate this. A glass of crisp white wine was beside me (rarely my favorite) and they were a match made in heaven!

I totally flew by the seat of my pants on this recipe, followed no recipe but just knowing what had to go in it. This was done by taste alone, so feel free to add the wine and lemon to yours. This I found perfect for me, but I do know a couple other people who love more wine-flavor with their pasta.

 

Ingredients Needed:

2-3 chicken breasts, butterflied all the way through (this is 4-6 servings)

Coating:
2 tbsp Parmesan cheese
2 tbsp lemon zest
1/2 cup of flour
1 tsp of salt
1 tsp pepper
1 large egg
1/2 cup of butter to fry it in

Sauce:
2 tsp chicken boullion
1 cup of water
1 tbsp lemon juice
2-3 tbsp white wine
1 tbsp capers
3 tbsp cream
1 tbsp flour

Angel Hair Pasta

butter to toss it with

fresh parsley

Combine the ingredients for the coating in a bowl. The other thing I noticed when searching how this was made is that no one puts lemon zest in the coating for a lemon based chicken recipe.

Crazy! Absurd! Absolutely unacceptable!

You know me, when life hands you food, add lemons.

So, just like my Oven Crispy Chicken recipe, dip the chicken in the flour mixture first.

Then dip it into the beaten egg.

Then back to the flour mixture for another coating.

Time to let them sit in the fridge for at least 30 minutes. DO NOT SKIP THIS or your batter will fall off!

After it sits in the fridge, it’s time to fry it. I didn’t add oil to the butter or any such thing, I cook it on medium heat so the butter doesn’t burn. Supposedly, that is a kitchen urban legend, oil will add flavor but NOT raise the smoke point (the point at which fats start to burn).

So for taste I made it all just butter. And nothing burnt. Just keep the heat low-medium.

Fry them until they look like these beautiful golden beauties! Are you drooling yet? You should be.

I am a nerd and for the sake of recipes and experimenting,  cooked both Francaise and Picatta. You can see the differences below.

Place the chicken in a warm oven to keep it heated.

To the beautiful brown bits butter mixture that is left in the pan, add in the two tablespoons of wine and start scraping the bits off into the mix. Make sure you have butter leftover in the pan and if not, add a tablespoon or so if it was all soaked up by the chicken. You need the butter for taste too, not just frying. Add in the boullion mixed with the lemon juice and 1 cup of hot water.

When these are combined, take the 3 tablespoons of cream, mix it with the flour and then whiskthe mixture into the pan. Just to thicken it that slight bit.

When it’s all creamy and ready, toss in the capers.

Serve over warm angel hair pasta and top with fresh parsley, not just for garnish but taste as well. It really adds a subtle flavor to it.

The sauce is strong, anther plus, you simply drizzle a bit over the top of the chicken and the pasta, not drown it like you have to with other sauces.

And by not drowning the chicken in the sauce while cooking, you have this awesome crisp chicken with sauce, not a soggy chicken with batter falling off in sauce. Much better.

Oh and my son the “vegetarian” ate this chicken. Our jaws hit the table with disbelief. I think it’s because it looked like a crispy chicken strip.

Enjoy and let me know what you think, because this is something I will make again…and again…and now that I wrote the recipe up, I am craving it.

Chicken Francaise
Chicken Francaise, it's easier than it looks!
Author:
Recipe type: main course, chicken
Serves: 4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2-3 chicken breasts, butterflied all the way through (this is 4-6 servings)
  • Coating:
  • 2 tbsp Parmesan cheese
  • 2 tbsp lemon zest
  • ½ cup of flour
  • 1 tsp of salt
  • 1 tsp pepper
  • 1 large egg
  • ½ cup of butter to fry it in
  • Sauce:
  • 2 tsp chicken boullion
  • 1 cup of water
  • 1 tbsp lemon juice
  • 2-3 tbsp white wine
  • 1 tbsp capers
  • 3 tbsp cream
  • 1 tbsp flour
  • Angel Hair Pasta
  • butter to toss it with
  • fresh parsley
Instructions
  1. Combine the ingredients for the coating in a bowl.
  2. Dip the chicken in the flour mixture first.
  3. Then dip it into the beaten egg.
  4. Then back to the flour mixture for another coating.
  5. Time to let them sit in the fridge for at least 30 minutes. DO NOT SKIP THIS or your batter will fall off!
  6. After it sits in the fridge, it’s time to fry it. I didn’t add oil to the butter or any such thing, I cook it on medium heat so the butter doesn’t burn. Supposedly, that is a kitchen urban legend, oil will add flavor but NOT raise the smoke point (the point at which fats start to burn).
  7. So for taste I made it all just butter. And nothing burnt. Just keep the heat low-medium.
  8. Fry them until they look like beautiful golden beauties!
  9. Place the chicken in a warm oven to keep it heated.
  10. To the beautiful brown bits butter mixture that is left in the pan, add in the two tablespoons of wine and start scraping the bits off into the mix. Make sure you have butter leftover in the pan and if not, add a tablespoon or so if it was all soaked up by the chicken. You need the butter for taste too, not just frying. Add in the boullion mixed with the lemon juice and 1 cup of hot water.
  11. When these are combined, take the 3 tablespoons of cream, mix it with the flour and then whiskthe mixture into the pan. Just to thicken it that slight bit.
  12. When it’s all creamy and ready, toss in the capers.
  13. Serve over warm angel hair pasta and top with fresh parsley, not just for garnish but taste as well. It really adds a subtle flavor to it.
  14. The sauce is strong, anther plus, you simply drizzle a bit over the top of the chicken and the pasta, not drown it like you have to with other sauces.
  15. And by not drowning the chicken in the sauce while cooking, you have this awesome crisp chicken with sauce, not a soggy chicken with batter falling off in sauce. Much better.

 

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1 comments
Frimmy
Frimmy

Aha you said "wont"! Kidding. It looks wonderful I'm jotting the ingredients I don't have on a shopping list and...wait, I have all of them except capers! I'll be making it as soon as I get capers. I love capellini noodles.

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