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by Judith Hannemann
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This delicious chicken francaise isfrom one of the best Italian cooks I know and it’s easy too!
Authentic Italian Family Recipes
I’m always saying my friend Claudia is the best Italian cook on the planet. It’s the truth and I don’t heap praise such as this often…she just is!
Lucky for everyone, she’s just published a cookbook, and it has recipes passed down from her mom and grandmother.
As soon as she told me the book was available, I just had to have one!
It Was Hard To Choose…
When I first received Claudia’s cookbook, “A Taste of Love,” I wanted to make everything! It was hard to choose what to make first.
I always wanted to try chicken francaise, and I knew Claudia’s recipe would be delicious. It’s simple too.
You can substitute veal or even fish for the chicken.
A friend who is not fond of lemon absolutely loved this and asked me to make it for him again. I consider this the best endorsem*nt!
Simple Yet Elegant
This is a very simple recipe to prepare.
One thing I would recommend is that you use fresh parsley, lemon juice and garlic.
Fresh always tastes best!
To get more wonderful Italian recipes, make sure to visit Claudia’s site, What’s Cookin’ Italian Style Cuisine!
The Recipe
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Chicken Francaise
This delicious chicken francaise isfrom one of the best Italian cooks I know and it’s easy too!
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Chicken, Everyday Meals
Cuisine: Italian
Keyword: italian chicken recipe
Servings: 4
Calories: 519kcal
Author: Judith Hannemann
Ingredients
- 1 lb boneless skinless chicken breast halves
- 4 tbsp extra-virgin olive oil -OR- canola oil—additional may be needed
- 3 eggs
- 3 tbsp grated Romano cheese
- 2 tbsp finely minced fresh parsley
- 3 tbsp unsalted butter
- 2 tbsp dry white wine
- 2 tbsp fresh lemon juice
- Salt & pepper to taste
SEASONED FLOUR
- 3/4 cup flour
- 1/4 cup cornstarch
- 2 tsp salt
- 1 tsp pepper
- 2 cloves garlic finely minced
Instructions
Mix the seasoned flour ingredients in a small bowl. Transfer to a large plate; set aside.
Lightly beat the eggs and stir in the grated cheese; set aside.
Pound the chicken breasts down to 1/4-inch thickness between 2 sheets of plastic wrap.
Heat a large skillet over medium heat. Add the oil and heat until the oil shimmers.
Dredge each chicken breast first in the seasoned flour, then the egg mixture, letting excess egg mixture drip off.
Brown the chicken breasts until nicely brown on each side; about 4 minutes each side.
Remove to a platter to keep warm.
Wipe out the skillet then add the butter, wine, lemon juice and parsley. Bring to boil. Add salt and pepper to taste.
Spoon sauce over chicken. Garnish with lemon slices or wedges if desired.
Nutrition
Serving: 1serving | Calories: 519kcal | Carbohydrates: 27g | Protein: 32g | Fat: 30g | Saturated Fat: 10g | Cholesterol: 222mg | Sodium: 1391mg | Potassium: 501mg | Fiber: 1g | Sugar: 1g | Vitamin A: 662IU | Vitamin C: 7mg | Calcium: 76mg | Iron: 2mg
Tried this recipe?Mention @midnitebaker or tag #midnitebaker!
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Reader Interactions
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Comments
Claudia says
You are too kind and my mom is smiling down right now proud that you made this dish. Her memory lives on. These photos are just superb! You did such a great job your making me want to make this dish asap again! Thank you again so much for sharing my mom’s memory it means more than you know and the kinds words brought tears to my eyes. God Bless , Claudia
Judith Hanneman says
It’s an awesome book Claudia!!!
Tillie says
Anything I can exchange for white wine? My question is two-fold: first, I don’t have any white wine in the house (besides, I can’t find the cork screw) and second, I feed several folks close to me on a regular basis and they would have a fit knowing they were eating anything with even a hint of alcohol in it (although you & I know the alcohol cooks out once it’s heated). Besides that, I WANT TO MAKE THIS NOW!! Any thoughts?
Judith Hanneman says
You could substitute a good-tasting chicken stock and it would still taste good. I understand your dilemma because a friend’s partner was a recovering alcoholic and he wouldn’t touch anything with wine, etc. in it. He even wouldn’t use mouthwash because of the alcohol content. The same applied to another friend whose religion prevented it. I use Better Than Bouillon to me that tastes best.
