Chicken Francese, also know as Chicken Francaise, is a popular recipe found in many restaurants in the United States. Originally developed in America by Italian immigrants, Francese is just as good as Piccata, while the flavours in a traditional Francese are absolutely incredible. Now they are EVEN BETTER by adding a kick of garlic and a splash of cream to the sauce!
As with all of my recipes, I can’t help but add my own twist to dishes. I can’t follow recipes word for word. It’s like an impulse.
Traditional Chicken Francese
Originally created for veal and much like a piccata, this recipe tastes incredible with chicken. The difference between a Francese and a Piccata is mainly in the breading of the chicken. In a Francese, the chicken breast is first dipped in flour, then a beaten egg mixture before being cooked lightly in a tangy lemon buttery sauce. With a Piccata, however, the batter is done in reverse: first the egg and then the flour. The other difference is a Piccata has the addition of capers and as with my own Piccata recipe here, the addition of parmesan cheese in the sauce.
However, adding my own twist to this Francese, I gave a good squeeze of lemon juice and parmesan cheese to the EGG mixture. PLUS a good amount of garlic and the addition of cream to the sauce to elevate it to a whole new level BETTER than anything you’ll find in a restaurant!
Creamy Sauce for Chicken Francese
The sauce includes a dry white wine which gives it an unbelievable flavour, BUT you don’t have to add it if you’re hesitant to try it with the wine. Simply substitute it with chicken broth. Having said that though, the wine does get cooked down so it has a mild hint of taste throughout the sauce. Another creamy recipe with a splash of alcohol is our Creamy Champagne Chicken.
WATCH US MAKE THIS Creamy Chicken Francese Recipe RIGHT HERE!
More Creamy Chicken:
Creamy Chicken and Broccoli Pumpkin Alfredo Creamy Spinach and Artichoke Chicken Thighs Creamy French Mustard Chicken Creamy Chicken and Mushroom (Lightened Up) … Read More
