Recently my friend Mathis sent me a recipe where he thought it is French. But I can’t agree. I know this recipe over 30 years, when American friends in Australia made it for us during a dinner party. We made it so often since, that I thought it is so well known that I don’t have to write about. But when Mathis sent the recipe and all the pics I was convinced to post it – and here it is.

The Best Ever – Chicken Francaise.

Also known as „Chicken Francese“ egg dipped chicken breast in tangy buttery sauce. It’s simple to make, basic ingredients and tastes out of this world. Probably one of the best chicken dishes you can eat and worthy of a fine dining restaurant.

If you can make chicken cutlets, you can make this lemony, buttery recipe; the only difference is an easy pan sauce that brightens the whole plate. . Although the name suggests that it’s a French or Italian dish („Francese“ means French in Italian), it’s actually neither: Like spaghetti and meatballs, it’s a mostly Italian-American invention. Serve with something starchy to soak up every drop of the sauce, pasta would be traditional.

Also known as “Francese” egg dipped chicken breast in tangy buttery sauce. I believe this dish was created in America by Italian immigrants in the mid 1900’s. As with numerous Italian chicken dishes, they were originally intended for veal which was more expensive. Why an American Italian dish is called “French” ? Beats me, but one thing for sure, the flavors are incredible.

When buying your chicken breasts, try and find a good medium size, you don’t want them too big. But back to the name, why an American Italian dish is called “French”, maybe it’s because of all the butter, maybe the wine, but one thing for sure, the flavors are superb ! Enjoy it with a rich and dry white wine such as Sauvignon Blanc or Chardonnay, or even a light red such as Gamay or Pinot Noir. This chicken recipe has gone viral throughout the internet with amazing success.

Ingredients.

Normally all my recipes are made for 4 people, this time for 2 only, because we use one pan and this takes 2 chicken breasts only. If you cook for 4 people, use 2 pans and double the amount of ingredients, easy to do.

2 chicken breasts
Half cup plain flour
2 eggs
1 handful of fresh parsley
50g (2 oz) Parmesan cheese
1 cup white wine (I like to use the wine I will drink to this dish, if cooking with friends
often a whole bottle is gone already while cooking this meal).
1 cup chicken stock
1 garlic clove
4 tablespoons olive oil
4 tablespoons butter
Half a lemon
Salt and pepper to season

How to do.

Crack the eggs into a large enough dish to fit chicken breast. Season eggs with salt and pepper, give them a light beat.

Chop the parsley finely (keep a few sprigs for garnish) and add half to egg mixture.

Grate all the Parmesan cheese finely and add to egg mixture, mix well. Set aside.

Remove chicken skin if any, then butterfly cut your breast. Hold a long sharp knife along the thicker part of the breast, place your hand on top and slice through the breast almost until the end. Cut parallel to your cutting board, and open the breast like a book. Place cling film on a board, add your breast spread open, sandwich it in cling film and flatten the thicker side using the flat side of a meat mallet or the underside of a saucepan.

Get your wine and chicken stock portions ready.

Add the plain flour to a plate, spread it out flat by shaking plate.

Peel the garlic and place in garlic press (or chop finely).

To a frying pan on moderate heat, add the olive oil and half the butter.

Coat the chicken in the flour, shake off any excess flour.

Dip the chicken in the egg wash, make sure it’s totally covered and place in hot oil.

Cook chicken for approx. 4 minutes each side (depending on thickness). Flip over once brown and cook the other side. Transfer chicken to a hot plate and rest.

To the same frying pan on full heat, add the white wine (alcohol can catch fire so be careful, turn off heat first if unsure). Add the chicken stock. Add the crushed garlic. Add the squeeze of half a lemon. And leave to reduce 2 minutes on high heat.

Add the remaining half of chopped parsley. Add the remainder of butter and mix until butter is melted on very low heat.

Return the chicken to the sauce and continue heating chicken on low heat no more than 30 seconds.

Serve the chicken on warm plates, garnished with freshly chopped parsley.

Tips.

Enjoy the meal with a rich and dry white wine such as Chardonnay, Pinot Gris or Sauvignon Blanc, or even a light red such as Gamay or Pinot Noir. Here in Uruguay I like to use the Albarino or Tempranillo (a light Rosé). You also can use a sweeter wine or a dry sherry for that sweeter taste.

   The Tempranillo we buy here, a summer delight, nicely chilled.

Great served with angel hair pasta or sometimes we also used Quinoa and green vegetables such as spinach or asparagus. If cooking for four, use two large pans at once. If cooking for dinner parties, cook them first then place on sheet pan to reheat, finish in the oven. A good tip as a party dish is to cut the chicken breast in smaller pieces, about 10×10 centimeters and brown it in badges, its easier to warm up.

Believe me, this dish, served with some nice pasta ( Tagliatelle, Fusilli, Rotini or any other „sauce sucking“ one) is not as heavy as you might think, because of butter, cheese and wine. It is unusually light and well tolerated, easily digested, its just Italian rich in taste.   So, as always, try it yourself and enjoy !