Rocco Gizzo
Chicken Francese is a New York Italian-American classic built around tender chicken and bright lemony pan-sauce flavor. Put it out when people are coming over and let the table do the rest. It has the kind of comfort that belongs on a Sunday table. I grew up around food that was generous, unfussy and meant to be shared, and that is still how I like to cook. The goal is not to turn dinner into a production. It is to make something you are excited to eat and proud to put in the middle of the table. Cook it the way you like it, pour something good and do not overthink the rest. Mangia! If you need a chicken recipe with more personality than the usual weeknight fallback, Chicken Francese belongs in the rotation.
Italian-American
Chicken Francese
Chicken Francese Recipe brings the kind of bold, comforting Italian-American flavor that belongs in the regular rotation.
Ingredients
- 1 pound chicken
- 1/4 cup flour 1/2 AP Flour and 1/2 Semolina Flour
- 1-2 eggs
- Salt and Pepper
- 1 garlic clove smashed
- 2 TB butter
- 1/3 cup white wine
- 1 cup chicken stock
- 3 lemons juiced
- 1 lemon slices
- 2 TB flour
- Olive Oil
Instructions
- Heat a pan over medium heat and add a knob of butter and a drizzle of olive oil. Once hot, coat your chicken in flour, then in the whisked eggs, and immediately transfer to the pan.
- Cook the chicken for 2-3 minutes per side, or until golden, flipping once, then remove and set aside.
- Once all the chicken is done, make the pan sauce by adding butter and grated garlic to a pan, once melted and fragrant, add the flour and mix until combined.
- Add the white wine and reduce for about 2 minutes.
- Add the chicken stock and lemon juice
- Bring to a boil, then add the chicken back in and cook for another 10 minutes.
- Remove from the pan, plate, spoon over the sauce, and top with fresh parsley.
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