Elenas Chicken Francese Recipes

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BROWN BUTTER CHICKEN FRANCESE WITH LEMON AND CRISPY CAPERS

This Italian-American classic dish gets a nutty addition of browned butter and a briny crunch from crispy capers. It's sure to be a hit.

Provided by Elena Besser

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 14



Brown Butter Chicken Francese with Lemon and Crispy Capers image

Steps:

  • Pat the chicken breasts dry with a paper towel. Press your palm down on a chicken breast and slice the chicken in half with a sharp knife parallel to the cutting board. Repeat with the second chicken breast to make a total of 4 cutlets.
  • Heat the oil in a large heavy-bottomed skillet over medium-high heat until shimmering. Add the capers and fry until golden brown and crispy, 1 to 2 minutes. Remove from the skillet using a slotted spoon and drain on a paper towel-lined plate. Reserve the oil in the skillet and remove from the heat.
  • Set up a dredging station with 2 shallow bowls or pie plates. Combine the flour with 1/4 cup of the Parmesan, 1 tablespoon kosher salt and the lemon zest in 1 bowl; stir with a fork to combine. Whisk the eggs with 2 tablespoons of the cream in the other bowl.
  • Heat the reserved oil in the skillet over medium heat.
  • Working in an assembly line, dredge 1 chicken cutlet in the seasoned flour and turn to coat both sides; tap off any excess. Dip the chicken cutlet into the beaten eggs and coat both sides, letting any excess drip off. Carefully lower the cutlet into the skillet. Repeat with the remaining chicken cutlets, frying them in a single layer, until the chicken is opaque and golden brown, 4 to 5 minutes per side. Transfer the chicken to a paper towel-lined baking sheet and set aside.
  • Carefully pour off the oil and discard. Wipe out the skillet with a paper towel. Add the butter and cook over medium heat, swirling the skillet occasionally, until the butter bubbles and begins to brown, 1 to 2 minutes. Add the wine and the juice of 1/2 the zested lemon, increase the heat to medium-high and continue to cook, stirring occasionally, until the liquid is reduced and thickened, 5 to 6 minutes.
  • Add the chicken stock to the skillet and continue to cook over medium-high heat, stirring occasionally, until the sauce is reduced and thickened, about 5 minutes.
  • Reduce the heat to medium-low and whisk in the remaining 1 tablespoon cream until emulsified.
  • Taste and adjust the seasoning, if necessary. Return the chicken to the skillet, add the lemon slices and increase the heat to medium. Cook, spooning the sauce over the chicken, until it's warmed through and the lemons have started to soften, 3 to 4 minutes.
  • Divide the chicken among plates, top with the lemon slices and spoon the sauce over the top.
  • Sprinkle with the remaining 1/4 cup of Parmesan, the parsley and fried capers and enjoy.

2 boneless skinless chicken breast halves (7 to 8 ounces each)
1/2 cup canola oil
1/4 cup drained jarred capers, patted dry
2/3 cup all-purpose flour
1/2 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper
1 lemon, zested and halved, plus 1 lemon sliced into rounds
2 large eggs
3 tablespoons heavy cream
4 tablespoons unsalted butter
1/2 cup dry white wine
1/2 cup fresh parsley leaves with tender stems, finely chopped
1 1/2 cups chicken stock
Cooked pasta, rice, and/or vegetables, for serving, optional

CHICKEN FRANCESE

Chicken francese, sometimes called chicken French, is one of those rare restaurant dishes that's truly easy to cook at home. 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. This version includes lemon slices browned in butter, which are pretty and tasty but entirely optional. 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 is traditional.

Provided by Julia Moskin

Categories     dinner, easy, weekday, weeknight, poultry, main course

Time 35m

Yield 4 servings

Number Of Ingredients 14



Chicken Francese image

Steps:

  • In a wide, shallow bowl, whisk eggs, milk, salt and pepper until blended. Place the flour in a separate bowl. Line a baking sheet with paper towels.
  • In a wide skillet, heat olive and vegetable oils over medium heat until shimmering.
  • Working in batches to avoid crowding the pan, lightly dredge the chicken in flour and shake off any excess. Dip into egg batter, let excess batter drip back into the bowl and place in the skillet. Fry, turning once, until golden brown on both sides, about 4 minutes per side. Adjust the heat as the cutlets cook so they brown slowly and evenly, with a steady bubbling. Transfer to the paper-towel-lined pan and repeat with remaining cutlets.
  • When all cutlets are browned, remove the pan from the heat and pour off the oil. Wipe out the pan with paper towels. Return the pan to low heat.
  • If making the lemon slices (if not, skip to Step 6 below): Melt 3 tablespoons of the butter and then scatter the lemon slices over the bottom of the pan. Cook, stirring gently occasionally, until the lemon slices are golden and browning around the edges, about 3 minutes. Scoop out the lemon slices and set them aside.
  • Add 3 tablespoons of butter, the wine and lemon juice and bring to a boil. Boil until the liquid is syrupy, 3 to 4 minutes. Pour in the stock, bring to a boil and cook until thickened into a sauce, about 5 minutes. (It will thicken more when you add the cutlets.) Taste and adjust the seasonings with lemon, salt and pepper; it should be quite lemony and not too salty.
  • Reduce the heat, tuck the cutlets into the pan and simmer very gently until the sauce is velvety and the chicken pieces are heated through, about 4 minutes. Turn the cutlets over occasionally in the sauce. Place the browned lemon slices on top. Sprinkle with chopped parsley and serve, spooning some of the sauce over each serving.

Nutrition Facts : @context http, Calories 1129, UnsaturatedFat 54 grams, Carbohydrate 31 grams, Fat 79 grams, Fiber 1 gram, Protein 66 grams, SaturatedFat 20 grams, Sodium 383 milligrams, Sugar 3 grams, TransFat 1 gram

2 eggs
2 tablespoons whole milk
1 teaspoon salt, plus more for seasoning
1/2 teaspoon ground black pepper, plus more for seasoning
1 cup all-purpose flour
1/3 cup olive oil
1/3 cup vegetable oil
4 to 6 large boneless, skinless chicken cutlets (buy the cutlets thinly sliced, or buy regular boneless breasts and slice them in half horizontally to make thin pieces)
3 to 6 tablespoons unsalted butter
1 lemon, thinly sliced, seeds removed (optional)
1/2 cup dry white wine
Freshly squeezed juice of 1 lemon, more to taste
2 cups chicken stock
3 to 4 tablespoons freshly minced parsley

ELENA'S CHICKEN FRANCESE

Make and share this Elena's Chicken Francese recipe from Food.com.

Provided by Elena Bedner

Categories     Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10



Elena's Chicken Francese image

Steps:

  • Place flour in a shallow bowl.
  • Roll chicken in flour to coat.
  • Beat eggs, parmesan, parsley, salt& pepper until foamy.
  • Heat olive oil& butter in skillet over med.
  • high heat.
  • Dip chicken is egg mixture.
  • Place in skillet, cook chicken until browned, about 3 min per side.
  • Squeeze lemon juice on chicken and cook 1 min.
  • longer.

1/2 cup flour
1 -1 1/2 lb chicken tenderloins, about
3 eggs
1/2 cup parmesan cheese
1 tablespoon parsley
1/2 teaspoon salt
1 dash pepper
2 tablespoons olive oil
1 tablespoon butter
3 tablespoons lemon juice

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