Chicken Francese

Is it Italian or is it French? This is a popular menu item at Italian restaurants; but the name implies a “French” connection (if you’ll pardon the pun). Francese is the Italian word for French. Turns out, it’s neither, it’s American. To be more geographically precise, it originated in New York. The most plausible theory behind this confusing dish is posted on the blog Never Ending Hunger and is attributed to David Rosengarten, a contributing editor to Gourmet magazine from 1995 to 1999. It dates back to the 1939 World’s Fair, in New York. A French restaurant, named Le Pavillon opened at the Fair, making French cuisine extremely popular at that time. Italian restaurants took back-stage to this new dining phenomenon. In an attempt to lure people back to Italian, some unknown chef developed a dish without tomato sauce, described as whiter, lighter, more elegant and more French. It was dubbed “alla francese.” I dub thee delizioso! This recipe leans more toward the Italian side, as the chicken breasts are dipped in a batter of eggs and Parmesan cheese. It’s then lightly browned in a skillet and served with a white wine, garlic and lemon butter sauce over the top. While the dish sounds fancy, it’s actually quick and easy to prepare.You no longer have to leave the comfort of your own home to enjoy this mouthwatering meal.

Missing from photo: flour, white wine

Between 2 pieces of plastic wrap, pound chicken breasts thin. Trim of excess fat. Cut each pounded breasts into 3 pieces (for a total of 9 pieces if you are using 3 breasts).

Preheat oven to 350° F.

In pie dish (or similar breading station dish), add flour (enough to lightly coat all the chicken pieces).

In medium size bowl, whisk together eggs and Parmesan cheese to create a thick batter (similar to pancake batter). Start with the lower quantities: 5 eggs and 1-1/2 cups cheese. The batter will thicken while you are browning the first batches of chicken, so you may need to add an additional egg to thin it down a little.

Heat 2 Tablespoons olive oil in a large skillet, over medium to medium-high heat. (You don't want the skillet smoking hot, so you will need to adjust heat up or down slightly while browning the chicken.)

Dredge chicken in flour, then dip in egg batter. Let excess batter drip of chicken pieces.

Transfer battered chicken to pre-heated skillet (a few at a time, without overcrowding). Brown first batch lightly on both sides, adjusting heat as necessary to keep from burning.

As you can see from above photo, the batter will spread out a little (just like pancake batter) when you add chicken to skillet. 

In the meantime, spray a large baking dish (15x10x2-inch) with non-stick cooking spray. As you lightly brown the chicken, you will transfer the pieces to this baking pan. Do not put chicken in oven, yet. Wait until all batches are browned.

Continue, in same manner, until all chicken pieces have been battered and lightly browned, adding more olive oil to skillet, as needed.

In the meantime, in large pot, heat water for pasta. (I chose to use buttered noodles, but use whatever you like: linguine, angel hair, etc.)

Place chicken in oven while you prepare sauce and cook pasta.You don't want the chicken in the oven any longer than 10 to 15 minutes, to avoid overcooking.

In same skillet, over medium-high heat, lightly brown garlic (about 1 minute). Deglaze pan with wine and let boil for 2 to 3 minutes. (I'm sure you know, by now, that my cooking wine of choice is white zinfandel.)

Add stock (or broth) and butter. Let cook until butter has melted.

Add parsley, quickly whisking together. Add lemon juice, gradually, until desired taste. I went with 1-1/2 lemons because Mike doesn't like an "overpowering" lemon taste in savory dishes. So, taste, and adjust to your liking.

Season to taste with salt and pepper. If desired, you can thicken the sauce with flour or cornstarch. I didn't thicken the sauce.

If pasta is not yet done, keep sauce warm.

When pasta is cooked, remove chicken from oven.

Place pasta on serving plate(s). Lay chicken breasts on top. Ladle sauce over all. Garnish with lemon wedges and additional parsley, if desired.

CHICKEN FRANCESE
Source: Adapted from Food.com
Posted by: www.meldingmagic.com

INGREDIENTS:

• 2 pounds boneless, skinless chicken breast (about 3 breasts)
• 1-1/2 cups chicken stock (or condensed chicken broth)
• 1/3 cup    white wine
• Juice from 1-1/2 to 2 lemons
• 5 to 6 large eggs
• 1-1/2 to 1-3/4 cups grated Parmesan cheese
• Flour   
• 2 cloves garlic, minced
• 2-1/2 Tablespoons fresh parsley, chopped
• 3/4 cup (1-1/2 sticks) butter (not margarine)
• Olive oil (for frying)
• Pasta of your choice (optional) for serving
• Lemon wedges, for garnish
• Additional parsley, for garnish

DIRECTIONS:

  1. Between 2 pieces of plastic wrap, pound chicken breasts thin. Trim off excess fat. Cut each pounded
      breast into 3 pieces (for a total of 9 pieces if you are using 3 breasts).
  2. Preheat oven to 350° F.
  3. In pie dish (or similar breading station dish) add enough flour to lightly coat all the chicken pieces.
  4. In medium size bowl, whisk together eggs and Parmesan cheese to create a thick batter (similar to
      pancake batter).
  5. Heat 2 Tablespoons olive oil in a large skillet, over medium to medium-high heat.
  6. Dredge chicken in flour, then dip in egg batter (letting excess drip off).
  7. Brown lightly on both sides, adjusting heat as needed to keep from burning.
  8. Remove from skillet, place in large baking pan (15x10x2-inch) that has been sprayed with non-stick
      cooking spray.
  9. Continue until all chicken pieces have been battered and lightly browned.
10. In large pot, heat water for pasta.
11. Place chicken in oven while you prepare sauce and cook pasta.
12. In same skillet, over medium-high heat lightly brown garlic (about 1 minute). Deglaze pan with wine
      and let boil for 2 to 3 minutes.
13. Add stock (or broth) and butter. Let cook until butter has melted.
14. Add parsley, quickly whisking together. Add lemon juice, gradually, until desired taste.
15. Season to taste with salt and pepper. If desired, you can thicken the sauce with flour or
      cornstarch.
16. Keep sauce warm, while you cook pasta.
17. When pasta is cooked, remove chicken from oven. Ladle sauce over chicken and pasta on serving
      plates. Garnish with lemon wedges and additional parsley, if desired.