Chicken Francese | Lemon Chicken
Let’s make Chicken Francese! This is an Italian-American, new-to-me recipe, that I have actually never made before, until today! A precious customer suggested I try it and I gotta say, we loved it. It’s the perfect twist on a traditional Chicken Piccata and you’ll have dinner made in just about 20 minutes! I’m going to share a few tips to avoid a mess and a mistake I won’t make again. 🙅🏻♀️
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00:00 What’s the new recipe?
00:16 Welcome back! I’ve never made this recipe before!
01:28 Ingredients
02:09 Let’s Make our Batter
05:43 To the stove!
06:09 Sear the chicken
08:00 Prepare the sauce
08:44 An important note about the lemons!
09:24 Back to the stove to finish the sauce
12:20 Add the chicken back in
14:06 Finished dish
14:16 Let’s give it a try!
16:22 Thanks for watching, see you soon!
Chicken Francese | Mila Martinico
PREP TIME
10 MINUTES
COOK TIME
20 MINUTES
TOTAL TIME
30 MIN
SERVINGS
4-6 SERVINGS
INGREDIENTS
Egg Mixture:
2 Eggs
1/2 Teaspoon of Salt
1/2 Teaspoon of Black Pepper
Flour Mixture:
2 Cups of Flour
1/2 cup of Parmesan
1 Teaspoon of Salt
2 Teaspoons of Garlic Powder
1/2 Teaspoon of Black Pepper
2 lbs of thinly sliced Chicken Breast
4 TBSP of Extra Virgin Olive Oil
2 Organic Lemons (Zested and then Juiced)
3 TBSP of Butter
2 TBSPS of Minced Garlic Paste
3 TBSP Flour
2 cups of Bone Broth
1/2 cup of Half and Half
Salt & Pepper to Taste
TIPS:
*In many recipes you will see the chef adding an entire additional lemon and simmering the lemon slices with the chicken to be served. I do not recommend this as it gave our chicken a bitter taste from the pith of the lemon. I would personally not use the whole lemon slices again and recommend only using the zest and the juice. If you must have lemon slices, I would use an Organic Meyers Lemon and remove the lemon slices once the dish is done cooking so that it doesn’t sit in the dish for too long.
DIRECTIONS
Start by cracking 2 eggs into a bowl, adding a 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
Whisk the eggs up with a fork until smooth and pour over 2lbs of thinly sliced Chicken Breast. I like to bag my chicken breast in a gallon bag to make this process mess-free. If you’d like to set up a dredge station, just use 3 shallow bowls- one for the chicken, one for the egg mixture and another for the flour mixture. If using a bag, shake up the chicken and use your fingers on the outside of the bag to coat the chicken with the egg mixture.
In an another bag, combine the dry ingredients, 2 Cups of Flour, 1/2 Cup of Parmesan, 1 tsp of Salt, 2 tsp of Garlic Powder and 1/2 tsp of Black Pepper. Shake it up.
Open up your bag of dry ingredients and carefully place the egg-coated chicken into your bag. Once they’re all in the bag, use your fingers (I prefer to use gloves for this part) inside of the bag to separate the cutlets, making sure they’re lightly coated. Then zip the bag closed and shake it, using your fingers to massage the flour in, ensuring that each cutlet gets well coated.
In a large sauté pan, on medium-high heat, drizzle 3-4 TBSP of Extra Virgin Olive Oil and let it get hot. You want your chicken to sizzle when you drop it in.
Drop each cutlet into the olive oil, if your pan gets too crowded, or is smaller, you can pan fry them in batches.
Fry one side for 2-3 minutes, checking the bottom for a golden brown crust. Once you’ve achieved that crust, flip it over and sear the other side for 1-2 minutes.
Once the bottom has a slight golden color, remove from the pan and place on a plate.
Turn the heat off, but leave your pan on the stove. Do not scrape off the fond (little brown bits left behind, you want this!) Zest 2 Lemons into the pan and then cut the Zested Lemons in half to be juiced.*
Turn your pan back on medium heat and add in 3 TBSP of Butter. Stir your lemon zest, toasting it in the butter as it melts.
Add in 2 TBSP of Minced Garlic and toast that with the zest.
Squeeze in 2 lemons worth of juice into the pan to deglaze.
Add in 3 TBSPS of AP Flour and stir like you would a roux to cook the flour out.
Slowly add in 2 cups of Bone Broth to avoid a lumpy sauce. Stir continuously. Once your sauce is smooth, add your chicken back into the pan.
Cook on medium-low for a few minutes until the sauce has thickened up. Then you’ll add in the 1/2 cup of Half and Half and more black pepper. I prefer heavier black pepper in cream sauces, if you don’t, go lighter. Add another teaspoon of salt and stir, allowing the sauce to simmer until it’s to your desired thickness.
Buon Appetito!
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