Best 6 Creamy Chicken Francese Recipes

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Indulge in the epitome of French-inspired culinary artistry with our Creamy Chicken Francese, an exquisite dish that tantalizes taste buds with its delectable flavors and elegant presentation. This classic dish features tender chicken breasts delicately dredged in seasoned flour, then pan-fried to golden perfection. The pièce de résistance is the luscious creamy sauce, a harmonious blend of butter, white wine, lemon juice, and herbs, enveloping the chicken in a velvety embrace. Served alongside a medley of sautéed mushrooms and fluffy mashed potatoes, this dish transports you to the heart of a Parisian bistro, leaving you utterly enchanted.

In addition to the main recipe, this comprehensive article offers a delightful selection of variations to suit diverse preferences and dietary needs. Explore the succulent Chicken Francese with a rich tomato sauce, sure to satisfy those who crave a vibrant and tangy flavor profile. For a lighter option, discover the delectable Chicken Francese Piccata, where the classic lemon sauce is enhanced with the brightness of capers and the aromatic touch of fresh parsley. If you're seeking a gluten-free alternative, the Almond Crusted Chicken Francese provides a crispy and flavorful coating that pairs wonderfully with the creamy sauce. And for those with a penchant for spice, the Spicy Chicken Francese adds a touch of heat to the traditional recipe, creating a dish that ignites the senses.

With its detailed instructions, helpful tips, and captivating images, this article guides you effortlessly through the process of preparing each variation of Chicken Francese. Whether you're a seasoned chef or a home cook looking to impress, you'll find the perfect recipe to suit your culinary skills and preferences. Embark on a culinary journey to savor the timeless flavors of Chicken Francese, a dish that embodies the essence of French gastronomy.

Check out the recipes below so you can choose the best recipe for yourself!

CREAMY LEMON CHICKEN FRANCESE



Creamy Lemon Chicken Francese image

The traditional Chicken Francese with a CREAMY TWIST is BETTER than anything you'll find in a restaurant! You can now make this right at home with a delicious lemon cream sauce! A family favourite at the dinner table!An ORIGINAL Cafe Delites adaption on a traditional Chicken Francese (Francaise)!

Provided by Karina

Categories     Dinner

Time 20m

Number Of Ingredients 16

2 large boneless and skinless chicken breasts, (cut in half horizontally to make 4 fillets)
2 large eggs
1/4 cup parmesan cheese, (finely grated)
2 tablespoons lemon juice, (freshly squeezed)
1/4 cup flour
2 tablespoons unsalted butter
4 tablespoons olive oil
6-8 cloves garlic (crushed)
1/2 cup dry white wine ((optional)*)
3/4 cup chicken broth
1 cup half and half, ((or heavy cream or thickened cream))
1/2 teaspoon cracked black pepper
1/2 teaspoon salt, ((add more to suit your tastes))
1/4 cup fresh parsley (chopped)
1/2 a lemon (juiced)
2 teaspoons parsley (extra), (to garnish)

Steps:

  • Pound each fillet to 1/2-inch thick, if needed.
  • Beat eggs, parmesan cheese, 2 tablespoons of lemon juice, a pinch of salt and some black pepper in a shallow bowl.
  • To another shallow bowl, add the flour and season with salt and pepper. Mix with your hands.
  • Heat the oil and butter in a skillet or nonstick pan over medium-high heat. When the oil/butter is hot enough for frying, dredge the fillets in the flour first, coating completely, then coat in the egg wash. Allow any excess egg mixture to drip off, then fry fillets in batches of two if you need to for about 4 minutes each side until nice and golden brown. Place each cooked fillet on a paper towel lined plate.
  • To the same frying pan, add the crushed garlic, and cook for one minute until fragrant. Add in the white wine, chicken broth and parsley. Allow to cook for about 5 minutes on high heat to reduce down, while swirling the pan occasionally. Reduce heat and add the cream. Simmer on low until slightly thickened. Taste test and season with salt and pepper, as desired.
  • Stir in the juice of half a lemon, and return the chicken to the sauce to heat through on low heat for two minutes.
  • Serve the chicken and sauce together over rice or pasta and vegetables, if desired. Garnish with extra parsley.

Nutrition Facts : Calories 409 kcal, Carbohydrate 11 g, Protein 20 g, Fat 28 g, SaturatedFat 9 g, Cholesterol 147 mg, Sodium 684 mg, Sugar 2 g, ServingSize 1 serving

CREAMY CHICKEN FRANCESE



Creamy Chicken Francese image

White wine, lemons, garlic, and half-and-half come together for a creamy, delicious sauce on these quick-cooking chicken cutlets. A green vegetable or a salad, and some crusty bread, are perfect sides!

Provided by Bibi

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 4

Number Of Ingredients 15

2 large eggs, beaten
¼ cup finely grated Parmigiano-Reggiano cheese
¼ cup all-purpose flour
salt and ground black pepper to taste
1 (16 ounce) package linguine pasta
4 (4 ounce) chicken breast cutlets
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil, or more as needed
1 medium lemon, cut into 8 slices
2 tablespoons minced fresh garlic
¾ cup chicken broth
½ cup dry white wine
2 tablespoons freshly squeezed lemon juice
1 cup half-and-half
1 tablespoon minced fresh parsley

Steps:

  • Stir beaten eggs and Parmigiano-Reggiano cheese together in a shallow bowl. Stir flour, salt, and pepper together in a separate bowl. Dredge cutlets in the seasoned flour.
  • Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes.
  • Meanwhile, heat butter and oil in a 12-inch skillet over medium-high heat. Swirl the skillet once the butter has melted to combine butter and oil. Add lemon slices and cook, topped with a splatter screen, for 2 minutes per side.
  • Dip floured chicken cutlets into the egg mixture and cook in the same skillet, about 4 minutes per side. Be careful not to disturb the cutlets as they brown. Remove browned cutlets to a rack and keep warm. Add garlic and cook about 30 seconds. Pour in chicken broth, wine, and lemon juice. Bring to a boil and cook until liquid has reduced to about 1/3 cup, stirring occasionally, about 5 minutes.
  • Remove skillet from heat and cool sauce slightly, about 2 minutes. Gradually add half-and-half, stirring constantly. Season with salt and pepper. Drain linguine, reserving some of the cooking water.
  • Place skillet back on low heat. If the sauce is too thick, add cooking liquid from the pasta, 1 tablespoon at a time, until thinned to your desired consistency. If the sauce is too thin, create a paste from the leftover flour and about 1 tablespoon of olive oil. Quickly stir or whisk the paste into the sauce and allow to cook to desired consistency.
  • Return chicken pieces and lemon slices to the sauce to warm through, about 2 minutes.
  • Serve each cutlet with two lemon slices and sauce over hot, cooked linguine. Garnish with fresh parsley.

Nutrition Facts : Calories 841.1 calories, Carbohydrate 95.3 g, Cholesterol 200.8 mg, Fat 29 g, Fiber 5.3 g, Protein 46.9 g, SaturatedFat 11.9 g, Sodium 420.5 mg, Sugar 4.8 g

CHICKEN FRANCESE



Chicken Francese image

Tyler Florence's Chicken Francese recipe from Food Network is similar to veal piccata: a lemony, sauteed chicken cutlet finished with a smooth white wine sauce.

Provided by Tyler Florence

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

4 skinless, boneless, chicken breasts (about 11/2 pounds)
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
4 large eggs
3 tablespoons water
1/4 cup extra-virgin olive oil
1/2 lemon, with rind, cut in thin rounds
1/2 cup dry white wine, such as Pinot Grigio
1 cup chicken broth
1/2 lemon, juiced
2 tablespoons unsalted butter
1/4 cup chopped flat-leaf parsley

Steps:

  • Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, beat the eggs with 3 tablespoons of water to make an egg wash. Heat the oil over medium-high flame in a large skillet.
  • Dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off. When the oil is nice and hot, add the cutlets and fry for 2 minutes on each side until golden, turning once. Remove the chicken cutlets to a large platter in a single layer to keep warm.
  • Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant. Add the wine, broth, and lemon juice, simmer for 5 minutes to reduce the sauce slightly. Roll the butter in some flour and add it to the skillet, this will thicken the sauce. Stir to incorporate and dissolve the flour. Reduce the heat to medium-low and return the chicken to the pan; place the lemon slices on top of the cutlets. Simmer gently for 2 minutes to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.

DREAMY CHICKEN FRANCESE



Dreamy Chicken Francese image

This is a fabulous main dish and is company worthy. Serve with rice and a cooked vegetable for a complete meal. Word of warning: it is not diet friendly

Provided by thedailygourmet

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 3

Number Of Ingredients 15

3 (5 ounce) boneless, skinless chicken breasts
2 tablespoons tapioca starch
2 tablespoons all-purpose flour
¼ teaspoon salt
2 large eggs
3 tablespoons olive oil
2 tablespoons salted butter, divided
3 cloves garlic
1 cup whipping cream
¾ cup chicken broth
¼ cup Pinot Grigio wine
½ medium lemon, juiced
2 tablespoons chopped fresh parsley
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Preheat the oven to 200 degrees F (95 degrees C).
  • Use a sharp knife to cut each chicken breast horizontally into 3 thin pieces.
  • Combine tapioca starch, flour, and salt in a shallow dish and mix well. Place eggs in another shallow dish, and beat well.
  • Heat olive oil and 1 tablespoon butter in a skillet over medium heat. Dip chicken first in flour mixture, then into the eggs, coating completely. Cook chicken, in batches if necessary, until golden and no longer pink in the center, 2 to 3 minutes per side. Remove chicken to a rimmed baking sheet lined with a drip tray.
  • Place chicken in the preheated oven to keep warm.
  • Meanwhile, reduce heat to medium-low, and melt remaining 1 tablespoon butter in the skillet. Saute garlic until fragrant, about 1 minute. Stir in cream, broth, wine, lemon juice, parsley, salt, and pepper. Cook, stirring constantly, until sauce has reduced. Sauce can break if the heat is too high and it's not stirred regularly. Serve chicken topped with sauce.

Nutrition Facts : Calories 732.8 calories, Carbohydrate 14.9 g, Cholesterol 335 mg, Fat 57.5 g, Fiber 1.1 g, Protein 36.6 g, SaturatedFat 27 g, Sodium 1077.8 mg, Sugar 0.9 g

CREAMY LEMON CHICKEN FRANCESE RECIPE



Creamy Lemon Chicken Francese Recipe image

Make your next dinner with this upgraded recipe for chicken francese. Tender chicken breasts are cooked in a creamy lemon, parmesan, and garlic sauce.

Provided by Steve Wright

Categories     Pan-Fry & Skillet

Time 20m

Yield 4

Number Of Ingredients 16

2 boneless and skinless, cut in half horizontally to make 4 fillets large chicken breasts
2 large eggs
¼ cup finely grated parmesan cheese
2 tbsp freshly squeezed lemon juice
¼ cup flour
2 tbsp unsalted butter
4 tbsp olive oil
8 crushed garlic cloves
½ cup optional dry white wine
¾ cup chicken broth
1 cup or heavy cream or thickened cream half and half
½ tsp cracked black pepper
½ tsp add more to suit your tastes salt
¼ cup chopped Fresh Parsley
½ juiced lemon
2 tsp extra, to garnish parsley

Steps:

  • Pound each fillet to ½-inch thick, if needed.
  • Beat eggs, parmesan cheese, 2 tablespoons of lemon juice, a pinch of salt and some black pepper in a shallow bowl.
  • To another shallow bowl, add the flour and season with salt and pepper. Mix with hands.
  • Heat the oil and butter in a skillet or nonstick pan over medium-high heat. When the oil/butter is hot enough for frying, dredge the fillets in the flour first, coating completely, then coat in the egg wash.
  • Allow any excess egg mixture to drip off, then fry fillets in batches of two if needed for about 4 minutes each side until nice and golden brown. Place each cooked fillet on a paper towel lined plate.
  • To the same frying pan, add the crushed garlic, and cook for one minute until fragrant. Add in the white wine, chicken broth and parsley. Allow to cook for about 5 minutes on high heat to reduce down, while swirling the pan occasionally.
  • Reduce heat and add the cream. Simmer on low until slightly thickened. Taste test and season with salt and pepper, as desired.
  • Stir in the juice of half a lemon, and return the chicken to the sauce to heat through on low heat for 2 minutes.
  • Serve the chicken and sauce together over rice or pasta and vegetables, if desired. Garnish with extra parsley.

Nutrition Facts : ServingSize 4.00, Sugar 0.00

CREAMY CHICKEN FRANCESE



Creamy Chicken Francese image

Provided by Alida Ryder

Categories     Dinner

Time 30m

Number Of Ingredients 15

4 chicken breasts
½ cup flour
1½ tsp salt
1 tsp pepper
½ tsp garlic powder
3 eggs (beaten)
¼ cup oil (for frying)
4 tbsp butter
1 lemon (sliced)
½ cup white wine
1½ cups chicken stock
1 tbsp lemon juice
1 cup cream
salt and pepper (to serve )
parsley (to serve )

Steps:

  • Place chicken breasts on a board in front of you and with a sharp knife, carefully slice each in half, horizontally, creating two thin chicken cutlets.
  • Combine the flour, salt and pepper in a bowl and mix well. Beat the eggs into a separate bowl.
  • Coat the chicken first in the flour then in the egg.
  • In a large frying pan, heat the oil then fry the chicken in batches until golden brown on both sides. Remove from the pan.
  • In the same pan, melt the butter then fry the lemon slices until golden on both sides. Remove and set aside.
  • Pour in the wine and allow to reduce for a few minutes then add the stock and lemon juice.
  • Bring to a simmer and allow to reduce for 5 minutes then pour in the cream.
  • Add the chicken back to the pan and allow to cook for another 5 minutes until the sauce is velvety and the chicken is cooked through.
  • Scatter over the parsley and serve.

Nutrition Facts : Calories 370 kcal, Carbohydrate 17 g, Protein 33 g, Fat 16 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 236 mg, Sodium 1077 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 6 g, ServingSize 1 serving

Tips:

- Choose high-quality chicken breasts for a tender and flavorful dish. - Use a meat mallet or rolling pin to pound the chicken breasts to a uniform thickness, ensuring they cook evenly. - Dredge the chicken in flour to help the egg wash adhere and create a crispy crust. - Use a well-beaten egg wash to help the flour and breadcrumbs stick to the chicken. - Use a combination of breadcrumbs and grated Parmesan cheese for a crispy and flavorful coating. - Pan-fry the chicken in a mixture of butter and olive oil for a golden brown and crispy exterior. - Use a combination of white wine, chicken broth, and lemon juice for a flavorful and tangy sauce. - Simmer the chicken in the sauce until it is cooked through and the sauce has thickened slightly. - Garnish the dish with fresh parsley or chives for a pop of color and flavor.

Conclusion:

Creamy Chicken Francese is a classic French dish that is easy to make at home. With its crispy chicken, flavorful sauce, and tender texture, this dish is sure to be a hit with your family and friends. Follow the tips and steps outlined in this recipe to create a delicious and memorable meal. Serve Creamy Chicken Francese with your favorite sides, such as mashed potatoes, roasted vegetables, or a fresh salad, for a complete and satisfying meal. Enjoy!

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