This is a simple, easy, rustic and bright lemon chicken recipe that is for those of us who really like all things buttery and lemony. This chicken recipe is hands-down the best chicken francese recipe without wine.
I like this recipe for so many reasons, it is easy, frugal, and we all enjoyed and liked it.
But hay, there is another story behind this recipe. This is not a story about chicken recipe, this is a story about overcoming my fears. Yep, overcoming butchering fears. My fears of hammering chicken breasts!
Chicken Francese FAQs
What is Francese sauce?
Francese or French means that this dish has been cooked French way. Which means, it has been dredged in flour and dipped in eggs. Then these chicken is fried and dressed up in lemon sauce and in this case lemon and butter sauce. Usually there is wine in the recipe but ours here is wine free chicken francese.
What is the difference between Chicken Francaise (Francese) and Chicken Piccata?
Not really much. From what I’ve read, Francaise or Francese are coated with flour then dipped in egg wash then pan fried. It is said that piccata is only coated with flour then pan friend. Also capers are added to the piccata sauce.
To Make this Recipe You’Il Need the following ingredients:
3/4 cup flour.
1 1/2 teaspoon salt.
1/2 teaspoon black pepper.
1 1/2 lb boneless skinless chicken breast, thinly sliced.
2 extra large eggs.
3 Tablespoon milk.
1 Tablespoon unsalted butter.
1 Tablespoon olive oil.
FOR THE SAUCE:
1/3 cup lemon juice.
1 cup chicken stock
3 Tablespoon cold butter.
3 Tablespoon fresh parsley chopped.
salt and pepper to taste.
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