Chicken Francese: Definitely our Favorite American-Italian Dish!
“Only in New York” is a catchphrase that can refer to the New Yorkers novel way of creating and doing things. This dish seems to be reflective of that! We read from a food connoisseur that Chicken Francese is an American-Italian dish introduced in New York after World War II.
Interestingly, we suspect that this dish may not even be found in Italian cookbooks; although there seems to be a lot online. Maybe because the word francese, which is an Italian word for French, refers to dredging the chicken in flour, using an egg wash and cooking it in light lemon butter sauce, a process alluded to as French.
Arthur Schwartz of The Food Maven wrote that “this dish is hardly known outside of the New York Metro area.” Indeed, the phrase “only in New York” is but fitting and do we feel blessed!
We’re sure that fellow dads would agree that Chicken Francese gives the best of both worlds! It’s quick to make, easy on the pocket and our wives and kids love it. In our potluck parties, it’s the first dish that our friends go for! It’s best served with a simple pasta dish such as linguine with basil pesto, garlic bread, white wine and soda for the kids, of course! Enjoy!
1 egg, beaten
1/2 lemon, juiced (for egg wash)
1 cup all-purpose flour
1 pinch garlic powder
1 pinch paprika
6 skinless, boneless chicken breast halves
2 sticks of unsalted butter
1 (14.5 ounce) can chicken broth
1 lemon, juiced
1/2 tsp cornstarch
6 slices lemon, for garnish
2 sprigs fresh parsley, for garnish
1. In a shallow dish or bowl, mix together the egg and juice of 1/2 lemon.
2. In another shallow dish or bowl mix together the flour, garlic powder and paprika.
3. Dip chicken breasts in egg mixture, then flour mixture.
4. Heat 1 stick of butter in a large skillet over medium heat. Add chicken breasts and cook until golden on each side. Set aside.
5. Discard used butter and clean skillet with paper towels.
6. Heat the 2nd stick of butter on the skillet.
7. Put broth and juice of 1 lemon in. (some peeps add white wine also)
8. Put chicken in. Reduce heat to medium low and let simmer for about 8 minutes.
9. Dissolve cornstarch in the sauce to thicken it.
10. Add salt and pepper to taste.
11. Place on a serving platter, and garnish with fresh lemon slices and parsley sprigs.