Chicken francaise recipe with white wine

The key to this dish is a slight variation at the end. Before putting the butter in the hot pan to make the sauce, start with the wine and reduce until the wine begins to thicken and carmelize. Tender chicken cutlets are cooked and topped with a fabulous lemon wine sauce.

It’s really easy to make and is ready in a half an hour! I add white wine to the chicken broth and thicken with cornstarch.

Pour it over the chicken after it has browned and bake before dinner for about minutes. Sprinkle with parmesan cheese and serve with spaghetti. A friend who gets this at every restaurant gave it rave reviews. Roll the butter in some flour and add to the skillet, this will thicken the sauce.

Reduce the heat to medium low and add the chicken back to the skillet. Enjoy it with a rich and dry white wine such as Sauvignon Blanc or Chardonnay, or even a light red such as Gamay or Pinot Noir. This chicken recipe has gone viral throughout the internet with amazing success.

Let me know what you think of my chicken Francese.

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. It showcases a thick, buttery, lemony sauce with just a hint of something that no one can quite figure out. Leave the secret ingredients to the chefs and make this deliciously rich and always impressive dish in your own kitchen. Dredge two pieces of the chicken in the flour, then coat in the egg batter and sauté to deep golden, 2-minutes on each side.

Repeat, removing the browned chicken to a plate. Add the sliced lemon to the pan, caramelize on one side, then flip and add the garlic to the pan. Stir for minute, then add the wine to the pan to deglaze. I started with a recipe found on the internet that reportedly was a favorite menu choice from Tavern on the Green restaurant in New York City. Use skinless, boneless chicken breasts or store-bought chicken cutlets for this recipe.

The cutlets cook through in about minutes leaving a tender, moist, thin breast that soaks up plenty of flavor from the buttery, lemon wine sauce. Lemon sauce over eggy, lemon-garlic chicken. The ingredients in chicken francese are simple and work beautifully together.

The simplicity of this dish is really what makes it shine.

Chicken cutlets are a great quick dinner tool. White wine and lemon and egg…doesn’t get much better than that! I love this tangy lemon flavored sauce. You can use this recipe for chicken as well, just substitute large chicken breasts, cut in half to make thin. The bonus is its feasibility for a busy weeknight treat, allowing you to put together a complex and delicious dish with simple ingredients and limited time.

Serve it with pasta or crusty bread to mop up all that delicious pan sauce. I made this recipe with chicken thighs and drumsticks and it was out of this world delicious! The perfect way to kick off fall. I used (and drank) Newton Unfiltered Chardonnay with this and it made all the difference (use a good white wine ). I ladled it over a bowl of jasmine rice made with chicken broth and I had to have seconds.

Watch the full video to follow along as I cook this recipe step by step or continue scrolling for the written recipe. The meal is so easy to whip up and can be ready in under an hour. The French name for this dish is coq au vin blanc, the sister dish to classic coq au vin. Classic coq au vin is made with a. Thin chickén cutléts aré drédgéd in séasonéd flour, dippéd in égg, thén géntly friéd in olivé oil and buttér. I usually add a little garlic powder to the flour mix.

Thanks for a great recipe that has become a staple in our house. Tastes delicious either way! Add sliced lemon to pan, caramelize on one side then flip and add garlic to pan.

Stir it for minute then add wine to pan to deglaze. Pour in stock and bring to a bubble, swirl in the seasone flour-coated butter and swirl in pan to form sauce. Slide chicken back into pan and cook through, 4-minutes.

What is Francese in cooking?