Chicken Francese gets a creamy twist with this Creamy Chicken Francese recipe!
Chicken Francese, also know as Chicken Francaise, is a popular recipe found in many restaurants in the United States. Originally developed in America by Italian immigrants, Francese is just as good as Piccata, while the flavours in a traditional Francese are absolutely incredible. Now they are EVEN BETTER by adding a kick of garlic and a splash of cream to the sauce!
As with all of my recipes, I can’t help but add my own twist to dishes. I can’t follow recipes word for word. It’s like an impulse.
Traditional Chicken Francese
Originally created for veal and much like a piccata, this recipe tastes incredible with chicken.
The difference between a Francese and a Piccata is mainly in the breading of the chicken. In a Francese, the chicken breast is first dipped in flour, then a beaten egg mixture before being cooked lightly in a tangy lemon buttery sauce.
With a Piccata, however, the batter is done in reverse: first the egg and then the flour. The other difference is a Piccata has the addition of capers and as with my own Piccata recipe here, the addition of parmesan cheese in the sauce.
However, adding my own twist to this Francese, I gave a good squeeze of lemon juice and parmesan cheese to the EGG mixture. PLUS a good amount of garlic and the addition of cream to the sauce to elevate it to a whole new level BETTER than anything you’ll find in a restaurant!
Creamy Sauce for Chicken Francese
The sauce includes a dry white wine which gives it an unbelievable flavour, BUT you don’t have to add it if you’re hesitant to try it with the wine. Simply substitute it with chicken broth. Having said that though, the wine does get cooked down so it has a mild hint of taste throughout the sauce. Another creamy recipe with a splash of alcohol is our Creamy Champagne Chicken.
WATCH US MAKE THIS Creamy Chicken Francese Recipe RIGHT HERE!
If you try this recipe, I’d love to hear how it turned out for you in the comments!
More Creamy Chicken:
Creamy Chicken and Broccoli Pumpkin Alfredo
Creamy Spinach and Artichoke Chicken Thighs
Creamy Chicken and Mushroom (Lightened Up)
Creamy Lemon Chicken Francese
An ORIGINAL Cafe Delites adaption on a traditional Chicken Francese (Francaise)!
Ingredients
- 2 boneless skinless chicken breasts large, cut in half horizontally to make 4 fillets
- 2 eggs large
- ¼ cup parmesan cheese finely grated
- 2 tablespoons lemon juice freshly squeezed
- ¼ cup flour
- 2 tablespoons unsalted butter
- 4 tablespoons olive oil
- 6-8 cloves garlic crushed
- ½ cup dry white wine optional
- ¾ cup chicken broth
- 1 cup half and half or heavy cream or thickened cream
- ½ teaspoon cracked pepper
- ½ teaspoon salt (add more to suit your tastes)
- ¼ cup fresh parsley chopped
- ½ a lemon juiced
- 2 teaspoons parsley to garnish
Instructions
- 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 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.
Maria Popolano says
HI , I came across your recipe so I decided to make it, it was so easy and it really came out perfect, would like to leave a photo but I don’t think it’s allowed , anyhow thanks!👍🏻
Rose Ausplund says
This is one of the best dishes I have had.I had all the right ingredients.Parsley from my garden.The sauce was amazing,Chicken so tender and juicy.
This sauce made alone,would be so good served with cooked mussels…That will be on my list to do next time…
Thank you so much for sharing this recipe.
Genine says
Just made this for Father’s Day dinner. OMG it was absolutely delish. 10 stars from all at the dinner table. I think I added more lemon than the recipe calls for but it just added more deliciousness!
Lisa says
I made this last night for my boyfriend and teenage son and they inhaled it and couldn’t stop raving about how delicious it was! The sauce is incredible and the chicken is so succulent. I used 1/3 coconut cream/almond milk and 2/3 heavy cream which blended perfectly with the acidity of the lemon. I will definitely make this again and again!! It did take about 90 minutes but that’s mainly because, being quite new at this cooking thing, I had to check the recipe a million times.
Jan says
Delicious recipe – made it two days in a row! Thank you so much for posting such a tasty dish. I used heavy cream when I prepared it, and served it over angel hair pasta – my husband loved it!!
Jewell Giedroyce says
This recipe was absolutely delicious, even though I forgot the half and half! I used about a pound and a half of thinly cut cutlets and it saved a few minutes. I plan to make this for company I’m the near future!
Denny says
This was just excellent and better tasting than the Italian restaurant that serves this. There’s really no comparison! My husband and I lived it and were looking forward to having dinner with friends to have them taste it as well. I served it with blanched carrots and yellow rice and the plate was so colorful. I’m so glad I found this recipe. I’m now searching for something to cook tonight on this website! With food this good, why go elsewhere!!
Jamie F says
I made this tonight and both myself and my husband loved it! I didn’t have any dry white wine but had dry cooking sherry and it came out delicious! I did use the corn starch/water mixture that is recommended to thicken it up and it came out great! Loved the flavor and the chicken was so tender! Will definitely be making again!
Robin Goldin says
I would like to make it tonight but was curious…what would happen to this dish if you eliminate the half and half entirely?
veronica white says
I’ve made it and omitted the half and half – it was delish
Normnorm says
Prepared this last night exactly to a tee. Company and my wife raves about the meal! Will definitely make this again.