Chicken Francese
When you make this Chicken Francese recipe for family, friends or guests they will really like it. It definitely qualifies as quick and easy. It’s a traditional simple Italian recipe and you will make it as good as any fancy Italian trattoria – aka Italian restaurant. If you want to you could leave out the lemon and white wine and have an even simpler garlic chicken recipe or include some capers when you add the white wine and lemons and you would have Chicken Piccata. Thats what I really like about our weeknight Italian recipes. Just a few ingredients. Quick and easy.
About the chicken breasts choices, you could buy some boneless skinless and slice them horizontally or use those frozen portion sized breasts. Or chicken tenders.
Ingredients
- 2 small boneless skinless chicken breasts or 1 large one cut in half horizontally or 4 tenders
- Olive Oli
- Salt and Pepper to taste
- 1/3 Stick butter
- 2 rounded tsp. chopped garlic
- 1 fresh lemon sliced
- 3/4 cup white wine
- 1 1/2 tbsp. dried parsley flakes or 3 tbsp. chopped fresh parsley
How to easily whip up your Chicken Francese
Put a skillet on at medium high and add enough olive oil to coat the bottom. Salt and pepper the chicken and grill them in the skillet about 3-4 minutes a side depending on the thickness. When they are firm to a poke or the juices run clear or they read at least 165°F on an instant read meat thermometer they are done. Remove them to a dish to catch the drippings.
While the chicken is cooking slice up the lemon and chop up the garlic.
When you have removed the chicken from the skillet add the butter then the garlic. Lightly scrape the bits of chicken off the bottom of the skillet with a wooden spoon.
Then add the lemon slices, the white wine and the parsley. Bring the wine up to a fast simmer and lower the heat to just maintain the simmer.
Put the chicken and the drippings back into the skillet and turn them over a few times as the wine reduces. If the chicken has heated up and the lemon is starting to get wilted looking but the liquid is still thin just whisk in a pinch or two of flour and stir it into the mix to get it thickened up a little.
Then enjoy your Italian Chicken Francese. Of course the pasta of you choice is just about a requirement. We had ours with some rigatoni and the rest of that white wine. (Italian Soave) Bon Appetito!
Chicken Francese- Quick and Easy - Italian -
Ingredients
- olive oil
- 2 small boneless skinless chicken breast or 1 large one cut in half horizontally or 4 tenders
- salt and pepper to taste
- 1/3 stick butter
- 2 rounded tsp. chopped Garlic
- 1 fresh lemon sliced
- 3/4 cup white wine
- 1 and 1/2 tablespoons dried parsley flakes or 3 tbsp. chopped fresh
Instructions
- Put a skillet on at medium high and add enough olive oil to coat the bottom. Salt and pepper the chicken and grill them in the skillet about 3-4 minutes a side depending on the thickness. When they are firm to a poke or the juices run clear or they read at least 165°F on an instant read meat thermometer they are done. Remove them to a dish to catch the drippings.
- While the chicken is cooking slice up the lemon and chop the garlic. Or use the pre chopped kind. When you have removed the chicken from the skillet add the butter then the garlic. Scrape the bits off the bottom of the skillet with a wooden spoon.
- Then add the lemon slices, the white wine and the parsley. Bring the wine up to a fast simmer and lower the heat to just maintain the simmer. Put the chicken and the drippings back into the skillet and turn them over a few times as the wine reduces. If the chicken has heated up and the lemon is starting to get wilted looking but the liquid is still thin just whisk in a pinch or two of flour and stir into the mix to get it thickened up a little.
- Then just go ahead and enjoy your Chicken Francese. Of course the pasta of you choice is just about a requirement. We had ours with some rigatoni and the rest of that wine. (Chilled Italian Soave) Bon Appetito!
