Chicken Francese has always been one of my favorite dishes to eat and cook. I have been cooking Chicken Francese since I was 18 years old but have always had an issue with the sauce. I could never seem to get the consistency or flavor profile just right. I would always follow the directions in the recipe but the restaurants' version always tasted so much better!
I am happy to say that after many years, and a lot of research, I have finally cracked the code to making the perfect sauce! Now I can say that my Chicken Francese version is just as good as the restaurants', if not better!
1 1/2 lbs boneless skinless chicken breasts
1/3 cup all-purpose flour
2 large eggs
4 tablespoons olive oil
2 1/2 cups chicken stock
1 lemon (plus 1/2 lemon for garnishing)
1/3 cup dry white wine
3 tablespoons butter
1.5 tablespoons corn starch
2 tablespoons capers
freshly ground black pepper
Place the chicken breasts between 2 pieces of plastic wrap and pound until about 1/2 inch thick Season the chicken with salt and ground black pepper.
In a medium bowl, whisk the eggs until they are fully mixed. Pour the eggs into a shallow dish.
Mix the flour with 1/2 teaspoon salt and 1/4 teaspoon black pepper and place in a shallow dish.
Heat a large pan over medium heat and add the oil. Dredge chicken with the flour mixture and shake off the excess. Then dip the chicken into the egg. Place the chicken in the pan and cook until golden brown, approximately 3-4 minutes per side. Transfer cooked chicken to a warm plate or wire rack.
Clean the pan with a paper towel to remove any excess oil. Place the pan back over medium heat and pour in the chicken stock and wine. Squeeze 1 lemon into the pan and then place the rind in the pan. (Make sure to remove any seeds that might have fallen in.) Simmer over medium-low heat for about 15-20 minutes, or until the mixture is reduced by a third. Remove the lemon rinds and add in the butter.
In a small bowl, mix the cornstarch with 3 tablespoons of water. Pour it into the sauce and whisk until the mixture thickens. Stir in the capers.
Add the cooked chicken back to the pan and cook for about 10 more minutes over medium-low heat. Garnish with lemon slices and serve over your choice of pasta.