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    You are in: Home / Recipes / Chicken Francese Recipe
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    Chicken Francese

    Chicken Francese. Photo by Shawn C

    1/3 Photos of Chicken Francese

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Shawn C's Note:

    My brother-in-law is from Naples, Italy and he and my sister owned a Italian restaurant that I worked at for a little while. This was my absolute favorite dish and I often serve it now 2-3 times a month. Sometimes I add artichoke hearts. When I add the artichoke hearts I use a can of quartered artichokes and drain off the brine and add at the end just long enough to heat through!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Dust chicken with flour.
    2. 2
      In a flat container mix together eggs and enough parmesan cheese to create a thick batter (something like pancake batter).
    3. 3
      Dip breasts in batter and cook at medium to med-high heat in a little olive oil, brown a little on both sides.
    4. 4
      Remove all chicken to a platter- keep warm.
    5. 5
      In same skillet increase heat to a med-high and quickly brown the garlic (not too brown) then deglaze pan with wine and let"boil" a few minutes.
    6. 6
      Add broth, butter and let cook until butter has melted.
    7. 7
      Add parsley, quickly whisking together.
    8. 8
      Add lemon juice 1/4 at a time until desired taste.
    9. 9
      Thicken if desired.
    10. 10
      Ladle over chicken and pasta on individual plates, with a garnish of lemon wedges and parmesan cheese.

    Ratings & Reviews:

    • on February 04, 2003

      55

      Exquisite recipe. I served this over some doctored up brown rice with bits of fresh vegetables. My DH and DS want me to make this " Chicky Franky " ( my DH can't pronounce it, so this is what he calls it now )at least twice a week. I wish I could give it far more than 5 stars, it's that pleasing. Thank you for sharing.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 09, 2003

      45

      This was a pretty tasty recipe. I did have to make a couple of changes though. I had to substitute red wine for white, and I was out of parsley. I think this recipe is a keeper!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 01, 2003

      55

      I really liked this one! and I used the artichoke hearts like in your comments. They wwere so tender! I did add extra garlic- loved the extra flavor it added. Didn't have any linguini but used vermicelli- still great though. Will have again, thanks for the recipe! Next time I might add some capers and have it in the true chicken picatta style.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (36)

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    Nutritional Facts for Chicken Francese

    Serving Size: 1 (216 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 719.3
     
    Calories from Fat 518
    72%
    Total Fat 57.5 g
    88%
    Saturated Fat 32.5 g
    162%
    Cholesterol 477.7 mg
    159%
    Sodium 1034.0 mg
    43%
    Total Carbohydrate 4.4 g
    1%
    Dietary Fiber 0.1 g
    0%
    Sugars 1.6 g
    6%
    Protein 40.7 g
    81%

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