{NEW} Chicken Francese Chicken Française (or Chicken Francese) is an Italian-A…


{NEW} Chicken Francese 🍋

Chicken Française (or Chicken Francese) is an Italian-American dish of flour-dredged, egg-dipped, sautéed chicken cutlets with a rich lemon-butter and white wine sauce.
This chicken is one of my favorites to make on Sunday. It’s similar to our favorite chicken piccata, but different enough to add variety to our menu.

I’ve exchanged all-purpose flour for almond flour, and reduced the amount of butter used in the traditional recipe.
While this is a “richer” recipe to enjoy occasionally thanks to the butter and wine, I think it’s an ABSOLUTE TREAT, and just as satisfying as resturant style Chicken Française.

makes 4 servings
Ingredients:
2 large eggs, I prefer pasture raised
2 Tbsps grass fed cream, OR organic coconut cream
sea salt and fresh ground black pepper, to taste (about 1/4 teaspoon each, divided between dry & wet ingredients)
1 cup almond flour
1 Tbsp dried oregano
2 Tbsps olive oil, or avocado oil
4 thin boneless, skinless chicken cutlets, similar thickness and size so they cook evenly
2 Tbsps clarified butter, or ghee
4 fresh garlic cloves, pressed
1/4 cup dry white wine
1.5 cups chicken stock, or bone broth
juice of 1 fresh lemon
zest of one fresh lemon
10 sprigs of fresh thyme
1 lemon, thinly sliced

Instructions:
In a shallow bowl whisk eggs together with milk, sea salt and pepper to taste.

On a second plate, combine almond flour, oregano, sea salt and pepper to taste using a fork to whisk dry ingredients together really well.

Pat your chicken cutlets dry with paper towels, then dip them into your egg mixture, then lightly dredge them into the almond flour mixture.

Heat oil in a large skillet or non stick pan over medium low heat. Add the chicken and cook until it begins to brown on both sides, about 2-3 minutes total, flipping once, then set aside on a plate.
The chicken should not be fully cooked at this stage, as it will continue to cook in the wine sauce.

Wipe out the pan with paper towels and return to a medium heat.

Add in butter, and your minced garlic, then sauté until fragrant just a few minutes. Now pour in your white wine and simmer until reduced by half, about 2-3 minutes. Add in your chicken s



Source

Bette

My name is Bette. I'm a 34 year old female from Turkey. My occupation is a website designer and I work from a home office. I have struggled with my weight since puberty. Still figuring out.

You may also like...