Scaloppine di Pollo al Vino Bianco con Limone – Chicken Francaise

Chicken Francaise

Ingredients:
1/4 cup All-Purpose Flour (for coating)
1/4 cup Bread Crumbs (for coating)
2 Eggs (for coating)
1/2 tsp Salt
1/4 tsp ground Black Pepper
1/2 tsp dried Oregano
1/2 tsp dried Basil
4 Chicken Breasts, skinless, boneless, butterfly cut and pounded about 1/4″ thick
2 Tbsp Olive Oil
4 Tbsp Butter
3 clove Garlic, thinly sliced vertically
1/2 cup Sauvignon Blanc or other white wine
1/4 cup Chicken Broth
1 tsp Corn Starch
Juice of 2 Lemons
1 Lemon, thinly sliced horizontally
2 Tbsp fresh Parsley, chopped fine

Directions:

  • Set up a dredging station using three pie pans. In one pan put the Flour, in the next the Eggs (beaten with a little water), in the next the Bread Crumbs and dried Herbs.
  • Season the Chicken with Salt and Pepper on both sides
  • Dredge the chicken in the Flour, then the Eggs, then the Bread Crumbs and set to the side
  • In a large skillet, brown each piece of chicken on both sides in the Olive Oil. When each piece is browned, remove from the skillet and place on a cookie sheet in the oven on the lowest setting, just to keep it warm.
  • Remove the Oil, and wipe it clean.
  • Heat the Butter on-low medium heat
  • In a small bowl combine Broth and Corn Starch, whipping until there are no lumps.
  • Add the Garlic, Wine, Broth, Lemon Juice, and Lemon Slices to the pan.
  • Simmer until the sauce thickens, stirring constantly so to not burn about 5 mins.
  • Place the Chicken on Serving platter and cover with the Lemon Slices and Wine Sauce and garnish with the Parsley

NOTES: I have tried to find a definitive answer as to whether or not this dish is French or Italian–since one usually sees it in Italian restaurants in America.  No one including the infamous Wikipedia seem to agree.  I would guess is that it is an Italian-American dish that is influenced by the French style of cooking with Wine and Butter.

An easy way to pound the chicken flat is to place it between two sheets of cellophane with a little bit of olive oil. Take the back of a skillet and pound flat (or use a meat mallet if too heavy).

Variations:
Chicken Marsala – similar, flour-dredged Chicken with Marsala wine, Mushrooms, and Prosciutto.
Chicken Piccata – similar, flour-dredged Chicken with Capers.
Chicken Scaloppine – similar, flour-dredged Chicken with Cream-based lemon sauce.

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5 CommentsLeave a comment

  1. I’m really enjoying ur recipes – have been printing some of them. Thanks You guys eat good : D

  2. […] Chicken Marsala – similar with Marsala wine, Mushrooms, and Prosciutto. Chicken Francaise – similar with breaded Chicken and Lemon slices, no Capers. Chicken Scallopini – […]

  3. […] Chicken Francaise […]

  4. […] Chicken Marsala – similar with Marsala wine, Mushrooms, and Prosciutto; no Heavy Cream. Chicken Francaise – similar with breaded Chicken and Lemon slices, no Heavy Cream. Chicken Picatta – […]

  5. Since France did not start really cooking until the arrival of Catherine Medici from Italy, whom with her came her Chefs that instructed the French on their cooking techniques, I would say that this dish is most definitely ITALIAN! Her Chefs introduced the French to what was called Haute Cuisine.


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