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Vegetables: This dish can be enhanced with sauteed mushrooms, asparagus, onions or zucchini.Sauce: For a different flavor, add 1/4 cup of heavy cream to the sauce.Herbs: Instead of parsley, try an herb with a stronger flavor, such as fresh rosemary, thyme, basil, or tarragon.The original version of this Chicken Francese recipe from Ina Garten is fantastic but, depending on what I have on hand, I may occasionally add extra ingredients: Parsley – A little bit is needed for garnish.Butter – To make the sauce smooth and silky, use unsalted butter.Flour – To thicken the sauce, some flour is needed.Lemon juice – Lemon juice is also needed for lots of lemon flavor, in addition to the lemon slices.Chicken broth – If you wish, you can make your own chicken broth or use a good organic low sodium chicken broth.Lemon – Slice 1 whole lemon so we can cook them in a skillet until fragrant and slightly charred.Oil – Use your favorite vegetable oil for frying the chicken.Chicken cutlets are basically chicken breasts already cut in half and pounded to an even thickness.

You can also buy chicken cutlets if you can find them.

Chicken – In this recipe, I used chicken breasts, which I cut in half lengthwise.

Flour – For dredging the chicken, we need all-purpose flour.

Below is a printable recipe card with all the necessary measurements and instructions. This Chicken Francese recipe from Ina Garten is incredibly easy to make and requires only a few common pantry staples. Both are then simmered in a lemony butter sauce, but the piccata sauce includes capers. In piccata, the chicken is first dipped in egg, then in flour, and then fried. The main difference between the two is that in Francese, the chicken breast is first dipped in flour, then into beaten egg, before being fried. It reheats nicely and can also be enjoyed cold, sliced and added to salads.

Incredible second-day eating, as the chicken can be stored in the sauce.

Extraordinary taste: the boneless, skinless chicken breasts retain their moisture thanks to the lemon butter sauce, despite being breaded and pan-fried.

This recipe is great for busy weeknights when you don’t have time to spend preparing a lengthy meal in the crockpot.

It is composed of chicken cutlets that have been breaded and then sautéed in a sauce that has butter, lemon juice, and white wine.

It’s a New York City specialty that was developed by Italian-Americans. Chicken Francese Ina Garten What Is Chicken Francese By Ina Garten?Ĭhicken francese, as made famous by Ina Garten, is an adaptation of a classic Italian meal that was originally prepared with veal.