Chicken Francese

This recipe was given to me by my mother many years ago. I like to serve it at dinner parties or for a romantic dinner with my husband. You can make it yours as well if you wish, just try it and enjoy the flavors that will hit your taste buds.
 

Chicken Francese

3 from 16 votes

Ingredients

  • 4 large skinless, boneless chicken breast halves

  • 1 cup milk, or as needed

  • 1 cup bread crumbs

  • 1 cup grated Pecorino Romano cheese

  • 2 tablespoons chopped fresh parsley

  • 1 cup olive oil

  • salt and ground black pepper to taste

  • 1 lemon, thinly sliced

  • 1 cup white wine

  • 1 cup chicken broth

  • 1/4 cup lemon juice

  • 1 ounce brandy-based orange liqueur (such as Grand Marnier®), or to taste

Directions

  • Remove the tenderloin from each chicken breast half. Fillet each chicken breast half into 2 slices. Pound each piece of chicken, including the tenderloins, to 1/4-inch thickness. Place chicken in a bowl and pour in enough milk to completely cover chicken; soak for 30 minutes.
  • Mix bread crumbs, Pecorino Romano cheese, and parsley together in a bowl. Remove chicken from milk and dredge through bread crumb mixture until each piece is evenly coated.
  • Heat olive oil in a large skillet over medium heat; cook chicken in the hot oil until lightly browned, 2 to 3 minutes per side.
  • Preheat oven to 350 degrees F (175 degrees C). Lightly butter a baking dish.
  • Transfer chicken to the prepared baking dish, reserving 1 tablespoon olive oil in the skillet. Sprinkle salt and pepper over chicken. Place 1 slice lemon onto each chicken piece.
  • Pour wine into the skillet with reserved olive oil; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add chicken broth and lemon juice and boil until reduced by half, 5 to 10 minutes. Pour wine mixture over chicken and drizzle brandied orange liqueur over each.
  • Bake in the preheated oven until chicken is no longer pink in the center and sauce is bubbling, 20 to 25 minutes.

1 thought on “Chicken Francese”

  1. What is a “chicken breast half”? A chicken has two breasts, so if I cut one breast in half to get a “chicken breast half”, then I half those two “halfs”, it appears I use only one breast, is that correct?

    Reply

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