Chicken Française

Chicken Française (also known as Chicken Francese) is a popular cuisine originating from the United States, despite its French-sounding name. It is a common dish in Italian-American restaurants, though it is not authentic Italian cuisine.

History

The dish is believed to have been created in the United States by Italian immigrants. As with many Italian dishes, it has been adapted and evolved over the years to suit local tastes and ingredients. Despite its name, Chicken Française does not have any known origins in France.

Preparation

Chicken Française is prepared by first dipping a thin boneless chicken breast in flour, then into a beaten egg mixture, and then back into the flour. The coated chicken is then sautéed until it is golden brown. The sauce, made from lemon juice, butter, and chicken broth, is then poured over the cooked chicken. The dish is often garnished with slices of lemon and fresh parsley.

Variations

There are many variations of Chicken Française. Some recipes include other ingredients such as white wine, garlic, or capers. The dish can also be made with other types of meat, such as veal (Veal Française) or fish (Fish Française).

Serving

Chicken Française is typically served with pasta, rice, or bread. It can also be served with a side of vegetables, such as broccoli or asparagus. The dish is often accompanied by a glass of white wine.

See also

• Italian-American cuisine
• Chicken Piccata
• Chicken Marsala