Chicken Francese

This Chicken Francese is a recipe near and dear to my heart. I used to watch my Mom and Grandmother cook this together when I was a little girl. Of course, I had to make my version dairy-free, gluten-free, and alcohol-free. It is still so delicious they will be licking the sauce off their plates. You may also like this Chicken Marsala recipe.

Why You’ll Love This Recipe

In less than 45 minutes you can be enjoying this Chicken Francese with its crispy coating and the most amazing lemony sauce. This dish is truly worthy of serving to company but also perfect for any day of the week.

Ingredients You Will Need

Chicken thighs: I love using chicken thighs because they always come out juicy and tender from the extra fat that comes from the thighs. Also, because of the extra fat, they never dry out like breast meat tends to if slightly overcooked.

Almond flour: Almond flour is typically finer and made from blanched almonds, while almond meal is coarser and often includes the almond skins in its preparation. You can use either one in this recipe to create a nice crispy coating for your Chicken Francese.

Eggs: Eggs are a good source of protein and vitamins. They are one of the few foods that should be classified as “superfoods”.

Almond milk: Almond milk is a plant based milk substitute made from almonds. It is dairy free and does not contain lactose.

Salt and pepper: Salt enhances and balances flavors. Ground black pepper adds a gentle heat, improving the overall flavor of a dish.

Extra virgin olive oil: Olive oil stands out as an excellent choice for sautéing. It adds richness and enhances the natural flavors of foods with its versatility.

Chicken bone broth: You have the option of using either chicken bone broth or regular chicken broth. The bone broth offers enhanced health benefits along with a richer flavor profile. I like Kettle and Fire.

Ghee: Incorporating ghee into this sauce adds a rich, nutty flavor. Ghee is clarified, meaning impurities have been removed. This results in a pure and clear form of butterfat with lower lactose content than butter. I love Fourth and Heart ghee.

Arrowroot flour: Arrowroot powder (or flour) is a versatile thickening agent in recipes. It serves as an excellent alternative to cornstarch or flour without impacting the flavor of a dish. Additionally, it’s worth noting that arrowroot powder and arrowroot flour are interchangeable. You can use either one in your cooking.

Apple cider vinegar: Apple cider vinegar, a type of vinegar made from fermented apple juice, adds a tangy acidity and fruity undertones to dishes. For instance, it can enhance the flavor of a summer slaw with a refreshing kick.

Lemon: Lemon slices adds a fresh, bright, and tangy element, which can help balance the richness of the other ingredients.

Parsley: Parsley brings a burst of fresh, herby goodness to soups. It gives them a nice lift and adds a bit of vibrant flavor.

Instructions

Prepare the chicken: Pat chicken dry with paper towels and place between 2 pieces of parchment. Then pound the thighs gently to make them even in thickness.

Prepare the wet ingredients: In a bowl, whisk eggs and almond milk.

Prepare the dry ingredients: In another bowl, mix flour, salt and pepper.

Dredge the chicken: Coat chicken pieces in flour mixture and move to a plate.

Prepare a large skillet: Heat oil in large skillet on medium high.

Cook the chicken: Dip the floured chicken pieces in the egg mixture and place gently in hot oil. Cook for 5 minutes per side until golden in color and move to a plate.

Brown the lemons: Remove the pan from heat and allow to cool enough so that you can wipe it clean with a paper towel. Return to heat and add lemon slices. Cook till they begin to get a golden color and move to plate.

Make the sauce: Melt ghee in pan and using a wooden spoon, stir in arrowroot till combined. Now slowly add half of the chicken broth, stirring constantly. Add the remaining broth and vinegar and turn heat up slightly till sauce begins to simmer.

Finish cooking the chicken: Return chicken and lemon slices to the pan, lower heat and simmer for 10 minutes.

Garnish: Sprinkle generously with parsley.

Enjoy!

Recipe Tips and Tricks

Pound the chicken: You will want to pound the thighs so they are of an even thickness. This will result in a more evenly cooked cutlet.

Add more lemon: If you want even more lemon flavor, add some lemon juice while adding the chicken broth.

Recipe Variations

Chicken breast: You can use chicken breast in place of the chicken thighs for a more traditional Chicken Francese.

Tapioca starch: You can swap tapioca starch for the arrowroot as your thickening agent for the sauce.

Cassava flour: If you cannot tolerate almond flour you can use any flour of choice or cassava flour.

Storage Tips

This Chicken Francese can be stored in the refrigerator for 4-5 days when placed in a sealed airtight glass container. It’s freezer-safe for up to 6 months.

FAQs About Chicken Francese

What is the difference between chicken francese and chicken Milanese?

Both chicken Francese and chicken Milanese are pan-fried chicken cutlet dishes. Milanese tends to use a breadcrumb coating, whereas Francese uses seasoned flour, milk, and eggs. Milanese typically does not involve sauce. Instead, it is topped with a salad mixture.

What is Chicken Francese sauce made of?

Typically chicken francese sauce consists of chicken broth, wine, butter, lemon juice, parsley, salt, and pepper.

Can you reheat Chicken Frnacese?

Yes! The best way is to warm it slowly in the sauce.