In the style of French “Francaise” and “Piccata” ~ this is an updated version, a recipe every cook should master!
A timeless recipe you can serve during Passover and Easter.
Use rice flour to coat the chicken; which I use and is gluten free, matzo cake meal or use regular flour too!
The difference between the two is for Francese, the chicken breast is first dipped in flour, then into a beaten egg mixture, before being cooked. For piccata, the chicken is first dipped in egg and then in flour.
Both are then simmered in a lemony butter sauce.
The piccata sauce usually includes capers ~ I am adding lots of sliced garlic and freshly cut chives. So, my version is leaning towards the “piccata” method.
This is one of those recipes every cook should master. The technique can be tweaked – I also make a delicious orange chicken!
I have taught all my kids to make this one – and I love when they send me photos of their creations.
The method starts with tenderizing the chicken in egg and milk (or milk substitute.) Then, using tongs the chicken gets a quick drench in flour and in it goes into a hot skillet. Lightly brown on both sides, then remove to a baking pan – the chicken will fully cook after it is topped with the delicious and zesty lemony sauce.
Now – learn how to correctly make a classic reduction french-style sauce.
Wine, lemon juice and chicken stock are reduced, a cornstarch slurry is whisked in – to thicken, emulsify- and keep the butter content at bay.
To finish, cold butter is wisked in – the the sauce is poured over the chicken, covered and baked until very tender and cooked through.
I love to garnish with blackened lemons (see recipe!) and scatter with fresh cut chives – which are now growing in my garden.
Nice side dished are mashed potatoes with chives or herbs, quinoa pilaf and sautéed asparagus.
The recipe makes 8 chicken breasts; 4 large ones are cut horizontally. The dish reheats well – so a delicious “leftover meal!”
Enjoy this timeless recipe (you’ll make again and again!!)