Francese is the Italian word for French, and I love the Italians for giving the French credit for this bright and intense, lemony-garlicky dish. However, the tip of the chapeau should probably go to Italian-Americans. I’ve never seen the dish in either Italy nor France, and, in fact, I first fell in love with it at a little Italian spot on Court Street in Brooklyn Heights. French, Italian, or Franco-Italian-American, I couldn’t resist including it here, since it serves the saute-deglaze-serve mode of Bonne Femme cooking.
Makes 4 servings
4 boneless, skinless chicken breast halves (about 4 to 5 ounces each)
Salt and pepper
1/4 cup all-purpose flour
2 tablespoons olive oil
2 tablespoons finely chopped fresh parsley, chervil, chives, and/or tarragon
3 tablespoons butter
1 tablespoon finely minced garlic
3/4 cup dry white wine
1/4 cup lemon juice
1. Place chicken breast halves, one at a time, between two sheets of plastic wrap and pound until 1/4 inch thick. (Or butterfly. Or, you can slice in half horizontally to form two cutlets from each breast half). Season both sides with salt and pepper. Dredge the chicken in flour.
2. In a large skillet, heat olive oil over medium-high heat. Add chicken and cook for 6 to 8 minutes, or until no longer pink inside, turning once. Transfer chicken to a platter and sprinkle with fresh herb(s); cover with foil and keep warm.
3. Drain fat from skillet. Add 1 tablespoon of the butter to the skillet; when melted, add the garlic and sauté for 30 seconds. Add the wine and lemon juice; cook until reduced by half. Reduce heat to low and whisk in the remaining butter, 1 tablespoon at a time. Serve sauce with chicken breasts.Share