Francese and piccata are very similar. 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 simmered in a lemony butter sauce, but the piccata sauce includes capers.”
When you think of making a delicious Italian chicken piccata recipe, or francese you might imagine a kitchen with tons of dirty pots and pans. Not so with these recipes.
These easy Italian recipes uses one skillet to create the crispy, crunchy dish that will quickly become part of your weeknight meals. Elegant as can be, this chicken recipe is perfect for a Sunday dinner with the family but is easy enough to make for dinner after a long day at work. You can easily serve this with a green salad and or pasta for a dinner that’s both hearty and satisfying. You’ll love the light and tangy taste of the recipe’s sauce, too!
Pounded thin and lightly breaded, this chicken is a cinch to cook seared for a mere three to four minutes on each side, then simmered just three more in a bright sauce of lemon, wine, and butter.
About 2/3 cup all-purpose flour
2 large eggs
2 tablespoons water
Salt and pepper
4 boneless, skinless chicken breasts, cut horizontally to form 8 flat fillets then pounded to even 1/4- to 1/2-inch thick
4 tablespoons butter, divided
3 tablespoons extra-virgin olive oil
2 garlic cloves, finely chopped
1 cup reduced-sodium chicken stock
1/2 cup dry white wine
1 lemon, 1/2 thinly sliced and seeded, 1/2 juiced
2 tablespoons drained capers if you making it piccata.
1 1/2 tablespoons chopped flat-leaf parsley