"Boy, those French! They have a different word for everything!" –Steve Martin, c.1978 Chicken Française, a delightfully thin and tender breast of white meat drenched in an egg-cheese mixture and gently cooked in a bath of lemony-caper-rich-butter is rich, decadent and decidedly delicious in a rustic French way. Yet, make no mistake, it is a 100-percent Italian dish. Perhaps the French sounding moniker is to make it appear more classy? Who knows! But if you are looking for it on a menu in Italy, look for anything that says "indorato" which means, "encased in gold" (sounds about right). This particular style of prep originated in Southern Italy, near the Amalfi coast and is perfect for producing perfectly cooked thin filets of basically anything...chicken, veal, eggplant, seafood, etc. Just dip in the egg/cheese mixture, and serve in the accompanying light lemon wine sauce. I particularly like this meal paired with rice pilaf and Green Beans Almondine (referring to garnishing or serving with almonds and which is unquestionably French).
Best of all, it finishes cooking in a broth-based braise that becomes the basis for an easy pan sauce. PS: capers are my own addition. The tiny, briny burst of flavor just makes me smile. Make no mistake, I love an Italian Chicken Milanese (topped with a lightly dressed chunked tomato, shaved onion and basil (@SeaSalt on 1186 Third Street, Naples, FL, has a lunch special everyday that is positively sublime)) or a Parmesan (topped with pomodoro sauce and cheese (@ParmesanPetes, 7935 Airport Pulling Road, Naples, FL, wins hands down)), but the absence of breadcrumbs in the Française coating takes this meal to another level. Chicken Française
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2 boneless, skinless chicken breasts 1/2 cup A/P flour 3 eggs 1 handful fresh parsley, chopped (1 tablespoon dried can be substituted)
3/4 cup shredded Parmesan 1 cup white wine 1 cup chicken stock (2 cups if not using wine) 1 clove garlic, chopped finely 4 tablespoons olive oil 6 tablespoons butter 1 lemon, juiced
2 tablespoons capers in brine Salt & pepper to taste
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Slice breasts into 4 pieces, lengthwise. Butterfly pieces. Place open side down into a gallon size zip-lock bag. Partially close zipper (leave one inch open at top of bag). Gently pound to 1/4 to 1/3" thick. Remove and set aside on plate. Repeat three times with other breasts. In pie plate big enought to fit flattened breasts, crack eggs. Season with salt and pepper and beat lightly with fork. Add 1/2 chopped parsley and Parmesan to eggs. Mix. Have wine and broth portions ready and by stove. Have chopped garlic and butter ready and near stove as well. To a 12"+ sized skillet on moderate heat, add olive oil and 2 tablespoons of butter. Add flour to separate plate. Coat chicken breasts in flour, shaking off any excess. Dip floured chicken in egg mixture, making sure to totally cover. Place in hot oil. Repeat and add additional three pieces. Cook chicken for approximately 4 minutes each side. Flip over once brown and cook other side. Transfer to clean plate and tent with foil. To the same frying pan, turn heat to high. Add white wine, chopped garlic, lemon juice, chicken stock, capers and remaining parsley. Scrape off bits from bottom of pan. Stir constantly until slightly reduced. Add remainly 4 tablespoons of butter. Stir until melted. Return chicken to sauce; reduce heat to medium and let simmer for several minutes. Serve with generous drizzle of sauce over meat (and rice, if partaking!).
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