Chef John’s Chicken French: A Culinary Masterpiece You Can Make at Home

Chicken French, also known as Chicken Francese, is an exquisite Italian-American dish that boasts a delicate, lemony, and buttery sauce draped over tender, egg-battered chicken cutlets. While it may sound intimidating, with the right guidance, even a home cook can create this restaurant-worthy dish. This guide will walk you through Chef John’s renowned Chicken French recipe, providing detailed steps, tips, and tricks to ensure your culinary success.

What Makes Chef John’s Chicken French Special?

Chef John, the beloved culinary personality from Food Wishes, has a way of demystifying complex recipes. His Chicken French rendition is no exception. His approach focuses on simplicity, precision, and flavor development. Key elements of his recipe include:

* **Emphasis on Thin Cutlets:** Thin cutlets are crucial for even cooking and a delicate texture.
* **Proper Egg Batter:** The egg batter is light and airy, providing a beautiful golden crust.
* **Lemon-Butter Sauce Balance:** The sauce is a harmonious blend of lemon juice, white wine (or chicken broth), butter, and seasonings.
* **Deglazing the Pan:** Deglazing the pan with wine (or broth) captures all the flavorful browned bits left behind from cooking the chicken.

Ingredients You’ll Need

Before you embark on your Chicken French adventure, gather the following ingredients:

* **Chicken Breasts:** 2 large boneless, skinless chicken breasts (about 1.5 pounds total)
* **Eggs:** 3 large
* **All-Purpose Flour:** 1/2 cup
* **Grated Parmesan Cheese:** 1/4 cup, plus more for garnish
* **Dried Oregano:** 1/2 teaspoon
* **Salt:** To taste
* **Black Pepper:** Freshly ground, to taste
* **Olive Oil:** 2 tablespoons
* **Butter:** 4 tablespoons (divided – 2 tablespoons for cooking chicken, 2 tablespoons for the sauce)
* **Dry White Wine:** 1/2 cup (such as Sauvignon Blanc or Pinot Grigio) – *or* 1/2 cup Chicken Broth if you prefer a non-alcoholic version
* **Fresh Lemon Juice:** 1/4 cup (from about 1-2 lemons)
* **Fresh Parsley:** Chopped, for garnish

Essential Equipment

* **Cutting Board:** For preparing the chicken.
* **Sharp Knife:** For slicing the chicken breasts.
* **Meat Mallet or Rolling Pin:** For pounding the chicken thin.
* **Shallow Dishes or Bowls:** For dredging the chicken in flour and egg.
* **Large Skillet or Sauté Pan:** Preferably non-stick, for cooking the chicken and making the sauce.
* **Whisk:** For beating the eggs.
* **Tongs:** For handling the chicken.
* **Measuring Cups and Spoons:** For accurate ingredient measurements.

Step-by-Step Instructions: Chef John’s Chicken French Recipe

Now, let’s dive into the detailed instructions for creating Chef John’s Chicken French:

**Step 1: Prepare the Chicken**

1. **Butterfly the Chicken:** Place each chicken breast on a cutting board. Using a sharp knife, carefully slice horizontally through the center of each breast, creating two thinner cutlets. Be careful not to cut all the way through – you want to create a butterfly shape. Open the chicken breast like a book.
2. **Pound the Chicken:** Place the butterflied chicken cutlets between two sheets of plastic wrap. Use a meat mallet or rolling pin to pound the chicken to an even thickness of about 1/4 inch. This ensures quick and even cooking. Pounding the chicken also tenderizes it. Repeat with the remaining chicken breasts.
3. **Season the Chicken:** Lightly season both sides of the pounded chicken cutlets with salt and pepper.

**Step 2: Prepare the Dredging Station**

1. **Flour Mixture:** In a shallow dish or bowl, combine the flour, grated Parmesan cheese, oregano, and a pinch of salt and pepper. Mix well to ensure the Parmesan is evenly distributed.
2. **Egg Wash:** In a separate shallow dish or bowl, whisk the eggs until light and frothy. A little air in the egg wash will help create a lighter batter. Season the egg wash with a pinch of salt and pepper.

**Step 3: Cook the Chicken**

1. **Heat the Pan:** Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large skillet or sauté pan over medium-high heat. The pan should be hot enough to sizzle when a drop of water is added.
2. **Dredge the Chicken:** Dredge each chicken cutlet in the flour mixture, ensuring it is fully coated. Shake off any excess flour. Then, dip the floured cutlet into the egg wash, coating it completely. Let any excess egg drip off.
3. **Cook the Chicken:** Carefully place the egg-coated chicken cutlets into the hot skillet. Do not overcrowd the pan; cook in batches if necessary. Cook for about 2-3 minutes per side, or until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C).
4. **Remove and Reserve:** Once cooked, remove the chicken cutlets from the skillet and place them on a plate lined with paper towels to drain excess oil. Set aside and keep warm.

**Step 4: Make the Lemon-Butter Sauce**

1. **Deglaze the Pan:** Reduce the heat to medium. Add the white wine (or chicken broth) to the skillet. Use a wooden spoon or spatula to scrape up any browned bits from the bottom of the pan. These browned bits are packed with flavor and will enhance the sauce.
2. **Reduce the Liquid:** Allow the wine (or broth) to simmer for 2-3 minutes, or until it has reduced slightly. This concentrates the flavor and thickens the sauce.
3. **Add Lemon Juice and Butter:** Stir in the fresh lemon juice and the remaining 2 tablespoons of butter. Whisk continuously until the butter is melted and the sauce is emulsified and slightly thickened. The sauce should be glossy and smooth.
4. **Season the Sauce:** Taste the sauce and adjust seasonings as needed. Add salt and pepper to taste. You may also add a pinch of sugar to balance the acidity of the lemon juice, if desired.

**Step 5: Assemble and Serve**

1. **Return Chicken to Pan:** Return the cooked chicken cutlets to the skillet with the lemon-butter sauce. Gently turn the cutlets to coat them evenly with the sauce.
2. **Serve Immediately:** Serve the Chicken French immediately, garnished with fresh chopped parsley and extra grated Parmesan cheese. Traditionally, it is served with a side of pasta, rice, or roasted vegetables.

Tips and Tricks for Perfect Chicken French

* **Use High-Quality Ingredients:** The quality of your ingredients will directly impact the flavor of the dish. Use fresh lemon juice, good-quality butter, and dry white wine that you would actually enjoy drinking.
* **Don’t Overcook the Chicken:** Overcooked chicken will be dry and tough. Cook the chicken just until it is cooked through and the internal temperature reaches 165°F (74°C).
* **Maintain Proper Pan Temperature:** The pan should be hot enough to sizzle when the chicken is added, but not so hot that it burns. Adjust the heat as needed throughout the cooking process.
* **Don’t Overcrowd the Pan:** Overcrowding the pan will lower the temperature and cause the chicken to steam instead of sear. Cook the chicken in batches if necessary.
* **Adjust the Sauce to Your Taste:** Feel free to adjust the amount of lemon juice, butter, and seasonings in the sauce to suit your personal preferences.
* **Make it Gluten-Free:** To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free all-purpose flour blend.
* **Add a Touch of Garlic:** For a slightly garlicky flavor, add a minced clove of garlic to the pan after deglazing with wine (or broth) and cook for about 30 seconds before adding the lemon juice and butter.
* **Make it Ahead of Time:** You can prepare the chicken cutlets ahead of time and store them in the refrigerator until ready to cook. However, it is best to make the sauce fresh just before serving.

Serving Suggestions

Chicken French is a versatile dish that pairs well with a variety of sides. Here are some popular serving suggestions:

* **Pasta:** Serve it over linguine, spaghetti, or angel hair pasta tossed with a little olive oil and Parmesan cheese.
* **Rice:** White rice, brown rice, or risotto are all excellent accompaniments.
* **Roasted Vegetables:** Roasted asparagus, broccoli, or Brussels sprouts provide a healthy and flavorful side dish.
* **Mashed Potatoes:** Creamy mashed potatoes are a comforting and classic pairing.
* **Salad:** A simple green salad with a light vinaigrette provides a refreshing contrast to the richness of the Chicken French.

Variations on Chicken French

While Chef John’s recipe is a fantastic starting point, feel free to experiment with variations to create your own unique version of Chicken French:

* **Veal French:** Substitute the chicken breasts with veal cutlets for a more traditional Veal French.
* **Shrimp French:** Use large shrimp instead of chicken for a delicious seafood version.
* **Mushroom French:** Add sautéed mushrooms to the sauce for an earthy flavor.
* **Artichoke French:** Incorporate artichoke hearts into the sauce for a tangy and flavorful twist.
* **Spicy Chicken French:** Add a pinch of red pepper flakes to the flour mixture or sauce for a little heat.

Nutritional Information (Approximate)**

*Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.*

* Calories: 450-550 per serving
* Protein: 40-50 grams
* Fat: 25-35 grams
* Carbohydrates: 10-15 grams

Conclusion

Chef John’s Chicken French is a truly delightful dish that is surprisingly easy to make at home. With a little practice and attention to detail, you can create a restaurant-quality meal that will impress your family and friends. So, gather your ingredients, follow the instructions, and enjoy the delicious flavors of this Italian-American classic. Bon appétit!