Tuesday, October 24, 2023
HomeFoodHen Francese | RecipeTin Eats

Hen Francese | RecipeTin Eats


Evenly battered pan-fried hen breast with a chic white wine lemon sauce. It’s like Hen Piccata, however a thicker sauce, extra of it, no capers, with refined lemon flavour. It’s acquired a terrific crust that soaks up the sauce! Beautiful restaurant dish that’s easy to make at dwelling.

Chicken Francese in a pan ready to be served

Hen Francese

Hen breast, being a lean, impartial flavoured protein, is a terrific clean canvas to get inventive with. Stuff it, sear it, crumb it, bake it, fry it, marinate it, poach it – see the various, some ways I cook dinner it in my hen breast recipe assortment!

At present, we’re battering and saucing. The battering is slightly distinctive. Hen Francese is dredged in egg then pan fried which supplies the hen a beautiful golden crust with wonderful sauce clinging capabilities.

Talking of the sauce! It’s a chic white wine sauce that’s savoury with a refined brightness from lemon. It doesn’t style winey as a result of it’s diminished to cook dinner out the alcohol. And it’s not meant to be actually lemony, it simply has a refined flavour from the juices of lemon slices put into the sauce. I personally suppose most recipes use means an excessive amount of lemon which makes it lip-puckeringly bitter.

Additionally, not all recipes thicken the sauce, it’s thinner. I’m firmly within the thickened sauce camp. Like so:

Chicken Francese sauce being poured over chicken
The sauce in my Hen Francese is barely thickened with flour which I desire over watery sauce!
Eating Chicken Francese

So, if all that sounds good to you, learn on!

Substances in Hen Francese

Right here’s what you should make Hen Francese:

Chicken Francese ingredients
  • Hen breast is the lower generally used for Hen Francese. We solely want 2 as a result of we lower them in half horizontally to type 4 skinny steaks in whole. Get huge ones, so one piece makes a enough serving for a meal. You might additionally get hen breast that’s already lower / pounded skinny, normally bought labelled as “hen schnitzel” right here in Australia (it comes un-crumbed).

    Boneless thighs can even work. Pound to even thickness to get a pleasant flat floor on either side so the egg batter cooks evenly.

  • Eggs and milk whisked collectively make up the batter than the hen is dipped in earlier than frying.

  • Flour is used to thicken then sauce and for coating the hen earlier than dipping within the egg. It makes the egg cling higher to the hen and in addition makes the crust slightly bit crispy.

  • Wine –  Chardonnay is the most effective all-rounder cooking wine, for my part, for flavour. It’s the solely white wine I inventory for cooking nowadays. No want to make use of an costly one! Fairly nicely documented by cooking authorities that there’s no want to make use of costly wine for cooking. Purchase discounted bottles – I exploit ~$15 bottles discounted to ~$5. 

    Substitute with non-alcoholic white wine. Else, pass over the wine and add 2 – 3 tablespoons lemon juice to make a beautiful lemon sauce as a substitute.

  • Hen inventory/broth is the opposite liquid that makes up the sauce.

  • Butter for the sauce and olive oil for cooking the hen. We discard the excess olive oil (which will get black bits in it) earlier than including the butter.

  • Lemon – Minimize into slices then pan fried earlier than including again into the sauce. A really particular Hen Francese step! Extra on this within the How To Make part beneath.

  • Parsley for optionally available garnish.


Easy methods to make Hen Francese

A pleasant, leisurely 15 minute cook dinner. We first pan-fry the battered hen cutlets then make the sauce in the identical pan. The hen is returned into the sauce on the finish so the crust will get soaked within the sauce, in addition to re-warming the hen.

How to make Chicken Francese
  1. Minimize every breast in half horizontally to type 4 skinny steaks in whole.

  2. Flour coating – Combine flour, salt and pepper on a plate (I exploit my fingertips). Coat the hen within the flour first, shaking off extra, then put aside on a plate whilst you warmth the oil within the pan, able to cook dinner.

  3. Egg dredge – As soon as the oil is sizzling, dip the hen within the egg, coating either side, then maintain it up for a few seconds to let the surplus drip off.

  4. Prepare dinner hen – Put the hen straight into the pan. Then proceed to coat the remaining hen items.

How to make Chicken Francese
  1. Prepare dinner the hen for 3 minutes till golden. Flip, decrease warmth to medium, then cook dinner for 4 minutes till the hen is golden (goal inside temperature 68°C/155°F). Then take away onto a plate. The hen will relaxation whereas we’re making the sauce. It’s okay if it cools down, it’s going to heat up after we put it again within the sauce.

  2. Pan fry lemon slices – Subsequent, cook dinner the lemon slices for about 1 1/2 minutes till evenly browned or they turn out to be comfortable (normally the latter for me). On this step, the lemon slices are absorbing the tasty bits left within the pan from cooking the hen (it’s referred to as fond). This flavour is then launched into the sauce after we pop the lemon slices in on the finish.

    It is a step that’s distinctive to Hen Francese! Nice method. 🙂

How to make Chicken Francese
  1. Clear the pan by giving it a fast wipe down with paper towels. You’ll see there are many black bits from cooking the hen. No want to scrub with detergent, simply eliminate many of the black bits.

  2. Roux – Subsequent, we transfer onto the sauce. Soften the butter over medium warmth then cook dinner the flour for 1 minute to cook dinner out the uncooked flour flavour. This pasty combination within the pan known as a roux and that is what thickens the sauce.

  3. Make the sauce – Whereas stirring, slowly pour in half the inventory. Maintain stirring till the roux is blended into the inventory. Then you’ll be able to pour the remaining inventory in together with the wine, salt and pepper. Then combine to mix.

    Lump free! The strategy of stirring whilst you slowly pour in some inventory ought to forestall lumps forming in your sauce. But when you find yourself with pesky lumps, swish a whisk throughout the floor of the liquid to take away them, taking care to not scratch the non-stick floor of the pan. Worst case – pressure it. 🙂

  4. Simmer to thicken – Simmer the sauce for round 4 minutes, stirring every so often, till it thickens right into a syrupy consistency.

How to make Chicken Francese
  1. Sauce thickness – That is what you’re aiming for. In regards to the thickness of maple syrup. It should thicken extra when the hen is returned into the pan, from flour bits within the crust mixing into the sauce.

  2. Ending – As soon as the sauce is the appropriate thickness, it’s time to carry all of it collectively! With the pan nonetheless on the range, pop the hen items again in together with the lemon slices and let it simmer for about 30 seconds to heat by means of and convey the flavour collectively.

    Then spoon sauce all around the hen, then it’s dinnertime!

Freshly cooked Chicken Francese
Chicken Francese dinner
Hen Francese with a facet of pan-seared asparagus (recipe in notes) and bread for mopping.

Easy methods to serve Hen Francese

This recipe makes a beneficiant quantity of sauce as a result of it’s exhausting to make much less in giant pans. You’ll find yourself with over a cup within the pan along with the sauce clinging to the hen. That’s quantity to serve this over mashed potato (or fake mash), rice, or different comparable starchy automobiles (risoni/orzo, couscous).

Then again, when you select bread for mopping (as pictured), then you definately won’t use all of the sauce. However, having an excessive amount of sauce is a way more fascinating place to be in than not sufficient sauce (*her coronary heart thuds in concern on the thought*) and this valuable liquid gold goes to make your morning scrambled eggs or a plain omelette SO MUCH MORE EXCITING. Who wouldn’t need white wine lemon sauce on their breakfast eggs???! – Nagi x


Watch make it

UPDATE in response to reader questions – YES I exploit the leftover egg to make an omelette! There may be lower than the equal of 1 egg left so it makes a skinny omelette crepe. So long as you cook dinner the omelette by means of totally, and since it’s so skinny, you’ll be able to, it’s high quality to eat even after dipping uncooked hen into it!

Hungry for extra? Subscribe to my publication and comply with alongside on Fb, Pinterest and Instagram for all the newest updates.

Chicken Francese sauce being poured over chicken

Hen Francese

Servings4

Faucet or hover to scale

Recipe video above. Evenly battered pan-fried hen breast with a chic white wine lemon sauce. It is like Hen Piccata, however a thicker sauce, extra of it, no capers, with refined lemon flavour. It is acquired a terrific crust that soaks up the sauce! Beautiful restaurant dish that is easy to make at dwelling.Would not style winey as a result of the alcohol is cooked out, abandoning magical flavour solely wine can carry to sauces.

Directions

  • Minimize every breast in half horizontally to type 4 skinny steaks in whole.

  • Whisk eggs and milk in a small bowl. Put aside.

  • Flour coating – Combine flour, salt and pepper on a plate (I exploit my fingertips). Coat the hen within the flour, shaking off extra, then put aside on a plate.

  • Warmth the oil in a big nonstick pan over medium-high warmth.

  • Prepare dinner hen – Dip the hen within the egg, permit extra to drip off, then put into the pan. Prepare dinner for 3 minutes till golden. Flip, decrease warmth to medium, then cook dinner for 4 minutes till the hen is golden (inside temp 68°C/155°F). Take away onto a plate.

  • Lemon – Add the lemon slices to the pan. Prepare dinner for a minute or till the lemons go comfortable / brown, then flip and cook dinner the opposite facet for 30 seconds. Take away onto a plate. (Notice 2)

  • Wipe the pan clear utilizing paper towels.

  • White wine sauce – Nonetheless on medium warmth, soften the butter within the pan. Add flour and stir for 1 minute utilizing a wood spoon. Whereas stirring, slowly pour in half the inventory. As soon as the flour is dissolved into the liquid, stir in remaining inventory, then the wine and salt. (See Notice 3 for lumps tip)

  • Thicken sauce – Flip the warmth up barely then simmer for 3 – 4 minutes or till the sauce thickens right into a syrupy consistency.

  • Sauce it! Return the hen and lemon slices to the pan, then spoon the sauce all around the hen. Sprinkle with parsley then serve the hen with the sauce (use it ALL!).

Recipe Notes:

UPDATE – Sure, I exploit the leftover egg to make a skinny crepe-omelette! Prepare dinner it by means of totally so it’s fit for human consumption even after dipping uncooked hen into it. I really had this within the video however lower it out as a result of I believed the video was too lengthy!! 🙂


1. Wine –  Chardonnay is the most effective cooking wine, for my part. Fairly nicely documented nowadays that there’s no want to make use of costly ingesting wine, purchase discounted bottles for cooking (I exploit ~$15 bottles discounted to ~$5). 
Substitute with non-alcoholic white wine. Else, pass over the wine and add 2 – 3 tbsp lemon juice to make a beautiful lemon sauce as a substitute.
2. Pan frying the lemon slices makes them absorb the tasty flavour left within the pan by the hen (it’s referred to as fond!) which is then launched into the sauce on the finish after we put the lemon slices in. So don’t skip this step!
3. Lumps in sauce – The tactic of stirring whilst you slowly pour in some inventory ought to keep away from lumps. But when you find yourself with pesky lumps in your sauce, swish a whisk throughout the floor of the liquid to take away them, taking care to not scratch the non-stick floor of the pan. Worst case – pressure it. 🙂
4. Serving – Pictured with pan seared asparagus (drizzle with oil, sprinkle with salt and pepper, pan sear in sizzling pan till evenly charred. Do that whereas the sauce is simmering). For sauce mopping, I used bread however mash (or fake mash), rice and comparable are wonderful sauce-soaking choices.
5. Leftovers will maintain for 3 days within the fridge although the crust does loosen.
6. Vitamin per serving assuming all of the sauce is consumed.

Vitamin Info:

Energy: 368cal (18%)Carbohydrates: 11g (4%)Protein: 32g (64%)Fats: 21g (32%)Saturated Fats: 9g (56%)Polyunsaturated Fats: 2gMonounsaturated Fats: 8gTrans Fats: 0.4gLdl cholesterol: 148mg (49%)Sodium: 783mg (34%)Potassium: 656mg (19%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 507IU (10%)Vitamin C: 17mg (21%)Calcium: 38mg (4%)Iron: 2mg (11%)

Lifetime of Dozer

It was value making an attempt.



RELATED ARTICLES

LEAVE A REPLY

Please enter your comment!
Please enter your name here

Most Popular

Recent Comments