Mediterranean Style Chicken Francese
This Mediterranean twist on classic Chicken Francese incorporates fresh ingredients like olives, capers, and cherry tomatoes, adding a burst of flavor to the zesty lemon-wine sauce.
Ingredients
For the Chicken:
4 boneless, skinless chicken breasts
1 cup all-purpose flour (for dredging)
2 large eggs
2 tbsp water
Salt and pepper, to taste
4 tbsp olive oil
For the Sauce:
3 garlic cloves, minced
1 cup dry white wine
1 cup chicken broth
2 lemons (1 juiced, 1 sliced into rounds)
2 tbsp capers, rinsed and drained
1/3 cup pitted Kalamata olives, halved
1 cup cherry tomatoes, halved
1/4 cup fresh parsley, chopped
Instructions:
Prepare the Chicken:
Pound the chicken breasts to about 1/2-inch thickness. Season both sides with salt and pepper.
Place flour in a shallow dish. In another dish, whisk eggs and water together.
Dredge each chicken piece in flour, then dip into the egg mixture, letting excess drip off.
Cook the Chicken:
Heat olive oil in a large skillet over medium heat.
Cook the chicken in batches for 3-4 minutes per side, or until golden brown and cooked through. Transfer to a plate and keep warm.
Make the Sauce:
In the same skillet, add garlic and saute for 30 seconds until fragrant.
Deglaze the pan with white wine, scraping up any browned bits. Let it simmer for 2 minutes to reduce slightly.
Stir in chicken broth, lemon juice, capers, olives, and lemon slices. Simmer for another 3 minutes.
Add the Veggies:
Toss in the cherry tomatoes and cook for 2-3 minutes until softened.
Stir in olive oil to give the sauce a rich finish.
Combine and Serve:
Return the chicken to the skillet, spooning the sauce and veggies over the top. Let it simmer for 2-3 minutes to warm through.
Sprinkle with fresh parsley before serving.
Serving Suggestions:
Pair with roasted potatoes, crusty bread, or a light Mediterranean salad for a complete meal.
Enjoy your Chicken Francese Mediterranean Style—a perfect harmony of tangy, briny, and savory flavors!