French, Main Dish

Chicken Francesa

Posted by dale on

When I want to make a more elegant meal, one of my go-to recipes is Chicken Francesa (French Chicken). It is fairly easy to make and yet is has a great complex flavor. This is my version of a recipe I found online. I altered it to make it a little more Paleo. You could substitute more ingredients for more paleo approved ones, but I find this is the best of both worlds. Low carb and very flavorful!
Server over wild or brown rice or just own its own!

Ingredients:

  • 4 large skinless, boneless chicken breast halves
  • 1 cup coconut milk, or as needed (you can use regular milk)
  • 1 cup bread crumbs
  • 1 cup grated Pecorino Romano cheese
  • 2 tablespoons chopped fresh parsley
  • 1 cup olive oil
  • salt and ground black pepper to taste
  • 1 lemon, thinly sliced
  • 1 cup white wine (Chardonnay or Sauvignon Blanc)
  • 1 cup chicken broth
  • 1/4 cup lemon juice
  • 1 ounce Grand Marnier, or to taste

Directions:

  1. Remove the tenderloin from each chicken breast half. Fillet each chicken breast half into 2 slices. Pound each piece of chicken, including the tenderloins, to 1/4-inch thickness. Place chicken in a bowl and pour in enough milk to completely cover chicken; soak for 30 minutes.
  2. Mix bread crumbs, Pecorino Romano cheese, and parsley together in a bowl. Remove chicken from milk and dredge through bread crumb mixture until each piece is evenly coated.
  3. Heat olive oil in a large skillet over medium heat; cook chicken in the hot oil until lightly browned, 2 to 3 minutes per side.
  4. Preheat oven to 350 degrees F (175 degrees C). Lightly butter a baking dish.
  5. Transfer chicken to the prepared baking dish, reserving 1 tablespoon olive oil in the skillet. Sprinkle salt and pepper over chicken. Place 1 slice lemon onto each chicken piece.
  6. Pour wine into the skillet with reserved olive oil; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add chicken broth and lemon juice and boil until reduced by half, 5 to 10 minutes. Pour wine mixture over chicken and drizzle brandied orange liqueur over each.
  7. Bake in the preheated oven until chicken is no longer pink in the center and sauce is bubbling, 20 to 25 minutes.