Chicken Francese Recipe Demonstration

In this episode, I make Chicken Francese -- the 1950s Italian-American twist on classic Veal Francese. For extra flavor, you can add a few tablespoons of grated Parmesan cheese to the beaten eggs. Ingredients are listed below -- thank you for watching! #Italian #American #1950s #Dinner #Chicken

Chicken Francese
Ingredients for 4 servings

2 chicken breasts
Salt and pepper
Butter
Olive oil
All-purpose ("plain") flour
2 large eggs
2 lemons
Dry vermouth or dry white wine
Chicken stock
Heavy cream
Parsley for garnish

[Kitkatbreak]

Chicken Francese is one of those dishes I almost always order in a restaurant because I think it's such a decadent delight. I never imagined I could make it myself at home, but you've inspired me! I can't wait to a) have a gorgeous afternoon tea party one afternoon and b) make my own chicken francese some night! Thanks, Kevin! Love these little glimpses into your gorgeous life! xo

[debradailey]

Hi Kevin - My husband, Robert, and I are big fans of your show. Robert enjoys making many of your creations, and we both enjoy eating them. While we were watching the other day, you commented that you couldn’t find Montreal Rub in your grocery store any longer. Well … We can all make our own with this recipe:
Ingredients
• 2 tablespoons Smoked Paprika
• 2 tablespoons Salt
• 1 tablespoon Coarsely Ground Pepper
• 1 tablespoon Granulated Garlic
• 1 tablespoon Dried Minced Onion
• 1 tablespoon Coriander ground
• 1 tablespoon Dried Dill
• 1 tablespoon Red Pepper Flakes
• 1 teaspoon Mustard Powder
Instructions
• Place all the ingredients into a bowl.
• Mix well.
• Use on everything!!

[suzannelawson]

Oh my goodness, this looks so good! Wish I could jump through my Tablet screen and taste this delicious meal!

[ZalthorAndNoggin]

Hi Kevin, Just reporting back that I've now made this TWICE very recently. Boy-oh-boy, how delicious is this one?? Easy to make too. Since your comment about using zest I put that in which added that extra zing. As predicted in my previous comment this IS now a favourite dish and a worthy twist on the old 19502 veal equivalent. Full Marks for this one, Kevin. Love, Steve & Noggin xxx

[donnawatson]

First, I have to say loved the song playing at intro...nice touch. This dish looks very light and fresh; citrusy! Simple, yet elegant. Thx!!

[deebrake]

Thank you for another great recipe idea. I love the bright flowers, they look so cheerful. Have a great day.

[mabella]

I just discovered wonderful you !!!! The world is a better place because of you !! God bless all the viewers too !! Wish u were my neighbor !! My family will love you to after trying your amazing dishes !!

[kathleenpalmer]

Thank you for another doable recipe and lovely presentation. Great music selections. 🎶 💐 🍷

[glendaslanina]

Looks delicious! Recently I’ve noticed your beautiful flowers being more prominent in your videos. Nice touch🌸

[greenmacaroni]

Hi Kevin, I just finished eating this for supper with my daughter and granddaughter. We all thought it was delicious. The hits keep on coming. Thank you, Julie 🥰

[penniereese]

What a delightful segment! My husband and I just watched you over lunch, in our new house! I love my new kitchen so much. It's better than my old one, in every way. I can't wait to try some of your recipes in there!

[ericmccann]

Yum I love chicken and lemon in any combination

[pamzulauf]

Going to try this tonight! Don't have a few of the ingredients but will substitute (whole milk for cream and a chicken bouillon cube dissolved in water for chicken stock). Hope it turns out, it looks great! Thanks!

[mariapepper]

Ok, I'm a little late to this party but, wow! So simple and so elegant! Thank you, Kevin. Watching your videos and learning from you are the best experiences. God bless you, always!
🙏❤🙏❤

[patfar]

Hi Kevin,

Thanks for recipe ! I’ve a wine tip. By twisting the bottle slightly as it finishes pouring it prevents the possibility of a drip. You might spot sommeliers do this. It looks stylish too imho!

[ZalthorAndNoggin]

I noticed this dish a few weeks ago but didn't manage to view it. Fortunately it's come round again and what a fabulous and simple to make dish it looks to be. I love chicken and lemons, also Basmati rice so this is exactly the kind of new dish I've been looking to make. I'm sure this is going to become a firm favourite too. Thank you very much, as Always, Kevin. Keep your really yummy recipes coming [as I know you will]. Love, Steve & Noggin xxx

[marial.dossantos]

I just came across your videos. I enjoyed them so very much. I have not tried any of your recipes yet but I can assure you that I will do so this coming weekend. I love the way you decorate your tables. I do so all the time. I am Spaniard and I always prepare my tables like you. It is so refreshing to see your love for beautiful arrangements. I am already a fan!! Have a great Fall!!

[lisaray]

I'm loving this simple, yet elegantly delicious dish of chicken! Thank you so much for sharing this recipe and making a wonderful video for us! Enjoy your dinner! ☺💛🙏

[ricardapoznanski]

Ohhhh ....this looks delicate and delicious ..I will do your recepie TODAY.. because I watched your video at breakfast before shopping and now I know, what I will have for lunch...the setting and flowers are beautiful too....I bet Lisette had a wonderful lunch and time with you

[missychan]

You had me at lemon 🥰. I actually make this with parmesan instead of flour. Just use parmesan cheese with about a tablespoon of flour (to dry it out a bit) and the results are amazing!

*** You really need to have the parsley ready, and tuck the chicken under some parchment paper in a warm oven while you make the sauce. I usually turn the oven as low as it will go to get warm, and then when I put the chicken in I turn it off. (I can turn it off because the chicken won't be in there more than five or six minutes.) You can cover it with foil but I find it keeps that gorgeous crust without drying out if I use parchment.