Chicken Francese is a New York Italian dish. Much like a Chicken Piccata, it uses lemon juice and capers, but unlike Chicken Piccata it’s dredged in flour, and then egg and finally put in a pan with butter to cook. The sauce is made with garlic, capers, white wine, and chicken stock and finished off with lemon juice and butter. But unlike Piccata, this chicken is cooked gently to avoid scrambling the eggs and it’s an easy introduction to making a pan sauce. Join Chef G.S. Argenti as he guides you through the process of making this iconic New York Italian dish that may very well have been invented by an ancestor or direct relative of the Franzese family who were at one time made members of the Columbo crime family.
