Chicken Francese with Bucatini

Ingredients:

For the chicken:

4 chicken breasts, boneless, skinless, and thin cut

1/3 cup all-purpose flour

1 1/4 teaspoons salt

1/2 teaspoon pepper

2 eggs

2 tablespoons milk

1/4 cup olive oil

For the sauce:

4 tablespoons butter, divided

1 lemon, thinly sliced

1 tablespoon all-purpose flour

1/2 cup white wine

3/4 cup chicken broth

1 tablespoon lemon juice

salt, to taste

pepper, to taste

2 tablespoons parsley, optional, chopped, for garnish

½ pound bucatini, use gluten-free bucatini if needed

Instructions:

Prepare bucatini noodles according to package directions. Cook to al dente. Drain the pasta.

Place each piece of the chicken in between two pieces of plastic wrap.

Pound the chicken to create thin cutlets.

Place the flour, salt, and pepper in a bowl, mixing them until combined.

Place the eggs and milk in a small bowl, whisking them until smooth.

Heat the olive oil in a large pan over medium-high heat.

Dredge each chicken cutlet in the flour mixture, then dip each one in the egg mixture.

Place the chicken breasts in a single layer in the pan.

Cook until golden brown and cooked through at 165 degrees F, about 4 minutes per side.

Transfer the chicken from the pan and cover it to keep it warm.

Wipe out the pan with a paper towel.

Heat 1 tablespoon of the butter in the pan over medium heat.

Add the lemon slices and cook until the lemon slices have browned, about 2-3 minutes.

Transfer the lemon slices from the pan.

Add the remaining butter to the pan, cooking until melted.

Add the flour and cook, stirring constantly, until the raw flour smell disappears, about 1 minute.

Pour in the white wine and let it simmer for 2 minutes.

Add the chicken broth and let it simmer until the sauce has just thickened, about 4-5 minutes.

Stir in the lemon juice, and season the sauce with the salt and pepper.

Return the chicken to the pan.

Spoon the sauce over the chicken.

Top the chicken with the cooked lemon slices.

Sprinkle the chicken with the parsley.

Serve with bucatini.

Notes:

Thin Cutlets: Pounding the chicken breasts between plastic wrap helps create thin cutlets, ensuring they cook evenly and quickly.

Flavorful Dredging: Dredging the chicken in seasoned flour and then an egg mixture adds a crispy coating and enhances the flavor of the chicken.

Cooking Technique: Cooking the chicken in olive oil until golden brown and cooked through gives it a delicious texture and color.

Lemon Butter Sauce: The lemon butter sauce with white wine and chicken broth creates a tangy and savory sauce that complements the chicken and pasta perfectly.

Balanced Seasoning: Adjust salt and pepper to taste in the sauce to balance the flavors and enhance the overall dish.

Fresh Garnish: Sprinkling chopped parsley over the finished dish adds freshness and a pop of color.

Serve with Bucatini: The bucatini pasta pairs well with the chicken and sauce, soaking up the delicious flavors.

Customization: Feel free to adjust the amount of lemon juice and butter in the sauce based on personal preference for tanginess and richness.

Gluten-Free Option: Use gluten-free bucatini if needed to accommodate dietary preferences.

Presentation: Garnish the plated dish with lemon slices and additional parsley for an appealing presentation.

Nutrition Information:

Frequently Asked Questions:

Can I use chicken thighs instead of chicken breasts?

Yes, you can use boneless, skinless chicken thighs if you prefer.

Adjust the cooking time as needed to ensure they are fully cooked.

Is it necessary to use white wine in the sauce?

White wine adds flavor to the sauce, but you can substitute it with additional chicken broth if you prefer to avoid alcohol.

Can I omit the flour in the sauce for a gluten-free option?

Yes, you can omit the flour or use a gluten-free flour alternative to thicken the sauce if you need a gluten-free option.

How do I know when the chicken is cooked through?

Use a meat thermometer to ensure the chicken reaches an internal temperature of 165 degrees F (75 degrees C) before removing it from the pan.

Can I prepare the sauce ahead of time?

Yes, you can prepare the sauce ahead of time and reheat it gently before serving with the cooked chicken and bucatini.

What can I serve as side dishes with this meal?

This dish pairs well with a variety of sides such as steamed vegetables, roasted potatoes, or a crisp green salad.

Can I use dried parsley instead of fresh parsley for garnish?

Yes, you can use dried parsley if fresh parsley is not available.

Adjust the quantity based on your preference.

How can I adjust the lemon flavor in the sauce?

You can adjust the amount of lemon juice according to your taste.

Start with less and add more if desired.

Can I use a different type of pasta instead of bucatini?

Yes, you can use your favorite pasta shape such as linguine, fettuccine, or spaghetti if you prefer.

How should I store leftovers?

Store any leftover chicken and sauce in an airtight container in the refrigerator for up to 3-4 days.

Reheat gently on the stove or in the microwave before serving.