Chicken Francese, also known as "Chicken Francaise," is a delightful dish of Italian-American origin that has woven its way into the hearts of many with its citrus-enhanced flavors and elegantly coated chicken breasts. The dish hails from the Italian immigrants who adapted their traditional recipes to suit American tastes and ingredients. This slow cooker version is a twist on the classic, bringing the convenience of set-it-and-forget-it cooking to a dish that’s normally pan-fried. It’s an excellent choice for a hands-off yet sophisticated meal that’s brimming with flavor, perfect for those who want to enjoy a gourmet dinner after a busy day.
Chicken Francese pairs beautifully with buttery angel hair pasta or a heap of creamy garlic mashed potatoes. A side of steamed asparagus or green beans almondine can add a contrasting texture and freshness to balance the meal. To keep it light, opt for a crisp green salad dressed with a vinaigrette.
Recipe Name: Slow Cooker Chicken Francese
Servings: 4
Ingredients:
- 4 boneless, skinless chicken breast halves
- 1/4 cup all-purpose flour, for dredging
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 tbsp unsalted butter, divided
- 3/4 cup low-sodium chicken broth
- 1/4 cup fresh lemon juice
- 1/4 cup dry white wine
- 2 garlic cloves, minced
- 1 tbsp capers, drained
- 2 large eggs
- 2 tbsp grated Parmesan cheese
- 1 tbsp chopped fresh parsley, for garnish
- Lemon slices, for garnish
Directions:
1. In a shallow dish, combine flour, salt, and pepper. Dredge the chicken breasts in the flour mixture, shaking off the excess.
2. In a skillet over medium heat, melt 2 tablespoons of butter. Add the chicken and brown on each side for 3-4 minutes until golden. Transfer the chicken to the slow cooker.
3. In the same skillet, add the chicken broth, lemon juice, white wine, and minced garlic. Bring the mixture to a simmer, scraping any browned bits from the pan, then pour over the chicken in the slow cooker.
4. Cover and cook on low for 4 hours.
5. About 15 minutes before serving, whisk together the eggs and Parmesan cheese until smooth in a bowl. Gently pour the egg mixture into the slow cooker, trying not to pour it directly onto the chicken. Add the remaining 2 tablespoons of butter and capers.
6. Cover and cook for an additional 15 minutes, or until the sauce is slightly thickened.
7. Garnish the chicken with chopped fresh parsley and lemon slices before serving.
Variations & Tips:
- If you'd like a thicker sauce, mix a teaspoon of cornstarch with a tablespoon of water and stir it into the sauce during the last 30 minutes of cooking.
- For a non-alcoholic version, replace the white wine with additional chicken broth.
- Add a pinch of crushed red pepper flakes to the sauce if you enjoy a bit of heat.
- To ensure an even cook on thicker chicken breasts, consider pounding them to an even thickness before dredging.
