A delicious and simple variation on the classic chicken Florentine casserole.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 3 |
| Yield: | 3 servings |
Ingredients
- 3 (5 ounce) boneless, skinless chicken breasts
- 2 tablespoons tapioca starch
- 2 tablespoons all-purpose flour
- ¼ teaspoon salt
- 2 large eggs
- 3 tablespoons olive oil
- 2 tablespoons salted butter, divided
- 3 cloves garlic
- 1 cup whipping cream
- ¾ cup chicken broth
- ¼ cup Pinot Grigio wine (Optional)
- ½ medium lemon, juiced
- 2 tablespoons chopped fresh parsley
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat the oven to 200 degrees F (95 degrees C).
- Use a sharp knife to cut each chicken breast horizontally into 3 thin pieces.
- Combine tapioca starch, flour, and salt in a shallow dish and mix well. Place eggs in another shallow dish, and beat well.
- Heat olive oil and 1 tablespoon butter in a skillet over medium heat. Dip chicken first in flour mixture, then into the eggs, coating completely. Cook chicken, in batches if necessary, until golden and no longer pink in the center, 2 to 3 minutes per side. Remove chicken to a rimmed baking sheet lined with a drip tray.
- Place chicken in the preheated oven to keep warm.
- Meanwhile, reduce heat to medium-low, and melt remaining 1 tablespoon butter in the skillet. Saute garlic until fragrant, about 1 minute. Stir in cream, broth, wine, lemon juice, parsley, salt, and pepper. Cook, stirring constantly, until sauce has reduced. Sauce can break if the heat is too high and it’s not stirred regularly. Serve chicken topped with sauce.
Nutrition Facts
| Calories | 733 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 335 mg |
| Dietary Fiber | 1 g |
| Protein | 37 g |
| Saturated Fat | 27 g |
| Sodium | 1078 mg |
| Sugars | 1 g |
| Fat | 58 g |
| Unsaturated Fat | 0 g |
Reviews
The sauce was fabulous. I wouldn’t call this chicken Frances though.
Awesome recipe! Added corn starch and baking soda, powder to the dry mix. Definitely a must to add corn starch to the sauce to thicken and 1 tbsp of red chili flakes a must.
Good recipe I make Veal Francese often had never used tapioca starch before. One trick is to leave the scaloppini soaking in the egg for an hour or even longer. Sticks better. Do NOT put flour on after the egg, you will have a mess!
While I don’t enjoy stovetop frying (I just don’t enjoy the egg/batter process! Goopy fingers every time!) – we did really enjoy this recipe. Dipped flour, egg batter and back to flour before frying. Used cornstarch for the tapioca, used white wine instead of Pingo, and also had to add a little cornstarch to the sauce to thicken to our preference. Served over Grandma’s Armenian Rice Pilaf & prosciutto wrapped asparagus from this site. Delish! The combo of lemon/garlic/white wine sauce over buttery pilaf and side of beautiful asparagus made it feel light despite the true calorie count for all recipes! Thanks for posting this! Would make again….on nights I have patience to dip, dip, dip! 😉
Sauce was bland so we added red pepper flakes. My husband loved it. I bet adding capers or artichoke hearts would be good too if you like them.
I made this. I used panko coated chicken breasts and simply made the sauce. It was very good. Had leftovers for lunch the next day and it was still good.
Excellent use of “flattened” chicken breasts. We made a double batch so that we had extra to freeze for a later date!
Very bland, the sauce was very runny (Even after we kept cooking it on low and stirring it forever) Lemon was too pungent and we preferred measurements for recipes, especially with a sauce. The chicken tasted like Egg Foo Young which is good, except this is not a Chinese dish. We agreed that we did not care for it and would not take the time it took to make this again. This was really not good.
I don’t often review a recipe, but this was amazing. My husband went back for seconds. The chicken was moist and the sauce was flavorful. I did add cornstarch to the sauce because I like it a bit thicker and it was really good.
So so good! I placed fried chicken on a bed of jovial gluten free capellini and poured the sauce on top. I had to increase the amount of sauce so I added more wine, chicken broth and thickened with a touch of corn starch. I will make again and again.
I made this dish n I must say…it’s the bomb…the sauce is fantastic
This is an amazing dish! I followed the directions exactly and made no substitutions. I would gladly pay top dollar at a restaurant for a plate this delicious! THANKS to thedailygourmet for making this available! LOVED IT!!!!!
This was really, very good! I didn’t have tapioca starch so I subbed 1 tbs corn starch, and I didn’t have parsley, so decided to put in 1 1/2 tsp of thyme. I double dredged in egg then flour. I also shook on some red pepper flakes at the end. I will be making this again. Bravo dailygourmet!
Super yummy! Sauce came out pretty thin. We served atop spaghetti and broccoli
Excellent recipe family loved it, definitely a keeper. And if you don’t have tapioca flour you can substitute cornstarch – just be sure to use only half as much cornstarch as you would tapioca powder. Arrowroot & flour are another substitute & is usually a 1:1 ratio. I didn’t have tapioca flour so used cornstarch, still turned out great.