What To Know
- The chicken is typically dredged in flour, then pan-fried until golden brown before being simmered in a tantalizing sauce of lemon juice, white wine, and capers.
- Francese’s crispy, golden crust gives way to a tender and juicy interior, while Piccata’s sautéed chicken retains a slightly firmer texture, creating a delightful contrast with the soft and silky sauce.
- Francese’s delicate batter and creamy sauce provide a subtle and refined taste experience, while Piccata’s bolder flavors of lemon, butter, and capers offer a more vibrant and assertive palate.
In the realm of Italian cuisine, two beloved dishes reign supreme: Chicken Francese and Chicken Piccata. Both tantalizing in their own right, they share a common foundation yet boast distinct flavors and techniques. Join us as we embark on a culinary journey, comparing and contrasting the intricacies of Francese vs Piccata chicken.
The Essence of Chicken Francese
Originating in Italy, Chicken Francese, or “pollo alla francese,” is a classic dish that has captivated taste buds for centuries. Its defining characteristic is the delicate egg batter that envelops the tender chicken, creating a crispy and golden exterior. The batter, infused with Parmesan cheese and herbs, adds a subtle yet delightful flavor.
The Art of Chicken Piccata
Chicken Piccata, on the other hand, hails from the northern Italian region of Lombardy. It is renowned for its vibrant lemon and butter sauce that complements the sautéed chicken. The chicken is typically dredged in flour, then pan-fried until golden brown before being simmered in a tantalizing sauce of lemon juice, white wine, and capers.
The Battle of the Sauces
The sauces of Francese and Piccata are arguably their most defining features. Francese’s sauce is a creamy, velvety affair, made by reducing white wine and chicken broth, then adding butter and lemon juice. It is smooth and elegant, providing a rich and harmonious backdrop to the crispy chicken.
Piccata’s sauce, in contrast, is a vibrant and tangy delight. Its foundation is a combination of lemon juice and white wine, which is then enriched with butter and capers. The capers add a briny and slightly bitter note that perfectly balances the acidity of the lemon.
The Texture Test
The textures of Francese and Piccata are equally compelling. Francese’s crispy, golden crust gives way to a tender and juicy interior, while Piccata’s sautéed chicken retains a slightly firmer texture, creating a delightful contrast with the soft and silky sauce.
The Flavor Factor
Flavor is ultimately what sets these two dishes apart. Francese’s delicate batter and creamy sauce provide a subtle and refined taste experience, while Piccata’s bolder flavors of lemon, butter, and capers offer a more vibrant and assertive palate.
The Culinary Verdict
Choosing between Francese and Piccata is a matter of personal preference. If you crave a classic and comforting dish with a delicate flavor profile, Francese is an excellent choice. If you prefer a more vibrant and tangy experience, Piccata will surely satisfy your taste buds.
How to Make Chicken Francese
Ingredients:
- 1 pound boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 1/4 cup Parmesan cheese, grated
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 eggs
- 1/2 cup milk
- 1/4 cup olive oil
- 1/2 cup white wine
- 1/4 cup chicken broth
- 1 tablespoon lemon juice
- 2 tablespoons butter
Instructions:
1. Preheat oven to 350°F (175°C).
2. Combine flour, Parmesan cheese, oregano, basil, salt, and pepper in a shallow dish.
3. In a separate bowl, whisk together eggs and milk.
4. Dip chicken breasts in the egg mixture, then coat in the flour mixture.
5. Heat olive oil in a large skillet over medium heat.
6. Cook chicken breasts for 3-4 minutes per side, or until golden brown.
7. Transfer chicken to a baking dish.
8. In the same skillet, add white wine and chicken broth. Bring to a boil, then reduce heat and simmer for 5 minutes.
9. Stir in lemon juice and butter.
10. Pour sauce over chicken breasts.
11. Bake for 15-20 minutes, or until chicken is cooked through.
How to Make Chicken Piccata
Ingredients:
- 1 pound boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1/4 cup salt
- 1/4 cup black pepper
- 1/4 cup olive oil
- 1/2 cup white wine
- 1/2 cup lemon juice
- 1/4 cup capers
- 2 tablespoons butter
- 1/4 cup chopped fresh parsley
Instructions:
1. Combine flour, salt, and pepper in a shallow dish.
2. Dredge chicken breasts in the flour mixture.
3. Heat olive oil in a large skillet over medium heat.
4. Cook chicken breasts for 3-4 minutes per side, or until golden brown.
5. Remove chicken from the skillet and set aside.
6. Add white wine and lemon juice to the skillet. Bring to a boil, then reduce heat and simmer for 5 minutes.
7. Stir in capers and butter.
8. Return chicken breasts to the skillet.
9. Cook for 5-7 minutes, or until chicken is cooked through and sauce has thickened.
10. Sprinkle with parsley before serving.
Questions You May Have
1. What is the difference between Chicken Francese and Chicken Piccata?
The main difference is the sauce. Francese has a creamy, velvety sauce made with white wine, chicken broth, and butter, while Piccata has a vibrant, tangy sauce made with lemon juice, white wine, capers, and butter.
2. Which is healthier, Chicken Francese or Chicken Piccata?
Neither dish is particularly healthy, but Francese is slightly lower in calories and fat than Piccata.
3. What are some good side dishes for Chicken Francese and Chicken Piccata?
Both dishes pair well with pasta, rice, or vegetables.
