Creamy Chicken Francese

Follow our step-by-step guide on how to make Creamy Chicken Francese.

1. Step 1

   Preheat your oven to 200°F (95°C) to keep the chicken warm after cooking.

2. Step 2

   Using a sharp knife, slice each chicken breast horizontally into three thin pieces.

3. Step 3

   In a shallow dish, mix together the tapioca starch, all-purpose flour, and 1/4 teaspoon of salt. In another shallow dish, beat the eggs until well combined.

4. Step 4

   Heat the olive oil and 1 tablespoon of butter in a skillet over medium heat. Dip each piece of chicken first into the flour mixture, then into the beaten eggs, ensuring they are fully coated.

5. Step 5

   Cook the chicken in the skillet for 2 to 3 minutes on each side, or until golden brown and cooked through. If necessary, cook in batches to avoid overcrowding the pan. Once cooked, transfer the chicken to a rimmed baking sheet lined with a drip tray and place it in the preheated oven to keep warm.

6. Step 6

   Reduce the heat to medium-low and add the remaining tablespoon of butter to the skillet. Once melted, sauté the minced garlic for about 1 minute until fragrant.

7. Step 7

   Stir in the whipping cream, chicken broth, optional Pinot Grigio wine, lemon juice, chopped parsley, 1/2 teaspoon of salt, and ground black pepper. Cook the sauce, stirring constantly, until it has thickened slightly, being careful not to let it break by keeping the heat low and stirring regularly.

8. Step 8

   Serve the chicken topped with the creamy garlic sauce.