Place one of the chicken breasts in a large resealable plastic bag and use a meat pounder (or a rubber mallet or the bottom of a small but heavy pot) to pound it until it’s about ¼ inch thick. Repeat ...

A bright, buttery take on a classic chicken Francaise.

This Chicken Francese recipe delivers crisp, golden chicken cutlets topped with a bright and tangy lemon wine sauce. Perfectly balanced between rich and fresh, this dish is a staple of ...

The golden brown of the chicken, the green of the pistou-bathed gnocchi, the red of the tomatoes, the pale yellow of the buerre blanc sauce — on the plate, the dish tantalizes the eyes as much as the ...

Don't let the French-sounding name fool you. Chicken francese is an old school Italian-American restaurant dish that has historical ties to Rochester, New York. Today, it's a fixture on Italian ...