Sbarro Chicken Francese: A Culinary Nostalgia Trip

The aroma of sizzling butter and lemon always transports me back to my childhood. I remember countless Saturday afternoons spent wandering through the local mall, the scent of Sbarro’s Chicken Francese a siren song calling me towards their food court oasis. The golden, crispy chicken, draped in that tangy, buttery sauce, was pure comfort food, a little slice of Italian-American heaven tucked between shopping trips and arcade games. Recreating this dish at home is more than just cooking; it’s reliving those cherished memories.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Servings: 5
• Yield: 5 chicken breasts
• Dietary Type: Not specified

Ingredients

• 5 eggs
• 3 ounces Romano cheese, grated
• 1 teaspoon parsley flakes
• 1 cup flour
• 1 1/3 cups vegetable oil
• 2 tablespoons olive oil
• 5 boneless, skinless chicken breasts, pounded 1/4 inch thick
• 1 cup chicken stock
• 8 ounces butter, softened
• 2 lemons, juice of
• Salt, to taste
• White pepper, to taste
• Lemon slice (for garnish)
• Parsley, chopped (for garnish)

Equipment Needed

• Medium bowl
• Shallow bowl
• Skillet
• Paper towels
• Oven
• Whisk
• Plates

Instructions

1. Preheat your oven to 200 degrees F to keep the cooked chicken warm while you prepare the sauce.
2. In a medium bowl, whisk together the eggs, grated Romano cheese, and parsley flakes. This mixture will form the flavorful coating for the chicken.
3. Place the flour in a shallow bowl. This will be used to create a light, crispy crust.
4. In a large skillet, heat the vegetable oil and olive oil over medium-high heat. The combination of oils helps to achieve a high smoke point and adds flavor. You’ll know the oil is ready when it shimmers and a small piece of flour sizzles when dropped in.
5. Take each chicken breast and dredge it first in the flour, ensuring it’s fully coated. Then, dip it into the egg mixture, followed by another coating of flour. This double coating creates a delicious, crispy exterior.
6. Carefully place the breaded chicken into the hot oil. Fry until golden brown on both sides, about 3-4 minutes per side, turning only once. Avoid overcrowding the skillet; work in batches if necessary to maintain the oil temperature.
7. Remove the cooked chicken from the skillet and drain on paper towels to remove excess oil. Then, transfer the chicken to the preheated oven to keep warm.
8. Discard the used oil from the skillet, being careful not to burn yourself.
9. Pour the chicken stock into the skillet and bring it to a boil over medium-high heat. Use a whisk to scrape up any browned bits from the bottom of the pan; these bits, called fond, add depth and flavor to the sauce.
10. Reduce the chicken stock by half, which will concentrate the flavor. This should take about 5-7 minutes.
11. Reduce the heat to low and add the juice of two lemons to the skillet.
12. Gradually add the softened butter to the pan, a few tablespoons at a time, whisking constantly until fully melted and emulsified into a smooth, creamy sauce. It is important that the butter is softened before starting the sauce, as cold butter will not incorporate properly. Do not allow the sauce to boil or it will separate.
13. Season the sauce with salt and white pepper to taste. Be sure to taste and adjust the seasoning as needed, as the amount of salt required may vary.
14. To serve, place the warm chicken breasts on plates and generously pour the lemon butter sauce over them. Garnish with freshly chopped parsley and a lemon slice for a pop of color and freshness.

Expert Tips & Tricks

• Pounding the chicken to an even thickness is crucial for even cooking. It also tenderizes the meat, ensuring a juicy and flavorful result.
• Don’t skip the double dredging! The extra layer of flour after the egg mixture creates a crispier crust that holds up well against the sauce.
• For a richer, more complex sauce, consider adding a splash of dry white wine to the skillet along with the chicken stock. Pinot Grigio or Sauvignon Blanc would work well.
• Brown the butter: For an extra layer of nutty flavor, brown the butter before adding the lemon juice and chicken stock. Watch it carefully so it doesn’t burn.
• If the sauce becomes too thick, add a splash of chicken stock or water to thin it out. If it’s too thin, simmer it for a few more minutes to reduce it further.
• Make-Ahead Tip: You can pound and bread the chicken breasts ahead of time and store them in the refrigerator for up to 24 hours. This saves time on the day of cooking.

Serving & Storage Suggestions

Serve Chicken Francese immediately for the best texture and flavor. It pairs beautifully with a side of pasta, such as spaghetti or linguine, or a simple green salad. Steamed vegetables like broccoli or asparagus also make excellent accompaniments.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the chicken in a skillet over low heat, adding a little chicken broth to prevent it from drying out. You can also reheat it in the oven at 350°F (175°C) for about 10-15 minutes. The sauce can be reheated separately in a saucepan over low heat, whisking occasionally. Freezing is not recommended as it can alter the texture of the chicken and sauce.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	1271.5 kcal	N/A
Calories from Fat	1022 g	80%
Total Fat	113.6 g	174%
Saturated Fat	36.9 g	184%
Cholesterol	378.2 mg	126%
Sodium	806.1 mg	33%
Total Carbohydrate	23.1 g	7%
Dietary Fiber	0.8 g	3%
Sugars	1.6 g	6%
Protein	41 g	82%

Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Variations & Substitutions

• Gluten-Free: Use gluten-free flour for dredging the chicken.
• Dairy-Free: Substitute the butter with a dairy-free butter alternative. Look for options that are specifically designed for cooking and have a similar fat content to butter.
• Herb Variations: Add fresh herbs like thyme, oregano, or basil to the sauce for an extra layer of flavor.
• Spicy Kick: Add a pinch of red pepper flakes to the sauce for a touch of heat.
• Vegetarian Option: Although not Chicken Francese, you can use large portobello mushroom caps in place of the chicken breasts for a vegetarian adaptation. Dredge and fry the mushrooms in the same manner as the chicken.

FAQs (Frequently Asked Questions)

Q: Can I use dried parsley instead of fresh?
A: Yes, you can substitute dried parsley for fresh parsley. Use about 1 teaspoon of dried parsley for every tablespoon of fresh parsley. However, fresh parsley will provide a brighter flavor and a more attractive garnish.

Q: How do I prevent the chicken from sticking to the skillet?
A: Make sure your skillet is hot enough before adding the chicken, and don’t overcrowd the pan. Using a non-stick skillet can also help.

Q: Can I use chicken thighs instead of chicken breasts?
A: Yes, chicken thighs can be used as a substitute for chicken breasts. They will require a slightly longer cooking time. Be sure to use boneless, skinless chicken thighs.

Q: What is Romano cheese?
A: Romano cheese is a hard, salty Italian cheese made from sheep’s milk. It has a sharp, pungent flavor. If you cannot find Romano cheese, you can substitute Parmesan cheese.

Q: Can I freeze Chicken Francese?
A: Freezing is not recommended. The texture of the chicken and the sauce may change upon thawing, affecting the overall quality of the dish. It’s best to enjoy Chicken Francese fresh.

Final Thoughts

Sbarro’s Chicken Francese, in all its simple glory, has a special place in my heart. This recipe allows you to bring that nostalgic flavor into your own kitchen. Don’t be intimidated by the steps; it’s a relatively straightforward dish that yields impressive results. So, gather your ingredients, put on some music, and embark on this culinary journey. I encourage you to try this recipe and experience the joy of creating a beloved classic. Consider serving it with a crisp, chilled glass of Pinot Grigio or a light-bodied Italian red wine. Buon appetito!