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Tavern on the Green’s Chicken Francais: A Culinary Classic

My earliest memory of Chicken Francais isn’t from a fancy restaurant, but from my grandmother’s kitchen. The aroma of garlic and white wine simmering on the stove always filled her small apartment, signaling that something truly special was about to be served. She learned the recipe from a friend who had dined at Tavern on the Green in New York City, and while her version was a little rough around the edges, it was always made with love and a touch of old-world charm. It’s a flavor that instantly transports me back to simpler times, filled with warmth and family.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 4
Yield: 4 cutlets
Dietary Type: Not Gluten-Free

Ingredients

4 (6 ounce) boneless skinless chicken breasts
Flour, for dredging
2 fluid ounces clarified unsalted butter, (see note)
8 fluid ounces white wine
2 small shallots, minced
4 cloves garlic, minced
Salt
White pepper, to taste
3 tablespoons Dijon-style whole grain mustard
4 fluid ounces heavy cream

Note: Clarified butter is unsalted butter that has been slowly melted to separate the milk solids from the butterfat. Only the clear, golden butterfat is used.

Equipment Needed

Plastic wrap
Meat mallet or rolling pin
Sauté skillet
Tongs

Instructions

Clarify the butter: If you haven’t already, slowly melt a stick of unsalted butter in a saucepan over low heat. As the butter melts, the milk solids will sink to the bottom of the pan. Skim off any foam that rises to the top. Carefully pour off the clear, golden liquid (the clarified butter), leaving the milk solids behind. This process removes excess moisture, preventing the butter from burning during cooking and giving the chicken a richer flavor.
Prepare the chicken breasts: Place each chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound the chicken breasts to an even thickness, about ¼ inch thick. This ensures even cooking and tenderizes the meat. Be careful not to pound too hard, or you’ll tear the chicken.
Dredge the chicken: Place some flour in a shallow dish. Dredge each chicken breast in the flour, ensuring it’s fully coated. Shake off any excess flour. This helps the chicken develop a golden-brown crust and helps the sauce adhere.
Sauté the chicken: Heat the 2 fluid ounces of clarified butter in a sauté skillet over medium-high heat. Make sure the pan is hot before adding the chicken.
Cook the chicken: Carefully place the dredged chicken breasts in the hot pan. Sauté for about three minutes, until cooked halfway through. Reduce the heat to medium to prevent the butter from burning and the chicken from over-browning.
Add aromatics: Turn the chicken breasts over. Add the minced shallots and garlic to the pan. Cook for one minute, until you can smell the aroma of the garlic. Be careful not to burn the garlic, as it will become bitter.
Deglaze the pan: Pour the 8 fluid ounces of white wine into the pan, deglazing it by scraping up any browned bits from the bottom. This adds depth of flavor to the sauce.
Season: Season the chicken and sauce with salt and white pepper to taste.
Add mustard: Stir in the 3 tablespoons of Dijon-style whole grain mustard. This adds tanginess and complexity to the sauce.
Reduce the sauce: Let the sauce cook for two minutes to reduce slightly and thicken, allowing the flavors to meld.
Finish with cream: Pour in the 4 fluid ounces of heavy cream.
Thicken the sauce: Let the sauce cook for another two minutes, until it thickens to your desired consistency. Be careful not to overcook, or the cream may curdle.
Serve immediately.

Expert Tips & Tricks

Pounding the chicken: Consistency is key for even cooking. Don’t be shy about pounding the chicken thin – aim for a uniform ¼-inch thickness. If you don’t have a meat mallet, use a rolling pin or even the bottom of a heavy saucepan.
Clarified butter is king: While you can use regular butter, clarified butter elevates the dish. It has a higher smoke point, preventing it from burning and adding a nuttier flavor. You can make a large batch of clarified butter and store it in the refrigerator for later use.
Don’t crowd the pan: Cook the chicken in batches if necessary. Overcrowding the pan lowers the temperature, causing the chicken to steam instead of sear.
Adjust the sauce: The sauce should be creamy and slightly tangy. If it’s too thick, add a splash of chicken broth or white wine. If it’s too thin, continue to simmer until it reduces.
Mustard variation: While the recipe calls for Dijon-style whole grain mustard, feel free to experiment. Honey mustard or even a touch of horseradish mustard can add a unique twist.
Make-ahead tip: You can pound and dredge the chicken ahead of time. Store it in the refrigerator until you’re ready to cook. This makes weeknight dinners a breeze.

Serving & Storage Suggestions

Serve the Chicken Francais immediately while it’s hot and the sauce is creamy. It pairs beautifully with a crisp green salad, roasted asparagus, or a side of mashed potatoes. For an elegant presentation, drizzle extra sauce over the chicken and garnish with fresh parsley or a lemon wedge.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of white wine or chicken broth to prevent the sauce from drying out. While freezing is not recommended (the sauce may separate), you can store the cooked chicken (without sauce) in the freezer for up to one month. Thaw overnight in the refrigerator and reheat in the oven or skillet. Prepare the sauce separately when ready to serve.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	483.5 kcal	N/A
Calories from Fat	150 g	31%
Total Fat	16.7 g	25%
Saturated Fat	8.4 g	41%
Cholesterol	151.8 mg	50%
Sodium	347.6 mg	14%
Total Carbohydrate	8.5 g	2%
Dietary Fiber	0.4 g	1%
Sugars	2.1 g	8%
Protein	37.7 g	75%

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

Variations & Substitutions

Gluten-Free: Use a gluten-free flour blend for dredging the chicken. Ensure the white wine and Dijon mustard are also gluten-free.
Dairy-Free: Substitute the heavy cream with coconut cream or cashew cream for a dairy-free version. The flavor will be slightly different, but still delicious.
Lemon Francaise: Add the zest and juice of one lemon to the sauce for a brighter, more citrusy flavor.
Mushroom Francaise: Sauté sliced mushrooms with the shallots and garlic for a richer, earthier flavor.
Chicken Thighs: Chicken thighs can be used instead of chicken breasts, but may require a longer cooking time to ensure they are fully cooked.

FAQs (Frequently Asked Questions)

Q: Can I use chicken broth instead of white wine?
A: While white wine adds a distinct flavor, chicken broth can be used as a substitute. However, the flavor profile will be different and less acidic. Consider adding a squeeze of lemon juice to brighten the sauce.

Q: How do I know when the chicken is fully cooked?
A: The internal temperature of the chicken should reach 165°F (74°C). Use a meat thermometer inserted into the thickest part of the chicken to check for doneness.

Q: Can I make this recipe ahead of time?
A: While best served fresh, you can prepare the sauce and cook the chicken separately ahead of time. Store them in the refrigerator and combine when ready to serve.

Q: Why is my sauce curdling?
A: Curdling can occur if the sauce is cooked at too high a temperature or if the cream is added to a very acidic sauce. Reduce the heat to low and add the cream gradually, stirring constantly.

Q: What is the best white wine to use for this recipe?
A: A dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay works well. Avoid using sweet wines, as they will make the sauce too sweet.

Final Thoughts

Chicken Francais is more than just a recipe; it’s a culinary experience. From the delicate pounding of the chicken to the fragrant aroma of garlic and white wine, each step is an invitation to create something truly special. Don’t be afraid to experiment with variations and substitutions to make it your own. So, gather your ingredients, put on some music, and get ready to transport yourself (and your loved ones) to a cozy bistro with this classic dish. I encourage you to try this recipe and share your experience with me. Bon appétit!

Tavern on the Green’s Chicken Francais Recipe