Chicken Francese with Bacon & Capers

Chicken is a great go-to option when you’re looking for a meal that will get you out of the kitchen in 1/3 less time. And it gets even easier and quicker when you combine it with a few stolen moments throughout your day.

When it comes to quick chicken dishes, I prefer meals where the chicken can simmer to cook, whether in stock or a sauce of some kind, or when the chicken is pounded flat. Sure, pounding the chicken takes times, but it cooks so much more quickly then a regularly sized chicken breast. I like to pound the chicken earlier in the day and just store it in the bag I pounded it in until I’m ready to cook it.

Chicken Francese is an easy 1/3 less time meal because it eliminates an entire step in the breaded chicken process while still cooking up just as crisp, tender and flavorful. The most widely method for Chicken Francese involves a lemon and wine-based sauce, but I decided to mix it up a bit to incorporate a few leftover items I had in the fridge that needed to be used up. (Remember that 1/3 less wasted food was also part of my challenge to myself this month? Well…there ‘ya go!)

Chicken Francese with Bacon & Capers

  • 1 lb. boneless, skinless chicken breasts, pounded flat
  • 1 c. flour
  • 1 t. salt
  • 1/2 t. pepper
  • 1/2 t. paprika
  • 3 eggs
  • 2 T. water
  • 1/4 c. butter
  • 2 T. olive oil
  • 1 small onion, sliced
  • 1 c. diced and cooked bacon
  • 2 T. capers

1. Combine flour, salt, pepper and paprika in a shallow dish. In a separate dish, whisk together the eggs and water. Meanwhile, heat butter and olive oil over medium-high heat. Dredge chicken in flour then dip in the egg mixture and coat completely. Add to the hot skillet and cook until browned, crisp and chicken is fully cooked,  about 3 minutes per side. Remove chicken from skillet and keep warm.

2. Add the onions to the skillet and cook until softened, about 5 minutes, stirring frequently. Stir in the bacon and capers and cook until heated through. Spoon over chicken and serve.