Chicken Francaise
I’m not sure what it is, but it seems that when I want something quick, easy, and tasty, I fall back on Italian-style food. This week’s not-actually-Italian-but-common-in-Italian-restaurants food: chicken francaise (but doesn’t “francaise” mean French?).
This version of the dish has a light and delicate sauce that packs a surprising amount of punch. The core ingredients are some very Mediterranean flavors: white wine, lemon, capers, and parsely with broth standing firm as the backbone. Of all of those components, I really like to try to highlight the lemon in a big way–it brings a vibrant, fresh flavor, and if you can get any great produce in Florida, its citrus 
. The capers bring that peculiar salty sweetness (not quite sure how I’d describe their taste) to the dish and the parsely just gives that earthiness that you need to temper the lemon. Like chicken marsala, the core idea to preparing this dish is simple: thin sliced meat, tasty breading, and
