Have you ever stared at a menu, pointing at that delicious-sounding chicken dish but hesitated to order it because you weren’t sure how to say it? Trust me, I’ve been there! Chicken Francaise (or Française) is one of those dishes that makes your mouth water but your tongue twist. Today, I’m gonna break down exactly how to pronounce this tasty Italian-American creation without embarrassing yourself at a fancy restaurant.
The Correct Pronunciation of Chicken Francaise
The most widely accepted pronunciation of Chicken Francaise is “chicken french-AZE”. The final syllable should have a soft “z” sound similar to how you pronounce “mayonnaise.”
While you might hear variations, this pronunciation most closely respects the French influence in the name while acknowledging its Italian-American roots.
Let’s break it down
- Chicken: Just like you normally say it (that part’s easy!)
- Francaise: french-AZE (with a subtle “z” sound at the end)
Common Pronunciation Variations
Not everyone says it the same way. and that’s okay! You’ll hear several variations depending on where you are
- French-AZE – The most widely accepted pronunciation with a soft “z” sound at the end
- French-AY – A simplified version omitting the “z” sound entirely
- French-ES – Less common and considered less refined, with a hard “s” sound
According to pronunciation resources, the “French-AZE” version receives the highest ratings for accuracy, though regional differences definitely exist.
The Surprising History Behind Chicken Francaise
Here’s something that blew my mind when I learned it: Chicken Francaise isn’t actually French! Despite its fancy French name, this dish was born in Rochester, New York in the 1950s. Several Italian-American restaurants in the area claim to be the original creators.
The dish features egg-battered, pan-fried chicken served in a lemon-butter sauce. While the cooking technique has French influences, the dish itself is a wonderful example of Italian-American fusion cuisine.
Why the Name Causes Confusion
The confusion around pronunciation comes from several factors:
- The dish has an Italian-American origin but a French name
- The spelling “Francaise” lacks the accent mark found in the proper French spelling “Française”
- Regional dialects influence how people say it
- Most English speakers aren’t familiar with French pronunciation rules
Step-by-Step Pronunciation Guide
If you wanna nail the pronunciation, follow these simple steps:
- Start with the word “French”
- Focus on the ending sound – the “aise” part
- Aim for a soft “z” sound, similar to the “s” in “rose”
- Combine them to form “French-aze”
Common Mistakes to Avoid
When trying to pronounce Chicken Francaise, watch out for these common errors:
- Adding a hard “s” sound (French-es): This sounds less sophisticated and strays from the French influence
- Over-emphasizing the “z”: The “z” sound should be subtle, not harsh
- Dropping the sound completely (French-ay): While acceptable, it loses some of the authentic pronunciation
Visual Pronunciation Breakdown
| Part | Pronunciation | Sounds Like |
|---|---|---|
| French | /frentʃ/ | Similar to “bench” or “wrench” |
| -aise | /eɪz/ | Similar to the “aze” in “blaze” or “graze” |
| Complete | /frentʃˈeɪz/ | The recommended pronunciation |
Why Correct Pronunciation Matters
You might wonder, “Does it really matter how I say it?” Well, yes and no. No one’s gonna kick you out of a restaurant for saying it wrong, but pronouncing “Chicken Française” correctly shows respect for culinary traditions and helps you order with confidence.
Plus, let’s be honest – it feels good to know you’re saying it right!
Regional Pronunciation Differences
Interestingly, how you hear Chicken Francaise pronounced might depend on where you’re eating it:
- In areas with strong Italian-American communities (like Rochester, NY), you’ll hear more variations
- At upscale French-inspired restaurants, they’ll likely use the more French-influenced “French-aze” pronunciation
- In casual diners, you might hear the simplified “French-ay” more often
FAQs About Pronouncing Chicken Francaise
Is it wrong to pronounce it “French-es”?
While not technically “wrong,” saying “French-es” with a hard “s” is considered less sophisticated by culinary experts. It’s better to aim for “French-aze” or “French-ay.”
Does the French pronunciation of “Française” sound different?
Yes! In authentic French, “Française” has a very subtle “z” sound that’s softer than how most Americans say it. The “French-aze” pronunciation tries to capture this subtle sound for English speakers.
Why is the dish called “Française” if it’s not French?
The term “Française” was likely added as a stylistic touch to make the dish sound more elegant and sophisticated. It references the French-inspired cooking technique of battering and pan-frying, even though the dish itself is Italian-American.
Is it okay to ask a server how to pronounce it?
Absolutely! Asking your server is a perfectly polite way to learn the local preference. Most servers will appreciate your interest and help you pronounce it correctly.
Does the pronunciation change depending on how the dish is prepared?
Nope! The pronunciation remains the same regardless of variations in the sauce or preparation method. The name refers to the style of cooking the chicken, not specific ingredients.
My Experience With Chicken Francaise
I remember the first time I ordered this dish – I mumbled something that sounded like “chicken fran…something” and pointed at the menu. The waiter smiled knowingly and said, “Ah, the Chicken French-aze. Excellent choice!”
Since then, I’ve ordered it confidently dozens of times, and I’ve noticed that even among restaurant staff, the pronunciation varies. What matters most is that this delicious dish of tender chicken in bright, lemony sauce makes it to your table – no matter how you ask for it!
The Recipe Connection
If you’re curious about making Chicken Francaise at home (and impressing friends with both your cooking AND pronunciation skills), the dish is actually surprisingly simple to prepare:
- Pound chicken breasts thin
- Dredge in flour
- Dip in egg wash
- Pan-fry until golden
- Make a sauce with lemon, white wine, and butter
- Serve with pasta or vegetables
Final Thoughts
The next time you’re at an Italian-American restaurant and spot Chicken Francaise on the menu, you can confidently order it as “Chicken French-aze” without hesitation. But remember – even if you say it differently, what really matters is enjoying this delicious dish!
No matter how you pronounce it, Chicken Francaise remains one of those perfect comfort foods that bridges culinary traditions. Its crispy exterior, tender chicken, and bright, buttery sauce make it worth ordering – regardless of whether you nail the pronunciation or not.
So go ahead and order it with confidence. After all, good food speaks a universal language that everyone understands!
Have you tried Chicken Francaise before? How do you pronounce it in your area? I’d love to hear your experiences with this delicious dish!
Making the lemon sauce
When finished sautéing the chicken, wipe out the skillet with some paper towels. You don’t want to clean the pan completely, but you do want to remove any flour that has browned in the bottom.
Set burner to medium heat and pour in the chicken broth. Add some salt and pepper if you feel it needs it. Add the juice of two lemons. Bring to a boil and then quickly whisk in about 1 teaspoon of flour. Add in the 3 tablespoons of butter and whisk again.
Turn the heat down to simmer and allow to reduce to almost half.
Once the sauce is done, add the chopped fresh parsley and stir.
Set the chicken breasts out on a rimmed platter or baking dish, and pour the sauce all over the top of each breast.
Take your last lemon and slice it thin, with the skin on. Place pieces of sliced lemon across the whole dish and serve.
Serves 4 – 6
- 4 boneless and skinless chicken breasts
- 1 14.5 oz. Can Low Sodium Chicken Broth
- 3 large eggs
- 1 cup flour (or more if needed for breading)
- 1/4 olive oil
- 3 lemons
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 3 tablespoons butter
- 1/4 chopped fresh parsley
Trim chicken breasts of any fat. Take each breast and flatten it out with a mallet. If the breasts are very thick, you might want to cut them before pounding them out thin.
Set the chicken to the side and then prepare your work station for dipping and flouring. Crack the eggs into a shallow bowl and beat together well. You can add a teaspoon of cold water to the eggs to help thin them out a bit.
In a separate shallow bowl add your flour and season with your salt and pepper. Stir to combine.
Dip each chicken breast first in the flour, then the egg, and then the flour again, pressing to make sure you get a nice even coat. Set each breast on a plate until you finish dipping and breading each one.
Heat the oven to 350 degrees.
In a non-stick skillet, add 2 tablespoons of olive oil and set the heat to medium. Once hot, add two or three chicken breasts at a time and cook until just barely done on each side and a very light golden brown. We are not looking for a deep brown color to these.
Remove the cooked chicken to a pan and continue browning each chicken breast in the skillet, continuing to add oil, 2 tablespoons at a time, as needed. Once you are done, place the pan with the chicken in the oven, uncovered, and allow to bake for 10 – 12 minutes.
Preparing the breasts for chicken francese
It is optional, but I like to remove visible skin and fat from the chicken breasts.
Pound the chicken breasts with a flat meat mallet, until they are about 1/4-inch thick.
If the breasts are very large or thick, you might want to cut them before pounding them out thin.
The pieces are ready for the next step.
Prepare your work station for dipping and flouring. Crack 3 large eggs into a shallow bowl and beat together well adding a splash of cold water to the eggs to help thin them out a bit.
In a separate shallow bowl add 1 cup flour and season with salt and pepper. Stir to combine.
Dip each chicken breast first in the flour…
then into the egg…
and then back into the flour again, pressing to make sure you get a nice even coat. Set each breast on a plate until you finish dipping and breading each one.
In a non-stick skillet, add 2 tablespoons of olive oil and set the heat to medium.
Once hot, add chicken breasts cook on each side until just barely done. Cook in batches so you do not crowd the pan.
You want the chicken to be a very light golden brown. The chicken will finish cooking in the oven.
Remove the cooked chicken to a pan and continue browning each chicken breast in the skillet, continuing to add oil, 2 tablespoons at a time, as needed.
Once you are done, place the pan with the chicken in the oven, uncovered, and allow to bake for 10 – 12 minutes.