The result is an elegant, savory-tart finishing sauce. To serve, pair chicken francese with a bright arugula salad, roasted asparagus, garlicky escarole, sauteed broccoli rabe, mashed parsnips ...

Whisk in the wine, then the chicken broth and bring to a simmer. Simmer, stirring frequently, until the sauce is thickened and coats the back of a spoon, 4 to 6 minutes. Squeeze in the juice from ...

The French Chef's Julia Child shows how to prepare Chicken Livers À La Francaise. The French Chef's Julia Child prepares Chicken Livers, the French way (Chicken Livers à la Francaise).