Since our trip in 2019 to Vieste, Italy, I have been busy discovering more about Vieste and the region of Puglia through the world of Facebook. I discovered my grandparent’s birthplace, with its rich history through Facebook posts.
We were in Vieste in just 4 short days, spending a few hours with each of the people we met; but through Facebook a miracle happened, friendships developed, and family discovered. Social media has opened the lines of communication and expanded the circle of family and friends in Vieste. Seeing the breathtaking photos of the beaches, the town festivals, and Christmas in Italy makes me yearn to return.
On January 12, 2021 I saw a post from my cousin of her grandparents 60th wedding anniversary. I met Pietro Bevilacqua and we discovered he was my grandfather’s nephew.
Anyway, I became curious about how Italians celebrate Valentine’s Day. According to my Google search, Valentine’s Day originated in Italy and dates to the days of the Roman Empire. There are two schools of thought as to its origins. The first is that February 14th was the day when Juno, the queen of the Roman gods, goddesses, women, and marriage was celebrated. According to the legend, St. Valentine, an Italian doctor who later became a priest, inspired the creation of the holiday of Valentine’s Day. He was sent to jail for performing weddings for couples during a time when new marriages were outlawed in ancient Rome. Before he was killed for refusing to renounce his faith, he sent a loving note to a child he had been helping to teach, the daughter of his jailer, and that note eventually led to the tradition of sending Valentine’s cards.
Vieste is a town in the province of Foggia as is the town of Vico del Gargano. It is reported to be one of the most beautiful villages in Italy and it is nicknamed “The Village of Love”. Its patron saint is Saint Valentine. According to what I read, every year since the 1600’s the whole population celebrates him for four days. From February 13th to 16th, Vico del Gargano brings out its best self. The alleys of the medieval historic center are decorated with lemons and oranges that transform it into a magical place. Local citrus branches and fruits enliven the churches, streets, squares, portals, and balconies. The saint’s statue is also adored with citrus and carried in a solemn procession on February 14th. It is said that the juice of the oranges adorning the statue, when given to a loved one turns into a potent love potion. There is also a narrow alley in the center of the historic district that is known as ‘Vicolo del bacio’ which translate to the alley of the kiss. Just how romantic is that?
In honor of the month of love, here is a recipe just for two! Chicken Francese is a delicious recipe made with boneless chicken breasts, coated with flour and egg, sautéed until golden, and covered with a lemon wine sauce. The term Francese means “in the French manner” and refers to any food that is dipped in flour and egg, fried, and dressed in a lemon sauce. It is not a traditional Italian recipe, but more of an Italian American created dish. You can use this same recipe with veal, shrimp, or any fillet of fish as a substitute for the chicken.
Chicken Francese
Ingredients:
2 skinless, boneless chicken breasts
Salt and pepper
Flour for dredging
1 large egg
2 tablespoons water
3-4 tablespoons olive oil
1/2 lemon, cut into thin slices
1/2 cup white wine
1 cup chicken broth
2 tablespoons unsalted butter, room temperature
2 tablespoons flour
2 tablespoons chopped flat-leaf parsley, for garnish
Directions:
Cut each chicken breast horizontally through the middle to make 2 fillets.
Place the breasts between 2 pieces of plastic wrap.
Pound them with a mallet until they are about 1/4-inch thick.
Season both side of the cutlets with salt and pepper.
Put some flour in a shallow dish or on a piece of waxed paper.
In another shallow dish, beat the egg and water to make an egg wash.
In a large skillet, heat the oil over a medium heat.
Dredge both sides of the chicken cutlets in the flour then in the egg wash.
Add the cutlets to the hot oil and fry 2 minutes on each side until golden.
Transfer the cutlets to a platter. Set aside.
Add the lemon slices to the skillet and cook for 1-2 minutes.
Add the wine and broth; simmer for about 5 minutes to reduce the sauce slightly. Roll the butter in the flour, combining it well with your fingers or a fork.
Add the butter to the skillet; this will thicken the sauce. Stir to dissolve the butter and flour. Reduce the heat to low and return the chicken to the skillet. Gently simmer to heat the chicken, turning the cutlets over once in the sauce. Remove the lemon slices. Transfer the chicken to a serving platter. Pour sauce over. Garnish with chopped parsley and serve.
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