CHICKEN FRANCAISE
A lot of times, Chicken Francaise can be hard to pull off, and have it taste good. This recipe, adapted from the show Food 911 on the Food Network, is a great dish, and it's surprisingly healthy as it doesn't really use all that much oil.
Provided by Nanashi
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix a decent amount of salt and pepper with the flour to make a dredging mixture. You don't need any more than a cup of flour; you're just giving them a light dusting.
- Using a meat pounder, pound the chicken breasts flat so that they are about the size of your hand.
- Dredge the chicken breasts through the flour. When you pull them out, give them a few good slaps so that the extra flour falls off. You want a very light coating, this isn't supposed to be like batter.
- Crack the two eggs into a flat bowl, pierce the yolks with a fork, and scramble them slightly. Combine with about a quarter cup of water to make a light egg wash. It should be pale yellow in color.
- Run the chicken through the egg wash. Keep in mind this is a wash, not a bath. You don't want it soaking in egg, just enough to keep it wet and absorb the flour coating.
- Heat the quarter cup of olive oil in a large fry pan on medium-high heat, and when it is smoking hot, place the chicken into the pan. Cook for 1-2 minutes on each side. You will know when it is ready to flip when the chicken has a nice, slightly browned color and a crisp texture. Remove the chicken from the pan.
- Cut your lemon in half. Using one half, make several paper thin slices of lemon. Save the other half.
- Turn the stove up to high heat, and drop the lemon slices into the frying pan. Wait for them to caramellize and take on a slightly gummy texture.
- Pour in the 1/2 cup of white wine. I recommend Yellowtail Pinto Grigio because it's not too expensive, you can drink it with the meal, and the sweetness of it counteracts the sour of the lemon. Let the sauce reduce for 30 seconds to one minute.
- Sprinkle in salt to taste, and then add in the cup of chicken broth. Allow it to reduce again.
- Take your butter, and dredge it in the flour. Break it up into chunks and drop it into the sauce, swirling it around and allowing the sauce to thicken.
- Once the sauce has thickened sufficiently, put the chicken breasts back into the pan. Coat them thoroughly with the sauce, and let them cook for about another minute or two to warm them back up.
- Transfer to a serving platter, putting a few slices of lemon on top of each chicken breast, and then drizzle the sauce over the whole concoction.
- Garnish with flat-leaf parsley, or whatever greenery you think would go good with the meal.
FAMOUS CHICKEN FRANCAISE
Chicken with lemon juice, egg, butter and garlic. C'est magnifique!
Provided by Paula Tomlinson
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- In a shallow dish or bowl, mix together the egg and juice of 1/2 lemon. In another shallow dish or bowl mix together the flour, garlic powder and paprika. Dip chicken breasts in egg mixture, then flour mixture.
- Heat butter or margarine in a large skillet over medium heat. Add chicken breasts and cook until golden on each side.
- In a medium bowl, mix together broth and juice of 1 lemon, and pour mixture over chicken in skillet. Reduce heat to medium low and let simmer for about 8 minutes. Place on serving platter, and garnish with fresh lemon slices and parsley sprigs.
Nutrition Facts : Calories 268.5 calories, Carbohydrate 21.4 g, Cholesterol 111.1 mg, Fat 6.7 g, Fiber 2.9 g, Protein 31.6 g, SaturatedFat 3.1 g, Sodium 412.6 mg, Sugar 0.6 g
CHICKEN FRANCAISE
Provided by Aaron McCargo Jr.
Categories main-dish
Time 37m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Place the chicken, in batches if necessary, in a large zipped bag (or between 2 sheets of plastic wrap). With a meat mallet, pound the chicken to 1/2-inch thickness. Cut each breast into thirds.
- Put the flour in a shallow dish, adding a pinch of salt, pepper and 1 teaspoon paprika. Take a heaping tablespoon and set aside for later use. In a second shallow dish, add the eggs. Mix in the Parmesan, 2 tablespoons parsley and a pinch of salt, pepper and paprika. Dredge each chicken cutlet in the flour and then the egg mixture, making sure to get all sides.
- Place a large saute pan over high heat and add 2 tablespoons olive oil and 2 tablespoons butter. Place the breaded chicken into the hot pan, 2 pieces at a time. Cook for 3 minutes, undisturbed. Flip and cook until the chicken has cooked through, reaching a temperature of 160 degrees F, about 3 more minutes. Remove the chicken from the pan and repeat the process with the remaining pieces of chicken.
- In the same saute pan over medium heat, add the remaining 2 tablespoons olive oil, garlic, crushed red pepper and reserved seasoned flour. Cook until the garlic becomes aromatic, about 1 minute. Add the white wine and chicken stock and continue to cook for another minute. Add the bouillon powder, lemon zest and lemon juice and sprinkle with salt and pepper. Remove the pan from the heat and stir in the remaining 2 tablespoons butter to thicken the sauce. Taste for seasoning.
- Add the arugula to each dish or to 1 large platter. Place the chicken on top and drizzle with the sauce. Serve immediately.
DELICIOUS EASY CHICKEN FRANCESE
This is an easy and delicious recipe for Chicken Francese. It's great over pasta or rice or with a side of your favorite vegetable
Provided by Elaina
Categories World Cuisine Recipes European French
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Coat chicken with flour, then egg beat, then saute in a large skillet until almost cooked through. Drain on paper toweling.
- Preheat oven to 300 degrees F (150 degrees C).
- In a medium saucepan combine the wine, broth, parsley, salt and pepper to taste, butter or margarine and lemon juice over medium low heat. Stir together while heating slowly. When butter or margarine has melted, slowly stir in cornstarch until sauce thickens slightly. Place chicken in a 9x13 inch baking dish and pour sauce over all.
- Bake at 300 degrees F (150 degrees C) for about 10 to 15 minutes, or until chicken is cooked through and juices run clear.
Nutrition Facts : Calories 394.5 calories, Carbohydrate 19.7 g, Cholesterol 282.4 mg, Fat 18.2 g, Fiber 3.1 g, Protein 35 g, SaturatedFat 9.3 g, Sodium 229.3 mg, Sugar 0.7 g
DREAMY CHICKEN FRANCESE
This is a fabulous main dish and is company worthy. Serve with rice and a cooked vegetable for a complete meal. Word of warning: it is not diet friendly
Provided by thedailygourmet
Categories World Cuisine Recipes European Italian
Time 35m
Yield 3
Number Of Ingredients 15
Steps:
- Preheat the oven to 200 degrees F (95 degrees C).
- Use a sharp knife to cut each chicken breast horizontally into 3 thin pieces.
- Combine tapioca starch, flour, and salt in a shallow dish and mix well. Place eggs in another shallow dish, and beat well.
- Heat olive oil and 1 tablespoon butter in a skillet over medium heat. Dip chicken first in flour mixture, then into the eggs, coating completely. Cook chicken, in batches if necessary, until golden and no longer pink in the center, 2 to 3 minutes per side. Remove chicken to a rimmed baking sheet lined with a drip tray.
- Place chicken in the preheated oven to keep warm.
- Meanwhile, reduce heat to medium-low, and melt remaining 1 tablespoon butter in the skillet. Saute garlic until fragrant, about 1 minute. Stir in cream, broth, wine, lemon juice, parsley, salt, and pepper. Cook, stirring constantly, until sauce has reduced. Sauce can break if the heat is too high and it's not stirred regularly. Serve chicken topped with sauce.
Nutrition Facts : Calories 732.8 calories, Carbohydrate 14.9 g, Cholesterol 335 mg, Fat 57.5 g, Fiber 1.1 g, Protein 36.6 g, SaturatedFat 27 g, Sodium 1077.8 mg, Sugar 0.9 g
CHICKEN FRANCESE FOR ONE
Chicken breast sauteed and served with a sauce of butter, lemon juice and Parmesan cheese. Very French, very elegant, and also simple and tasty. This single serving recipe is ideal for one of those nights when you're 'caught up in a world all your own'!
Provided by Jerry Schiavo
Categories World Cuisine Recipes European French
Time 20m
Yield 2
Number Of Ingredients 4
Steps:
- Melt 2 tablespoons of the butter in a medium skillet over medium high heat.
- Add chicken to skillet and brown for 5 to 7 minutes, turning occasionally. When chicken is browned, add remaining 6 tablespoons of butter and the lemon juice (if desired, add extra lemon juice to taste).
- Saute for 6 minutes over medium heat, then remove chicken from skillet. Add cheese to skillet, stir all together until mixture has reached the consistency of a sauce, then pour the sauce over the chicken and serve hot.
Nutrition Facts : Calories 587.4 calories, Carbohydrate 3.1 g, Cholesterol 199.3 mg, Fat 50.4 g, Fiber 0.1 g, Protein 31.7 g, SaturatedFat 31.3 g, Sodium 556.8 mg, Sugar 0.9 g
CHICKEN FRANCAISE
Sheila Stein of Woodbury, New York, New York, writes: "We've eaten several times at La Viola of Syosset. Their chicken française is excellent. Could you get the recipe for me?"
Categories Chicken Egg Kid-Friendly Quick & Easy Dinner Lemon White Wine Fall Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Place chicken breasts between 2 sheets of plastic wrap and gently pound chicken with flat side of a meat pounder or with a rolling pin until 1/4 inch thick.
- Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking.
- While oil is heating, stir together flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a shallow bowl. Dredge 2 pieces of chicken, 1 piece at a time, in flour mixture, shaking off excess. Lightly beat eggs in another shallow bowl. When oil is hot, dip floured chicken into beaten eggs to coat, letting excess drip off, then fry, turning over once, until golden brown and just cooked through, about 4 minutes total. Transfer to a plate lined with paper towels and keep warm, loosely covered with foil. Fry remaining chicken in same manner.
- Pour off and discard oil, then wipe skillet clean and heat butter over low heat until foam subsides. Add wine, broth, and lemon juice and boil, uncovered, stirring occasionally, until sauce is reduced to about 1/2 cup, about 6 minutes. Stir in parsley and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Spoon sauce over chicken and top with lemon slices.
CHICKEN FRANCAISE
Make and share this Chicken Francaise recipe from Food.com.
Provided by Teresa Johnson
Categories Chicken
Time 25m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Dip the chicken in the flour then set aside.
- Make the batter by beating the eggs briskly, then adding in the lemon juice, parsley, salt, wine, garlic, hot pepper sauce, and parmesan.
- Coat a heavy skillet with margarine or olive oil and place over high heat.
- Dip the floured chicken pieces generously in the batter and place in the heated skillet.
- Cook until golden brown on each side, about 5 minutes each side.
- Remove chicken from the pan and drain excess oil.
- Make the wine sauce by melting the margarine in the pan, then stirring in the wine and lemon juice.
- Return the chicken pieces to the pan, spooning the wine sauce over all and cook 1 minute longer.
- Serve immediately.
Nutrition Facts : Calories 408.9, Fat 24.5, SaturatedFat 6.5, Cholesterol 179.2, Sodium 363.8, Carbohydrate 14.3, Fiber 0.5, Sugar 0.7, Protein 27.6
CHICKEN FRANCESE
Tyler Florence's Chicken Francese recipe from Food Network is similar to veal piccata: a lemony, sauteed chicken cutlet finished with a smooth white wine sauce.
Provided by Tyler Florence
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, beat the eggs with 3 tablespoons of water to make an egg wash. Heat the oil over medium-high flame in a large skillet.
- Dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off. When the oil is nice and hot, add the cutlets and fry for 2 minutes on each side until golden, turning once. Remove the chicken cutlets to a large platter in a single layer to keep warm.
- Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant. Add the wine, broth, and lemon juice, simmer for 5 minutes to reduce the sauce slightly. Roll the butter in some flour and add it to the skillet, this will thicken the sauce. Stir to incorporate and dissolve the flour. Reduce the heat to medium-low and return the chicken to the pan; place the lemon slices on top of the cutlets. Simmer gently for 2 minutes to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.
CHICKEN FRANCAISE
Not the healthiest version i'm sure, but so worth it! A very picky DH loves it, so it can't be that bad ;) For better pasta, double the sauce.
Provided by papersouls
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Preheat oil in frying pan.
- In a bowl, add Bisquick, paprika, salt and pepper
- In another bowl, the 2 eggs.
- Dip the chicken in the eggs, then coat with the Bisquick mixture.
- Brown the chicken in the oil.
- While the chicken is cooking, get a medium size pot and add the lemon juice, chicken broth, parsley and butter. Melt together.
- When chicken is done, place in a deep pan/glass pyrex dish.
- Place the chicken in the pan, and pour the sauce over it.
- Sprinkle some chopped garlic on the top, and add a splash of the lemon juice.
- Cover with foil, and bake for about 30 minutes (or until the chicken is no longer pink).
- Serve over pasta (optional).
- : Note : the longer you bake the chicken in the sauce, the better it is! Also, try doubling the sauce for serving with pasta. The sauce will be fairly thin, but we like it that way - feel free to use cornstarch to thicken.
Nutrition Facts : Calories 640.4, Fat 48, SaturatedFat 21.7, Cholesterol 239.7, Sodium 968.1, Carbohydrate 21.9, Fiber 0.7, Sugar 4.5, Protein 29.2
BEST CHICKEN FRANCAISE
I have had this recipe for some time. I'm really not too sure where it originated. Chicken francaise is one of my favorites to order when my husband and I eat out.... Now we enjoy it at home too! I often double or even triple the sauce part of the recipe because I just love the taste of it. Serve over penne pasta. Perdue's thin slice chicken works well for this recipe.
Provided by Kristi
Categories Chicken
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 14
Steps:
- Coat chicken with flour and set aside.
- Mix batter by beating the eggs briskly, then adding in the lemon juice, parsley, salt, wine, garlic, hot pepper sauce, and parmesan cheese.
- Melt 2 tbs margarine in bottom of deep skillet.
- Dip floured pieces of chicken generously in the batter and place in heated skillet.
- Cook until golden brown on each side (approx 5 minutes, be careful not to put heat on too high).
- Remove chicken from pan and drain excess oil.
- Make the wine sauce by melting margarine in the skillet and then stirring in the wine and lemon juice.
- Return chicken to pan and cook for about 2 minutes more.
- Serve over penne pasta.
- Drizzle remaining wine sauce over chicken and pasta.
- Garnish with parsley and sliced lemon if desired.
EASY CHICKEN FRANCESE
A good, easy recipe for chicken Francese. Can serve over pasta and pour the remaining sauce over it.
Provided by cmarc
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 200 degrees F (95 degrees C). Pound chicken breasts thin using a meat mallet.
- Combine beaten eggs and Parmesan cheese in a bowl; mix until uniform. Place flour on a wide, shallow plate.
- Soak 1 piece of chicken in the egg and cheese mixture, then place in flour to coat both sides. Place back in the egg mixture again, and coat with flour for a second time; transfer to a wire rack. Repeat with remaining chicken.
- Pour olive oil into the bottom of a large frying pan and heat over medium heat until warm. Add chicken, in batches as needed, and cook, turning occasionally, until browned, no longer pink in the center, and juices run clear, 5 to 7 minutes. Place the cutlets in the preheated oven and use the same pan to prepare the sauce.
- Pour white wine into the pan; bring to a boil while scraping the bottom of the pan with a wooden spoon. Allow to reduce until you no longer smell the alcohol, 3 to 5 minutes. Add chicken broth and increase heat to high; allow the volume to boil down to about half. Add lemon juice. Transfer chicken into the sauce let sit, 3 to 5 minutes, turning once.
Nutrition Facts : Calories 403.2 calories, Carbohydrate 28.7 g, Cholesterol 163.9 mg, Fat 13.7 g, Fiber 2 g, Protein 32.3 g, SaturatedFat 3.2 g, Sodium 734.2 mg, Sugar 1.4 g
CHICKEN FRANCAISE
My husband came across this recipe at Bella's Bistro. He made it for me, and I really like it, so I'm posting it here to make sure I have it next time I want to make it.
Provided by ilovechocolate
Categories Chicken Breast
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/4-inch thick. Skip this step if you are using thin cut breasts.
- Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.
- In a wide bowl, beat the eggs with 3 tablespoons of water to make an egg wash.
- Brush the chicken breast with the egg wash, and then dip in the flour mixture.
- Heat the oil over medium-high flame in a large skillet.
- Dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off. When the oil is nice and hot, add the cutlets and fry for 2 minutes on each side until golden, turning once. Remove the chicken cutlets to a large platter in a single layer to keep warm.
- Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant. Add the wine, broth, and lemon juice, and simmer for 5 minutes to reduce the sauce slightly.
- Roll the butter in some flour and add it to the skillet. This will thicken the sauce. Stir to incorporate and dissolve the flour.
- Reduce the heat to medium-low and return the chicken to the pan; place the lemon slices on top of the cutlets. Simmer gently for 2 minutes to heat the chicken through. Garnish with chopped parsley before serving.
Nutrition Facts : Calories 207.8, Fat 13.8, SaturatedFat 3.9, Cholesterol 138.4, Sodium 199.9, Carbohydrate 1.5, Fiber 0.3, Sugar 0.5, Protein 16.5
More about "chicken a la francaise food"
VOTED THE BEST CHICKEN FRANCAISE RECIPE ON FACEBOOK
From youtube.com
CHICKEN FRANCAISE - ERREN'S KITCHEN
From errenskitchen.com
CHICKEN WITH LENTILS A LA FRANçAISE RECIPE - GREAT BRITISH …
From greatbritishchefs.com
CHICKEN FRANçAISE RECIPE - THE SPRUCE EATS
From thespruceeats.com
CHICKEN FRANCESE (CHICKEN WITH LEMON SAUCE) - THE …
From theheritagecook.com
CHICKEN FRANçAIS RECIPE | MYRECIPES
From myrecipes.com
CHICKEN LIVERS À LA FRANCAISE | WETA
From weta.org
CHICKEN A LA FRANCAISE - RECIPE | COOKS.COM
From cooks.com
CHICKEN FRANCESE RECIPE | FOOD& WINE RECIPE | FOOD & WINE
From foodandwine.com
CHICKEN A LA FRANCAISE RECIPE BY SOUTHERN.CROCKPOT | IFOOD.TV
From ifood.tv
CHICKEN FRANCAISE FOR A CROWD | FAMOUS CHICKEN FRANCAISE
From recipetocook.com
CHICKEN FRANCAISE RECIPE - PINTEREST
From pinterest.ca
EASY TO MAKE CHICKEN FRANCESE RECIPE | THE RECIPE CRITIC
From therecipecritic.com
PETITS POIS A LA FRANCAISE WITH CHICKEN - APRIL J HARRIS
From apriljharris.com
CHICKEN FRANCESE - DINNER AT THE ZOO
From dinneratthezoo.com
FRENCH CHICKEN OR CHICKEN FRANCAISE IN 30 MINUTES - YOUTUBE
From youtube.com
CHICKEN FRANCAISE RECIPE - LAURA IN THE KITCHEN
From laurainthekitchen.com
CHICKEN FRANçAISE, AN ITALIAN-AMERICAN SIGNATURE DISH
From notentirelyaverage.com
QUICK AND EASY CHICKEN FRANCAISE – CITRUS & DELICIOUS
From citrusanddelicious.com
CHICKEN FRANCAISE RECIPE - ALESSANDRAS FOOD IS LOVE
From alessandrasfoodislove.com
LEMONY CHICKEN CASSEROLE à LA FRANçAISE - MEAL KIT DELIVERY
From makegoodfood.ca
CHICKEN FRANCAISE (WITH GLUTEN FREE OPTION)
From hanleyathome.com
CHICKEN FRANCAISE - BAKING MISCHIEF
From bakingmischief.com
CHICKEN FRANCAISE RECIPE OVER 200 MILLION VIEWS - YOUTUBE
From youtube.com
LEMONY CHICKEN CASSEROLE à LA FRANçAISE - MEAL KIT DELIVERY
From makegoodfood.ca
CHICKEN FRANCAISE RECIPE | A COMPLETE STEPWISE GUIDE
From lolacovington.com
CREAMY CHICKEN FRANCESE - CAFE DELITES
From cafedelites.com
CHICKEN FRANCAISE - COURTNEY'S SWEETS
From courtneyssweets.com
INCREDIBLE CHICKEN FRANCAISE RECIPE TOOK THE WORLD BY STORM. SEE …
From recipe30.com
CHICKEN "A LA FRANCAISE" (A PITY I DON'T KNOW HOW TO ADD THE …
From pinterest.ca
CHICKEN A LA FRANCAISE - RECIPE | COOKS.COM
From cooks.com
LEMONY CHICKEN CASSEROLE à LA FRANçAISE
From makegoodfood.ca
CHICKEN FRANCAISE RECIPE CHEF PASQUALE - EVERYBODYLOVESITALIAN.COM
From everybodylovesitalian.com
THE BIG MISTAKE YOU'RE MAKING WITH CHICKEN FRANCAISE FROM SCRATCH
From mashed.com
THE BEST-EVER CHICKEN FRANCESE | HOW TO FEED A LOON
From howtofeedaloon.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love