BROWN BUTTER CHICKEN FRANCESE WITH LEMON AND CRISPY CAPERS
This Italian-American classic dish gets a nutty addition of browned butter and a briny crunch from crispy capers. It's sure to be a hit.
Provided by Elena Besser
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Pat the chicken breasts dry with a paper towel. Press your palm down on a chicken breast and slice the chicken in half with a sharp knife parallel to the cutting board. Repeat with the second chicken breast to make a total of 4 cutlets.
- Heat the oil in a large heavy-bottomed skillet over medium-high heat until shimmering. Add the capers and fry until golden brown and crispy, 1 to 2 minutes. Remove from the skillet using a slotted spoon and drain on a paper towel-lined plate. Reserve the oil in the skillet and remove from the heat.
- Set up a dredging station with 2 shallow bowls or pie plates. Combine the flour with 1/4 cup of the Parmesan, 1 tablespoon kosher salt and the lemon zest in 1 bowl; stir with a fork to combine. Whisk the eggs with 2 tablespoons of the cream in the other bowl.
- Heat the reserved oil in the skillet over medium heat.
- Working in an assembly line, dredge 1 chicken cutlet in the seasoned flour and turn to coat both sides; tap off any excess. Dip the chicken cutlet into the beaten eggs and coat both sides, letting any excess drip off. Carefully lower the cutlet into the skillet. Repeat with the remaining chicken cutlets, frying them in a single layer, until the chicken is opaque and golden brown, 4 to 5 minutes per side. Transfer the chicken to a paper towel-lined baking sheet and set aside.
- Carefully pour off the oil and discard. Wipe out the skillet with a paper towel. Add the butter and cook over medium heat, swirling the skillet occasionally, until the butter bubbles and begins to brown, 1 to 2 minutes. Add the wine and the juice of 1/2 the zested lemon, increase the heat to medium-high and continue to cook, stirring occasionally, until the liquid is reduced and thickened, 5 to 6 minutes.
- Add the chicken stock to the skillet and continue to cook over medium-high heat, stirring occasionally, until the sauce is reduced and thickened, about 5 minutes.
- Reduce the heat to medium-low and whisk in the remaining 1 tablespoon cream until emulsified.
- Taste and adjust the seasoning, if necessary. Return the chicken to the skillet, add the lemon slices and increase the heat to medium. Cook, spooning the sauce over the chicken, until it's warmed through and the lemons have started to soften, 3 to 4 minutes.
- Divide the chicken among plates, top with the lemon slices and spoon the sauce over the top.
- Sprinkle with the remaining 1/4 cup of Parmesan, the parsley and fried capers and enjoy.
CHICKEN BREASTS SAUTEED IN BUTTER WITH BROWN WINE SAUCE
"Supremes de volaille a brun": Sure this has an artery-clogging element to it. On the other hand, everyone in my family asked for seconds and cleaned their plates. (:
Provided by jenpalombi
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Just before sauteing sprinkle the chicken breasts with salt and pepper, roll then in the flour and shake off excess flour.
- Pour clarified butter into skillet to a depth of about 1/16". Set over moderately high heat. Add the breasts. Adjust heat as necessary to keep the butter from getting any darker than a deep yellow.
- Saute for three minutes, then turn breasts and saute an additional 3 minutes. Press the tops with your finger. As soon as they are springy to the touch, they are done. Remove to a warm plate, leaving the butter in the pan.
- For Sauce: after removing the breasts from the pan, add the shallots to the remaining butter and saute for a moment. Add the wine and stock and boil down rapidly over high heat until the liquid is lightly syrupy. Pour over the chicken and sprinkle with parsley.
Nutrition Facts : Calories 544.8, Fat 31.1, SaturatedFat 14.9, Cholesterol 138.6, Sodium 372.8, Carbohydrate 26.4, Fiber 0.9, Sugar 1.3, Protein 34.2
CHICKEN SAUTé WITH WHITE WINE
Provided by James Beard
Categories Wine Chicken Poultry Sauté White Wine Spring House & Garden
Yield Serves 4
Number Of Ingredients 6
Steps:
- Brown the chicken pieces in the butter, turning each piece to color evenly. When browned, season to taste with salt and pepper and add 1/2 to 3/4 cup white wine. Reduce heat and continue cooking until chicken is tender. You may cover the pan during part of the cooking time, which speeds the process, or cook uncovered. Any additional flavorings that you choose may be added during the cooking and the chicken pieces should be turned over once or twice to bathe them thoroughly in the flavorings and juices. When the chicken is tender and cooked, remove it to a hot platter. Rinse the pan with a little additional wine and let it cook down with the juices for a few minutes. Pour pan juices over the chicken and garnish with a little parsley or chives.
- Drink the same wine you used in the cooking: Pouilly Fuissé, Meursault, or White Pinot from California.
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- Season both sides of the chicken breasts generously with salt and pepper. Place the flour in a shallow bowl or plate, then dredge each piece of chicken through it to form a light coating, shaking gently to remove any excess.
- Add 2 tablespoons butter and 2 tablespoons olive oil to a large skillet set over medium-high heat. When butter melts, add the chicken and saute for 2-3 minutes per side, until cooked through and lightly golden. Remove the chicken to a plate, cover with foil, and set aside.
- Add remaining 4 tablespoons butter to the skillet. When butter has melted, add sage leaves. Allow the butter to brown and bubble, about 2-3 minutes, until it begins to give off a warm, nutty aroma. Remove sage to a paper towel-lined plate, leaving butter in the skillet.
- Add lemon juice and wine or broth to the skillet. Simmer the mixture for 2-3 minutes, scraping any browned bits from the bottom of the pan. Taste sauce and adjust with more salt and pepper, if desired. When the sauce is slightly thickened, return chicken to the skillet to warm through, then top with sage, garnish with additional lemon wedges, and serve.
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