Chicken Firenze Food

CHICKEN FIRENZE

Steps:

• Pour 2 cups sherry into large shallow dish.
• Add chicken, turning to coat. Cover and marinate at least 3 hrs in fridge.
• Heat oil in large skillet over med. heat.
• Add garlic spinach, mushrooms, carrots, scallions, salt and pepper and remaining 2 tbs sherry.
• Cook and stir 3-5 minutes, until spinach is completely wilted. Cool completely.
• Place dressing in another small bowl and set aside.
• Combine breadcrumbs and cheese in another bowl and set aside.
• Preheat oven to 375.
• Remove chicken from marinade and discard marinade.
• Slice a pocket into side of each breast where they were originally attatched.
• Fill pockets with spinach mixture. Secure pockets with toothpicks.
• Coat each breast with dressing and dredge in breadcrumbs.
• Place chicken in single layer on greased 13x9 dish. Drizzle with remaining dressing.
• Cover and bake 15 minutes.
• Uncover and bake 10 minutes longer or until chicken is done.
• Remove toothpicks before serving.

CHICKEN FRANCESE

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.