Chicken Francaise In Crock Pot Food

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.

SLOW COOKER CHICKEN PARISIENNE

Steps:

• Sprinkle chicken breasts lightly with salt, pepper, and paprika to taste. Place in slow cooker.
• In a mixing bowl, combine the wine, condensed soup, and mushrooms. In another bowl, mix together sour cream and flour. Stir sour cream mixture into the mushrooms and wine. Pour over chicken in slow cooker. Sprinkle with additional paprika, if desired.
• Cover, and cook on Low for 6 to 8 hours.

CHICKEN FRANCESE

Steps:

• Pound chicken breasts with a meat mallet to 1/4-in. thickness; slice into cutlets 1-1/2 in. wide. Place beaten eggs in a shallow bowl; in a separate shallow bowl, combine the next six ingredients. Dip chicken in egg, then in crumb mixture, patting to help coating adhere., In a large skillet, heat 2 tablespoons oil over medium heat. Brown chicken in batches, adding oil as needed, until golden brown, 2-3 minutes per side. Remove; drain on paper towels., For lemon sauce, add water, lemon juice and bouillon to skillet, stirring to loosen browned bits from pan. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, until liquid is reduced by half, 8-10 minutes. Return chicken to pan; toss to coat. Cook until heated through, 4-6 minutes. Serve with lemon slices.

CROCK POT CHICKEN FRICASSEE

Steps:

• Spray crock pot with non-stick cooking spray.
• Place chicken in crock pot.
• Mix remaining ingredients together and pour over chicken.
• Cover and cook on low 6-8 hours.
• One hour before serving, prepare chive dumplings: Mix dry ingredients and shortening.
• Add chives and milk, combine well.
• Drop by teaspoonful onto hot chicken and gravy.
• Cover and cook on high for 45-60 minutes.
• Serve with mashed potatoes and vegetables, or over hot, cooked noodles.

EASY AFTER WORK CHICKEN FRANCAISE

Steps:

• Season 2 cups flour with salt and pepper. Coat chicken cutlets in seasoned flour, shaking off excess, then dip in egg.
• Heat vegetable oil in a large skillet over medium heat. Pan-fry chicken until golden brown on both sides, 5 to 7 minutes; transfer to a plate. Melt butter in the same skillet; cook and stir remaining 2 tablespoons flour in butter for 5 minutes, then add chicken broth and lemon juice. Simmer until thickened, about 10 minutes. Return chicken to the skillet. Continue simmering until chicken is no longer pink in the center, about 15 more minutes.
• Serve chicken with parsley sprigs and lemon wedges.

WORLD BEST CHICKEN FRANCAISE OR FRANCESE RECIPE RECIPE - (3.8/5)

Steps:

• Remove chicken skin, then butterfly cut your breast. (Hold a long shark knife along the thicker part of the breast, place your hand on top and slice through the breast almost until the end. Cut parallel to your cutting board, and open the breast like a book). Place cling film on a board, add your breast spread open, sandwich it in cling film and flatten using the flat side of a meat mallet or the underside of a saucepan. Season eggs with salt and pepper, give them a light beat. Chop the parsley (keep a few sprigs for garnish) and add half to egg wash. Grate all the Parmesan cheese and add to egg-wash, mix well. Add the plain flour to a plate. Peel the garlic and place in garlic press (or chop finely). To a frying pan on moderate heat, add the olive oil and half the butter. Coat the chicken in the flour, shake off any excess flour. Dip the chicken in the egg wash, make sure it's totally covered and place in hot oil. Cook chicken for approximately 4 minutes each side (depending on thickness). Flip over once brown and cook the other side. Transfer chicken to a hot plate and rest. To the same frying pan on full heat, add the white wine (alcohol can catch fire so be careful, turn off heat first if unsure). Add the crushed garlic. Add the squeeze of half a lemon. Add the chicken stock. Add the remainder of chopped parsley. Add the remainder of butter and reduce for 2 minutes on full heat. Return the chicken to the sauce and continue heating chicken on medium heat. Serve the chicken, and reduce the sauce until it looks a little thicker (not too thick) If wine is not for you, just double the amount of stock and leave the wine out. Add one quarter tsp of sugar.