Chicken Francaise Lemon Chicken In Wine Sauce 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.

FAMOUS CHICKEN FRANCAISE

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.

CHICKEN FRANCAISE

Steps:

• First, lay each chicken breast flat on a cutting board, and using a knife, split it in half. Find the center of the breast on the side, poke the knife in half-way, and then hold your hand down while cutting through each breast to make two even pieces. It can also help to turn it on its side like a book, and cut it while it folds away. You will get 4 chicken cutlets from 2 whole breasts. Alternatively, buy chicken cutlets that are already thin. If you use chicken cutlets, you need 4 for this recipe.
• In a shallow dish, beat the egg. Separately, in another shallow dish, add the flour, garlic powder, salt and pepper.
• In a large skillet, melt the butter and olive oil. When the butter is sizzling and foaming, the pan is hot enough to add the chicken.
• Dip each chicken breast in the egg, followed by the flour mixture. Use your fingers to press on a thick flour coating that covers every inch of the chicken breast.
• Place the chicken cutlets in the pan, and do not move them while they sear on the first side. After 5 minutes, use tongs to peak and make sure the chicken is getting golden brown.
• Flip the chicken and cook for another 4 minutes on the second side.
• After 5 minutes, pour the chicken broth, lemon zest and lemon juice into the skillet. (Add the white wine, if using). The mixture will bubble and boil. Lower the heat so that the chicken finishes cooking in the lemon sauce, about 3-4 minutes. Use a meat thermometer to ensure the chicken is 165-degrees F before serving.
• Serve two chicken cutlets over pasta (optional)

CHICKEN FRANCAISE

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.

CHICKEN FRANCAISE

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.