Chicken Francese And Egg Tagliatelle Food

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CHICKEN FRANCESE



Chicken Francese image

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

4 skinless, boneless, chicken breasts (about 11/2 pounds)
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
4 large eggs
3 tablespoons water
1/4 cup extra-virgin olive oil
1/2 lemon, with rind, cut in thin rounds
1/2 cup dry white wine, such as Pinot Grigio
1 cup chicken broth
1/2 lemon, juiced
2 tablespoons unsalted butter
1/4 cup chopped flat-leaf parsley

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 FRANCESE



Chicken Francese image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 20m

Yield 4 portions

Number Of Ingredients 10

2 ounces grapeseed oil
Four 6-ounce chicken breasts
4 large eggs, beaten
1/4 cup all-purpose flour
Salt and ground white pepper
Salt and ground white pepper
1 cup chicken stock
1/4 pound (1 stick) butter
2 lemons, juiced
1 teaspoon minced fresh parsley

Steps:

  • Heat a large saute pan over medium-high heat until warmed. Add the oil. During heating, dip the chicken breasts into the eggs, and then dust each breast with seasoned flour on both sides. Once floured, add to the oiled pan, reduce the heat to medium and cook until light brown in color, 3 to 4 minutes. Flip and repeat cooking for a final 3 to 4 minutes. Once cooked, remove the breasts from the pan and allow to finish with carry-over cooking.
  • Return the same pan to the heat and add the stock. Allow to simmer and reduce by three-quarters of the volume. After reducing, whisk in the butter to create a sauce, removing from the heat during the process. Finally, finish with lemon juice and parsley and serve over the chicken.

DEVILED CHICKEN FRANCESE



Deviled Chicken Francese image

This savory dish gets its devilish flavor from a mixture of spicy Calabrian chili paste, tangy Dijon mustard and sharp Pecorino Romano cheese. Charred bread and arugula on the side make sure you won't waste any sauce.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 19

4 pieces boneless, skinless chicken breast (no tenders)
Salt and pepper
AP flour, about 1 cup
3 large eggs
1 scant tablespoon Dijon mustard
3 tablespoons milk
3 tablespoons Pecorino Romano or Parmigiano-Reggiano cheese
1/4 to 1/3 cup olive oil or vegetable oil (light in color olive oil or safflower oil)
2 lemons
3 tablespoons butter
2 large cloves garlic, 1 crushed or chopped, 1 halved
About 3/4 cup white wine
1 tablespoon Calabrian chili paste, harissa or sriracha
About 1 1/2 cups chicken stock
A handful flat-leaf parsley, for serving
1 loaf ciabatta bread, 12 to 14 inches long, halved
EVOO, for drizzling
Flaky sea salt, for sprinkling
1 large bundle arugula, cleaned, or boxed leaves

Steps:

  • Gather your ingredients and a gel board to prepare chicken.
  • Halve the chicken breasts horizontally and butterfly them. Use a mallet to thin meat or even it out if needed -- it depends on the size of the chicken breasts. Season meat with salt and pepper.
  • Set a station up: Flour in shallow dish; eggs beaten with mustard, milk, salt, pepper and cheese; large frying pan with oil (4 to 5 turns of the pan); a baking sheet with wire rack inserted and lined with parchment paper to remove the chicken to.
  • Preheat the oil in skillet over medium to medium-high heat. Coat chicken 2 at a time in flour, shake of excess, then in egg and allow excess to drip off. Cook chicken 3 to 4 minutes on each side. Repeat, removing cooked chicken to wire rack. Once chicken is cooked, slice and lightly brown 1 lemon; add to pan with chicken. Wipe excess oil from pan, return to heat and add butter. When it foams add 1 clove crushed garlic, juice of 1 lemon, wine and chili paste and reduce about 3 minutes. Add stock and reduce 5 minutes more. Pick and chop the parsley.
  • Char the bread over gas burner or under broiler. Rub charred bread with halved garlic, drizzle with EVOO, sprinkle with flaky sea salt and cut bread into chunks.
  • Add the chicken back to sauce and heat the meat through, 3 to 4 minutes, turning occasionally. Add the sliced lemons and coat with sauce. Add parsley and transfer to plates. Serve cutlets with a small handful of arugula leaves alongside and some charred bread for mopping.

TAGLIATELLE WITH CHICKEN



Tagliatelle with Chicken image

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time 2h10m

Yield 6 to 8 servings

Number Of Ingredients 8

1 (3 1/2 pound) chicken
2 tablespoons extra-virgin olive oil
Salt and freshly milled black pepper
Leaves from 3 rosemary sprigs, minced
1/3 cup sultanas, soaked in warm water for 30 minutes
1/2 cup pine nuts, lightly toasted
1 pound tagliatelle
2 to 3 tablespoons chopped parsley leaves

Steps:

  • Preheat the oven to 350 degrees F.
  • Rub the chicken with the oil and sprinkle with the salt and pepper, then place it breast down in a roasting pan and roast for about 1 1/2 hours, or until well browned, turning it over toward the end to brown the breast. It's done when the juices run clear, not pink, when you cut into the thigh. When the chicken's nearly ready, put abundant water on for the pasta, salting it when it boils.
  • Take the chicken out of the oven and take the meat off the bone, leaving all that glorious burnished skin on, and cut it into small pieces. I do much of this by just pulling, without a knife, but if you haven't got asbestos hands, use a knife and fork or wait until it is cooler.
  • For the sauce, pour all the juices from the roasting pan into a saucepan. Add the rosemary, the drained sultanas and the pine nuts. Begin to simmer the sauce when you are ready to cook the pasta.
  • Cook and drain the pasta, and toss it with the sauce, chicken pieces, and parsley in a large warmed bowl.

CHICKEN FRANCESE



Chicken Francese image

My brother-in-law is from Naples, Italy and he and my sister owned a Italian restaurant that I worked at for a little while. This was my absolute favorite dish and I often serve it now 2-3 times a month. Sometimes I add artichoke hearts. When I add the artichoke hearts I use a can of quartered artichokes and drain off the brine and add at the end just long enough to heat through!

Provided by Shawn C

Categories     Chicken

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 11

2 boneless skinless chicken breasts, fileted thinly to create 2 to 3 breasts servings
1 cup very condensed chicken broth
1/4 cup white wine
1 lemon, juice of
3 eggs
grated parmesan cheese
flour
1 garlic clove, crushed
parsley
1/2 cup unsalted butter (not margarine)
linguine

Steps:

  • Dust chicken with flour.
  • In a flat container mix together eggs and enough parmesan cheese to create a thick batter (something like pancake batter).
  • Dip breasts in batter and cook at medium to med-high heat in a little olive oil, brown a little on both sides.
  • Remove all chicken to a platter- keep warm.
  • In same skillet increase heat to a med-high and quickly brown the garlic (not too brown) then deglaze pan with wine and let"boil" a few minutes.
  • Add broth, butter and let cook until butter has melted.
  • Add parsley, quickly whisking together.
  • Add lemon juice 1/4 at a time until desired taste.
  • Thicken if desired.
  • Ladle over chicken and pasta on individual plates, with a garnish of lemon wedges and parmesan cheese.

FAMOUS CHICKEN FRANCAISE



Famous Chicken Francaise image

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

1 egg, beaten
½ lemon, juiced
1 cup all-purpose flour
1 pinch garlic powder
1 pinch paprika
6 skinless, boneless chicken breast halves
2 tablespoons butter
1 (14.5 ounce) can chicken broth
1 lemon, juiced
6 slices lemon, for garnish
2 sprigs fresh parsley, for garnish

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

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