CHICKEN FRANCESE AND EGG TAGLIATELLE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Warm a serving platter in a 250 degree F oven.
- Pile the parsley, anchovies and garlic on a cutting board and finely chop them together. Mix in the lemon zest.
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente.
- Meanwhile, cut into and across the chicken breasts and open them like a book. Pound into very thin cutlets, 1/8 to 1/4-inch thick. Sprinkle the chicken with salt and pepper on both sides, then dredge in flour to coat. Beat the eggs in a shallow dish with a splash of water.
- Heat 2 tablespoons EVOO and 2 tablespoons butter in a large skillet over medium to medium-high heat. Dip 2 pieces of the chicken in the egg to coat, then saute until cooked through, about 2 minutes per side. Transfer to the warm platter. Add 1 tablespoon butter to the skillet and cook the remaining pieces of chicken. Add to the platter.
- Add the chicken stock, wine and lemon juice to the skillet and simmer until slightly reduced. Add the remaining 3 tablespoons butter and stir until melted. Add the chicken to the sauce, turning it to coat, then return the chicken to the platter. Add half the parsley-anchovy gremolata to the sauce, then add the pasta and toss for 1 to 2 minutes.
- Garnish the chicken with the remaining gremolata and serve alongside the pasta.
DEVILED CHICKEN FRANCESE
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
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.
CHICKEN FRANCESE
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
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.
CHICKEN FRANCESE
This recipe is so flavorful, very quick, and very easy! The chicken stays very juicy and tender. It's great on a bun as a chicken sandwich, or with a side at dinner time. Tastes great re-heated too!
Provided by JenSteele23
Categories Chicken Breast
Time 20m
Yield 4-6 breasts, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- If needed, pound chicken breasts down to 1/4"-1/2" thickness to ensure even cooking.
- Heat olive oil and butter in a skillet over medium-medium high heat.
- Pour flour into a shallow dish (for coating chicken).
- Beat eggs, Parmesan cheese, salt, pepper, and parsley together and place in another shallow dish (also for coating chicken).
- Dip the chicken in the flour and allow the excess to fall off.
- Dip the chicken in the egg mixture and allow the excess to run off.
- Place chicken in the skillet and cook until golden brown, about 3-4 minutes per side.
- Enjoy!
CHICKEN FRANCESE WITH GREMOLATA BY RACHAEL RAY
Another of her dishes from her TV show. I have made this with pounded, boneless pork chops too and it's equally as good.
Provided by Lori Mama
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Set oven to 300 degrees.
- Prepare pot with boiling water and cook pasta until just done.
- Combine lemon zest, parsley, anchovy if using, garlic. Set aside.
- Put flour in one dish and beaten eggs in another.
- Dredge seasoned chicken in flour and then in egg.
- Heat a large pan to medium high heat and add 3 tablespoons oil and 2 tablespoons butter.
- Fry the meat in mixture until just done.
- Place on a platter in warm oven.
- In pan with remaining oil/butter, add wine/stock/lemon juice.
- Reduce while pasta is cooking.
- Add half of the parsley mixture.
- Melt the remaining 2 tablespoons butter in sauce.
- When pasta is done, drain and add to the sauce in the pan, along with the spinach and basil.
- Warm until vegetables are wilted.
- Place chicken on warmed dinner plates.
- Top each with some of the reserved parsley mixture and serve with the pasta on the side.
Nutrition Facts : Calories 665.3, Fat 29, SaturatedFat 10.5, Cholesterol 200.8, Sodium 381.6, Carbohydrate 55.9, Fiber 3.5, Sugar 3.8, Protein 39.2
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