Clinton Kellys Chicken Francese Recipe 445 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.

CLINTON KELLY'S CHICKEN FRANCESE RECIPE - (4.4/5)

Steps:

• Directions step 1 ingredients 4 large Chicken Breasts (boneless skinless and pounded to 1/2-inch thickness) Salt and freshly cracked Black Pepper Flour for dredging 4 Eggs (whisked) 1/4 cup Water instructions Season chicken with salt. Whisk together flour, salt and pepper in a rimmed baking dish. Place eggs and water in a rimmed baking dish and season. step 2 ingredients Extra Virgin Olive Oil instructions Heat a large skillet with 1/4-inch of olive oil over medium-high. Working in batches to avoid over crowding the pan, lightly coat chicken in the season flour, dip in the egg mixture and place in the oil oil to fry. Repeat with remaining chicken. step 3 ingredients instructions Cook for 2 to 3 minutes or until golden and crispy. Flip and continue to cook on the second side until golden and crispy, about 2 to 3 more minutes. Once chicken is cooked through transfer to a large serving platter. Drain excess oil. step 4 ingredients 3/4 cup White Wine 3/4 cup Chicken Broth 3 tablespoons Butter 1 Lemon (cut into wheels plus wedges to garnish) 1/4 cup fresh Parsley leaves (torn) instructions Remove half of the cooking oil. Deglaze the pan with the wine, making sure to scrap up any brown bits from the bottom of the pan. Stir in chicken stock and butter to emulsify. Add the lemon wheels and season with salt and pepper. Remove pan from heat and add the fresh parsley. Pour the sauce over the chicken and serve. Garnish with lemon wedges. step 5 ingredients instructions Helpful Tip: Pound the chicken evenly so it cooks evenly.

CHICKEN FRANCESE WITH LEMON AND PECORINO

Steps:

• Cut the chicken breasts into 12 pieces of roughly equal size. Place the pieces between sheets of waxed paper, and pound with a mallet until they're thin. Season with salt and pepper. Place cheese and 4 tablespoons parsley in a wide, shallow bowl. Slowly add the beaten egg, whisking until it's smoothly incorporated. Place the flour on a wide plate. Dip the pounded chicken in the egg mixture. Remove, letting excess egg drip off. Place each cutlet in the flour, and coat lightly. Remove from flour and hold them in a single layer. Add the olive oil to 2 saute pan large enough to hold 3 cutlets in a single layer. Place over medium - high heat. When the oil is hot, add the cutlets. Saute, turning once, until the cutlets are golden on the outside, just cooked on the inside (about 2 minutes per side). Remove the cutlets, and hold them in a single layer. Repeat with remaining cutlets. Spill the oil out of the saute pan.
• Return the pan to high heat. Add 1/4 cup of white wine to each pan and reduce it to 2 tablespoons in each pan. Divide the stock and the lemon slices between the pans. Boil for 5 minutes, then remove the lemon slices. Keep boiling the sauce until it's reduced to 1/2 cup. Turn heat to very low. Swirl 2 tablespoons butter into each pan until the sauce is thickened. Add cutlets to each pan, turning them until they are coated in sauce. Divide cutlets among 4 plates, garnish with remaining 4 tablespoons of parsley, and serve immediately.

CLINTON KELLY'S CRISPY CHICKEN THIGHS RECIPE - (3.3/5)

Steps:

• put thighs in bag and coat with salt and pepper, then coat with olive oil put thighs on baking sheet and bake at 400 for 45 minutes