Dreamy Chicken Francese 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.

DREAMY CHICKEN FRANCESE

Steps:

• Preheat the oven to 200 degrees F (95 degrees C).
• Use a sharp knife to cut each chicken breast horizontally into 3 thin pieces.
• Combine tapioca starch, flour, and salt in a shallow dish and mix well. Place eggs in another shallow dish, and beat well.
• Heat olive oil and 1 tablespoon butter in a skillet over medium heat. Dip chicken first in flour mixture, then into the eggs, coating completely. Cook chicken, in batches if necessary, until golden and no longer pink in the center, 2 to 3 minutes per side. Remove chicken to a rimmed baking sheet lined with a drip tray.
• Place chicken in the preheated oven to keep warm.
• Meanwhile, reduce heat to medium-low, and melt remaining 1 tablespoon butter in the skillet. Saute garlic until fragrant, about 1 minute. Stir in cream, broth, wine, lemon juice, parsley, salt, and pepper. Cook, stirring constantly, until sauce has reduced. Sauce can break if the heat is too high and it's not stirred regularly. Serve chicken topped with sauce.

DEVILED CHICKEN FRANCESE

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

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.

CREAMY CHICKEN FRANCESE

Steps:

• Stir beaten eggs and Parmigiano-Reggiano cheese together in a shallow bowl. Stir flour, salt, and pepper together in a separate bowl. Dredge cutlets in the seasoned flour.
• Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes.
• Meanwhile, heat butter and oil in a 12-inch skillet over medium-high heat. Swirl the skillet once the butter has melted to combine butter and oil. Add lemon slices and cook, topped with a splatter screen, for 2 minutes per side.
• Dip floured chicken cutlets into the egg mixture and cook in the same skillet, about 4 minutes per side. Be careful not to disturb the cutlets as they brown. Remove browned cutlets to a rack and keep warm. Add garlic and cook about 30 seconds. Pour in chicken broth, wine, and lemon juice. Bring to a boil and cook until liquid has reduced to about 1/3 cup, stirring occasionally, about 5 minutes.
• Remove skillet from heat and cool sauce slightly, about 2 minutes. Gradually add half-and-half, stirring constantly. Season with salt and pepper. Drain linguine, reserving some of the cooking water.
• Place skillet back on low heat. If the sauce is too thick, add cooking liquid from the pasta, 1 tablespoon at a time, until thinned to your desired consistency. If the sauce is too thin, create a paste from the leftover flour and about 1 tablespoon of olive oil. Quickly stir or whisk the paste into the sauce and allow to cook to desired consistency.
• Return chicken pieces and lemon slices to the sauce to warm through, about 2 minutes.
• Serve each cutlet with two lemon slices and sauce over hot, cooked linguine. Garnish with fresh parsley.

CHICKEN FRANCESE

Steps:

• In a wide, shallow bowl, whisk eggs, milk, salt and pepper until blended. Place the flour in a separate bowl. Line a baking sheet with paper towels.
• In a wide skillet, heat olive and vegetable oils over medium heat until shimmering.
• Working in batches to avoid crowding the pan, lightly dredge the chicken in flour and shake off any excess. Dip into egg batter, let excess batter drip back into the bowl and place in the skillet. Fry, turning once, until golden brown on both sides, about 4 minutes per side. Adjust the heat as the cutlets cook so they brown slowly and evenly, with a steady bubbling. Transfer to the paper-towel-lined pan and repeat with remaining cutlets.
• When all cutlets are browned, remove the pan from the heat and pour off the oil. Wipe out the pan with paper towels. Return the pan to low heat.
• If making the lemon slices (if not, skip to Step 6 below): Melt 3 tablespoons of the butter and then scatter the lemon slices over the bottom of the pan. Cook, stirring gently occasionally, until the lemon slices are golden and browning around the edges, about 3 minutes. Scoop out the lemon slices and set them aside.
• Add 3 tablespoons of butter, the wine and lemon juice and bring to a boil. Boil until the liquid is syrupy, 3 to 4 minutes. Pour in the stock, bring to a boil and cook until thickened into a sauce, about 5 minutes. (It will thicken more when you add the cutlets.) Taste and adjust the seasonings with lemon, salt and pepper; it should be quite lemony and not too salty.
• Reduce the heat, tuck the cutlets into the pan and simmer very gently until the sauce is velvety and the chicken pieces are heated through, about 4 minutes. Turn the cutlets over occasionally in the sauce. Place the browned lemon slices on top. Sprinkle with chopped parsley and serve, spooning some of the sauce over each serving.

CREAMY CHICKEN FRANCESE

Steps:

• Place chicken breasts on a board in front of you and with a sharp knife, carefully slice each in half, horizontally, creating two thin chicken cutlets.
• Combine the flour, salt and pepper in a bowl and mix well. Beat the eggs into a separate bowl.
• Coat the chicken first in the flour then in the egg.
• In a large frying pan, heat the oil then fry the chicken in batches until golden brown on both sides. Remove from the pan.
• In the same pan, melt the butter then fry the lemon slices until golden on both sides. Remove and set aside.
• Pour in the wine and allow to reduce for a few minutes then add the stock and lemon juice.
• Bring to a simmer and allow to reduce for 5 minutes then pour in the cream.
• Add the chicken back to the pan and allow to cook for another 5 minutes until the sauce is velvety and the chicken is cooked through.
• Scatter over the parsley and serve.

CHICKEN FRANCAISE FROM RECIPE30.COM

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.
• Crack the eggs into a dish large enough to fit chicken breast.
• 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.
• Get your wine and chicken stock portions ready.
• 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 for approx 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).