Easy Chicken Francese Food

EASY AFTER WORK CHICKEN FRANCAISE

Steps:

• Season 2 cups flour with salt and pepper. Coat chicken cutlets in seasoned flour, shaking off excess, then dip in egg.
• Heat vegetable oil in a large skillet over medium heat. Pan-fry chicken until golden brown on both sides, 5 to 7 minutes; transfer to a plate. Melt butter in the same skillet; cook and stir remaining 2 tablespoons flour in butter for 5 minutes, then add chicken broth and lemon juice. Simmer until thickened, about 10 minutes. Return chicken to the skillet. Continue simmering until chicken is no longer pink in the center, about 15 more minutes.
• Serve chicken with parsley sprigs and lemon wedges.

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.

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.

DELICIOUS EASY CHICKEN FRANCESE

Steps:

• Coat chicken with flour, then egg beat, then saute in a large skillet until almost cooked through. Drain on paper toweling.
• Preheat oven to 300 degrees F (150 degrees C).
• In a medium saucepan combine the wine, broth, parsley, salt and pepper to taste, butter or margarine and lemon juice over medium low heat. Stir together while heating slowly. When butter or margarine has melted, slowly stir in cornstarch until sauce thickens slightly. Place chicken in a 9x13 inch baking dish and pour sauce over all.
• Bake at 300 degrees F (150 degrees C) for about 10 to 15 minutes, or until chicken is cooked through and juices run clear.

CHICKEN FRANCESE

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.

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.

CHICKEN FRANCESE

Steps:

• Pound chicken breasts with a meat mallet to 1/4-in. thickness; slice into cutlets 1-1/2 in. wide. Place beaten eggs in a shallow bowl; in a separate shallow bowl, combine the next six ingredients. Dip chicken in egg, then in crumb mixture, patting to help coating adhere., In a large skillet, heat 2 tablespoons oil over medium heat. Brown chicken in batches, adding oil as needed, until golden brown, 2-3 minutes per side. Remove; drain on paper towels., For lemon sauce, add water, lemon juice and bouillon to skillet, stirring to loosen browned bits from pan. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, until liquid is reduced by half, 8-10 minutes. Return chicken to pan; toss to coat. Cook until heated through, 4-6 minutes. Serve with lemon slices.

CHICKEN FRANCESE FOR ONE

Steps:

• Melt 2 tablespoons of the butter in a medium skillet over medium high heat.
• Add chicken to skillet and brown for 5 to 7 minutes, turning occasionally. When chicken is browned, add remaining 6 tablespoons of butter and the lemon juice (if desired, add extra lemon juice to taste).
• Saute for 6 minutes over medium heat, then remove chicken from skillet. Add cheese to skillet, stir all together until mixture has reached the consistency of a sauce, then pour the sauce over the chicken and serve hot.

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.

EASY CHICKEN FRANCESE

Steps:

• Preheat the oven to 200 degrees F (95 degrees C). Pound chicken breasts thin using a meat mallet.
• Combine beaten eggs and Parmesan cheese in a bowl; mix until uniform. Place flour on a wide, shallow plate.
• Soak 1 piece of chicken in the egg and cheese mixture, then place in flour to coat both sides. Place back in the egg mixture again, and coat with flour for a second time; transfer to a wire rack. Repeat with remaining chicken.
• Pour olive oil into the bottom of a large frying pan and heat over medium heat until warm. Add chicken, in batches as needed, and cook, turning occasionally, until browned, no longer pink in the center, and juices run clear, 5 to 7 minutes. Place the cutlets in the preheated oven and use the same pan to prepare the sauce.
• Pour white wine into the pan; bring to a boil while scraping the bottom of the pan with a wooden spoon. Allow to reduce until you no longer smell the alcohol, 3 to 5 minutes. Add chicken broth and increase heat to high; allow the volume to boil down to about half. Add lemon juice. Transfer chicken into the sauce let sit, 3 to 5 minutes, turning once.

CHICKEN FRANCESE

Steps:

• Place chicken breasts side by side on a cutting board and cover with a piece of plastic wrap.
• Pound the chicken breasts with a meat mallet until they are about 1/4 inch thick.
• Place some all purpose flour in a large Zip Loc bag and season with a fair amount of salt and pepper.
• Shake bag to mix flour and seasonings.
• In a wide bowl beat the eggs with 3 tablespoons of water to make egg wash.
• Pour oil in a large skillet and heat over medium-high heat until oil is hot about 5-6 minutes.
• Place chicken breasts in Zip Loc bag containing seasoned flour mixture and shake to coat completely.
• Dredge chicken in egg wash.
• Once oil is hot add chicken and fry for 2 minutes on each side until golden brown, turning once.
• Remove chicken to a large platter and keep warm.
• Toss the lemon slices into the skillet and cook for 1-2 minutes, until fragrant.
• Add the wine, chicken broth and lemon juice and simmer for 5 minutes to reduce the sauce slightly.
• Roll the butter in some flour and add to the skillet- this will thicken the sauce.
• Stir to mix well and dissolve the flour.
• Reduce heat to medium-low and return the chicken to the pan.
• Place the lemon slices on top of the chicken.
• Simmer gently for 2 minutes to heat the chicken through.
• Season with salt and apper and garnish with chopped parsley before serving.

CHICKEN FRANCESE

Steps:

• Clean Chicken:.
• Soak Chicken cutlets in white vinegar and water. Let sit for a few minutes, rinse well and pat dry with paper towels.
• Place the flour in a bowl, and season with 1 teaspoons oregano, and salt pepper to taste. Mix to combine.
• Beat eggs in a bowl, season with salt and pepper to taste. Whisk to combine.
• Roll butter in flour mixture, set aside.
• In a large deep skillet over medium heat, add olive oil. While oil is heating, using a pair of tongs dip chicken in seasoned egg wash (shake off excess egg wash), then dredge the chicken in the seasoned flour (shake off excess flour).
• Add chicken to the hot skillet and cook 3 minutes per side. (Do this in two batches). Transfer cooked chicken to a serving platter.
• Add chicken stock to the pan, with a wooden spoon scrape all of the browned bits up from the bottom of the pan. Add the lemon juice, and simmer for about 5 minutes to reduce the sauce slightly.
• Add the butter (rolled in flour) into the sauce. Stir to incorporate and dissolve the flour. Simmer for 2 to 3 minutes. At this point taste the sauce for seasoning. Add salt and pepper if needed.
• Pour the sauce over the chicken cutlets, and garnish with the parsley.

CHICKEN FRANCESE

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!

BEST CHICKEN FRANCAISE

Steps:

• Coat chicken with flour and set aside.
• Mix batter by beating the eggs briskly, then adding in the lemon juice, parsley, salt, wine, garlic, hot pepper sauce, and parmesan cheese.
• Melt 2 tbs margarine in bottom of deep skillet.
• Dip floured pieces of chicken generously in the batter and place in heated skillet.
• Cook until golden brown on each side (approx 5 minutes, be careful not to put heat on too high).
• Remove chicken from pan and drain excess oil.
• Make the wine sauce by melting margarine in the skillet and then stirring in the wine and lemon juice.
• Return chicken to pan and cook for about 2 minutes more.
• Serve over penne pasta.
• Drizzle remaining wine sauce over chicken and pasta.
• Garnish with parsley and sliced lemon if desired.