FRENCH FARMHOUSE GARLIC CHICKEN
Vampires beware! Actually, don't be put off by the large quantity of garlic in this recipe. When the garlic cooks, the flavor mellows out and it isn't overpowering at all (although you and your significant other may want to be sure you both eat dinner together!) Good served with either mashed potatoes or rice.
Provided by SharleneW
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Rinse chicken and pat dry with paper towels.
- Season with salt and pepper.
- Heat oil over medium-high heat and add chicken and garlic (yes the whole cloves).
- Cook chicken until just brown on each side, turning once.
- Slowly add the 1/2 cup wine or broth, the 1/2 cup broth, lemon juice, basil and oregano.
- Cover and simmer for 6 to 8 minutes or until chicken is tender and no longer pink.
- Transfer chicken and garlic to a warm serving platter; and keep warm.
- In small bowl, stir together the flour and 2 tablespoons wine or broth.
- Stir in a couple of tablespoons of hot pan juices.
- Stir this mixture into remaining juices in pan.
- Bring to a boil.
- Cook and stir for 1 minute.
- Spoon over chicken.
Nutrition Facts : Calories 250.9, Fat 5.2, SaturatedFat 0.9, Cholesterol 68.4, Sodium 324.6, Carbohydrate 13.5, Fiber 0.9, Sugar 0.8, Protein 30.1
CHICKEN FRANCESE
I grew up on this tender, lemony chicken Francese recipe that's a classic in Italian cooking. It's delicious as is, but we sometimes add sauteed mushrooms. Serve it with pasta or crusty bread to mop up all that delicious pan sauce. -Joe Losardo, Taste of Home Executive Marketing Manager
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 318 calories, Fat 19g fat (3g saturated fat), Cholesterol 111mg cholesterol, Sodium 806mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 1g fiber), Protein 27g protein.
GARLICKY CHICKEN PARMESAN
Steps:
- Preheat the oven to 350 degrees F. Set a wire rack into a baking sheet lined with aluminum foil.
- Sprinkle the chicken on both sides with salt and pepper.
- Combine the flour and some salt and pepper in a medium baking dish. In a second baking dish, combine the eggs, milk and minced garlic. In a third dish, combine the panko and garlic salt.
- Dredge the chicken breasts through the flour mixture, dusting off any excess; then through the egg mixture, letting excess drip off; and then through the panko breadcrumbs, making sure to coat the breasts on each side. Set the breaded chicken breasts on the wire rack and refrigerate for 30 minutes to allow the breading time to set.
- Fill a large, deep skillet halfway with vegetable oil and heat to 375 degrees F on a deep-fry thermometer.
- Using tongs, carefully place the breaded chicken in the hot oil, working in batches to avoid crowding the pan. Fry until light golden on both sides, about 4 minutes. Return the chicken to the wire rack.
- Dollop 2 tablespoons of Marinara Sauce over each piece of chicken and sprinkle the chicken evenly with the Parmesan and mozzarella. Transfer to the oven and bake until the chicken is cooked through, about 15 minutes. Serve warm.
- Heat the olive oil in a large heavy-bottomed pot over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the carrots and celery, season with salt and pepper and saute until all the vegetables are soft, another 10 minutes. Add the tomatoes and oregano and simmer, uncovered, over low heat until the sauce has thickened, about 1 hour. Season to taste with more salt and pepper.
TOMATO GARLIC CHICKEN
This is great on chilly nights when the appealing aroma of garlic and basil wafts throughout the house.
Provided by southern chef in lo
Categories Chicken Breast
Time 26m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, combine the garlic and salt and let set for 15 to 20 minutes.
- Add the potatoes and 2 tablespoons of oil.
- In a greased 13 x 9 x 2-inch baking dish, layer the potato mixture, onion, chicken, and tomatoes.
- Sprinkle with the basil.
- Drizzle with the remaining oil; cover and bake at 350F for 1 hour.
- Uncover and bake 15 to 20 minutes more or until chicken juices are clear and potatoes are tender.
Nutrition Facts : Calories 1103.3, Fat 68.7, SaturatedFat 17.1, Cholesterol 255.4, Sodium 840.6, Carbohydrate 49.3, Fiber 5.9, Sugar 5.9, Protein 69.4
FRENCH FARMHOUSE GARLIC CHICKEN RECIPE
Provided by á-1399
Number Of Ingredients 13
Steps:
- 1. Rinse chicken; pat dry with paper towels. Season with salt and pepper. In a 10" skillet, heat oil over med-hi heat. Add chicken and garlic cloves. Cook chicken for 2-3 minutes on each side or just until brown, turning once. Slowly add the 1/2 c wine/broth, the 1/2 c broth, the lemon juice, basil and oregano. Cover and simmer for 6-8 minutes or until chicken is tender and no longer pink. 2. Using a slotted spoon, transfer chicken and garlic to a warm serving platter; keep warm. 3. In a small bowl, stir together flour and 2 T wine or broth. Stir into pan juices. Bring to boiling. Cook and stir for 1 minute more. Spoon over chicken. If desired, serve with mashed potatoes or rice. * If you prefer, peel the garlic before cooking (use flat side of knife to mash slightly, then peel off skins) Or, as you eat the cooked cloves, simply slip the skins off with the tip of your knife.
EASY ITALIAN FARMHOUSE CHICKEN
TOTALLY healthy and delicious, TRUE! Creativity can be up to YOU! Colourful, easy...people will think you did slave, HOPE your review is also a rave!
Provided by mickeydownunder
Categories < 4 Hours
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- COMBINE cornflour, dried italian seasoning (i.e. oregano, parsley etc.)and pepper in bowl or ziplock bag.
- SLICE chicken breasts in half lengthways and then in 2 to 3 pieces across;.
- FLOUR chicken; shake excess off before.
- HEAT pan; then add oil; BROWN chicken and REMOVE.
- Saute garlic, onions, mushrooms and red or green pepper until SOFT.
- ADD diced zucchini, can of diced tomatoes with juice, red wine, lemon juice, lemon rind and brown sugar.
- Bring to a BOIL, reduce to simmer.
- ADD chicken back into large pot on stove and simmer for 1 hour until chicken is tender.
- When done, add black olives and.
- ENJOY!
- NOTE: Recipe might vary depending on size of chicken breasts
- NOTE: Cornflour to Italian season should be 2 Tbsp to 1 Tbsp ratio whatever total amount you use to coat chicken.
- NOTE: Also tried recipe by pouring sauce oven chicken and baking it on low in oven (120 - 150 degrees) and found while it was still tasty, it did not have the same taste/consistency as that done on the stove top.
- NOTE: I covered the chicken while simmering on the stove top but you might need to stir every now and then to make sure it does stick.
Nutrition Facts : Calories 325.9, Fat 14.5, SaturatedFat 1.9, Sodium 206.3, Carbohydrate 36.8, Fiber 6.1, Sugar 12.1, Protein 5.1
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