Healthy Chicken Francaise Food

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 FRANCAISE

Steps:

• Mix a decent amount of salt and pepper with the flour to make a dredging mixture. You don't need any more than a cup of flour; you're just giving them a light dusting.
• Using a meat pounder, pound the chicken breasts flat so that they are about the size of your hand.
• Dredge the chicken breasts through the flour. When you pull them out, give them a few good slaps so that the extra flour falls off. You want a very light coating, this isn't supposed to be like batter.
• Crack the two eggs into a flat bowl, pierce the yolks with a fork, and scramble them slightly. Combine with about a quarter cup of water to make a light egg wash. It should be pale yellow in color.
• Run the chicken through the egg wash. Keep in mind this is a wash, not a bath. You don't want it soaking in egg, just enough to keep it wet and absorb the flour coating.
• Heat the quarter cup of olive oil in a large fry pan on medium-high heat, and when it is smoking hot, place the chicken into the pan. Cook for 1-2 minutes on each side. You will know when it is ready to flip when the chicken has a nice, slightly browned color and a crisp texture. Remove the chicken from the pan.
• Cut your lemon in half. Using one half, make several paper thin slices of lemon. Save the other half.
• Turn the stove up to high heat, and drop the lemon slices into the frying pan. Wait for them to caramellize and take on a slightly gummy texture.
• Pour in the 1/2 cup of white wine. I recommend Yellowtail Pinto Grigio because it's not too expensive, you can drink it with the meal, and the sweetness of it counteracts the sour of the lemon. Let the sauce reduce for 30 seconds to one minute.
• Sprinkle in salt to taste, and then add in the cup of chicken broth. Allow it to reduce again.
• Take your butter, and dredge it in the flour. Break it up into chunks and drop it into the sauce, swirling it around and allowing the sauce to thicken.
• Once the sauce has thickened sufficiently, put the chicken breasts back into the pan. Coat them thoroughly with the sauce, and let them cook for about another minute or two to warm them back up.
• Transfer to a serving platter, putting a few slices of lemon on top of each chicken breast, and then drizzle the sauce over the whole concoction.
• Garnish with flat-leaf parsley, or whatever greenery you think would go good with the meal.

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.

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.

CHICKEN FRANCESE

Steps:

• Season the chicken with salt and pepper.
• Place the flour in a bowl, and the beaten egg whites in another bowl.
• Heat a very large non stick pan over medium heat. When hot spray with cooking spray to lightly coat the bottom of the pan.
• Lightly flour chicken, then dip in eggs and add to the hot pan a few at a time. Saute chicken 2-3 minutes on each side. When cooked, transfer onto a plate.
• Repeat until all chicken has been cooked and set aside.
• Once all chicken is cooked, place the chicken broth in the bowl with 1 tablespoon of flour and whisk.
• Add to the pan along with the juice of the lemon, white wine, lemon slices, parsley and butter and simmer over medium heat for about 2 minutes so it reduces slightly and thickens. Turn off heat.
• Return chicken to the pan to combine with the sauce.
• Serve immediately.

CHICKEN FRANçAISE

Steps:

• Gather the ingredients.
• Heat the olive oil in a large skillet set over medium-high heat.
• Stir together the flour, salt, and pepper.
• Dredge the chicken breasts in the flour mixture, making sure to coat the whole surface of the chicken. Shake off any excess flour; there only needs to be a thin coating of it on the chicken.
• Quickly dip the chicken in the eggs and allow any excess egg to run off.
• Place the prepared chicken in the heated oil and fry the chicken breasts for 2 to 3 minutes on each side, until the meat is cooked through and golden brown.
• Remove the chicken pieces and place them on a triple-layer of clean paper towels to drain.
• Loosely tent the chicken with foil to retain the heat.
• Pour off and discard the remaining oil in the skillet. Deglaze the pan over medium-high with the white wine, chicken stock, and lemon juice, scraping up any browned bits left over from the chicken.
• Place the butter, parsley, salt, and pepper, to taste, in the pan and reduce the heat to medium. Allow the sauce to simmer and thicken, until it can coat the back of a spoon.
• Strain the sauce through a fine sieve and pour into a clean frying pan.
• Place the fried chicken into the lemon sauce and allow it to warm through for a minute, turning once.
• Transfer the chicken to a serving plate. Drizzle any remaining sauce over the chicken breasts and serve immediately.
• Serve with boiled rice, pasta or potatoes, and greens.

CHICKEN FRANCAISE

Steps:

• Place chicken breasts between 2 sheets of plastic wrap and gently pound chicken with flat side of a meat pounder or with a rolling pin until 1/4 inch thick.
• Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking.
• While oil is heating, stir together flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a shallow bowl. Dredge 2 pieces of chicken, 1 piece at a time, in flour mixture, shaking off excess. Lightly beat eggs in another shallow bowl. When oil is hot, dip floured chicken into beaten eggs to coat, letting excess drip off, then fry, turning over once, until golden brown and just cooked through, about 4 minutes total. Transfer to a plate lined with paper towels and keep warm, loosely covered with foil. Fry remaining chicken in same manner.
• Pour off and discard oil, then wipe skillet clean and heat butter over low heat until foam subsides. Add wine, broth, and lemon juice and boil, uncovered, stirring occasionally, until sauce is reduced to about 1/2 cup, about 6 minutes. Stir in parsley and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Spoon sauce over chicken and top with lemon slices.

CHICKEN FRANCAISE RECIPE

Steps:

• Add about two ounces of olive oil into a deep frying pan. While the oil is warming up over a medium flame, begin coating the chicken in the seasoned flour.
• Once all of the chicken is coated with flour on both sides, add the garlic into the frying pan. Dip each chicken breast into the egg mix and then add into the frying pan.
• Add one ounce of butter and fry over a medium/low flame for about three minutes on each side, until golden. Remove the garlic cloves before they burn, which it right about after adding the butter.
• Remove the chicken from the frying pan and set aside while preparing the gravy. In the same frying pan over a medium flame, add the rest of the butter. Once melted, mix in the flour.
• Pour in the wine and mix for about two minutes to allow for the alcohol to evaporate and to infuse the flavor of the wine into the gravy.
• Pour in the chicken stock and lemon juice and mix together. Simmer for about two minutes and then add the chicken back into the pan. Continue to cook the chicken for 10 minutes over a low flame. After five minutes, flip the chicken to the other side to cook evenly.
• Remove from the stove and serve with a sprinkle of freshly chopped parsley. Enjoy with a side of baked potatoes, asparagus, or pasta drizzled with the gravy. Salute! Cin cin!

CHICKEN FRANCESE RECIPE

Steps:

• Prepare 2 stations for the chicken; A shallow dish with the beaten eggs, milk, salt and pepper. A second dish with wheat flour with just a pinch of salt and pepper.
• First, dredge the chicken cutlet into the flour, shaking off the excess.
• Next, dip the chicken in the egg mixture, and finally dredge into the flour again, gently pressing to adhere on all sides. Repeat with all the chicken cutlets.
• Heat the oil in a large non-stick skillet over medium heat.
• Add coated cutlets and cook until golden brown on both sides, about 4-6 minutes per side. You might need to cook them in batches to avoid overcrowding the pan. Place the chicken aside on a plate.
• To the same preheated skillet add one tablespoon of oil. Add in onion and cook until soft, 2-3 minutes. Stir in the flour and cook until bubbles appear 1-2 minutes.
• Pour in the stock and lemon juice, and whisk to combine, simmering over medium-low heat until the sauce thickens. Taste and season to taste.
• Stir in lemon slices and return the chicken back into the pan. Continue to simmer until the chicken is piping hot.
• Garnish with parsley and serve warm. Enjoy

HEALTHY CHICKEN FRANCAISE

Steps:

• Preheat oven to 350 degrees.
• In a bowl mix flour, garlic powder, onion powder, salt and pepper .
• In another bowl mix the eggs with water and add a pinch of salt and pepper.
• Heat olive oil in a medium sauce pan on medium-low heat.
• Pat dry chicken cutlets and dredge in flour mixture, coating both sides evenly shaking excess flour off.
• Place chicken into egg wash mix, coat both sides.
• Allow the chicken to drip excess egg coating and place fully coated chicken into hot oil. .
• Let chicken cook for ]4 to 6 minutes until lightly brown, flip chicken and cook for another 4 minutes.
• Remove chicken and allow to rest.
• Turn stove off and add lemon juice, Earth Balance Buttery Spread and lemon zest to sauce pan.
• Stir until butter is melted.
• Remove butter lemon sauce from pan.
• Place chicken in an oven safe dish and pour sauce on top of chicken.
• Arrange lemon rounds and sprinkle parsley evenly throughout the dish.
• Place chicken in oven for 7 minutes or until sauce has been absorbed by chicken and breading is not wet.

CHICKEN FRANCAISE

Steps:

• Preheat the oven to warm, or to its lowest setting.
• Start a large pot of water for the pasta and bring to a boil while you prepare the rest of the ingredients. When the chicken and sauce is almost ready, drop the pasta and cook to package directions for al dente.

CHICKEN FRANCESE INA GARTEN

Steps:

• Start by adding 1/2 cup of flour, 1 tsp salt, and 1/2 tsp of pepper to a shallow plate and whisk to combine.
• In another shallow plate or bowl go ahead and whisk the eggs.
• Cut the chicken breasts in half lengthwise, then place each half between 2 sheets of parchment paper and lightly pound it with the flat side of a meat mallet until it is 1/4-inch thick.
• Continue with the remaining chicken, dredging the cutlets in flour and coating both sides, shaking off the excess, and then coating them in egg mixture.
• In a large 12-inch skillet, heat the oil over medium-high heat until shimmering. Add 3 to 4 pieces of chicken to the skillet (or as many as you can fit). Cook until lightly browned, about 3 minutes on each side.
• When cooked, transfer your chicken to a paper towel-lined plate and repeat with the remaining chicken.
• Remove any excess oil from the skillet and then add the lemon slices. Cook until fragrant and slightly charred, about 30 seconds per side. Add the butter and let it melt.
• Stir in the flour and cook for 30 seconds to remove the flour taste. Add the broth, lemon juice, remaining 1/2 teaspoon salt, and pepper, then simmer for about 2 minutes until slightly reduced.
• Then return the chicken to the skillet and cook until it is done, 3 to 4 minutes more. Garnish with the parsley before serving.

CHICKEN FRANCAISE

Steps:

• Place the chicken, in batches if necessary, in a large zipped bag (or between 2 sheets of plastic wrap). With a meat mallet, pound the chicken to 1/2-inch thickness. Cut each breast into thirds.
• Put the flour in a shallow dish, adding a pinch of salt, pepper and 1 teaspoon paprika. Take a heaping tablespoon and set aside for later use. In a second shallow dish, add the eggs. Mix in the Parmesan, 2 tablespoons parsley and a pinch of salt, pepper and paprika. Dredge each chicken cutlet in the flour and then the egg mixture, making sure to get all sides.
• Place a large saute pan over high heat and add 2 tablespoons olive oil and 2 tablespoons butter. Place the breaded chicken into the hot pan, 2 pieces at a time. Cook for 3 minutes, undisturbed. Flip and cook until the chicken has cooked through, reaching a temperature of 160 degrees F, about 3 more minutes. Remove the chicken from the pan and repeat the process with the remaining pieces of chicken.
• In the same saute pan over medium heat, add the remaining 2 tablespoons olive oil, garlic, crushed red pepper and reserved seasoned flour. Cook until the garlic becomes aromatic, about 1 minute. Add the white wine and chicken stock and continue to cook for another minute. Add the bouillon powder, lemon zest and lemon juice and sprinkle with salt and pepper. Remove the pan from the heat and stir in the remaining 2 tablespoons butter to thicken the sauce. Taste for seasoning.
• Add the arugula to each dish or to 1 large platter. Place the chicken on top and drizzle with the sauce. Serve immediately.