CHICKEN FRANCAISE
Provided by Aaron McCargo Jr.
Categories main-dish
Time 37m
Yield 4 servings
Number Of Ingredients 17
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.
CHICKEN FRANCESE
Tyler Florence's Chicken Francese recipe from Food Network is similar to veal piccata: a lemony, sauteed chicken cutlet finished with a smooth white wine sauce.
Provided by Tyler Florence
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
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
Provided by Robert Irvine : Food Network
Categories main-dish
Time 20m
Yield 4 portions
Number Of Ingredients 10
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.
DELICIOUS EASY CHICKEN FRANCESE
This is an easy and delicious recipe for Chicken Francese. It's great over pasta or rice or with a side of your favorite vegetable
Provided by Elaina
Categories World Cuisine Recipes European French
Time 55m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 394.5 calories, Carbohydrate 19.7 g, Cholesterol 282.4 mg, Fat 18.2 g, Fiber 3.1 g, Protein 35 g, SaturatedFat 9.3 g, Sodium 229.3 mg, Sugar 0.7 g
FAMOUS CHICKEN FRANCAISE
Chicken with lemon juice, egg, butter and garlic. C'est magnifique!
Provided by Paula Tomlinson
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 45m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 268.5 calories, Carbohydrate 21.4 g, Cholesterol 111.1 mg, Fat 6.7 g, Fiber 2.9 g, Protein 31.6 g, SaturatedFat 3.1 g, Sodium 412.6 mg, Sugar 0.6 g
CHICKEN FRANCESA
This recipe was given to me by my mother many years ago. I like to serve it at dinner parties or for a romantic dinner with my husband.
Provided by NANNYMM
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h15m
Yield 4
Number Of Ingredients 12
Steps:
- Remove the tenderloin from each chicken breast half. Fillet each chicken breast half into 2 slices. Pound each piece of chicken, including the tenderloins, to 1/4-inch thickness. Place chicken in a bowl and pour in enough milk to completely cover chicken; soak for 30 minutes.
- Mix bread crumbs, Pecorino Romano cheese, and parsley together in a bowl. Remove chicken from milk and dredge through bread crumb mixture until each piece is evenly coated.
- Heat olive oil in a large skillet over medium heat; cook chicken in the hot oil until lightly browned, 2 to 3 minutes per side.
- Preheat oven to 350 degrees F (175 degrees C). Lightly butter a baking dish.
- Transfer chicken to the prepared baking dish, reserving 1 tablespoon olive oil in the skillet. Sprinkle salt and pepper over chicken. Place 1 slice lemon onto each chicken piece.
- Pour wine into the skillet with reserved olive oil; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add chicken broth and lemon juice and boil until reduced by half, 5 to 10 minutes. Pour wine mixture over chicken and drizzle brandied orange liqueur over each.
- Bake in the preheated oven until chicken is no longer pink in the center and sauce is bubbling, 20 to 25 minutes.
Nutrition Facts : Calories 1065.5 calories, Carbohydrate 29.8 g, Cholesterol 166.5 mg, Fat 70.3 g, Fiber 1.3 g, Protein 62.7 g, SaturatedFat 15.2 g, Sodium 1027.7 mg, Sugar 8.9 g
CHICKEN IMPERIAL
From my mother in law. This creamy chicken dish is always a hit. Can use just about any wine you have on hand. If you use a sweeter wine it will give a sweeter taste to the sauce.
Provided by ladygwyn
Categories Chicken
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Coat chicken with flour.
- Brown chicken in melted butter.
- Remove chicken.
- Add mushrooms, and onion to pan and cook till tender.
- Stir in cream, wine, salt, garlic and pepper. Stir to blend well.
- Return chicken to pan.
- Cover and simmer for 20 minutes or until chicken is done.
- Remove chicken again.
- Stir 1 Tbls flour with the 2 tbls of water in a cup or small bowl.
- slowly add to pan, stirring constantly until thick.
- return chicken to pan till heated through.
- Serve over noodles or rice.
IMPERIAL CHICKEN
Make and share this Imperial Chicken recipe from Food.com.
Provided by susan
Categories Chicken
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Mix bread crumbs, cheese, parsley, salt, and pepper.
- Dip chicken in butter and roll well in crumb mixture.
- Arrange in shallow lightly greased casserole dish.
- Drizzle any leftover butter over chicken.
- Bake for 1 hour.
Nutrition Facts : Calories 853.4, Fat 53.1, SaturatedFat 22.6, Cholesterol 200.7, Sodium 1791.9, Carbohydrate 40.1, Fiber 2.5, Sugar 3.6, Protein 51.3
CHICKEN IMPERIAL A' LA LAURA
A web search for "Chicken Imperial" fetches up many different dishes that are nothing like this one, which was given to me by a dear departed friend. I make it every year on her birthday, remember all her wonderful ways, and serve it over rice to my grateful husband with a crisp salad of fresh greens! (Vegetarian confession: I have used the same marinade on slices of baked firm-style tofu, and it's absolutely delicious!)
Provided by La Dilettante
Categories < 60 Mins
Time 50m
Yield 4 chicken breasts, 4 serving(s)
Number Of Ingredients 12
Steps:
- Salt and pepper chicken breasts.
- Heat butter in skillet. Saute' chicken breast on both sides to brown. Transfer to ovenproof glass baking dish.
- Mix remaining ingredients into skillet dripping, blend well, and pour over chicken. Bake at 350 for 30 minutes, until tender.
- Serve over rice with pan juices.
Nutrition Facts : Calories 543.7, Fat 29.4, SaturatedFat 15.9, Cholesterol 212.1, Sodium 1113.3, Carbohydrate 4, Fiber 0.6, Sugar 1.1, Protein 50.7
BREASTS OF CHICKEN ALLA FRANCESE
Provided by Pierre Franey
Categories dinner, easy, quick, main course
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place each chicken breast half between sheets of plastic wrap. Pound the chicken very thin with a flat mallet or meat pounder. Sprinkle with salt and pepper. Dredge on both sides with flour. Shake off excess.
- Beat egg well. Add milk, salt and pepper to egg. Blend well with a wire whisk. Dip chicken breasts in egg mixture to coat well on both sides. Remove excess egg mixture.
- Heat oil in a nonstick skillet large enough to hold pieces in one layer. Cook over medium-high heat about 2 minutes on one side or until golden brown. Turn and cook on the other side. Remove chicken to a warm serving plate and add butter and lemon juice to skillet. Cook and blend well very quickly. Pour sauce over chicken breasts. Garnish with lemon slices and sprinkle with parsley.
Nutrition Facts : @context http, Calories 370, UnsaturatedFat 10 grams, Carbohydrate 19 grams, Fat 18 grams, Fiber 4 grams, Protein 36 grams, SaturatedFat 6 grams, Sodium 733 milligrams, Sugar 4 grams, TransFat 0 grams
IMPERIAL CHICKEN
Time 50m
Number Of Ingredients 8
Steps:
- Preheat oven to 350*F In a medium bowl combine, bread crumbs, Parmesan cheese, garlic powder, salt, pepper & parsley. Mix well. In a second bowl, melt butter. Rinse and dry chicken (to get the slime off) Dip chicken in butter then in bread crumb mixture. Place chicken in an 8x13 casserole dish. Once all chicken is coated and in pan, sprinkle remaining bread crumb mixture on top of chicken. Pour remaining butter in between chicken breasts into pan. Bake for 40 minutes or until internal temperature of chicken reaches 165*F Serve over rice or noodles
IMPERIAL CHICKEN BAKE
From "The Southern Living Cookbook". This is a great oven-fried chicken recipe. Quick n Easy.
Provided by SuzV2796
Categories Chicken Breast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine first 5 ingrediants. Dip each chicken breast in milk and dredge in breadcrumb mixture.
- Arrange in a lightly greased 12x2x8" baking dish.
- Combine butter, garlic, and lemon juice and drizzle over chicken. Sprinkle paprika over chicken.
- Bake at 350 degrees for 40 minutes or until tender.
IMPERIAL CHICKEN ALA FRANCES
A chicken dish that my former mother-in-law made for special occasions. Can easily be doubled if you are feeding a crowd.
Provided by Mean Mary
Categories Chicken Breast
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Mix sour cream, lemon juice, Worcestershire sauce, celery seed, paprika, garlic powder, salt and pepper in a bowl to combine. Pour into a large zip top bag. Add chicken breasts and make sure that the mixture comes into contact with each of the chicken breasts. Refrigerate over night.
- Preheat the oven to 350 Degrees F. Remove chicken breasts from marinade, trying to get as much of the sour cream mixture from the chicken as possible. Roll in cracker crumbs and place on a baking sheet. Remember to tuck the thinner ends under so that the chicken breasts are generally about the same thickness. Spoon about half of the melted butter over the chicken and bake for 20 minutes. Spoon remaining butter over the chicken again and cook for an additional 20-25 minutes or until done.
Nutrition Facts : Calories 424, Fat 25.9, SaturatedFat 15.4, Cholesterol 158.5, Sodium 532.4, Carbohydrate 3.5, Fiber 0.2, Sugar 0.4, Protein 43
More about "imperial chicken ala frances food"
IMPERIAL CHICKEN RECIPE | MYRECIPES
From myrecipes.com
CHICKEN IMPERIAL RECIPE BY VISHAL ATREYA - NDTV FOOD
From food.ndtv.com
CHICKEN FRANCESE | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
10 BEST IMPERIAL CHICKEN RECIPES | YUMMLY
From yummly.com
CHICKEN FRANCESE RECIPE | FOOD& WINE RECIPE
From foodandwine.com
CHICKEN FRANCESE (CHICKEN WITH LEMON SAUCE) - THE …
From theheritagecook.com
CHICKEN IMPERIAL – 5 BOYS BAKER
From 5boysbaker.com
ARROZ IMPERIAL (IMPERIAL CHICKEN AND RICE) - CUBAN RECIPES
From cubanfoodmarket.com
CHICKEN ALA FRANCAISE - RECIPE - COOKS.COM
From cooks.com
CHICKEN FRANCAISE- A DELICIOUS,ONE SKILLET, ITALIAN CHICKEN DISH!
From gonnawantseconds.com
JOW - RECIPE: IMPERIAL CHICKEN
From jow.fr
CHICKEN FRANCESE INA GARTEN - CHEFS & RECIPES
From chefsandrecipes.com
CHICKEN FRANCESE: OUR FAVORITE RECIPE - THE WOKS OF LIFE
From thewoksoflife.com
CHICKEN ALA FRANCAISE - RECIPE | COOKS.COM
From cooks.com
IMPERIAL CHICKEN RECIPES (PAGE 1) - FOODFERRET
From foodferret.com
CHICKEN FRANCESE - THESTAYATHOMECHEF.COM
From thestayathomechef.com
CHICKEN FRANCAISE RECIPE CHEF PASQUALE - EVERYBODYLOVESITALIAN.COM
From everybodylovesitalian.com
IMPERIAL CHICKEN - J.ROBERT FARMS
From jrobertfarms.com
THE BEST-EVER CHICKEN FRANCESE | HOW TO FEED A LOON
From howtofeedaloon.com
IMPERIAL CHICKEN RECIPE | SHIREEN ANWAR | MASALA TV
From masala.tv
IMPERIAL PICCATA CHICKEN | AKIS PETRETZIKIS
From akispetretzikis.com
IMPERIO DOS FRANGOS - MENU, HOURS & PRICES - YELLOWPAGES.CA
From yellowpages.ca
HISTORICAL INDUSTRIAL FIRE: IMPERIAL FOODS
From fireengineering.com
HOW TO MAKE CHICKEN FRANCESE: 9 STEPS (WITH PICTURES) - WIKIHOW
From wikihow.com
IMPERIO DOS FRANGOS, LONDON, LONDON - ZOMATO
From zomato.com
IMPERIAL CHICKEN ALA FRANCES - PLAIN.RECIPES
From plain.recipes
IMPERIAL CHICKEN | IMPERIAL CHICKEN, WREXHAM, WREXHAM, …
From imperialchicken.com
CHICKEN FRANCESE - DINNER AT THE ZOO
From dinneratthezoo.com
CREAMY CHICKEN FRANCESE - CAFE DELITES
From cafedelites.com
ROYAL RELISH IMPERIAL CHICKEN SALAD — WINFREY FOODS
From winfreyfoods.com
ONLINE MENU OF IMPERIO DOS FRANGOS, LONDON, ON
From menupix.com
CHICKENS – IMPERIAL FOOD | GLOUCESTER, UK
From imperial-food.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love