LEMON CHICKEN FRANCESE
Lemon Chicken Francese Recipe is a popular Italian American dish that is made with Chicken Cutlets and served in a creamy, lemony, and buttery sauce with brown Lemon slices. This makes for an easy dinner recipe which kids will love.
Provided by Anjali
Categories Dinner
Time 50m
Number Of Ingredients 18
Steps:
- Use thick Chicken Breast. Run a knife lengthwise from the thickest part of the breast and run it through the chicken breast. Open the Chicken into a butterfly and cut the center. You'll get two perfect-sized Chicken Filets.
- Season the Chicken Fillets with Salt and Pepper and keep them in a shallow bowl. Make a breading station on your kitchen counter using two more shallow bowls.
- In one bowl, spread All-Purpose flour, followed by salt and pepper. Toss to combine and spread it out in the bowl.
- In the next bowl, crack open two eggs. Pour Heavy cream, lemon juice, lemon zest, and Parmesan cheese into this. Whisk the eggs using a wired whisk or a fork.
- Heat a skillet with olive oil. As the oil shimmers, reduce the heat to medium-low. Now, starting with the battering, dip the Chicken fillets, first in the flour mixture and once it gets coated with flour, dip them in the egg mixture. After dipping in the egg mixture, transfer to the skillet and cook for 2-3 minutes (each sides). Once the Chicken cutlets are ready, transfer to a serving dish.Do not feel tempted to coat all the chicken fillets at once. This needs to be done slowly and in batches. Do not crowd the skillet with Chicken Fillets. Add not more than four fillets at a time.
- Get rid of the excess oil from the skillet. Add a stick of butter to the same skillet. As the butter shimmers, add the lemon slices and turn the heat down to medium-low. Allow them to brown for 2-3 minutes, tossing midways. Once they start to turn brown, remove them from the pan and arrange over the Chicken Cutlets.
- Finally, to make a creamy sauce, add some more butter in the same skillet. As the butter shimmers, add minced garlic and saute until fragrant for 1 minute over medium-high heat. Now, pour in White Wine along with Lemon Juice, and toss to combine. Allow the White Wine to reduce. As the sauce reduces, pour Heavy Cream and Chicken Broth and reduce the sauce for 2-3 minutes over medium-low heat. Once the sauce gets creamy, serve over the chicken cutlets.
- Garnish with some freshly chopped Parsley and serve immediately
Nutrition Facts : Calories 409 kcal, ServingSize 1 serving
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
Thin cutlets dipped in flour and egg are tossed in a delicious lemon, wine, and butter sauce.
Provided by James
Categories Main Course
Time 30m
Number Of Ingredients 11
Steps:
- Prepare frying station with chicken, a bowl of flour, and a bowl with beaten eggs.
- Heat a large pan to medium-high heat. Season chicken with salt and pepper on both sides. Dredge chicken into flour, shake off excess and dip into egg. Add a bit of butter and 1 tablespoon of olive oil to pan and fry the cutlets. Do not crowd. Work in batches. Use more oil/butter as required for subsequent batches.
- Fry cutlets for 3 minutes per side, then place on paper towels to drain.
- Add sliced lemons to the pan and cook for 10-15 seconds. Add in the white wine, chicken stock, and the juice of half a lemon. Turn heat to medium-high and bring sauce to boil for 3-4 minutes.
- Turn heat to medium-low and add small butter pieces rolled in flour (2 tablespoons worth). If the sauce is too thin add a touch more flour (~1 teaspoon) and continue to cook for 1-2 more minutes. Add a nice bit of black pepper and if necessary adjust salt and/or lemon juice amount.
- When satisfied with the sauce's taste and consistency return the chicken to the pan and gently coat with the sauce and heat through for 1-2 minutes. Add the chopped parsley on top. Enjoy!
Nutrition Facts : Calories 583 kcal, Fat 37.7 g, SaturatedFat 13 g, Cholesterol 317 mg, Sodium 850 mg, Carbohydrate 13.7 g, Fiber 0.6 g, Sugar 0.7 g, Protein 41.4 g, ServingSize 1 serving
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
FILLETS OF SOLE FRANCESE AND LEMON-BASIL PASTA
Steps:
- Place a large pot of water on to boil for the pasta. Salt the boiling water, add the pasta, and cook it to al dente; it should still have a bite to it. Heads up: you will need to use a ladleful of the starchy cooking liquid for the sauce before you drain the pasta.
- While the pasta cooks, rinse and pat the fish dry, then season with salt and pepper. Beat the eggs with the half-and-half or milk. Heat a large nonstick skillet over medium heat. Add the butter. When the butter has melted and is hot, dip the fillets in the egg mixture, then transfer them to the skillet. Cook the fillets for 3 to 4 minutes on each side, or until deeply golden brown.
- While the fish cooks, zest the lemons. Heat the EVOO in a deep skillet over medium-low heat. Add the lemon zest and garlic to the EVOO. Sweat the garlic for 2 minutes, then add the wine and reduce for 30 seconds. Add a ladle of the starchy pasta water and the juice of 1 of the lemons and reduce for 30 seconds more. Turn off the heat.
- When the fish is done, transfer it to serving plates and add the juice of the remaining lemon to the pan. Turn the heat off. Let the lemon juice combine with the pan juices, then spoon the juices over the fish.
- Drain the pasta well and add to the garlic-lemon-wine sauce. Add the basil and toss the pasta for 1 minute to absorb the flavors. Season the pasta with salt and pepper. Serve the pasta alongside the fish garnished with cubes of plum tomato.
FLOUNDER FRANCAISE OR CHICKEN FRANCAISE
I love this tangy lemon flavored sauce. It's quick, tasty and light. I serve it on a bed of buttered spaghetti or rice for my family. I'm a diabetic so I serve mine over spaghetti squash or zucchini. It's just perfect either way. You can use this recipe for chicken as well, just substitute 2 large chicken breasts, cut in half to make 4 thin fillets.
Provided by Realtor by day
Categories European
Time 20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a large skillet, heat the oil and 1 tablespoons of butter over medium heat.
- Place the flour and all the seasonings in a plastic bag and shake to blend.
- Place the beaten eggs in a shallow dish.
- When the skillet is good and hot, put the flounder fillets in the bag one at a time and then dip in the egg. Coat them completely with the egg and place in skillet. The egg should sizzle immediately. If it doesn't, the oil isn't hot enough.
- Save 1 tablespoon of the flour mixture for the sauce.
- Fry over medium heat until brown on both sides, about 3 to 4 minutes per side. Add extra butter if you need to.
- Remove from skillet, keep warm.
- Discard any oil left in skillet and add the butter and the 1 tbsp of seasoned flour reserved from the flounder. Whisk until smooth. Add the rest of the sauce ingredients, stirring constantly until well blended. Bring to boil and cook 5 minutes, stirring frequently. If the sauce thickens too much, add more water- just 1 tsp at a time until you achieve the desired consistency.
- To serve place flounder over a bed of buttered rice (or whatever you're using) and pour a little sauce over each fillet. Garnish with lemon slices and parsley.
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
LEMON SAUCE
Wonderful used on bread pudding, plantation pudding (also known as shoo fly pie) or on southern crumb cake.
Provided by Darlene Summers
Categories Sauces
Time 10m
Yield 1 topping for bread pudding, 10 serving(s)
Number Of Ingredients 7
Steps:
- Sift cornstarch and sugar to keep it from lumping and then combine with salt and boiling water.
- Cook over medium heat, stirring occasionally, until boiling and clear, about 5 minutes.
- Stir in remaining ingredients.
- Keep warm till ready to serve.
More about "lemon francese sauce food"
THE LEMONY SAUCE ON THIS CHICKEN FRANCESE IS UNBEATABLE
From msn.com
FRANCESE SAUCE RECIPE - 825 MAIN PRODUCTS
From 825mainproducts.com
CREAMY CHICKEN FRANCESE - CAFE DELITES
From cafedelites.com
10 BEST LEMON CHICKEN FRANCESE RECIPES | YUMMLY
From yummly.com
10 BEST LEMON CHICKEN FRANCESE RECIPES - FOOD NEWS
From foodnewsnews.com
CHICKEN FRANCAISE RECIPE - W/ LEMON WINE SAUCE
From cookingtheglobe.com
FRANCESE SAUCE FOR FISH RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CHICKEN FRANCESE - DINNER, THEN DESSERT
From dinnerthendessert.com
FRANCESE SAUCE RECIPES - FOOD NEWS - FOODNEWSNEWS.COM
From foodnewsnews.com
CHICKEN FRANCESE - DINNER AT THE ZOO
From dinneratthezoo.com
CREAMY CHICKEN FRANCESE - SIMPLY DELICIOUS
From simply-delicious-food.com
CHICKEN FRANCAISE RECIPE WITH BUTTER LEMON WINE SAUCE
From dessertfortwo.com
ESSENTIAL LEMON GARLIC SAUCE - THE FRAYED APRON
From thefrayedapron.com
RACHAEL'S FISH FRANCESE | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
LEMON COD FISH FRANCESE - AMYCASEYCOOKS
From amycaseycooks.com
CHICKEN FRANCESE WITH LEMON SAUCE (GRAIN-FREE) | WELLNESS MAMA
From wellnessmama.com
LEMON FRANCESE SAUCE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
LEMON FRANCESE SAUCE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
VEAL FRANCESE | RACHAEL RAY | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
CREAMY LEMON CHICKEN FRANCESE RECIPE - RECIPES.NET
From recipes.net
EASY TO MAKE CHICKEN FRANCESE RECIPE | THE RECIPE CRITIC
From therecipecritic.com
CHICKEN FRANCESE (CHICKEN WITH LEMON SAUCE) - THE HERITAGE COOK
From theheritagecook.com
FRANCESE SAUCE - CREATE THE MOST AMAZING DISHES
CHICKEN FRANCESE | KITCHEN NOSTALGIA
From kitchennostalgia.com
CHICKEN FRANCESE RECIPE | FOOD& WINE RECIPE | FOOD & WINE
From foodandwine.com
VEAL FRANCESE | RACHAEL RAY RECIPE | RACHAEL RAY
From rachaelray.com
CHICKEN FRANçAISE, AN ITALIAN-AMERICAN SIGNATURE DISH
From notentirelyaverage.com
30-MINUTE CHICKEN FRANCESE | KITCHN
From thekitchn.com
VEAL SCALLOPINE FRANCESE IN LEMON SAUCE RECIPE | CDKITCHEN.COM
From cdkitchen.com
CLASSIC CHICKEN FRANçAISE WITH BUTTER LEMON SAUCE - YOUTUBE
From youtube.com
CHICKEN FRANCESE WITH LEMON-CAPER SAUCE | COOK'S COUNTRY
From cookscountry.com
RECIPE: LEMON CHICKEN FRANCESE! - YOUTUBE
From youtube.com
CREAMY LEMON CHICKEN FRANCESE | PUNCHFORK
From punchfork.com
THE BEST-EVER CHICKEN FRANCESE | HOW TO FEED A LOON
From howtofeedaloon.com
THE BEST VEAL FRANCAISE RECIPE PLUS A LITTLE HISTORY ABOUT THE DISH
From reluctantgourmet.com
CHICKEN FRANçAISE RECIPE - THE SPRUCE EATS
From thespruceeats.com
LEMON FRANCESE SAUCE RECIPE - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
CHICKEN FRANCESE – QUICK WITH LEMON & WHITE WINE SAUCE
From hungrysix.com
LEMON SAUCE RECIPE FOR CHICKEN FRANCESE - ALL INFORMATION ABOUT …
From therecipes.info
CHICKEN FRANCESE - THE SPRUCE EATS
From thespruceeats.com
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