CHICKEN FRENCH
Steps:
- Season chicken pieces on both sides with salt and fresh ground black pepper. Place the flour, salt, pepper, and cayenne in a baking dish and mix well.
- Combine the beaten eggs and milk in another dish. Dredge the chicken, one at a time, in the flour to coat both sides and then transfer into the dish of eggs. Turn the chicken in the egg to coat both sides, and leave in the egg.
- Once all the chicken is floured and transferred into the dish of eggs, place in the refrigerator until needed. In a large non-stick skillet, melt the butter in the olive oil over med-low heat, until it begins to sizzle slightly. Lift the chicken pieces out of the egg mixture, allowing the excess to drip off, and sauté for 2 to 3 minutes per side until golden brown. Cook in batches and keep warm in a very low oven.
- When all the chicken is cooked, add the lemon juice, wine, and broth to the pan. Bring to a boil over high heat until reduced by half. Turn off the pan, and add the parsley and cold butter to the pan. Whisk until the butter melts. Taste for salt and pepper, and adjust.
- Place the chicken on warm plates and spoon over the sauce. Serve immediately.
Nutrition Facts : Calories 491 kcal, Carbohydrate 15 g, Cholesterol 254 mg, Fiber 2 g, Protein 37 g, SaturatedFat 11 g, Sodium 1678 mg, Fat 31 g, ServingSize 4-6 Pieces (4-6 Portions), UnsaturatedFat 17 g
CHICKEN FRANCESE
Chicken francese, sometimes called chicken French, is one of those rare restaurant dishes that's truly easy to cook at home. If you can make chicken cutlets, you can make this lemony, buttery recipe; the only difference is an easy pan sauce that brightens the whole plate. This version includes lemon slices browned in butter, which are pretty and tasty but entirely optional. Although the name suggests that it's a French or Italian dish ("Francese" means French in Italian), it's actually neither: Like spaghetti and meatballs, it's a mostly Italian-American invention. Serve with something starchy to soak up every drop of the sauce; pasta is traditional.
Provided by Julia Moskin
Categories dinner, easy, weekday, weeknight, poultry, main course
Time 35m
Yield 4 servings
Number Of Ingredients 14
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.
Nutrition Facts : @context http, Calories 1129, UnsaturatedFat 54 grams, Carbohydrate 31 grams, Fat 79 grams, Fiber 1 gram, Protein 66 grams, SaturatedFat 20 grams, Sodium 383 milligrams, Sugar 3 grams, TransFat 1 gram
ROCHESTER CHICKEN FRENCH RECIPE - (4.3/5)
Provided by á-39535
Number Of Ingredients 12
Steps:
- In a shallow bowl mix flour, salt and pepper. In another shallow bowl combine eggs, sugar, and cheese until sugar is dissolved. Heat olive oil in a skillet over medium heat. Coat the chicken in the flour mixture and then dip in the egg mixture and pan fry until golden brown and no longer pink inside. Remove chicken from skillet and set aside. In the same skillet melt the butter, stir in the garlic, sherry, lemon juice and chicken broth. Bring the sauce to a boil, then reduce heat and simmer until thickened about 5 minutes scraping and dissolving all the brown flavored bits from the bottom of the skillet. Return the chicken to the skillet and simmer and additional 15 minutes.
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