FISH, CHICKEN OR VEAL FRANCESE SAUCE RECIPE
A white wine sauce for egg coated boneless chicken, fish or veal
Provided by Claudia Lamascolo
Categories seafood recipes, sauce recipes wine recipes
Time 20m
Number Of Ingredients 25
Steps:
- Pat Fish dry if frozen with paper towels
- Beat the eggs with the cheese in a large bowl to blend.
- Mix the flour with the salt and pepper in a shallow pie plate. Place the fish in the flour, cornstarch and turn to coat on all sides.
- Dip into the egg mixture and lift to let the excess drip off. Return to the flour and turn again to coat on all sides.
- Note: (When dipping the chicken, I dip in egg again and back into the flour, so it's double dipped)
- Heat 2 tablespoons oil in a large skillet on medium heat.
- Cook until gold brown 5 minutes per side.
- Transfer to a large platter. Cover with foil.
- Heat about 2 inches of oil in a deep saucepan over medium heat.
- Working in batches, add the herbs, until crisp about 10 seconds on each side.
- Sprinkle with salt.
- Add the butter, wine, lemon juice, parsley to skillet and heat till bubbling.
- Season with salt, pepper.
- Add capers if using.
- Spoon a small amount of sauce over each piece of a fish top with fried herbs.
- A great side dish is a pasta with extra sauce.
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.
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.
TUSCAN CHICKEN IN LEMON-WINE SAUCE (SCALOPPINE AL LIMONE)
My husband and I learned to make this lemony chicken entree on a cooking vacation in Italy. The recipe is very quick and easy, yet bursting with flavor and tenderness. The sauce is made by whisking a beaten egg into the reduced liquids. We love it served over a side of pasta to soak up all the lemon-wine sauce.
Provided by CookinDiva
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Flatten each chicken breast by pounding gently with a flat meat mallet (Hint - pound chicken inside a Ziploc bag - no mess!). Sprinkle flattened breasts with salt and pepper. Then dredge chicken in flour; shake off excess.
- Heat butter and oil over HIGH heat; just before butter starts to brown, add the chicken pieces and saute quickly to brown, about 3 minutes. Flip and brown other side (3 more minutes). It doesn't need to be totally cooked through because it will cook more in the sauce later.
- Remove chicken to platter but leave all browned bits in the skillet.
- Add wine to browned bits in skillet and boil to reduce wine by almost half (about 3 minutes). Add chicken broth and bring to a boil.
- In a small bowl, whisk together egg and lemon juice. Stir egg/lemon mixture into simmering wine and broth, whisking constantly until sauce is smooth and a little thickened (about 2 minutes). It will thicken more when you put in the chicken breasts which have a flour coating.
- Add chicken and any juices back into the sauce; allow to simmer about 5 minutes until chicken is cooked through, turning chicken once. Add chopped parsley.
- Place chicken on platter and pour sauce over top; garnish with lemon slices and additional parsley sprigs.
- HINT: Please use FRESH lemons and parsley; it has a big impact on the flavor of the dish, and besides, no aspiring Italian chef would consider using otherwise!
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
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- Working with one piece at a time, place chicken cutlets between two sheets of plastic wrap. Using a meat mallet or the bottom of a small heavy skillet, pound out chicken so they are even thickness, about ¼” inch thick.
- Set up dredging station: Beat eggs, garlic powder and a pinch of kosher salt in a pie plate or other shallow baking dish. Place flour in a second shallow dish.
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