Chicken Francese And Egg Tagliatelle Recipes

Steps:

• Gather your ingredients and a gel board to prepare chicken.
• Halve the chicken breasts horizontally and butterfly them. Use a mallet to thin meat or even it out if needed -- it depends on the size of the chicken breasts. Season meat with salt and pepper.
• Set a station up: Flour in shallow dish; eggs beaten with mustard, milk, salt, pepper and cheese; large frying pan with oil (4 to 5 turns of the pan); a baking sheet with wire rack inserted and lined with parchment paper to remove the chicken to.
• Preheat the oil in skillet over medium to medium-high heat. Coat chicken 2 at a time in flour, shake of excess, then in egg and allow excess to drip off. Cook chicken 3 to 4 minutes on each side. Repeat, removing cooked chicken to wire rack. Once chicken is cooked, slice and lightly brown 1 lemon; add to pan with chicken. Wipe excess oil from pan, return to heat and add butter. When it foams add 1 clove crushed garlic, juice of 1 lemon, wine and chili paste and reduce about 3 minutes. Add stock and reduce 5 minutes more. Pick and chop the parsley.
• Char the bread over gas burner or under broiler. Rub charred bread with halved garlic, drizzle with EVOO, sprinkle with flaky sea salt and cut bread into chunks.
• Add the chicken back to sauce and heat the meat through, 3 to 4 minutes, turning occasionally. Add the sliced lemons and coat with sauce. Add parsley and transfer to plates. Serve cutlets with a small handful of arugula leaves alongside and some charred bread for mopping.

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.

Steps:

• Preheat the oven to 350 degrees F.
• Rub the chicken with the oil and sprinkle with the salt and pepper, then place it breast down in a roasting pan and roast for about 1 1/2 hours, or until well browned, turning it over toward the end to brown the breast. It's done when the juices run clear, not pink, when you cut into the thigh. When the chicken's nearly ready, put abundant water on for the pasta, salting it when it boils.
• Take the chicken out of the oven and take the meat off the bone, leaving all that glorious burnished skin on, and cut it into small pieces. I do much of this by just pulling, without a knife, but if you haven't got asbestos hands, use a knife and fork or wait until it is cooler.
• For the sauce, pour all the juices from the roasting pan into a saucepan. Add the rosemary, the drained sultanas and the pine nuts. Begin to simmer the sauce when you are ready to cook the pasta.
• Cook and drain the pasta, and toss it with the sauce, chicken pieces, and parsley in a large warmed bowl.

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.

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.

Steps:

• Dust chicken with flour.
• In a flat container mix together eggs and enough parmesan cheese to create a thick batter (something like pancake batter).
• Dip breasts in batter and cook at medium to med-high heat in a little olive oil, brown a little on both sides.
• Remove all chicken to a platter- keep warm.
• In same skillet increase heat to a med-high and quickly brown the garlic (not too brown) then deglaze pan with wine and let"boil" a few minutes.
• Add broth, butter and let cook until butter has melted.
• Add parsley, quickly whisking together.
• Add lemon juice 1/4 at a time until desired taste.
• Thicken if desired.
• Ladle over chicken and pasta on individual plates, with a garnish of lemon wedges and parmesan cheese.

Steps:

• If needed, pound chicken breasts down to 1/4"-1/2" thickness to ensure even cooking.
• Heat olive oil and butter in a skillet over medium-medium high heat.
• Pour flour into a shallow dish (for coating chicken).
• Beat eggs, Parmesan cheese, salt, pepper, and parsley together and place in another shallow dish (also for coating chicken).
• Dip the chicken in the flour and allow the excess to fall off.
• Dip the chicken in the egg mixture and allow the excess to run off.
• Place chicken in the skillet and cook until golden brown, about 3-4 minutes per side.
• Enjoy!

Steps:

• Place chicken breasts side by side on a cutting board and cover with a piece of plastic wrap.
• Pound the chicken breasts with a meat mallet until they are about 1/4 inch thick.
• Place some all purpose flour in a large Zip Loc bag and season with a fair amount of salt and pepper.
• Shake bag to mix flour and seasonings.
• In a wide bowl beat the eggs with 3 tablespoons of water to make egg wash.
• Pour oil in a large skillet and heat over medium-high heat until oil is hot about 5-6 minutes.
• Place chicken breasts in Zip Loc bag containing seasoned flour mixture and shake to coat completely.
• Dredge chicken in egg wash.
• Once oil is hot add chicken and fry for 2 minutes on each side until golden brown, turning once.
• Remove chicken to a large platter and keep warm.
• Toss the lemon slices into the skillet and cook for 1-2 minutes, until fragrant.
• Add the wine, chicken broth and lemon juice and simmer for 5 minutes to reduce the sauce slightly.
• Roll the butter in some flour and add to the skillet- this will thicken the sauce.
• Stir to mix well and dissolve the flour.
• Reduce heat to medium-low and return the chicken to the pan.
• Place the lemon slices on top of the chicken.
• Simmer gently for 2 minutes to heat the chicken through.
• Season with salt and apper and garnish with chopped parsley before serving.

Steps:

• Clean Chicken:.
• Soak Chicken cutlets in white vinegar and water. Let sit for a few minutes, rinse well and pat dry with paper towels.
• Place the flour in a bowl, and season with 1 teaspoons oregano, and salt pepper to taste. Mix to combine.
• Beat eggs in a bowl, season with salt and pepper to taste. Whisk to combine.
• Roll butter in flour mixture, set aside.
• In a large deep skillet over medium heat, add olive oil. While oil is heating, using a pair of tongs dip chicken in seasoned egg wash (shake off excess egg wash), then dredge the chicken in the seasoned flour (shake off excess flour).
• Add chicken to the hot skillet and cook 3 minutes per side. (Do this in two batches). Transfer cooked chicken to a serving platter.
• Add chicken stock to the pan, with a wooden spoon scrape all of the browned bits up from the bottom of the pan. Add the lemon juice, and simmer for about 5 minutes to reduce the sauce slightly.
• Add the butter (rolled in flour) into the sauce. Stir to incorporate and dissolve the flour. Simmer for 2 to 3 minutes. At this point taste the sauce for seasoning. Add salt and pepper if needed.
• Pour the sauce over the chicken cutlets, and garnish with the parsley.

Steps:

• Warm a serving platter in a 250 degree F oven. Pile the parsley and garlic on a cutting board and finely chop them together. Mix in the lemon zest. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Meanwhile, cut into and across the chicken breasts and open them like a book. Pound into very thin cutlets, 1/8 to 1/4-inch thick. Sprinkle the chicken with salt and pepper on both sides, then dredge in flour to coat. Beat the eggs in a shallow dish with a splash of water. Heat 2 tablespoons EVOO and 2 tablespoons butter in a large skillet over medium to medium-high heat. Dip 2 pieces of the chicken in the egg to coat, then saute until cooked through, about 2 minutes per side. Transfer to the warm platter. Add 1 tablespoon butter to the skillet and cook the remaining pieces of chicken. Add to the platter. Add the chicken stock, wine and lemon juice to the skillet and simmer until slightly reduced. Add the remaining 3 tablespoons butter and stir until melted. Add the chicken to the sauce, turning it to coat, then return the chicken to the platter. Add half the parsley-anchovy gremolata to the sauce, then add the pasta and toss for 1 to 2 minutes. Garnish the chicken with the remaining gremolata and serve alongside the pasta.

Steps:

• Remove chicken skin, then butterfly cut your breast. (Hold a long shark knife along the thicker part of the breast, place your hand on top and slice through the breast almost until the end. Cut parallel to your cutting board, and open the breast like a book).
• Place cling film on a board, add your breast spread open, sandwich it in cling film and flatten using the flat side of a meat mallet or the underside of a saucepan.
• Crack the eggs into a dish large enough to fit chicken breast.
• Season eggs with salt and pepper, give them a light beat.
• Chop the parsley (keep a few sprigs for garnish) and add half to egg wash.
• Grate all the Parmesan cheese and add to egg-wash, mix well.
• Get your wine and chicken stock portions ready.
• Add the plain flour to a plate.
• Peel the garlic and place in garlic press (or chop finely).
• To a frying pan on moderate heat, add the olive oil and half the butter.
• Coat the chicken in the flour, shake off any excess flour.
• Dip the chicken in the egg wash, make sure it's totally covered and place in hot oil.
• Cook for approx 4 minutes each side (depending on thickness).
• Flip over once brown and cook the other side.
• Transfer chicken to a hot plate and rest.
• To the same frying pan on full heat, add the white wine (alcohol can catch fire so be careful, turn off heat first if unsure).
• Add the crushed garlic.
• Add the squeeze of half a lemon.
• Add the chicken stock.
• Add the remainder of chopped parsley.
• Add the remainder of butter and reduce for 2 minutes on full heat.
• Return the chicken to the sauce and continue heating chicken on medium heat.
• Serve the chicken, and reduce the sauce until it looks a little thicker (not too thick).