EASY AFTER WORK CHICKEN FRANCAISE
This is an easy version of a family favorite in my house. I make it often after work. Great served over white rice with a nice vegetable, like haricot vert or salad.
Provided by GCBENEZRA
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Season 2 cups flour with salt and pepper. Coat chicken cutlets in seasoned flour, shaking off excess, then dip in egg.
- Heat vegetable oil in a large skillet over medium heat. Pan-fry chicken until golden brown on both sides, 5 to 7 minutes; transfer to a plate. Melt butter in the same skillet; cook and stir remaining 2 tablespoons flour in butter for 5 minutes, then add chicken broth and lemon juice. Simmer until thickened, about 10 minutes. Return chicken to the skillet. Continue simmering until chicken is no longer pink in the center, about 15 more minutes.
- Serve chicken with parsley sprigs and lemon wedges.
Nutrition Facts : Calories 860.7 calories, Carbohydrate 54 g, Cholesterol 219.9 mg, Fat 55 g, Fiber 2.8 g, Protein 37.4 g, SaturatedFat 20.1 g, Sodium 289.4 mg, Sugar 1 g
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
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 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
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.
DREAMY CHICKEN FRANCESE
This is a fabulous main dish and is company worthy. Serve with rice and a cooked vegetable for a complete meal. Word of warning: it is not diet friendly
Provided by thedailygourmet
Categories World Cuisine Recipes European Italian
Time 35m
Yield 3
Number Of Ingredients 15
Steps:
- Preheat the oven to 200 degrees F (95 degrees C).
- Use a sharp knife to cut each chicken breast horizontally into 3 thin pieces.
- Combine tapioca starch, flour, and salt in a shallow dish and mix well. Place eggs in another shallow dish, and beat well.
- Heat olive oil and 1 tablespoon butter in a skillet over medium heat. Dip chicken first in flour mixture, then into the eggs, coating completely. Cook chicken, in batches if necessary, until golden and no longer pink in the center, 2 to 3 minutes per side. Remove chicken to a rimmed baking sheet lined with a drip tray.
- Place chicken in the preheated oven to keep warm.
- Meanwhile, reduce heat to medium-low, and melt remaining 1 tablespoon butter in the skillet. Saute garlic until fragrant, about 1 minute. Stir in cream, broth, wine, lemon juice, parsley, salt, and pepper. Cook, stirring constantly, until sauce has reduced. Sauce can break if the heat is too high and it's not stirred regularly. Serve chicken topped with sauce.
Nutrition Facts : Calories 732.8 calories, Carbohydrate 14.9 g, Cholesterol 335 mg, Fat 57.5 g, Fiber 1.1 g, Protein 36.6 g, SaturatedFat 27 g, Sodium 1077.8 mg, Sugar 0.9 g
CHICKEN FRANCESE
I grew up on this tender, lemony chicken Francese recipe that's a classic in Italian cooking. It's delicious as is, but we sometimes add sauteed mushrooms. Serve it with pasta or crusty bread to mop up all that delicious pan sauce. -Joe Losardo, Taste of Home Executive Marketing Manager
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Pound chicken breasts with a meat mallet to 1/4-in. thickness; slice into cutlets 1-1/2 in. wide. Place beaten eggs in a shallow bowl; in a separate shallow bowl, combine the next six ingredients. Dip chicken in egg, then in crumb mixture, patting to help coating adhere., In a large skillet, heat 2 tablespoons oil over medium heat. Brown chicken in batches, adding oil as needed, until golden brown, 2-3 minutes per side. Remove; drain on paper towels., For lemon sauce, add water, lemon juice and bouillon to skillet, stirring to loosen browned bits from pan. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, until liquid is reduced by half, 8-10 minutes. Return chicken to pan; toss to coat. Cook until heated through, 4-6 minutes. Serve with lemon slices.
Nutrition Facts : Calories 318 calories, Fat 19g fat (3g saturated fat), Cholesterol 111mg cholesterol, Sodium 806mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 1g fiber), Protein 27g protein.
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 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
CHICKEN FRANCESE
My brother-in-law is from Naples, Italy and he and my sister owned a Italian restaurant that I worked at for a little while. This was my absolute favorite dish and I often serve it now 2-3 times a month. Sometimes I add artichoke hearts. When I add the artichoke hearts I use a can of quartered artichokes and drain off the brine and add at the end just long enough to heat through!
Provided by Shawn C
Categories Chicken
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 11
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.
EASY CHICKEN FRANCESE
A good, easy recipe for chicken Francese. Can serve over pasta and pour the remaining sauce over it.
Provided by cmarc
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 200 degrees F (95 degrees C). Pound chicken breasts thin using a meat mallet.
- Combine beaten eggs and Parmesan cheese in a bowl; mix until uniform. Place flour on a wide, shallow plate.
- Soak 1 piece of chicken in the egg and cheese mixture, then place in flour to coat both sides. Place back in the egg mixture again, and coat with flour for a second time; transfer to a wire rack. Repeat with remaining chicken.
- Pour olive oil into the bottom of a large frying pan and heat over medium heat until warm. Add chicken, in batches as needed, and cook, turning occasionally, until browned, no longer pink in the center, and juices run clear, 5 to 7 minutes. Place the cutlets in the preheated oven and use the same pan to prepare the sauce.
- Pour white wine into the pan; bring to a boil while scraping the bottom of the pan with a wooden spoon. Allow to reduce until you no longer smell the alcohol, 3 to 5 minutes. Add chicken broth and increase heat to high; allow the volume to boil down to about half. Add lemon juice. Transfer chicken into the sauce let sit, 3 to 5 minutes, turning once.
Nutrition Facts : Calories 403.2 calories, Carbohydrate 28.7 g, Cholesterol 163.9 mg, Fat 13.7 g, Fiber 2 g, Protein 32.3 g, SaturatedFat 3.2 g, Sodium 734.2 mg, Sugar 1.4 g
CHICKEN FRANCESE
This recipe is so flavorful, very quick, and very easy! The chicken stays very juicy and tender. It's great on a bun as a chicken sandwich, or with a side at dinner time. Tastes great re-heated too!
Provided by JenSteele23
Categories Chicken Breast
Time 20m
Yield 4-6 breasts, 4-6 serving(s)
Number Of Ingredients 9
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!
PERFECT SUMMER CHICKEN FRANCESE
This recipe is one that my friend, Susie Patterson, gave me a few years ago. We love this with steamed fresh asparagus and roasted new potatoes.
Provided by Berts Kitchen Witch
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Pound out chicken breasts to about 1/4 inch thickness.
- Place flour in a shallow bowl, and mix in 1/2 of the salt and 1/2 of the pepper (reserving other half).
- Beat together the eggs, 1/2 of the lemon juice, the remaining half of the salt and pepper, the parsley, tarragon,garlic powder, and the grated parmesan.
- Heat olive oil and butter over medium-high heat in a large skillet.
- Dredge each chicken breast through the flour, then dip in the egg mixture, letting excess drip back into the bowl.
- After dipping in the egg, redredge in the flour, and shake off excess.
- Place chicken in the skillet, and cook until browned, about 3-4 minutes per side.
- Pour remaining half of the lemon juice over the chicken, and let cook about 2-3 minutes longer. Remove from skillet to a serving platter.
- Garnish with lemon slices and fresh parsley.
- Serve immediately.
Nutrition Facts : Calories 550.9, Fat 32.9, SaturatedFat 9.7, Cholesterol 266.4, Sodium 875.8, Carbohydrate 21.4, Fiber 1.1, Sugar 1.1, Protein 41
CHICKEN FRANCESE
This is a Tyler Florence recipe that is a very simple and easy dish that makes people think you are a gourmet cook.
Provided by Luby Luby Luby
Categories Chicken Breast
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 13
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.
BEST CHICKEN FRANCAISE
I have had this recipe for some time. I'm really not too sure where it originated. Chicken francaise is one of my favorites to order when my husband and I eat out.... Now we enjoy it at home too! I often double or even triple the sauce part of the recipe because I just love the taste of it. Serve over penne pasta. Perdue's thin slice chicken works well for this recipe.
Provided by Kristi
Categories Chicken
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 14
Steps:
- Coat chicken with flour and set aside.
- Mix batter by beating the eggs briskly, then adding in the lemon juice, parsley, salt, wine, garlic, hot pepper sauce, and parmesan cheese.
- Melt 2 tbs margarine in bottom of deep skillet.
- Dip floured pieces of chicken generously in the batter and place in heated skillet.
- Cook until golden brown on each side (approx 5 minutes, be careful not to put heat on too high).
- Remove chicken from pan and drain excess oil.
- Make the wine sauce by melting margarine in the skillet and then stirring in the wine and lemon juice.
- Return chicken to pan and cook for about 2 minutes more.
- Serve over penne pasta.
- Drizzle remaining wine sauce over chicken and pasta.
- Garnish with parsley and sliced lemon if desired.
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