French Style Basil Chicken Recipes

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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



Chicken Francese image

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.

4 skinless, boneless, chicken breasts (about 11/2 pounds)
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
4 large eggs
3 tablespoons water
1/4 cup extra-virgin olive oil
1/2 lemon, with rind, cut in thin rounds
1/2 cup dry white wine, such as Pinot Grigio
1 cup chicken broth
1/2 lemon, juiced
2 tablespoons unsalted butter
1/4 cup chopped flat-leaf parsley

CHICKEN FRENCH - ROCHESTER, NY STYLE

I've been making this recipe for years, and it is one of my family's most requested meals. Serve with brown and wild rice or rice pilaf along with Italian-cut green beans. Enjoy!

Provided by rocgrandma

Categories     World Cuisine Recipes     European     French

Time 30m

Yield 4

Number Of Ingredients 12



Chicken French - Rochester, NY Style image

Steps:

  • Mix together the flour, salt, and pepper in a shallow bowl. In another bowl, whisk beaten eggs, sugar, and Parmesan cheese until the mixture is thoroughly blended and the sugar has dissolved.
  • Heat olive oil in a large skillet over medium heat until the oil shimmers. Dip the chicken breasts into the flour mixture, then into the egg mixture, and gently lay them into the skillet. Pan-fry the chicken breasts until golden brown and no longer pink in the middle, about 6 minutes on each side. Remove from the skillet and set aside.
  • In the same skillet over medium-low heat, melt the butter, and stir in garlic, sherry, lemon juice, and chicken base. Bring the sauce to a simmer, and stir until smooth and slightly thickened, about 5 minutes. Be sure to dissolve any brown flavor bits from the bottom of the skillet as you stir. Return the chicken breasts to the sauce, and gently simmer until no longer pink in the center, about 15 minutes.
  • To serve, place a chicken breast on a plate, and top with sauce.

Nutrition Facts : Calories 404.9 calories, Carbohydrate 15 g, Cholesterol 194.4 mg, Fat 22.8 g, Fiber 0.3 g, Protein 32.7 g, SaturatedFat 9.7 g, Sodium 415.8 mg, Sugar 4.1 g

¼ cup all-purpose flour, or as needed
salt and black pepper to taste
2 eggs, beaten
1 tablespoon white sugar
1 tablespoon grated Parmesan cheese
2 tablespoons olive oil
4 skinless, boneless chicken breast halves
¼ cup butter
2 teaspoons minced garlic
¼ cup dry sherry
¼ cup lemon juice
2 teaspoons low-sodium chicken base

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



Chicken Francese image

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

2 eggs
2 tablespoons whole milk
1 teaspoon salt, plus more for seasoning
1/2 teaspoon ground black pepper, plus more for seasoning
1 cup all-purpose flour
1/3 cup olive oil
1/3 cup vegetable oil
4 to 6 large boneless, skinless chicken cutlets (buy the cutlets thinly sliced, or buy regular boneless breasts and slice them in half horizontally to make thin pieces)
3 to 6 tablespoons unsalted butter
1 lemon, thinly sliced, seeds removed (optional)
1/2 cup dry white wine
Freshly squeezed juice of 1 lemon, more to taste
2 cups chicken stock
3 to 4 tablespoons freshly minced parsley

TOMATO, BASIL & MOZZARELLA CHICKEN RECIPE BY TASTY

Here's what you need: boneless, skinless chicken breasts, olive oil, salt, pepper, garlic powder, oregano, fresh mozzarella cheese, tomato, fresh basil leaf, dark balsamic vinegar, honey

Provided by Crystal Hatch

Categories     Dinner

Yield 2 servings

Number Of Ingredients 11



Tomato, Basil & Mozzarella Chicken Recipe by Tasty image

Steps:

  • Preheat oven to 400°F (200°C).
  • On a parchment-lined baking sheet, season both sides of the chicken with olive oil, salt, pepper, garlic powder, and oregano.
  • Bake for 30 minutes, or until cooked through and juices run clear.
  • While the chicken is in the oven, combine the balsamic vinegar and honey in a sauce pot and simmer, stirring occasionally.
  • NOTE: It should take about 20 minutes for the mixture to reduce.
  • Once the glaze has reached your desired thickness, remove it from the heat and set aside.
  • Remove the chicken from the oven and top with slices of mozzarella and tomato.
  • Broil for 8-10 minutes, or until the cheese is melty and the tomatoes are slightly charred.
  • While the chicken is broiling, you can chiffonade (cut into thin strips) the basil.
  • Drizzle the balsamic glaze over the chicken and top with basil.
  • Enjoy!

Nutrition Facts : Calories 883 calories, Carbohydrate 81 grams, Fat 32 grams, Fiber 0 grams, Protein 61 grams, Sugar 77 grams

2 boneless, skinless chicken breasts
olive oil, to taste
salt, to taste
pepper, to taste
garlic powder, to taste
oregano, to taste
1 ball fresh mozzarella cheese
1 tomato, medium
5 leaves fresh basil leaf
1 cup dark balsamic vinegar, inexpensive
⅓ cup honey

AUTHENTIC THAI BASIL CHICKEN (VERY EASY AND FAST)

This only takes about 25 minutes to make. Very easy and fabulous flavor! This is very popular in Thailand. They sell this on the streets as well as in the restaurants. You won't believe how incredible this recipe is. It is my husband's and my new favorite. Serve with white rice.

Provided by Nancy Gibson

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 24m

Yield 2

Number Of Ingredients 10



Authentic Thai Basil Chicken (Very Easy and Fast) image

Steps:

  • Heat oil in a wok or large skillet over medium heat. Add onion and garlic; cook and stir until fragrant, about 30 seconds. Add chicken; cook and stir until no longer pink, about 5 minutes. Stir in oyster sauce, soy sauce, and sugar. Stir in chile peppers. Pour in water. Cook until slightly thickened, 3 to 5 minutes. Stir in basil before serving.

Nutrition Facts : Calories 303.7 calories, Carbohydrate 14.5 g, Cholesterol 58.5 mg, Fat 16.2 g, Fiber 2.1 g, Protein 25.8 g, SaturatedFat 2.8 g, Sodium 1625.4 mg, Sugar 5.7 g

2 tablespoons vegetable oil
½ onion, sliced
3 cloves garlic, sliced
1 large skinless, boneless chicken breast, cut into 1-inch pieces
¼ cup oyster sauce
3 tablespoons soy sauce
1 pinch white sugar
2 small chile peppers, sliced
⅓ cup water
½ cup fresh basil leaves

FRENCH STYLE BASIL CHICKEN

I had this recipe at a party last night and was so stoked by it, I had to post it. Thanks to Jim for the recipe! It is a lovely chicken dish with white wine, sage, basil and onions, that give the chicken a heavenly flavor. Topped with a creamy basil sauce, it is to die for.

Provided by TJW2725

Categories     Chicken

Time 1h

Yield 8 serving(s)

Number Of Ingredients 9



French Style Basil Chicken image

Steps:

  • Put the sage leaves in a pan along with the onions, the white wine and the chicken broth.
  • Bring to a rolling boil, and continue to boil until the sauce is reduced to 3/4 cup, about 8-10 minutes.
  • Remove from the heat and let cool.
  • Lay the pieces of chicen in a flat pan or in an airtight plastic bag and use this cooled sauce to marinate the chicken covered overnight in the fridge, or at least 6 hours.
  • The next day, preheat the oven to 325°, remove chicken from the marinade, reserving the marinade, and pat dry.
  • Put chicken in oven for about 35-45 minutes or until the juices run clear.
  • Meanwhile, strain the marinade, discarding the onions, and leaves.
  • Put in a suacepan and bring to a rolling boil, and boil for about 10-15 minutes, or until reduced by 1/3.
  • Take half of the cream, and blend it together with the basil leaves in the blender until very smooth, and a bit pasty.
  • Add this to the sauce, along with the other half of the cream, and reduce heat to low and keep warm until the chicken in done.
  • Serve this sauce over the chicken, with rice.

Nutrition Facts : Calories 595.5, Fat 40.4, SaturatedFat 13.2, Cholesterol 211.4, Sodium 275.9, Carbohydrate 4.7, Fiber 0.5, Sugar 1.8, Protein 40.6

4 lbs chicken thighs
2 cups white wine
1 cup chicken broth
2 onions, peeled and roughly chopped
12 fresh sage leaves
12 fresh basil leaves
1/2 cup heavy cream
salt
pepper

BASIL-AND-BLACK-PEPPER-BRINED CHICKEN

Cooking the chicken on the stove top beforehand takes all the guesswork out of grilling bone-in pieces. The brine, which does double duty as an overnight bath and a cooking liquid, infuses it with flavor and ensures it stays juicy. Recipe courtesy of Erin French, chef and owner of Lost Kitchen in Freedom, ME.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 3h30m

Number Of Ingredients 8



Basil-and-Black-Pepper-Brined Chicken image

Steps:

  • In a medium stockpot, combine 6 cups water, sugar, 1/4 cup coarse salt, and crushed peppercorns; bring to a boil. Remove from heat; add 2 cups basil leaves. Let cool completely; cover and refrigerate 30 minutes. Add chicken; refrigerate, covered, overnight.
  • Bring chicken to a boil in liquid. Skim well; reduce heat and vigorously simmer until just cooked through and a thermometer inserted in thickest part of each piece (avoiding bones) reads 165 degrees, about 15 minutes. Transfer chicken to a wire rack set in a rimmed baking sheet; let dry, 45 minutes to 1 hour. (Chicken can be made ahead and refrigerated in an airtight container up to 1 day; bring to room temperature before grilling.)
  • In a small saucepan, melt butter over medium, then add remaining 1/4 cup basil and ground pepper. Prepare grill for direct and indirect cooking; lightly brush grates with oil. Grill chicken over direct heat, turning occasionally, 5 minutes. Brush with basil butter and continue grilling until charred in spots and heated through, about 10 minutes more. (If flare-ups occur, or chicken is nicely colored before it's heated through, move to indirect heat.) Remove from heat and brush with more butter. Serve, garnished with basil sprigs and sprinkled with flaky salt.

1/3 cup sugar
Coarse salt
1/4 cup black peppercorns, crushed with a rolling pin, plus 1/2 teaspoon freshly ground pepper
2 1/4 cups packed fresh basil leaves, torn, plus sprigs for serving
4 pounds bone-in, skin-on chicken pieces, or 1 whole chicken (4 pounds), cut into 10 pieces
1 stick unsalted butter
Safflower oil, for brushing
Flaky sea salt, such as Maldon, for serving

PROVENCAL CHICKEN WITH TOMATOES, OLIVES, AND BASIL

Serve with some crusty bread.

Provided by Janet Fletcher

Categories     Chicken     Garlic     Herb     Olive     Tomato     Sauté     Dinner     Basil     Summer     Bon Appétit     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 4 servings

Number Of Ingredients 9



Provencal Chicken with Tomatoes, Olives, and Basil image

Steps:

  • Sprinkle chicken with salt and pepper. Heat oil in heavy large skillet over high heat. Add chicken, skin side down. Reduce heat to medium-high; cook until golden, about 5 minutes per side. Transfer chicken to platter. Pour off all but 1 1/2 tablespoons drippings. Cool skillet 2 minutes; return to low heat. Add garlic; sauté 1 minute. Add tomatoes and wine. Increase heat to medium; bring to simmer, scraping up any browned bits. Cook until tomatoes are tender, stirring occasionally, about 2 minutes.
  • Return chicken, skin side up, to skillet. Bring mixture to boil. Cover; reduce heat to medium-low. Simmer until chicken is cooked through, about 25 minutes.
  • Transfer chicken to plate. Add last 4 ingredients to sauce in skillet. Bring to boil over medium-high heat. Reduce heat; simmer until sauce thickens, about 4 minutes. Spoon sauce over chicken; serve.

8 chicken thighs with skin and bone (about 2 1/2 pounds)
1 tablespoon extra-virgin olive oil
3 garlic cloves, minced
1 1/2 pounds plum tomatoes, seeded, diced (about 3 cups)
1/3 cup dry white wine
4 anchovy fillets, minced
1/3 cup Niçoise olives, pitted, or 1/3 cup Kalamata olives, pitted, halved
1/4 cup thinly sliced fresh basil leaves or purple basil leaves
1 1/2 tablespoons chopped drained capers

CHICKEN BASIL ITALIANO

I can sum up this recipe in three words, quick, easy and delicious. Serve with warm crusty French bread and a tossed salad and you have a great meal. Enjoy!

Provided by J Bowen

Categories     Low Cholesterol

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14



Chicken Basil Italiano image

Steps:

  • In a large skillet heat olive oil. Reserve 1/2 a teaspoons of the basil.
  • Sprinkle chicken with a combination of the basil, salt and pepper.
  • Saute till chicken is nicely browned on both sides.
  • Remove chicken and keep warm on a plate.
  • Add butter saute, onions, mushrooms, and garlic till tender.
  • Add tomatoes, broth, 1/2 teaspoons basil, red pepper flakes to skillet.
  • Bring to a boil and add chicken. Let simmer for about 15 minutes, or until the chicken is done.
  • If you need to you can thicken sauce with mixing flour and water together.
  • Serve over cooked spaghetti and top with fresh parmesan.

Nutrition Facts : Calories 472.8, Fat 10.5, SaturatedFat 3.6, Cholesterol 77.8, Sodium 870.9, Carbohydrate 51.4, Fiber 3.8, Sugar 5.5, Protein 41.5

4 boneless skinless chicken breast halves
1 tablespoon olive oil
1 tablespoon light butter
1 medium onion, chopped
2 garlic cloves, chopped
1 cup fresh sliced mushrooms
1 (14 ounce) can diced Italian tomatoes, undrained
2 cups chicken broth
2 teaspoons dried basil
1/2 teaspoon red pepper flakes
1/4 teaspoon black pepper
1/2 teaspoon coarse salt
8 ounces spaghetti
1/4 cup grated parmesan cheese

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SAVORY FRENCH TOAST WITH STRAWBERRIES AND BASIL AND SAUSAGES
A handful of basil leaves, thinly sliced; 2 tablespoons thick aged balsamic vinegar or balsamic drizzle; 1 cup light honey, such as acacia; 6 tablespoons butter; 8 links of Italian pork sausage with fennel or chicken sausages or plant-based sausages ; 2 tablespoons olive oil
From rachaelrayshow.com


BASIL CHICKEN STIR FRY|EASY THAI FOOD| {VIDEO} - THE CAREFREE KITCHEN
Heat the oil in a heavy skillet or wok, over high heat. Add the avocado oil and chicken. Stir for 2-3 minutes or until the chicken is almost done. (it should be golden on the outside and the juices run clear on the inside) Stir in the onions, peppers, and garlic. Cook until fragrant, about 1 more minute.
From thecarefreekitchen.com


THAI BASIL CHICKEN RECIPE | SALT AND PESTLE
Mix the lime juice, oyster sauce, fish sauce, water and cane sugar until combined. Heat your wok or skillet on medium high with 2 tbsp of peanut oil. Cook chicken on an even layer until browned and cooked, reserve. Add a tbsp of peanut oil to the wok or skillet. Cook the garlic and chili for 1 minute until fragrant, stirring throughout.
From saltandpestle.com


FRESH SWEET BASIL CHICKEN RECIPE - ARIE'S KITCHEN
Brown the chicken, put aside. Sauté French onion, garlic, coriander, turmeric, pepper, galangal and ginger until soft. Add chilli. Add chicken. Add water, sugar and salt, put the lid on, stir occasionally until chicken cooked. Add the sweet basil, stir and ready to …
From arieskitchen.net


HOW TO MAKE BALSAMIC BASIL CHICKEN - DELISH
Cover and refrigerate for 30 minutes or up to 4 hours. Preheat oven 425°. In a large oven-safe skillet over medium-high heat, heat remaining oil. Shake off excess marinade from chicken and season ...
From delish.com


THAI BASIL CHICKEN RECIPE (PAD GRA POW) | KITCHN
Heat a wok or large frying pan over medium-high heat. Add 2 tablespoons vegetable oil and swirl the pan to coat the sides. Add the garlic and cook, stirring with a metal spatula, until lightly golden-brown, about 30 seconds.
From thekitchn.com


SWEET BASIL ROASTED CHICKEN - LIFE, LOVE, AND GOOD FOOD
In a small bowl, combine the spices, lemon juice, and olive oil to make the rub. Massage the rub liberally all over chicken. Bake uncovered for 2 hours. Test to make sure the chicken registers 165 degrees, or that the juices run clear. Remove the chicken from the pot to a cutting board and tent with aluminum foil.
From lifeloveandgoodfood.com


CREAMY BASIL CHICKEN SKILLET {ONE PAN} RECIPE - THE GIRL ON BLOOR
Instructions. Heat olive oil in a skillet over med-high heat. Season chicken cutlets with salt & pepper, then add to pan, searing on each side for 3-4 minutes until browned. Remove chicken from skillet and set aside. Meanwhile, add broccoli florets to a large bowl filled with water and microwave for 7-8 minutes.
From thegirlonbloor.com


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