CHEF JOHN'S CHICKEN FRENCH
Chicken French has everything I love in a recipe. It's delicious and easy, frugal, yet fancy, and everyone loves it. Better yet, it has a vague, confusing history and completely preposterous name. This not-French recipe hails from the Rochester area of New York State, where it's a staple on virtually every Italian-American restaurant menu.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 25m
Yield 4
Number Of Ingredients 15
Steps:
- Beat eggs and milk together in a shallow bowl. Whisk flour, salt, black pepper, and cayenne pepper together in another shallow bowl.
- Gently press chicken into flour mixture to coat; shake off excess flour. Dip into egg mixture and coat completely.
- Heat olive oil and 1 tablespoon butter together in a large skillet over medium heat. Cook chicken in hot oil until lightly browned, 2 to 3 minutes per side. Transfer chicken to a plate.
- Cook and stir vegetable broth, sherry, and lemon juice in the same skillet; bring to a boil and cook until sauce is reduced by half. Remove from heat and add cold butter chunks; stir until butter is melted and sauce is shiny and thickened, 1 to 2 minutes. Stir parsley into sauce and season with salt and pepper.
- Return chicken to the skillet over medium heat, spoon sauce over the top, and cook until chicken is heated through and no longer pink in the center, 1 to 3 minutes more.
Nutrition Facts : Calories 626.8 calories, Carbohydrate 31.5 g, Cholesterol 328.5 mg, Fat 32.1 g, Fiber 1.3 g, Protein 48.4 g, SaturatedFat 13.2 g, Sodium 2305.4 mg, Sugar 1.8 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
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.
FRENCH-STYLE CHICKEN
"When I have friends over, I make this classy light recipe and serve with a tossed salad and crisp French bread," writes Catherine Johnston of Stafford, New York. "Toasted almond slices sprinkled on top add a crunchy, finishing touch."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Sprinkle chicken with lemon-pepper. In a large nonstick skillet coated with cooking spray, cook chicken for 5-6 minutes on each side or until a thermometer reads 170°. Remove and keep warm. , In the same skillet, combine the broth, apples, onion, 3 tablespoons cider, cinnamon and nutmeg. Bring to a boil. Combine cornstarch and remaining cider until smooth; stir into apple mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Top with chicken; sprinkle with parsley.
Nutrition Facts : Calories 186 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 194mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
CHICKEN FRANCAISE
A lot of times, Chicken Francaise can be hard to pull off, and have it taste good. This recipe, adapted from the show Food 911 on the Food Network, is a great dish, and it's surprisingly healthy as it doesn't really use all that much oil.
Provided by Nanashi
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix a decent amount of salt and pepper with the flour to make a dredging mixture. You don't need any more than a cup of flour; you're just giving them a light dusting.
- Using a meat pounder, pound the chicken breasts flat so that they are about the size of your hand.
- Dredge the chicken breasts through the flour. When you pull them out, give them a few good slaps so that the extra flour falls off. You want a very light coating, this isn't supposed to be like batter.
- Crack the two eggs into a flat bowl, pierce the yolks with a fork, and scramble them slightly. Combine with about a quarter cup of water to make a light egg wash. It should be pale yellow in color.
- Run the chicken through the egg wash. Keep in mind this is a wash, not a bath. You don't want it soaking in egg, just enough to keep it wet and absorb the flour coating.
- Heat the quarter cup of olive oil in a large fry pan on medium-high heat, and when it is smoking hot, place the chicken into the pan. Cook for 1-2 minutes on each side. You will know when it is ready to flip when the chicken has a nice, slightly browned color and a crisp texture. Remove the chicken from the pan.
- Cut your lemon in half. Using one half, make several paper thin slices of lemon. Save the other half.
- Turn the stove up to high heat, and drop the lemon slices into the frying pan. Wait for them to caramellize and take on a slightly gummy texture.
- Pour in the 1/2 cup of white wine. I recommend Yellowtail Pinto Grigio because it's not too expensive, you can drink it with the meal, and the sweetness of it counteracts the sour of the lemon. Let the sauce reduce for 30 seconds to one minute.
- Sprinkle in salt to taste, and then add in the cup of chicken broth. Allow it to reduce again.
- Take your butter, and dredge it in the flour. Break it up into chunks and drop it into the sauce, swirling it around and allowing the sauce to thicken.
- Once the sauce has thickened sufficiently, put the chicken breasts back into the pan. Coat them thoroughly with the sauce, and let them cook for about another minute or two to warm them back up.
- Transfer to a serving platter, putting a few slices of lemon on top of each chicken breast, and then drizzle the sauce over the whole concoction.
- Garnish with flat-leaf parsley, or whatever greenery you think would go good with the meal.
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
FRENCH COUNTRY CHICKEN
This lovely dish is very tasty and so easy to prepare. Add some roasted asparagus, crusty rolls, a bottle of wine and some soft candlight, and you've got the perfect romantic dinner for two. You can easily double or triple the recipe for a dinner party.
Provided by AngelaTN
Categories Chicken
Time 40m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350.
- Rub each chicken breast with butter, then coat with breadcrumbs.
- Place in greased 8x8 baking dish.
- Cook for 15 minutes.
- Remove from oven, and top each breast with a slice of muenster.
- Pour wine evenly on top of the chicken.
- Return to oven and bake an additional 15 minutes.
More about "frenchchicken recipes"
SAUCY FRENCH CHICKEN - SEASONS AND SUPPERS
From seasonsandsuppers.ca
FRENCH ROAST CHICKEN ~ POULET RôTI RECIPE | LEITE'S …
From leitesculinaria.com
VOTED THE BEST CHICKEN FRANCAISE RECIPE ON FACEBOOK
From youtube.com
10 MOST POPULAR FRENCH CHICKEN DISHES - TASTEATLAS
From tasteatlas.com
FRENCH CHICKEN RECIPES | MYRECIPES
From myrecipes.com
CHICKEN FRANçAISE RECIPE - THE SPRUCE EATS
From thespruceeats.com
10 BEST FRENCH STYLE CHICKEN BREAST RECIPES | YUMMLY
From yummly.com
EASY ONE PAN FRENCH ONION CHICKEN - RECIPE DIARIES
From recipe-diaries.com
30-MINUTE CHICKEN FRANCESE | KITCHN
From thekitchn.com
10 BEST FRENCH STYLE CHICKEN RECIPES | YUMMLY
From yummly.com
FRENCH CHICKEN RECIPES - EASY FRENCH FOOD
From easy-french-food.com
20 FAMOUS & ICONIC FRENCH DISHES | FRENCH CUISINE
From french-waterways.com
43 FRENCH RECIPES THAT ARE BASICALLY THE SAME AS …
From bonappetit.com
FRENCH CHICKEN CASSEROLE - DAMN DELICIOUS
From damndelicious.net
13 BEST FRENCH CHICKEN RECIPES (+ EASY DINNER IDEAS)
From insanelygoodrecipes.com
5/5 (1)Published 2022-01-31Category Chicken, Recipe Roundup
- Slow Cooker Coq Au Vin. Coq au vin is one of the most well-known French main courses around, but not many people attempt it at home. Let’s change that, shall we?
- Lemon Garlic Chicken Thighs. This recipe is worth the preparation and time it requires. While grilling the chicken is not time-consuming, allowing time for the meat to marinade is key to the powerful flavors.
- Roasted Chicken Thighs with Garlic. The French influence in this dish lies in the wealth of simple ingredients. Lemon, butter, herbs, and garlic combine to create a delicious sauce for this chicken recipe.
- Creamy Champagne Chicken. Champagne chicken is a traditional French meal that is the perfect balance of rich, creamy sauce, and earthy and wholesome mushrooms and chicken.
- Poulet Basquaise. The French sure know how to elevate even the most humble of dishes. And this stewed chicken recipe is no exception. It’s a simple, yet elegant dish of braised chicken and fragrant tomato sauce prepared with attention and a few French cooking techniques.
- Chicken Cordon Bleu. I’m always blown away when a simple dish can take me right back to my childhood. This chicken cordon bleu does exactly that. You’ll layer tenderized chicken, Swiss cheese, and ham before baking in a cornflake coating.
- Slow Cooker French Wine and Mustard Chicken. I love that this recipe simplifies an otherwise complicated dish. Forget the fancy French cooking techniques and just grab your crockpot!
- French Onion Chicken. You’ve likely had French onion soup before, but have you ever had French onion chicken? This recipe has all the flavors of the deeply satisfying soup, only it has the added bonus of tender and juicy chicken.
- French Chicken Casserole. This terrific French chicken recipe has the colorful flavors of poulet à la Normande and is baked to tender perfection. Do yourself a favor and serve it with a silky mashed potato side, and crunchy toasted French bread.
- Poulet à la Moutarde (Chicken with Mustard) In French culture, mustard is a common ingredient in many meals. And in this dish, it’s the highlight of the recipe.
10 FRENCH CHICKEN RECIPES TO MAKE RIGHT NOW | KITCHN
From thekitchn.com
- French Chicken Casserole a la Normande from Vikalinka. Bacon, apples, sautéed shallots, and a little fresh thyme bring the classic flavors of Normandy into this chicken casserole.
- Braised French Onion Chicken with Gruyère. French onion soup is one of the most iconic dishes around, and somehow, improbably, this version — adding chicken thighs and mustard — manages to leave the best parts intact while creating a wholly different dish.
- Slow Cooker Creamy French Mustard Chicken. “More mustard” is all but a motto when it comes to cooking chicken in the French style, and this slow-cooker dish takes that to heart, adding both grainy and smooth Dijon mustards to the classic base of white wine, shallots, and cream.
- Chicken Cordon Bleu from A Family Feast. If comfort food were designed in a lab to be the most comforting, it would come out like chicken cordon bleu: breading on the outside, creamy sauce over top, and cheesy ham inside.
- Crispy Skillet Chicken in White Wine Sauce from A Saucy Kitchen. Wine is chicken’s culinary best friend. The French are well aware (you’ll see it multiple times on this page), and incorporate it nicely into recipes like this one.
- Creamy Champagne Chicken from Cafe Delites. Silky sauces and perfectly cooked chicken complement each other’s textures in a way that makes for a stellar dish.
- Roasted Chicken Thighs with Garlic from Cooking Classy. Roasted chicken is good, but roasting the thighs alone gives you all the best parts without having to share or settle for breast meat.
- Lemon Garlic Chicken Thighs from Damn Delicious. While the previous recipe highlights how well the skin of a chicken thigh crisps up, this one takes the same garlicky goodness, adds some lemon, and shows how great the thigh — minus the skin and bone — can hold moisture through a high-heat trip to the grill.
- Slow Cooker Coq au Vin from Diethood. Another classic from the annals of French chicken dishes, but this time turned into an easy slow cooker, set-it-and-forget-it recipe.
- Dorie Greenspan’s Herb Butter Chicken. Of course, nothing is better than a simple roast chicken, and everybody has their own favorite. So why not look to one of our kitchen queens for her standard version?
JUICY FRENCH CHICKEN MARBELLA WITH PRUNES OR PLUMS - CTV
From more.ctv.ca
MCDONALD'S FRENCH FRIES VS CHICKEN MCNUGGETS - IN-DEPTH …
From foodstruct.com
THE BEST-EVER CHICKEN FRANCESE | HOW TO FEED A LOON
From howtofeedaloon.com
CHICKEN FRANCAISE - BAKING MISCHIEF
From bakingmischief.com
HEALTHY FRENCH CHICKEN RECIPES | EATINGWELL
From eatingwell.com
44 CLASSIC FRENCH MEALS YOU NEED TO TRY BEFORE YOU DIE
From buzzfeed.com
10 BEST FRENCH STYLE CHICKEN RECIPES | YUMMLY
From yummly.com
FRENCH CHICKEN OR CHICKEN FRANCAISE IN 30 MINUTES - YOUTUBE
From youtube.com
GET DELICIOUS FRENCH FOOD AT HOME | FRENCH CREAM MUSHROOM …
From youtube.com
LIST OF FRENCH CHICKEN BREEDS - WIKIPEDIA
From en.wikipedia.org
RETRO FRENCH CHICKEN (BAKED LEMON GARLIC BREASTS)
From aspicyperspective.com
FRENCH CHICKEN CORDON BLEU - FOOD MAGAZINE
From foodmag.ca
FRENCH ROASTED CHICKEN - WHAT A GIRL EATS
From whatagirleats.com
FRENCH CHICKEN DISHES: BEST RECIPES & RESTAURANTS
From tasteatlas.com
CHICKEN FRANCESE - DINNER AT THE ZOO
From dinneratthezoo.com
CLASSIC FRENCH BISTRO CHICKEN DINNER | BON APPéTIT
From bonappetit.com
CHICKEN PROVENçAL (EASY TO MAKE FRENCH CHICKEN!) - THE ENDLESS …
From theendlessmeal.com
CREAMY CHICKEN FRANCESE - CAFE DELITES
From cafedelites.com
35 TYPICAL FRENCH FOOD (MOSTLY YUMMY, SOME WEIRD)
From france-hotel-guide.com
FRENCH CHICKEN IN A POT – BON APPETIT HON
From bonappetithon.com
CHICKEN CHASSEUR (FRENCH HUNTER'S CHICKEN) - EATING EUROPEAN
From eatingeuropean.com
HOW TO FRENCH CHICKEN, LAMB, PORK, AND BEEF - THE SPRUCE EATS
From thespruceeats.com
CHICKEN FRANCESE - DINNER, THEN DESSERT
From dinnerthendessert.com
You'll also love