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
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 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
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
More about "maries chicken french recipes"
12 FRENCH CHICKEN RECIPES TO MAKE RIGHT NOW | THE 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.
FRENCH ONION CHICKEN - MARIA'S MIXING BOWL FRENCH ONION …
FRENCH CHICKEN CASSEROLE - DAMN DELICIOUS
From damndelicious.net
4.9/5 (224)Total Time 1 hr 15 minsServings 4
CHICKEN NORMANDY RECIPE à LA MARIE-CELINE - THIS …
From thismamacooks.com
33 FANCIFUL FRENCH RECIPES THAT ARE EASY TO COOK - MSN
From msn.com
CANANDAIGUA CHICKEN FRANCESE (CHICKEN FRENCH) …
From homeinthefingerlakes.com
THIS 30-MINUTE CHICKEN FRANCAISE IS AN EASY …
From ketchupwithlinda.com
32 CLASSIC FRENCH RECIPES THAT WILL MAKE YOU FEEL LIKE A …
From marthastewart.com
CHICKEN FRANCAISE - ERREN'S KITCHEN
From errenskitchen.com
CHICKEN FRANCAISE - COOK2EATWELL
From cook2eatwell.com
CHICKEN FRANCAISE | CHEF DENNIS
From askchefdennis.com
CHICKEN FRANCESE (CHICKEN FRENCH) - SAVING ROOM …
From savingdessert.com
MARIE'S CHICKEN FRENCH (KITCHENPC)
From kitchenpc.com
13 BEST FRENCH CHICKEN RECIPES (+ EASY DINNER IDEAS)
From insanelygoodrecipes.com
CHICKEN FRANCAISE - BAKING MISCHIEF
From bakingmischief.com
CHICKEN FRANCAISE | CARRIE’S EXPERIMENTAL KITCHEN
From carriesexperimentalkitchen.com
FRENCH CHICKEN - OVER THE BIG MOON
From overthebigmoon.com
MARY BERRY'S FRENCH ROAST CHICKEN - THE HAPPY FOODIE
From thehappyfoodie.co.uk
FRENCH-STYLE CHICKEN | CHICKEN RECIPES | JAMIE MAGAZINE RECIPES
From jamieoliver.com
SAUCY FRENCH CHICKEN - SEASONS AND SUPPERS
From seasonsandsuppers.ca
THIS $4 FROZEN CHICKEN POT PIE TASTES BETTER THAN HOMEMADE
From thekitchn.com
FRENCH CHICKEN RECIPES FOR WEEKNIGHT MEALS - PARDON YOUR FRENCH
From pardonyourfrench.com
You'll also love