Rice La Frances Recipes

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CHICKEN FRANCAISE WITH RICE ALA CHRIS

Got this recipe by spying on a restaurant chef who was dating my DD. Invited him into my kitchen to show off and I wrote everything down while he was cooking. guessed at the measurements but hope close enough is good enough. Now I make this to show off too.

Provided by BoxOWine

Categories     Chicken Breast

Time 30m

Yield 3 serving(s)

Number Of Ingredients 11



chicken francaise with rice ala chris image

Steps:

  • briefly rinse 1 1/2 cups long grain rice in strainer under cold running water.
  • place in saucepan with about 2 cups chicken broth.
  • broth should measure to your first knuckle on your hand.
  • add few threads saffron.
  • bring to boil, stir, lower heat to simmer and cover.
  • simmer for about 15 mins.
  • check rice to see that all liquid is absorbed.
  • fluff with fork when ready to serve.
  • make roux- in small saute pan melt 2 tbsp unsalted butter.
  • whisk in 1 tblsp flour until blended, add small amounts of flour until roux is a light paste consistency.
  • do not allow roux to brown.
  • place pan on side place about 1 cup flour in shallow dish.
  • salt and pepper cutlets to taste.
  • dip chicken cutlets in flour to coat lightly.
  • heat oil in large frying pan.
  • dip floured cutlets in beaten eggs and fry until light brown.
  • remove from oil and drain on paper towels.
  • remove oil from pan and wipe clean.
  • add 2 tbsp unsalted butter, slowly melt.
  • add wine, chicken broth and lemon juice.
  • bring to slow boil.
  • whisk in roux until sauce is lightly thickened.
  • return chicken cutlets to pan and slowly heat.

4 tablespoons unsalted butter, divided
all-purpose flour
2 eggs, beaten medium light
salt and pepper
6 thin chicken cutlets
vegetable oil, about 1/2 inch in fry pan (not olive oil)
3/4 cup white wine
4 cups chicken broth, divided
1 whole lemon, juiced
1 1/2 cups rice
3 -5 saffron strands, crushed

PETITS POIS à LA FRANçAISE - FRENCH STYLE PEAS

A delicious combination of peas, onions and lettuce which are gently poached in a buttery sauce with crème fraiche and vegetable stock; this classic French recipe is a wonderful way to serve tender little peas, petits pois. This recipe makes a delightful accompaniment to any type of main meal, and adds a real splash of colour. I have stated fresh OR frozen peas in the recipe - frozen peas can be used to great effect out of season. In the absence of small silverskin onions, spring onions (green onions) can be used, making this a very versatile recipe to serve throughout the year. Cut back on the butter if you are on a low fat diet - the taste will be less rich, but still as delicious!

Provided by French Tart

Categories     Greens

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8



Petits Pois à La Française - French Style Peas image

Steps:

  • Gently heat the butter in a large saucepan and add the onions and lettuce. Cook over a medium heat for 5 minutes until the onions and lettuce soft but not coloured. If the pan gets too hot just add a little vegetable stock.
  • Pour in the vegetable stock and add the caster sugar, bring to the boil and continue to cook on a fast boil for a further 3 minutes. Taste and season with a salt and black pepper.
  • Add the fresh or frozen peas to the stock with the onions and lettuce. Cook over a low to medium heat for 10 minutes for the fresh peas or 5 minutes for the frozen peas - or until they are cooked through, but NOT mushy or too soft; they should still retain their vibrant green colour and have a "bite" to them.
  • Just before the end of the cooking time - add the creme fraiche and gently mix; allow to heat through for about 1 to 2 minutes. Check the seasoning once more and adjust to taste.
  • Serve immediately with the sprigs of fresh mint on top.

2 ounces butter
16 small white pearl onions (green onions) or 4 spring onions, chopped (green onions)
1 small iceberg lettuce, thickly sliced
1 teaspoon caster sugar
1/4 pint vegetable stock
1 lb fresh peas, weight after being podded or 1 lb frozen peas
2 tablespoons creme fraiche
2 -4 stalks of fresh mint

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