Tavern On The Greens Chicken Francais Recipes

Steps:

• Note: To make clarified butter, slowly melt a stick of unsalted butter until the milk solids melt to the bottom of the pan; skim foam off the top and use only the clear golden liquid.
• Pound chicken breasts between two sheets of plastic wrap to make uniform thickness for even cooking.
• Dredge chicken breasts in flour, shaking off excess.
• Heat clarified butter in sauté skillet over medium-high heat.
• Place chicken in pan and sauté until cooked halfway through, about three minutes; reduce heat to medium.
• Turn chicken over and add minced shallots and garlic; cook for one minute until you can smell the aroma of garlic, and then add wine to deglaze pan.
• Season with salt and pepper.
• Add mustard and stir into sauce; let sauce cook for two minutes to reduce, and then add heavy cream.
• Let sauce cook for another two minutes to thicken sauce slightly.
• Serve with chardonnay.

Steps:

• In a skillet over medium heat, toast the cinnamon, peppercorns, cumin, paprika, red pepper flakes, and cloves until they start to smoke. Remove from the heat and grind in a spice grinder.
• In a bowl large enough to accommodate the chicken, add the oil, spice mix, garlic, ginger, cilantro, bay leaves and saffron. Mix to a paste. Add chicken, rubbing the marinade over all the pieces. Cover and refrigerate for 2 hours or overnight.
• Remove the chicken from the marinade and reserve marinade. Pat chicken dry and season with salt and pepper. In a tagine or large casserole over medium high heat add 2 tablespoons olive oil. Put in chicken pieces and lightly brown on both sides, about 5 minutes. Add onions and cook until just starting to brown, about 3 minutes. Rinse preserved lemon well. Scoop out flesh and discard; cut peel into strips and add to pan. Add reserved marinade, olives, and chicken stock. Cover tightly and cook over medium low heat for 30 to 35 minutes, or until chicken is cooked through. Remove bay leaf and discard. Taste juices and adjust seasoning. Place chicken on a warm platter. Spoon juices with the preserved lemon, olives, and onions over chicken and serve accompanied by Couscous with Apricots.
• Wash lemons well and dry them. Cut 4 lemons into quarters from the top, being careful not to cut all the way through. Pack salt generously into the cuts and place lemon into a sterilized glass pint jar. Continue procedure, packing the lemons into the jar as tightly as possible. Squeeze juice from remaining lemons. Add another 2 tablespoons of salt to the jar and top off with the lemon juice, make sure the lemons are completely covered. Close the jar with a non-metallic lid and set aside in a cool, dark place or the refrigerator for one month. Preserved lemons will keep for 1 year. Refrigerate after opening.
• Yield: about 4 lemons
• Prep Time: 20 minutes
• Cook Time: none
• Inactive Prep Time: 1 month
• Put the couscous in a medium bowl; pour the hot stock over it and stir to combine. Cover and let sit for 10 to 15 minutes. Uncover and fluff with a fork. Add the apricots, scallions, and orange juice; drizzle with olive oil and season with salt and pepper. Toss gently to combine. Garnish with chopped parsley.
• Yield: 4 to 6 servings
• Prep Time: 10 minutes
• Inactive Prep Time: 15 minutes

Steps:

• Mix white pepper, a few shakes or grinds of black pepper and the garlic powder in a sealed container and shake until well mixed.
• Pound chicken breasts between two sheets of plastic wrap to make uniform thickness for even cooking. Make sure to pound the chicken so that the thick parts are roughly the same as the thinnest parts of the chicken in order to get even cooking.
• Put each piece of chicken into the container with the flower and shake well to dredge, shake off excess.
• Heat margarine in saute skillet over medium-high heat.
• Place chicken in pan and saute until cooked halfway through, about three minutes if your chicken is about half an inch thick. Expect about 4 minutes if it is much thicker. After time is up, reduce heat to medium.
• Turn chicken over and cook for an additional 3 minutes.
• Remove chicken to a plate on the side, then add minced shallots and garlic.
• Cook for one minute until you can smell the aroma of garlic, and then add wine to deglaze pan.
• Mix the two tablespoons of cold water with Wondra, then add to the deglaze sauce base.
• Season with No-Salt and pepper.
• Add mustard powder and seeds and stir into sauce.
• Let sauce cook for two minutes to reduce, and then add sour cream.
• Mix all ingredients with a whisk in the pan until sauce has consistent texture and thicken.
• Put chicken back into sauce and let cook for another two minutes to bring all ingredients to the same temperature before serving.
• Serve with rice or pasta, and share sauce over all!