FAMOUS CHICKEN FRANCAISE
Chicken with lemon juice, egg, butter and garlic. C'est magnifique!
Provided by Paula Tomlinson
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- In a shallow dish or bowl, mix together the egg and juice of 1/2 lemon. In another shallow dish or bowl mix together the flour, garlic powder and paprika. Dip chicken breasts in egg mixture, then flour mixture.
- Heat butter or margarine in a large skillet over medium heat. Add chicken breasts and cook until golden on each side.
- In a medium bowl, mix together broth and juice of 1 lemon, and pour mixture over chicken in skillet. Reduce heat to medium low and let simmer for about 8 minutes. Place on serving platter, and garnish with fresh lemon slices and parsley sprigs.
Nutrition Facts : Calories 268.5 calories, Carbohydrate 21.4 g, Cholesterol 111.1 mg, Fat 6.7 g, Fiber 2.9 g, Protein 31.6 g, SaturatedFat 3.1 g, Sodium 412.6 mg, Sugar 0.6 g
CHICKEN FRANCAISE FROM RECIPE30.COM
From recipe30.com, also known as "Francese" egg dipped chicken breast in tangy buttery sauce
Provided by Kari Bass
Categories Poultry
Time 27m
Yield 1 chicken breast per person, 2 serving(s)
Number Of Ingredients 12
Steps:
- Remove chicken skin, then butterfly cut your breast. (Hold a long shark knife along the thicker part of the breast, place your hand on top and slice through the breast almost until the end. Cut parallel to your cutting board, and open the breast like a book).
- Place cling film on a board, add your breast spread open, sandwich it in cling film and flatten using the flat side of a meat mallet or the underside of a saucepan.
- Crack the eggs into a dish large enough to fit chicken breast.
- Season eggs with salt and pepper, give them a light beat.
- Chop the parsley (keep a few sprigs for garnish) and add half to egg wash.
- Grate all the Parmesan cheese and add to egg-wash, mix well.
- Get your wine and chicken stock portions ready.
- Add the plain flour to a plate.
- Peel the garlic and place in garlic press (or chop finely).
- To a frying pan on moderate heat, add the olive oil and half the butter.
- Coat the chicken in the flour, shake off any excess flour.
- Dip the chicken in the egg wash, make sure it's totally covered and place in hot oil.
- Cook for approx 4 minutes each side (depending on thickness).
- Flip over once brown and cook the other side.
- Transfer chicken to a hot plate and rest.
- To the same frying pan on full heat, add the white wine (alcohol can catch fire so be careful, turn off heat first if unsure).
- Add the crushed garlic.
- Add the squeeze of half a lemon.
- Add the chicken stock.
- Add the remainder of chopped parsley.
- Add the remainder of butter and reduce for 2 minutes on full heat.
- Return the chicken to the sauce and continue heating chicken on medium heat.
- Serve the chicken, and reduce the sauce until it looks a little thicker (not too thick).
CHICKEN FRANCAISE
Make and share this Chicken Francaise recipe from Food.com.
Provided by Teresa Johnson
Categories Chicken
Time 25m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Dip the chicken in the flour then set aside.
- Make the batter by beating the eggs briskly, then adding in the lemon juice, parsley, salt, wine, garlic, hot pepper sauce, and parmesan.
- Coat a heavy skillet with margarine or olive oil and place over high heat.
- Dip the floured chicken pieces generously in the batter and place in the heated skillet.
- Cook until golden brown on each side, about 5 minutes each side.
- Remove chicken from the pan and drain excess oil.
- Make the wine sauce by melting the margarine in the pan, then stirring in the wine and lemon juice.
- Return the chicken pieces to the pan, spooning the wine sauce over all and cook 1 minute longer.
- Serve immediately.
Nutrition Facts : Calories 408.9, Fat 24.5, SaturatedFat 6.5, Cholesterol 179.2, Sodium 363.8, Carbohydrate 14.3, Fiber 0.5, Sugar 0.7, Protein 27.6
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