Chicken Francese With Gremolata By Rachael Ray Recipes

DEVILED CHICKEN FRANCESE

Steps:

• Gather your ingredients and a gel board to prepare chicken.
• Halve the chicken breasts horizontally and butterfly them. Use a mallet to thin meat or even it out if needed -- it depends on the size of the chicken breasts. Season meat with salt and pepper.
• Set a station up: Flour in shallow dish; eggs beaten with mustard, milk, salt, pepper and cheese; large frying pan with oil (4 to 5 turns of the pan); a baking sheet with wire rack inserted and lined with parchment paper to remove the chicken to.
• Preheat the oil in skillet over medium to medium-high heat. Coat chicken 2 at a time in flour, shake of excess, then in egg and allow excess to drip off. Cook chicken 3 to 4 minutes on each side. Repeat, removing cooked chicken to wire rack. Once chicken is cooked, slice and lightly brown 1 lemon; add to pan with chicken. Wipe excess oil from pan, return to heat and add butter. When it foams add 1 clove crushed garlic, juice of 1 lemon, wine and chili paste and reduce about 3 minutes. Add stock and reduce 5 minutes more. Pick and chop the parsley.
• Char the bread over gas burner or under broiler. Rub charred bread with halved garlic, drizzle with EVOO, sprinkle with flaky sea salt and cut bread into chunks.
• Add the chicken back to sauce and heat the meat through, 3 to 4 minutes, turning occasionally. Add the sliced lemons and coat with sauce. Add parsley and transfer to plates. Serve cutlets with a small handful of arugula leaves alongside and some charred bread for mopping.

CHICKEN FRANCESE AND EGG TAGLIATELLE

Steps:

• Warm a serving platter in a 250 degree F oven.
• Pile the parsley, anchovies and garlic on a cutting board and finely chop them together. Mix in the lemon zest.
• Bring a large pot of salted water to a boil. Add the pasta and cook until al dente.
• Meanwhile, cut into and across the chicken breasts and open them like a book. Pound into very thin cutlets, 1/8 to 1/4-inch thick. Sprinkle the chicken with salt and pepper on both sides, then dredge in flour to coat. Beat the eggs in a shallow dish with a splash of water.
• Heat 2 tablespoons EVOO and 2 tablespoons butter in a large skillet over medium to medium-high heat. Dip 2 pieces of the chicken in the egg to coat, then saute until cooked through, about 2 minutes per side. Transfer to the warm platter. Add 1 tablespoon butter to the skillet and cook the remaining pieces of chicken. Add to the platter.
• Add the chicken stock, wine and lemon juice to the skillet and simmer until slightly reduced. Add the remaining 3 tablespoons butter and stir until melted. Add the chicken to the sauce, turning it to coat, then return the chicken to the platter. Add half the parsley-anchovy gremolata to the sauce, then add the pasta and toss for 1 to 2 minutes.
• Garnish the chicken with the remaining gremolata and serve alongside the pasta.

CHICKEN VEGETABLE FRANCESE

Steps:

• Coat chicken with flour, shake off excess.
• Melt butter or margarine in 10" skillet over medium high heat, add chicken and cook 5 minutes on each side.
• Remove chicken, set aside.
• In same skillet, stir in wine, chicken broth, lemon peel and lemon juice, salt, thyme and pepper. Bring to boil over high heat, stirring constantly.
• Reduce heat to medium-low, add carrots and cover. Cook 4 minutes until carrots are crisp-tender, not mushy!
• Add chicken and zucchini slices;spoon over pan juices.
• Cook,uncovered about 3 minutes or until chicken is cooked through.

CHICKEN FRANCESE WITH GREMOLATA BY RACHAEL RAY

Steps:

• Set oven to 300 degrees.
• Prepare pot with boiling water and cook pasta until just done.
• Combine lemon zest, parsley, anchovy if using, garlic. Set aside.
• Put flour in one dish and beaten eggs in another.
• Dredge seasoned chicken in flour and then in egg.
• Heat a large pan to medium high heat and add 3 tablespoons oil and 2 tablespoons butter.
• Fry the meat in mixture until just done.
• Place on a platter in warm oven.
• In pan with remaining oil/butter, add wine/stock/lemon juice.
• Reduce while pasta is cooking.
• Add half of the parsley mixture.
• Melt the remaining 2 tablespoons butter in sauce.
• When pasta is done, drain and add to the sauce in the pan, along with the spinach and basil.
• Warm until vegetables are wilted.
• Place chicken on warmed dinner plates.
• Top each with some of the reserved parsley mixture and serve with the pasta on the side.