French Chicken With Sherry Nutmeg Sauce Recipes

FRENCH CHICKEN IN SHERRY SAUCE

Steps:

• Place chicken breasts, skin-side up, on broiler pan and broil 2 inches from heat for 10 minutes or until skin is browned.
• Place chicken in casserole.
• Sprinkle with salt, onion, mushrooms and green pepper.
• Combine orange juice, water, Sherry, flour, brown sugar, orange rind, salt and pepper in saucepan; blend well.
• Cook over medium heat, stirring constantly, until sauce thickens and bubbles.
• Add parsley; pour over chicken.
• Bake at 375 degrees for 45 to 60 minutes.
• Baste several times during baking.
• Sprinkle with paprika; garnish with orange slices, if desired.

FRENCH CHICKEN WITH SHERRY-NUTMEG SAUCE

Steps:

• Put the chicken in a non-stick frying pan.
• Cook slowly over moderate heat with no fat added until well browned.
• Drain off melted fat.
• Add the onion, broth and sherry.
• Sprinkle with seasonings.
• Cover and simmer over very low heat until nearly tender, 40 to 50 minutes.
• Uncover. Tip pan and skim fat form the liquid with a bulb-type baster.
• Continue to simmer uncovered until the liquid is reduced by half.
• Whisk milk and flour together and stir into the pan.
• Cook and stir until sauce is bubbling and thick.

CHICKEN FRENCH - ROCHESTER, NY STYLE

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.

CHICKEN FRANCESE

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.