French Style Chicken With Peas And Bacon Recipes

CHICKEN FRANCESE

Steps:

• Pound chicken breasts with a meat mallet to 1/4-in. thickness; slice into cutlets 1-1/2 in. wide. Place beaten eggs in a shallow bowl; in a separate shallow bowl, combine the next six ingredients. Dip chicken in egg, then in crumb mixture, patting to help coating adhere., In a large skillet, heat 2 tablespoons oil over medium heat. Brown chicken in batches, adding oil as needed, until golden brown, 2-3 minutes per side. Remove; drain on paper towels., For lemon sauce, add water, lemon juice and bouillon to skillet, stirring to loosen browned bits from pan. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, until liquid is reduced by half, 8-10 minutes. Return chicken to pan; toss to coat. Cook until heated through, 4-6 minutes. Serve with lemon slices.

FRENCH STYLE CHICKEN WITH PEAS AND BACON

Steps:

• In a large frying dry fry the bacon over a medium hear for 3 mins until the fat is released and bacon is golden. Transfer bacon into a small bowl leaving the fat in the pan. Add the chicken and brown for 4 mins per side.
• Push the chicken to one side of the pan and tip in the garlic and spring onions cooking for about 30 secs, until the spring onion stalks and bright green. Pour in the chicken stock, return the bacon to the pan cover and simmer for 15 minutes.
• Increase heat to pan and tip in the peas and lettuce and cook for 4 minutes, until the peas are tender and the lettuce has just wilted. Check chicken is cooked through and stir in crème fraiche just before serving.

DELICIOUS EASY CHICKEN FRANCESE

Steps:

• Coat chicken with flour, then egg beat, then saute in a large skillet until almost cooked through. Drain on paper toweling.
• Preheat oven to 300 degrees F (150 degrees C).
• In a medium saucepan combine the wine, broth, parsley, salt and pepper to taste, butter or margarine and lemon juice over medium low heat. Stir together while heating slowly. When butter or margarine has melted, slowly stir in cornstarch until sauce thickens slightly. Place chicken in a 9x13 inch baking dish and pour sauce over all.
• Bake at 300 degrees F (150 degrees C) for about 10 to 15 minutes, or until chicken is cooked through and juices run clear.

FRENCH COUNTRY-STYLE PEAS

Steps:

• Heat oil in large nonstick skillet over medium heat. Cook onion in oil 1 minute, stirring occasionally. Stir in mushrooms and frozen vegetables; cook 3 minutes, stirring frequently. Stir in salt and pepper.
• Stir in lettuce; cook 1 minute, stirring constantly, until lettuce is wilted. Sprinkle with tarragon.