CHICKEN FRANCESE
Tyler Florence's Chicken Francese recipe from Food Network is similar to veal piccata: a lemony, sauteed chicken cutlet finished with a smooth white wine sauce.
Provided by Tyler Florence
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, beat the eggs with 3 tablespoons of water to make an egg wash. Heat the oil over medium-high flame in a large skillet.
- Dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off. When the oil is nice and hot, add the cutlets and fry for 2 minutes on each side until golden, turning once. Remove the chicken cutlets to a large platter in a single layer to keep warm.
- Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant. Add the wine, broth, and lemon juice, simmer for 5 minutes to reduce the sauce slightly. Roll the butter in some flour and add it to the skillet, this will thicken the sauce. Stir to incorporate and dissolve the flour. Reduce the heat to medium-low and return the chicken to the pan; place the lemon slices on top of the cutlets. Simmer gently for 2 minutes to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.
PICKLEGUY'S TASTY & QUICK "CHICKEN FRANCESE"
Make and share this Pickleguy's Tasty & Quick "chicken Francese" recipe from Food.com.
Provided by Pickleguy
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place flour in a shallow bowl.
- Beat eggs, Parmesan, parsley, salt and peppers in another shallow bowl with a whisk or fork.
- Heat olive oil and butter in a large skillet over medium-high heat. Dredge chicken in flour to coat and shake off excess. Dip the chicken in the egg mixture, and let excess drip back into bowl, and then re-dredge in the flour. Add the chicken to skillet and cook until browned and cooked through. (apx. 3 minutes per side).
- Sprinkle lemon juice over chicken in skillet. Cook for about 1 minute longer.
- Serve immediately.
- TIPS: If you don't like to pound chicken breasts, use chicken tenders. They will cook in about the same amount of time as pounded breasts, and reduce the prep time. Also: If you like to give the presentation a little added elegance for a special occasion, just serve on a bed of green leaf lettuce or fresh parsley and top with thin lemon slices. Because we "eat with our eye's", first it makes the dish an instant hit that just gets better with each bite.
Nutrition Facts : Calories 366.7, Fat 17.4, SaturatedFat 5.8, Cholesterol 242, Sodium 569.7, Carbohydrate 13.8, Fiber 0.6, Sugar 0.7, Protein 36.9
DELICIOUS EASY CHICKEN FRANCESE
This is an easy and delicious recipe for Chicken Francese. It's great over pasta or rice or with a side of your favorite vegetable
Provided by Elaina
Categories World Cuisine Recipes European French
Time 55m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 394.5 calories, Carbohydrate 19.7 g, Cholesterol 282.4 mg, Fat 18.2 g, Fiber 3.1 g, Protein 35 g, SaturatedFat 9.3 g, Sodium 229.3 mg, Sugar 0.7 g
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