Tavern On The Greens Chicken Francais Reduced Fat And Salt Recipes

CHICKEN FRANCESE

Steps:

• Season the chicken with salt and pepper.
• Place the flour in a bowl, and the beaten egg whites in another bowl.
• Heat a very large non stick pan over medium heat. When hot spray with cooking spray to lightly coat the bottom of the pan.
• Lightly flour chicken, then dip in eggs and add to the hot pan a few at a time. Saute chicken 2-3 minutes on each side. When cooked, transfer onto a plate.
• Repeat until all chicken has been cooked and set aside.
• Once all chicken is cooked, place the chicken broth in the bowl with 1 tablespoon of flour and whisk.
• Add to the pan along with the juice of the lemon, white wine, lemon slices, parsley and butter and simmer over medium heat for about 2 minutes so it reduces slightly and thickens. Turn off heat.
• Return chicken to the pan to combine with the sauce.
• Serve immediately.

TAVERN ON THE GREEN'S CHICKEN FRANCAIS

Steps:

• Note: To make clarified butter, slowly melt a stick of unsalted butter until the milk solids melt to the bottom of the pan; skim foam off the top and use only the clear golden liquid.
• Pound chicken breasts between two sheets of plastic wrap to make uniform thickness for even cooking.
• Dredge chicken breasts in flour, shaking off excess.
• Heat clarified butter in sauté skillet over medium-high heat.
• Place chicken in pan and sauté until cooked halfway through, about three minutes; reduce heat to medium.
• Turn chicken over and add minced shallots and garlic; cook for one minute until you can smell the aroma of garlic, and then add wine to deglaze pan.
• Season with salt and pepper.
• Add mustard and stir into sauce; let sauce cook for two minutes to reduce, and then add heavy cream.
• Let sauce cook for another two minutes to thicken sauce slightly.
• Serve with chardonnay.

QUICK-BRAISED CHICKEN WITH GREENS

Steps:

• In a large pot over medium-high, heat the oil. Add the onion, season with salt and cook, stirring just a few times, until translucent and browned, 6 to 9 minutes. Add the peppers, tomato paste, brown sugar and cumin, and cook, stirring constantly, until the paste is a shade darker and starts to stick to the bottom of the pot, 2 to 3 minutes.
• Add the broth, chicken, greens and pickled-pepper brine. Season with salt and stir to combine. Cover the pot, keep on medium-high and bring to a simmer. Uncover, reduce heat to low, and cook uncovered until the chicken is cooked through and the greens are tender, 15 to 20 minutes. Using two forks, shred the chicken right in the pot into pieces, then stir to combine. Taste and adjust with salt, sugar (if it's too tangy or spicy) and brine (if it's too sweet or flat). Eat with starch of choice.