CHI CHI DRINK RECIPE RECIPES

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CHICKEN FRANCAISE RECIPE - FOOD.COM



Chicken Francaise Recipe - Food.com image

A lot of times, Chicken Francaise can be hard to pull off, and have it taste good. This recipe, adapted from the show Food 911 on the Food Network, is a great dish, and it's surprisingly healthy as it doesn't really use all that much oil.

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 4 serving(s)

Number Of Ingredients 13

flour, for dusting
kosher salt
fresh ground black pepper
4 chicken breasts
2 eggs
1 lemon
1/4 cup olive oil
2 tablespoons butter
1 cup chicken broth
1/2 cup white wine (See Notes)
kosher salt
fresh ground black pepper
flat-leaf Italian parsley

Steps:

  • Mix a decent amount of salt and pepper with the flour to make a dredging mixture. You don't need any more than a cup of flour; you're just giving them a light dusting.
  • Using a meat pounder, pound the chicken breasts flat so that they are about the size of your hand.
  • Dredge the chicken breasts through the flour. When you pull them out, give them a few good slaps so that the extra flour falls off. You want a very light coating, this isn't supposed to be like batter.
  • Crack the two eggs into a flat bowl, pierce the yolks with a fork, and scramble them slightly. Combine with about a quarter cup of water to make a light egg wash. It should be pale yellow in color.
  • Run the chicken through the egg wash. Keep in mind this is a wash, not a bath. You don't want it soaking in egg, just enough to keep it wet and absorb the flour coating.
  • Heat the quarter cup of olive oil in a large fry pan on medium-high heat, and when it is smoking hot, place the chicken into the pan. Cook for 1-2 minutes on each side. You will know when it is ready to flip when the chicken has a nice, slightly browned color and a crisp texture. Remove the chicken from the pan.
  • Cut your lemon in half. Using one half, make several paper thin slices of lemon. Save the other half.
  • Turn the stove up to high heat, and drop the lemon slices into the frying pan. Wait for them to caramellize and take on a slightly gummy texture.
  • Pour in the 1/2 cup of white wine. I recommend Yellowtail Pinto Grigio because it's not too expensive, you can drink it with the meal, and the sweetness of it counteracts the sour of the lemon. Let the sauce reduce for 30 seconds to one minute.
  • Sprinkle in salt to taste, and then add in the cup of chicken broth. Allow it to reduce again.
  • Take your butter, and dredge it in the flour. Break it up into chunks and drop it into the sauce, swirling it around and allowing the sauce to thicken.
  • Once the sauce has thickened sufficiently, put the chicken breasts back into the pan. Coat them thoroughly with the sauce, and let them cook for about another minute or two to warm them back up.
  • Transfer to a serving platter, putting a few slices of lemon on top of each chicken breast, and then drizzle the sauce over the whole concoction.
  • Garnish with flat-leaf parsley, or whatever greenery you think would go good with the meal.

Nutrition Facts : Calories 493.5, FatContent 35.4, SaturatedFatContent 10.2, CholesterolContent 201.1, SodiumContent 366.2, CarbohydrateContent 2.5, FiberContent 0.4, SugarContent 0.9, ProteinContent 34.9

CHEX MIX BOLD PARTY BLEND RECIPE | TOP SECRET RECIPES



Chex Mix Bold Party Blend Recipe | Top Secret Recipes image

Little checkerboard squares of rice, corn, and wheat are worth big bucks! In 1996 General Mills paid $570 million to Ralston Purina for the entire brand of Chex cereals and snack mixes. As it turns out, developing these cereals into a convenient snack mix brand was a smart move. When I was a kid the only way to get Chex Mix was to make it myself from a recipe on the box of Chex Cereal. Today Chex Mix comes in nearly a dozen different flavors, including chocolate, cheddar, honey nut, and hot & spicy. But a home version using the recipe on the cereal box never tastes the same as the stuff in the bags. That's because the recipe leaves out a very important secret ingredient: MSG, or monosodium glutamate. This amino acid salt enhances the other flavors in the bag and gives the snack mix its addictive savory taste. You can find MSG in grocery stores near the salt (Accent Flavor Enhancer is one popular brand name). Add a little of that to your creative mix of Chex Cereal, pretzels, crackers, and breadsticks, along with some white cheddar popcorn seasoning, soy sauce, Worcestershire sauce, and a few other common ingredients, and you'll have quickly cloned the popular Chex Mix Bold Party Blend. Source: Top Secret Recipes Unlocked by Todd Wilbur.

Provided by Todd Wilbur

Total Time 14 minutes0S

Prep Time 7 minutes0S

Cook Time 7 minutes0S

Number Of Ingredients 9

Nutrition Facts : Calories 120 calories

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CHEX MIX BOLD PARTY BLEND RECIPE | TOP SECRET RECIPES
Little checkerboard squares of rice, corn, and wheat are worth big bucks! In 1996 General Mills paid $570 million to Ralston Purina for the entire brand of Chex cereals and snack mixes. As it turns out, developing these cereals into a convenient snack mix brand was a smart move. When I was a kid the only way to get Chex Mix was to make it myself from a recipe on the box of Chex Cereal. Today Chex Mix comes in nearly a dozen different flavors, including chocolate, cheddar, honey nut, and hot & spicy. But a home version using the recipe on the cereal box never tastes the same as the stuff in the bags. That's because the recipe leaves out a very important secret ingredient: MSG, or monosodium glutamate. This amino acid salt enhances the other flavors in the bag and gives the snack mix its addictive savory taste. You can find MSG in grocery stores near the salt (Accent Flavor Enhancer is one popular brand name). Add a little of that to your creative mix of Chex Cereal, pretzels, crackers, and breadsticks, along with some white cheddar popcorn seasoning, soy sauce, Worcestershire sauce, and a few other common ingredients, and you'll have quickly cloned the popular Chex Mix Bold Party Blend. Source: Top Secret Recipes Unlocked by Todd Wilbur.
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