DELICIOUS EASY CHICKEN FRANCESE RECIPE | ALLRECIPES
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 European French
Total Time 55 minutes
Prep Time 35 minutes
Cook Time 20 minutes
Yield 4 servings
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, CarbohydrateContent 19.7 g, CholesterolContent 282.4 mg, FatContent 18.2 g, FiberContent 3.1 g, ProteinContent 35 g, SaturatedFatContent 9.3 g, SodiumContent 229.3 mg, SugarContent 0.7 g
FAMOUS CHICKEN FRANCAISE RECIPE | ALLRECIPES
Chicken with lemon juice, egg, butter and garlic. C'est magnifique!
Provided by Paula Tomlinson
Categories Meat and Poultry Chicken Breast Skillet
Total Time 45 minutes
Prep Time 20 minutes
Cook Time 25 minutes
Yield 6 servings
Number Of Ingredients 11
Steps:
- In a shallow dish or bowl, mix together the egg and juice of 1/2 lemon. In another shallow dish or bowl mix together the flour, garlic powder and paprika. Dip chicken breasts in egg mixture, then flour mixture.
- Heat butter or margarine in a large skillet over medium heat. Add chicken breasts and cook until golden on each side.
- In a medium bowl, mix together broth and juice of 1 lemon, and pour mixture over chicken in skillet. Reduce heat to medium low and let simmer for about 8 minutes. Place on serving platter, and garnish with fresh lemon slices and parsley sprigs.
Nutrition Facts : Calories 268.5 calories, CarbohydrateContent 21.4 g, CholesterolContent 111.1 mg, FatContent 6.7 g, FiberContent 2.9 g, ProteinContent 31.6 g, SaturatedFatContent 3.1 g, SodiumContent 412.6 mg, SugarContent 0.6 g
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Reviews 4.5
Total Time 1 hours 10 minutes
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- Stir parsley into cream sauce, and reduce heat to medium-low. Add chicken, and gently simmer until chicken pieces are heated through, about 2 minutes. Divide chicken among 4 plates; spoon cream sauce evenly over chicken. Top with caramelized lemon slices, and sprinkle with parsley.
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Reviews 4
Total Time 35 minutes
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Calories 1129 per serving
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- Season the chicken cutlets with salt and pepper on both sides. Season the flour with garlic powder or granulated garlic and paprika. Roll the butter slices in the flour and reserve.Beat the eggs with the cheese and lemon juice.Heat the oil, four turns of the pan, over medium to medium-high heat. Dredge two pieces of the chicken in the flour, then coat in the egg batter and sauté to deep golden, 2-3 minutes on each side. Repeat, removing the browned chicken to a plate. Add the sliced lemon to the pan, caramelize on one side, then flip and add the garlic to the pan. Stir for 1 minute, then add the wine to the pan to deglaze. Pour in the stock and bring to a bubble; swirl in the seasoned, flour-coated butter and swirl in the pan to form a sauce. Slide the chicken back into the pan and cook through, 4-5 minutes.Serve with the crusty bread or a side of pasta to absorb the sauce and sprinkle with parsley.
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From justapinch.com
Reviews 5
Category Chicken
Cuisine Italian
- Now plate your chicken and pour the sauce over the top and make sure to put a few lemons over the chicken as well. Garnish with the parsley or basil. Time to enjoy your meal. :-)
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Total Time 25 minutes
Category Dinner
Cuisine Italian
Calories 216 kcal per serving
- Serve immediately.
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- I really enjoy this chicken served with brown rice, and roasted asparagus with some of the lemon sauce spooned over everything.
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