CHICKEN FRANCESE RECIPE | TYLER FLORENCE | FOOD NETWORK
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
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
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.
CHICKEN FRANCESE RECIPE - FOOD.COM
My brother-in-law is from Naples, Italy and he and my sister owned a Italian restaurant that I worked at for a little while. This was my absolute favorite dish and I often serve it now 2-3 times a month. Sometimes I add artichoke hearts. When I add the artichoke hearts I use a can of quartered artichokes and drain off the brine and add at the end just long enough to heat through!
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Dust chicken with flour.
- In a flat container mix together eggs and enough parmesan cheese to create a thick batter (something like pancake batter).
- Dip breasts in batter and cook at medium to med-high heat in a little olive oil, brown a little on both sides.
- Remove all chicken to a platter- keep warm.
- In same skillet increase heat to a med-high and quickly brown the garlic (not too brown) then deglaze pan with wine and let"boil" a few minutes.
- Add broth, butter and let cook until butter has melted.
- Add parsley, quickly whisking together.
- Add lemon juice 1/4 at a time until desired taste.
- Thicken if desired.
- Ladle over chicken and pasta on individual plates, with a garnish of lemon wedges and parmesan cheese.
Nutrition Facts : Calories 719.4, FatContent 57.6, SaturatedFatContent 32.6, CholesterolContent 477.8, SodiumContent 1034, CarbohydrateContent 4.4, FiberContent 0.1, SugarContent 1.6, ProteinContent 40.7
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CHICKEN FRANCESE RECIPE | RACHAEL RAY
Parmigiano Reggiano cheese and a lemon juice eggwash give chicken cutlets a distinctive taste. Cover with a lemony wine garlic sauce; serve with a side of linguine for a delectable dinner.
From rachaelray.com
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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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CHICKEN FRANCESE RECIPE - FOOD.COM
My brother-in-law is from Naples, Italy and he and my sister owned a Italian restaurant that I worked at for a little while. This was my absolute favorite dish and I often serve it now 2-3 times a month. Sometimes I add artichoke hearts. When I add the artichoke hearts I use a can of quartered artichokes and drain off the brine and add at the end just long enough to heat through!
From food.com
Reviews 5.0
Total Time 35 minutes
Calories 719.4 per serving
From food.com
Reviews 5.0
Total Time 35 minutes
Calories 719.4 per serving
- Ladle over chicken and pasta on individual plates, with a garnish of lemon wedges and parmesan cheese.
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CHICKEN FRANCESE RECIPE | RACHAEL RAY
Parmigiano Reggiano cheese and a lemon juice eggwash give chicken cutlets a distinctive taste. Cover with a lemony wine garlic sauce; serve with a side of linguine for a delectable dinner.
From rachaelray.com
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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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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
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Reviews 4.3
Total Time 55 minutes
Category World Cuisine, European, French
Cuisine European, French
Calories 394.5 calories per serving
From allrecipes.com
Reviews 4.3
Total Time 55 minutes
Category World Cuisine, European, French
Cuisine European, French
Calories 394.5 calories per serving
- Bake at 300 degrees F (150 degrees C) for about 10 to 15 minutes, or until chicken is cooked through and juices run clear.
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CHICKEN FRANCESE RECIPE - NYT COOKING
Chicken francese, sometimes called chicken French, is one of those rare restaurant dishes that's truly easy to cook at home. If you can make chicken cutlets, you can make this lemony, buttery recipe; the only difference is an easy pan sauce that brightens the whole plate. This version includes lemon slices browned in butter, which are pretty and tasty but entirely optional. Although the name suggests that it's a French or Italian dish ("Francese" means French in Italian), it's actually neither: Like spaghetti and meatballs, it's a mostly Italian-American invention. Serve with something starchy to soak up every drop of the sauce; pasta is traditional.
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Reviews 4
Total Time 35 minutes
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Calories 1129 per serving
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Reviews 4
Total Time 35 minutes
Cuisine american
Calories 1129 per serving
- Reduce the heat, tuck the cutlets into the pan and simmer very gently until the sauce is velvety and the chicken pieces are heated through, about 4 minutes. Turn the cutlets over occasionally in the sauce. Place the browned lemon slices on top. Sprinkle with chopped parsley and serve, spooning some of the sauce over each serving.
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CHICKEN FRANCESE | RECIPE - RACHAEL RAY SHOW
Similar to Piccata, but little differences make this chicken dinner stand on its own
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CHICKEN FRANCESE RECIPE | FOOD& WINE RECIPE | FOOD & WINE
This chicken isn’t French, despite the Italian adjective. It isn’t really Italian, either—it’s a pure Italian-American red-sauce restaurant classic. But though the recipe is unabashedly old-school, chicken Francese is also hard to beat. Chicken cutlets in a light, Parm-infused batter, simmered in a lemony, chickeny cream sauce is a perfect weekend feast, especially when paired with a crisp arugula salad or lightly steamed asparagus.
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