CHICKEN FRANCESE SAUCE RECIPE RECIPES

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CHICKEN FRANCESE | RECIPE - RACHAEL RAY SHOW



Chicken Francese | Recipe - Rachael Ray Show image

Chicken Francese

Provided by Rachael Ray Show Staff

Number Of Ingredients 25

4 pieces boneless
skinless chicken breast cutlet
6 ounces each
pounded 1/2-inch thick
Salt and pepper
1 cup flour
1 teaspoon garlic powder or granulated garlic
1/2 teaspoon paprika
3 tablespoons butter
cut into 1-tablespoon slices
2 large eggs
1/4 cup
a handful
grated Parmigiano-Reggiano
2 lemons
juice of 1/2 and 1 sliced
1/4 cup olive oil
4 turns of the pan
2 cloves garlic
minced
1/2 cup dry white wine
1 cup chicken stock
Finely chopped flat-leaf parsley
for garnish
Crusty bread or linguine to mop juices

Steps:

  • 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 eggs with cheese and lemon juice
  • Heat oil, 4 turns of the pan, over medium to medium-high heat
  • Dredge 2 pieces of chicken in flour then coat in egg batter and saut to deep golden, 2-3 minutes on each side
  • Repeat, removing browned chicken to plate
  • Add sliced lemon to pan, caramelize on one side then flip and add garlic to pan
  • Stir it for 1 minute then add wine to pan to deglaze
  • Pour in stock and bring to a bubble, swirl in the seasoned, flour-coated butter and swirl in pan to form sauce
  • Slide chicken back into pan and cook through, 4-5 minutes
  • Serve with crusty bread or a side of pasta to absorb sauce and sprinkle with parsley

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.

Provided by rachael-ray

Number Of Ingredients 1

  • 4 boneless, skinless chicken breast cutlets (6 ounces each), pounded 1/2-inch thick

  • Salt and pepper

  • 1 cup flour

  • 1 teaspoon garlic powder or granulated garlic

  • 1/2 teaspoon paprika

  • 3 tablespoons butter, cut into 1-tablespoon slices

  • 2 large eggs

  • 1/4 cup grated Parmigiano Reggiano cheese

  • 2 lemons, juice of 1/2 lemon and 1 sliced

  • 1/4 cup olive oil

  • 2 cloves garlic, minced

  • 1/2 cup dry white wine

  • 1 cup chicken stock

  • Finely chopped flat leaf parsley, for garnish

  • Crusty bread or linguine, to mop juices

Steps:

  • 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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