CHICKEN FRANCESE | RECIPE - RACHAEL RAY SHOW
Chicken Francese
Provided by Rachael Ray Show Staff
Number Of Ingredients 25
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
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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This is a simple, quick and delicious dish. All you need are a few spices and, of course, the chicken! The amount of spices are completely up to you. You can add more or less according to your taste. Enjoy!
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Total Time 25 minutes
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- When oil is hot, put chicken in skillet. As you saute chicken, add juice from other 1/2 lemon, pepper to taste, and oregano. Saute for 5 to 10 minutes each side, or until juices run clear. Serve with parsley for garnish.
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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.
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Reviews 4.6
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Reviews 4.6
Total Time 40 minutes
Category main-dish
- 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.
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CHICKEN FRANCESE | RECIPE - RACHAEL RAY SHOW
Chicken Francese
From rachaelrayshow.com
From rachaelrayshow.com
- Serve with crusty bread or a side of pasta to absorb sauce and sprinkle with parsley
See details
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
From rachaelray.com
- 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.
See details
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This is an easy version of a family favorite in my house. I make it often after work. Great served over white rice with a nice vegetable, like haricot vert or salad.
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Reviews 4.5
Total Time 45 minutes
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Calories 860.7 calories per serving
- Serve chicken with parsley sprigs and lemon wedges.
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EASY AFTER WORK CHICKEN FRANCAISE RECIPE | ALLRECIPES
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SIMPLE LEMON-HERB CHICKEN RECIPE | ALLRECIPES
Yum!! I pounnded the chicken to an even thickness (which should be included in the recipe for those that follow recipes exactly). I did not add oregano or parsley, but did add very small amounts of the following to each side of the chicken…
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