HOW TO MAKE CHICKEN FRANCAISE RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

CHICKEN FRANCAISE RECIPE | EPICURIOUS



Chicken Francaise Recipe | Epicurious image

Sheila Stein of Woodbury, New York, New York, writes: "We've eaten several times at La Viola of Syosset. Their chicken française is excellent. Could you get the recipe for me?"

Provided by EPICURIOUS.COM

Total Time 1 hr

Cook Time 1 hr

Yield Makes 4 servings

Number Of Ingredients 12

4 large skinless boneless chicken breast halves (2 pounds total)
1/2 cup vegetable oil
1 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon black pepper
3 large eggs
1/2 stick (1/4 cup) unsalted butter
1/2 cup dry white wine
1/2 cup low-sodium chicken broth
3 tablespoons fresh lemon juice plus 1 whole lemon, thinly sliced
1 lemon
1/4 cup chopped fresh flat-leaf parsley

Steps:

  • Place chicken breasts between 2 sheets of plastic wrap and gently pound chicken with flat side of a meat pounder or with a rolling pin until 1/4 inch thick.
  • Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking.
  • While oil is heating, stir together flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a shallow bowl. Dredge 2 pieces of chicken, 1 piece at a time, in flour mixture, shaking off excess. Lightly beat eggs in another shallow bowl. When oil is hot, dip floured chicken into beaten eggs to coat, letting excess drip off, then fry, turning over once, until golden brown and just cooked through, about 4 minutes total. Transfer to a plate lined with paper towels and keep warm, loosely covered with foil. Fry remaining chicken in same manner.
  • Pour off and discard oil, then wipe skillet clean and heat butter over low heat until foam subsides. Add wine, broth, and lemon juice and boil, uncovered, stirring occasionally, until sauce is reduced to about 1/2 cup, about 6 minutes. Stir in parsley and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Spoon sauce over chicken and top with lemon slices.

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

More about "how to make chicken francaise recipes"

FLOUNDER FRANCAISE OR CHICKEN FRANCAISE RECIPE - FOOD.COM
I love this tangy lemon flavored sauce. It's quick, tasty and light. I serve it on a bed of buttered spaghetti or rice for my family. I'm a diabetic so I serve mine over spaghetti squash or zucchini. It's just perfect either way. You can use this recipe for chicken as well, just substitute 2 large chicken breasts, cut in half to make 4 thin fillets.
From food.com
Reviews 5.0
Total Time 20 minutes
Calories 392.2 per serving
  • To serve place flounder over a bed of buttered rice (or whatever you're using) and pour a little sauce over each fillet. Garnish with lemon slices and parsley.
See details


BEST CHICKEN FRANCESE - HOW TO MAKE CHICKEN FRANCESE
Chicken Francese (or Francaise) is a staple of the Italian American cuisine. Prepare to try these crispy fried cutlets coated with a buttery, lemony sauce
From delish.com
Total Time 45 minutes
Category dinner
Cuisine Italian
  • Working with one piece at a time, place chicken cutlets between two sheets of plastic wrap. Using a meat mallet or the bottom of a small heavy skillet, pound out chicken so they are even thickness, about ¼” inch thick. Season all over with salt and pepper. Set up dredging station: Beat eggs, garlic powder and a pinch of kosher salt in a pie plate or other shallow baking dish. Place flour in a second shallow dish. Fill a large, heavy bottomed skillet with oil and place over medium-high heat. Working in two batches, coat each cutlet in flour, shaking off excess then dip in egg, turning to coat. Place the cutlets directly into the oil, being careful not to overcrowd the skillet. Cook cutlets, flipping halfway through, until golden brown, 5 to 7 minutes. Transfer cutlets to a paper towel-lined plate to drain and season with salt and pepper. Repeat with remaining cutlets. Set aside. Wipe out the pan of any excess oil and browned bits, then place back over medium heat. Toss 4 tablespoons of butter in the remaining flour and add to the pan. Melt butter, stirring until just beginning to foam then whisk in the wine. Raise the heat to medium high.Bring the wine to a boil and cook 1 minute. Add stock, lemon juice and zest to the sauce and return to to a boil. Reduce heat to medium and cook, whisking constantly until sauce is reduced by about ⅓, 3 to 4 minutes. Once reduced, lower the heat to medium-low and swirl in the final tablespoon of butter until glossy. Return the finished cutlets to the sauce and cook, flipping once, until heated through, 2 to 3 minutes. To serve, garnish with lemon slices and parsley.
See details


CHICKEN FRANCESE - LIGHTENED UP - SKINNYTASTE
Chicken Francese is an Italian-American dish made with sautéed chicken cutlets with a lemon-butter and white wine sauce. It's my husband's favorite dish, so it's always on rotation in my house!
From skinnytaste.com
Reviews 4.8
Total Time 25 minutes
Category Dinner
Cuisine Italian
Calories 216 kcal per serving
  • Serve immediately.
See details


SEAFOOD LASAGNE "A LA FRANCAISE" RECIPE | FOOD NETWORK
From foodnetwork.com
Reviews 4.9
Total Time 1 hours 5 minutes
Category main-dish
  • Make a roux: Melt the remaining 4 tablespoons butter and add 4 tablespoons flour. Whisk in cream and milk and simmer five minutes or until thick. Remove from heat and stir in 1/2 cup of the gruyere cheese; season to taste with salt, pepper and nutmeg Cut the pasta sheets into strips 3 to 4 inches wide and long enough to fit into your gratin or baking dish. Boil, a few sheets at a time until 3/4 done. Drain and cool on clean cloths. Generously butter 3 quart capacity baking pan. Spread a thin film of cream sauce over bottom of baking dish. Arrange a layer of 4 overlapping sheets of lasagne. Spread a thin film of cream sauce over pasta, then seafood mixture. Top with pasta and repeat, reserving 1/3 cup of cream sauce for top layer. Finish with a layer of pasta, cream sauce and remaining 1/4 cup of gruyere. Bake, loosely covered with foil for 20 minutes. Uncover and bake 10 minutes or until hot throughout and only slightly golden on top. Let stand in pan for 5 minutes then serve.
See details


POI RECIPE | FOOD NETWORK
From foodnetwork.com
Reviews 5
Total Time 50 minutes
Category main-dish
Cuisine american
  • Mash the taro with a stone pestle, or "poi pounder". Add water until the poi is smooth and sticky.
See details


POI RECIPE | FOOD NETWORK
From foodnetwork.com
Reviews 5
Total Time 50 minutes
Category main-dish
Cuisine american
  • Mash the taro with a stone pestle, or "poi pounder". Add water until the poi is smooth and sticky.
See details


FAMOUS CHICKEN FRANCAISE RECIPE | ALLRECIPES
Chicken and rice casseroles are easy, economical comfort food, and if you add enough vegetables to the mix, you'll have a hearty one-pot meal that everyone will be begging you to make again and again. Our top-rated chicken and rice casserole recipes …
From allrecipes.com
See details


EASY AFTER WORK CHICKEN FRANCAISE RECIPE | ALLRECIPES
Chicken and rice casseroles are easy, economical comfort food, and if you add enough vegetables to the mix, you'll have a hearty one-pot meal that everyone will be begging you to make again and again. Our top-rated chicken and rice casserole recipes …
From allrecipes.com
See details


THE BEST-EVER CHICKEN FRANCESE | HOW TO FEED A LOON
Sep 20, 2018 · FINISH THE CHICKEN FRANCAISE WITH A SQUEEZE OF LEMON. If you enjoy this amazing Chicken Francese, chances are you’d also love our Pork Milanese! And this …
From howtofeedaloon.com
See details


INA GARTEN CHICKEN CACCIATORE RECIPES
Ina Garten Recipes Chicken Cacciatore All information . 5 hours ago Ina Garten Chicken Cacciatore Recipes trend www.tfrecipes.com. 39g protein. Steps: Dust chicken with flour. Season with salt and pepper. In a large skillet, brown chicken …
From tfrecipes.com
See details


CHICKEN PICCATA IN A WHITE WINE LEMON CAPER SAUCE
Feb 17, 2018 · Making Chicken Piccata is pretty simple and can be made ahead of time; then refrigerated or frozen until ready to bake. For this recipe you’ll need boneless, thin sliced chicken breasts, flour, butter, oil, lemon, capers, white wine and chicken broth. First, I like to make the sauce so that while it’s thickening, I can get the chicken …
From carriesexperimentalkitchen.com
See details


CHICKEN PICCATA IN A WHITE WINE LEMON CAPER SAUCE
Feb 17, 2018 · Making Chicken Piccata is pretty simple and can be made ahead of time; then refrigerated or frozen until ready to bake. For this recipe you’ll need boneless, thin sliced chicken breasts, flour, butter, oil, lemon, capers, white wine and chicken broth. First, I like to make the sauce so that while it’s thickening, I can get the chicken …
From carriesexperimentalkitchen.com
See details


CRISPY FRIED CHICKEN - WIKIPEDIA
Crispy fried chicken (simplified Chinese: 炸子鸡; traditional Chinese: 炸子雞) is a standard dish in the Cantonese cuisine of southern China and Hong Kong. The chicken is fried in such a way that the skin is extremely crunchy, but the white meat is relatively …
From en.m.wikipedia.org
See details


CHICKEN MARYLAND - WIKIPEDIA
History and preparation. Many Maryland families have their own heirloom recipes for this dish, and it remains a regional specialty in Eastern Shore restaurants. The primary factor that distinguishes Maryland fried chicken from other Southern fried chicken is that rather than cooking the chicken in several inches of oil or shortening, the chicken …
From en.m.wikipedia.org
See details


CREAMY CHICKEN FRANCESE - CAFE DELITES
Aug 14, 2017 · Chicken Francese gets a creamy twist with this Creamy Chicken Francese recipe! Chicken Francese, also know as Chicken Francaise, is a popular recipe found in many restaurants in the United States. Originally developed in America by Italian …
From cafedelites.com
See details


FRENCH MAIN DISH RECIPES - THE SPRUCE EATS - MAKE YOUR ...
Enjoy familiar classics like boeuf bourguignon and chicken cordon bleu, as well as authentic cuisine and French fusion recipes. Chicken Cordon …
From thespruceeats.com
See details


COOKING RICE WITH CHICKEN BROTH ⋆ HOMEMADE FOR ELLE
Jun 02, 2020 · Made Steam Rice using 50% chicken stock and 50% water, pinch of salt and appropriate amount of butter depending on amount of rice being cooked. This was to accompany my chicken francaise with a light lemon sauce and steamed broccoli. …
From homemadeforelle.com
See details


FRENCH APPLE CAKE - ONCE UPON A CHEF
Preheat the oven to 350°F and set an oven rack in the middle position. Grease a 9-inch springform or regular cake pan with butter or nonstick cooking spray. If using a regular cake pan, line the bottom of the pan with parchment paper and grease again. In a small bowl, …
From onceuponachef.com
See details


FRENCH SALAD DRESSING (FRENCH VINAIGRETTE) | RECIPETIN EATS
Dec 07, 2016 · It’s simple to make and lasts for 2 weeks so it’s a great standby – make a big batch! All you need are some crisp leafy greens, toss it in a French Salad Dressing and you have yourself an instant side salad! I think a French Vinaigrette is the very first salad dressing recipe I learned to make …
From recipetineats.com
See details


FRENCH DIP SANDWICH {GREAT FOR A CROWD!} - SPEND WITH PENNIES
Jul 06, 2020 · How To Make French Dip. This slow cooker recipe is as easy as 1, 2, 3! Season roast and brown in a large pan on all sides. Add all ingredients in a slow cooker and cook 8 hours on low or 4 hour on high, until the roast is tender.
From spendwithpennies.com
See details


13 BEST LEFTOVER SALMON RECIPES - INSANELY GOOD
Feb 24, 2021 · 3. Salmon Dip. Using only cream cheese, green chiles, lemon juice, green onions, and leftover salmon, you can make this summery, delicious dip! The simple ingredients come together so easily and everything will be done in 15 minutes.
From insanelygoodrecipes.com
See details


24 HOT LUNCH IDEAS TO WARM YOU UP - INSANELY GOOD RECIPES
Feb 23, 2021 · Chicken Gyros. The best hot lunch ideas are healthy, flavorful, and can be made ahead of time. This chicken gyros recipe ticks all the boxes. This Greek wrap is composed of marinated chicken, Tzatziki sauce, and tomato-cucumber salad. The secret …
From insanelygoodrecipes.com
See details


SPINACH AND ARTICHOKE CHICKEN PICCATA - CLOSET COOKING
Jan 03, 2022 · Add the broth, capers, artichoke hearts and chicken, bring to a boil, reduce the heat and simmer until the sauce thickens a bit, about 3-5 minutes. Add the baby spinach and butter and cook until the spinach wilts and the butter melts, about 2 …
From closetcooking.com
See details


13 BEST LEFTOVER SALMON RECIPES - INSANELY GOOD
Feb 24, 2021 · 3. Salmon Dip. Using only cream cheese, green chiles, lemon juice, green onions, and leftover salmon, you can make this summery, delicious dip! The simple ingredients come together so easily and everything will be done in 15 minutes.
From insanelygoodrecipes.com
See details


BAKED MACARONI & CHEESE - CHEF JEAN PIERRE
Add the milk, nutmeg and mix very well with a whisk. Cook at very low heat for approximately 10/15 minutes. Add the cheeses (This is a mornay sauce). Make sure all the cheeses have melted and add the truffle oil and add the sauce to the cooked elbow pasta.
From chefjeanpierre.com
See details


24 HOT LUNCH IDEAS TO WARM YOU UP - INSANELY GOOD RECIPES
Feb 23, 2021 · Chicken Gyros. The best hot lunch ideas are healthy, flavorful, and can be made ahead of time. This chicken gyros recipe ticks all the boxes. This Greek wrap is composed of marinated chicken, Tzatziki sauce, and tomato-cucumber salad. The secret …
From insanelygoodrecipes.com
See details


SPINACH AND ARTICHOKE CHICKEN PICCATA - CLOSET COOKING
Jan 03, 2022 · Chicken piccata is a dish where thin pieces of chicken are seared and served in a simple lemon and butter pan sauce with capers. It’s a quick, easy and light meal and I sometimes like to change it up a bit by adding extras, like spinach and artichoke …
From closetcooking.com
See details


HOME PAGE - EASY MEALS WITH VIDEO RECIPES BY CHEF JOEL ...
Top Rated Recipes All Top Rated Recipes. The Best Chicken Francaise Recipe. The most delicious chicken recipe you will taste! This chicken Francese recipe has been viewed by over 200 million people, so that alone makes it very special! I Read More >>
From recipe30.com
See details


CLASSIC LOBSTER THERMIDOR RECIPE - THE SUBURBAN SOAPBOX
Cut the cook lobsters in half lengthwise and remove the meat from the shells.. Chop the lobster meat into bite sized pieces and set aside.. Melt the butter in a large skillet.. Add the shallots and garlic to the butter, cooking for 1 minute.. Add the flour and whisk to …
From thesuburbansoapbox.com
See details


10 BEST SHRIMP SCALLOPS RECIPES - YUMMLY
Jan 23, 2022 · shallots, basmati rice, capers, fresh parsley, chicken stock and 8 more Seafood Stew with Fennel and Sun Dried Tomatoes The Dreaming Tree white onion, mussels, garlic, cherrystone clams, salt, thyme and 13 more
From yummly.com
See details


STARTER RECIPES - GREAT BRITISH CHEFS
If time is of the essence there are plenty of quick and simple starter recipes to be found. Adam Gray’s punchy Salmon starter recipe takes just twenty minutes to make, or plan ahead and try Luke Tipping’s Citrus cured salmon recipe. In the latter fish starter, the …
From greatbritishchefs.com
See details


MAIN COURSE RECIPES - GREAT BRITISH CHEFS
The starter might delight the senses and the dessert satisfies the sweet tooth, but it’s the main course that we all look forward to the most. It’s the centrepiece of any meal – whether part of a multi-course banquet or just a quick weeknight dinner – and offers the most …
From greatbritishchefs.com
See details


THE BEST HOMEMADE FRENCH BREAD RECIPE - I HEART NAPTIME
Aug 20, 2021 · So easy to make and comes out golden and crispy on the outside, while remaining soft and chewy on the inside. Homemade bread is one of my favorite things to make. It can seem a bit intimidating at first, but this easy french bread recipe is a great …
From iheartnaptime.net
See details


LOMBARDOS ITALIAN RESTAURANT.
Dec 14, 2013 · Chicken $17.95 – Steak $19.95 – Veal $19.95. Picatta. Sauteed with diced onions and capers in a lemon wine sauce. Chicken $17.95 – Veal $19.95. Francaise. Egg battered and finished with a lemon butter sauce. Chicken $17.95 – Flounder $17.95 – …
From lombardositalianrestaurant.com
See details


SPEEDY SHRIMP WITH HORSERADISH BUTTER RECIPE
Jul 12, 2021 · Think: stir-frying noodles on the fly, baking dozens of pastries at 3 a.m., and writing about the history of pie in North Carolina. Now she lives in New Jersey with her husband and their cat, Butter. Stay tuned every Tuesday for Emma's award-winning column, Big Little Recipes …
From food52.com
See details