HOW TO MAKE CHICKEN FRANCESE RECIPES

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

Ingredients

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

Ingredients

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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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
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 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!
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Reviews 4.8
Total Time 25 minutes
Category Dinner
Cuisine Italian
Calories 216 kcal per serving

Serve immediately.

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CHICKEN FRANCESE | RECIPE - RACHAEL RAY SHOW

Chicken Francese
From rachaelrayshow.com

Serve with crusty bread or a side of pasta to absorb sauce and sprinkle with parsley

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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

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

CHICKEN FRANCESE RECIPE | ROBERT IRVINE | FOOD NETWORK

From foodnetwork.com
Reviews 4.6
Total Time 20 minutes
Category main-dish

Return the same pan to the heat and add the stock. Allow to simmer and reduce by three-quarters of the volume. After reducing, whisk in the butter to create a sauce, removing from the heat during the process. Finally, finish with lemon juice and parsley and serve over the chicken.

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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.
From cooking.nytimes.com
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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