HOW TO MAKE CHICKEN FRANCESE VIDEO RECIPES

FAMOUS CHICKEN FRANCAISE RECIPE | ALLRECIPES

Famous Chicken Francaise Recipe | Allrecipes image

Chicken with lemon juice, egg, butter and garlic. C'est magnifique!

Provided by Paula Tomlinson

Categories Meat and Poultry Chicken Breast Skillet

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 6 servings

Number Of Ingredients 11

Ingredients

1 egg, beaten
½ lemon, juiced
1 cup all-purpose flour
1 pinch garlic powder
1 pinch paprika
6 skinless, boneless chicken breast halves
2 tablespoons butter
1 (14.5 ounce) can chicken broth
1 lemon, juiced
6 slices lemon, for garnish
2 sprigs fresh parsley, for garnish

Steps:

In a shallow dish or bowl, mix together the egg and juice of 1/2 lemon. In another shallow dish or bowl mix together the flour, garlic powder and paprika. Dip chicken breasts in egg mixture, then flour mixture.
Heat butter or margarine in a large skillet over medium heat. Add chicken breasts and cook until golden on each side.
In a medium bowl, mix together broth and juice of 1 lemon, and pour mixture over chicken in skillet. Reduce heat to medium low and let simmer for about 8 minutes. Place on serving platter, and garnish with fresh lemon slices and parsley sprigs.

Nutrition Facts : Calories 268.5 calories, CarbohydrateContent 21.4 g, CholesterolContent 111.1 mg, FatContent 6.7 g, FiberContent 2.9 g, ProteinContent 31.6 g, SaturatedFatContent 3.1 g, SodiumContent 412.6 mg, SugarContent 0.6 g

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

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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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