Chicken Ala France Recipes

CHICKEN A LA CREME

Steps:

• Melt half of the butter in a large skillet over medium-high heat. Season chicken tenders with salt and pepper, and saute them in butter until golden on all sides, about 10 minutes. Add the remaining butter, reduce heat to medium, and cook for 5 more minutes.
• Pour the heavy cream into the skillet, and simmer gently for 5 minutes, stirring occasionally, until the sauce has thickened and chicken is cooked through. Best when served with fresh French bread for dipping.

CHICKEN ALA GAYNOR

Steps:

• Preheat oven to 425 degree F.
• Wash chicken with cold water and pat dry with paper towels. Lightly season with seasoned salt. Bake in the oven skin side up until brown and crispy on top, approximately 45 minutes.
• While chicken bakes, pour chicken soup and sour cream into a saucepan slowly adding milk, sherry and mushrooms (in that order) until smooth. Put aside.
• When chicken is brown pour soup mixture over chicken and return chicken to the oven for 20 minutes.
• Serve over rice or pasta with colorful veggies such as spiced carrots and green beans almandine.

CHICKEN A LA ORANGE

Steps:

• In a skillet, brown chicken breasts in 1 tablespoon oil over medium heat. Cook till juices run clear.
• Add orange juice to the pan. When juice just begins to bubble around the edges of the pan, add corn starch dissolved in hot water. Mix ginger and honey together in a cup, and add to orange juice. Cook until sauce is thick and slightly browned. Serve.

CHICKEN ALA MARIA

Steps:

• i usually cut chicken into thinner pieces first, they cook faster.
• cook linguini, drain, set to side (its best to fill pot with hot water, and let pasta sit in water after cooked, until ready to use).
• sautee chicken.
• i use butter, and oil together, just enought oil to barley cover the bottom of pan.
• during sauteing, i add some wine, for flavor set cooked chicken aside.
• cook spinach, drain, set aside.
• put chick, broth in lq pot, bring to boil, reduce heat, add some wine, use some corn starch to make this broth thicker, like a real thin gravy.
• arrange plate; put some linguini first, add some spinach, then top off with chicken -- the idea is to make it pleasing to look at.
• spoon some thickend broth on top of layered linguini, spinach and chicken.

CHICKEN FRANCAISE WITH RICE ALA CHRIS

Steps:

• briefly rinse 1 1/2 cups long grain rice in strainer under cold running water.
• place in saucepan with about 2 cups chicken broth.
• broth should measure to your first knuckle on your hand.
• add few threads saffron.
• bring to boil, stir, lower heat to simmer and cover.
• simmer for about 15 mins.
• check rice to see that all liquid is absorbed.
• fluff with fork when ready to serve.
• make roux- in small saute pan melt 2 tbsp unsalted butter.
• whisk in 1 tblsp flour until blended, add small amounts of flour until roux is a light paste consistency.
• do not allow roux to brown.
• place pan on side place about 1 cup flour in shallow dish.
• salt and pepper cutlets to taste.
• dip chicken cutlets in flour to coat lightly.
• heat oil in large frying pan.
• dip floured cutlets in beaten eggs and fry until light brown.
• remove from oil and drain on paper towels.
• remove oil from pan and wipe clean.
• add 2 tbsp unsalted butter, slowly melt.
• add wine, chicken broth and lemon juice.
• bring to slow boil.
• whisk in roux until sauce is lightly thickened.
• return chicken cutlets to pan and slowly heat.

BREASTS OF CHICKEN ALLA FRANCESE

Steps:

• Place each chicken breast half between sheets of plastic wrap. Pound the chicken very thin with a flat mallet or meat pounder. Sprinkle with salt and pepper. Dredge on both sides with flour. Shake off excess.
• Beat egg well. Add milk, salt and pepper to egg. Blend well with a wire whisk. Dip chicken breasts in egg mixture to coat well on both sides. Remove excess egg mixture.
• Heat oil in a nonstick skillet large enough to hold pieces in one layer. Cook over medium-high heat about 2 minutes on one side or until golden brown. Turn and cook on the other side. Remove chicken to a warm serving plate and add butter and lemon juice to skillet. Cook and blend well very quickly. Pour sauce over chicken breasts. Garnish with lemon slices and sprinkle with parsley.