Chicken Francesca Recipe 465

DELICIOUS EASY CHICKEN FRANCESE

Steps:

• Coat chicken with flour, then egg beat, then saute in a large skillet until almost cooked through. Drain on paper toweling.
• Preheat oven to 300 degrees F (150 degrees C).
• In a medium saucepan combine the wine, broth, parsley, salt and pepper to taste, butter or margarine and lemon juice over medium low heat. Stir together while heating slowly. When butter or margarine has melted, slowly stir in cornstarch until sauce thickens slightly. Place chicken in a 9x13 inch baking dish and pour sauce over all.
• Bake at 300 degrees F (150 degrees C) for about 10 to 15 minutes, or until chicken is cooked through and juices run clear.

CHICKEN FRANCESA

Steps:

• Remove the tenderloin from each chicken breast half. Fillet each chicken breast half into 2 slices. Pound each piece of chicken, including the tenderloins, to 1/4-inch thickness. Place chicken in a bowl and pour in enough milk to completely cover chicken; soak for 30 minutes.
• Mix bread crumbs, Pecorino Romano cheese, and parsley together in a bowl. Remove chicken from milk and dredge through bread crumb mixture until each piece is evenly coated.
• Heat olive oil in a large skillet over medium heat; cook chicken in the hot oil until lightly browned, 2 to 3 minutes per side.
• Preheat oven to 350 degrees F (175 degrees C). Lightly butter a baking dish.
• Transfer chicken to the prepared baking dish, reserving 1 tablespoon olive oil in the skillet. Sprinkle salt and pepper over chicken. Place 1 slice lemon onto each chicken piece.
• Pour wine into the skillet with reserved olive oil; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add chicken broth and lemon juice and boil until reduced by half, 5 to 10 minutes. Pour wine mixture over chicken and drizzle brandied orange liqueur over each.
• Bake in the preheated oven until chicken is no longer pink in the center and sauce is bubbling, 20 to 25 minutes.

CHICKEN FRANCESCA

Steps:

• Heat oil in saute pan until hot but not smoking.
• Add chicken, saute until both sides are golden brown.
• Drain oil, leave chicken in pan.
• Add remaining ingredients; cover and cook until chicken is cooked through.
• Salt as needed.
• Simmer until sauce reaches desired thickness.
• If sauce is too thin, remove chicken and return to pan once sauce is reduced to your preferred consistency.
• Garnish with parsley.

CHICKEN FRANCESCA RECIPE - (4.6/5)

Steps:

• Slice or gently pound your chicken breast pieces to 1/2″ thickness. Combine with the olive oil, vinegar, garlic, salt and pepper, then marinate for at least two hours, but up to four hours. Heat the 1 tsp olive oil and 2 tbsp of butter in a large skillet on medium/high heat until shimmering, about two minutes. Add the chicken pieces and saute 3-4 minutes per side, until browned and cooked through. Cook the chicken in batches so as to not overcrowd the pan. As your pieces cook, the rest of the pan will start to brown and stick to the pan, that's fine! We're going to use that browned stuff to deglaze the pan and get some seriously delicious flavors for our sauce. Pay attention to the smell and color of the browned pan - if it starts to turn from "browned" to "burnt", adjust the heat. Also, feel free to add butter and olive oil to the pan if the chicken starts to get too dried out. For rice pasta or Cappello's pasta, cook the noodles according to their directions, then drain, and rinse in cold water. Drizzle with a little olive oil to keep the pasta from sticking together, and set aside. For zucchini noodles, just cut them using a spiral vegetable slicer and set aside - it will soften when you add it near the end. As the chicken finishes cooking, cover it in tin foil to help retain its heat. I like to put dishes that I want to keep warm in the microwave to further help keep heat from escaping. Turn your heat down to medium. Add the remaining 2 tbsp butter and the chopped shallot (onion), and sauté for about two minutes, until translucent and aromatic. Add the minced garlic and sauté for another 30 seconds. Add the mushrooms, 1 tbsp white wine, and any juices that have accumulated from the bottom of your plate of cooked chicken. Sauté the mushrooms for about five minutes, until softened. As it cooks, use a wooden spoon to gently scrape up the browned stuff on the bottom of the skillet. If it dries out, add water to the mushrooms, one tbsp at a time. Stir in the cream, ground nutmeg, and remaining salt and pepper to the mushrooms, and bring to a simmer. Once the cream starts to simmer, add the remaining ingredients: pasta, bacon, broccoli, chopped parsley and chicken. Carefully toss your ingredients using some tongs, wait a few seconds, and stir in the cheese and continue to carefully toss everything until the cheese melts and thickens the sauce. Should only take a minute or two.