Easy Francaise Sauce Recipes

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 FRANCESE

Steps:

• Prepare frying station with chicken, a bowl of flour, and a bowl with beaten eggs.
• Heat a large pan to medium-high heat. Season chicken with salt and pepper on both sides. Dredge chicken into flour, shake off excess and dip into egg. Add a bit of butter and 1 tablespoon of olive oil to pan and fry the cutlets. Do not crowd. Work in batches. Use more oil/butter as required for subsequent batches.
• Fry cutlets for 3 minutes per side, then place on paper towels to drain.
• Add sliced lemons to the pan and cook for 10-15 seconds. Add in the white wine, chicken stock, and the juice of half a lemon. Turn heat to medium-high and bring sauce to boil for 3-4 minutes.
• Turn heat to medium-low and add small butter pieces rolled in flour (2 tablespoons worth). If the sauce is too thin add a touch more flour (~1 teaspoon) and continue to cook for 1-2 more minutes. Add a nice bit of black pepper and if necessary adjust salt and/or lemon juice amount.
• When satisfied with the sauce's taste and consistency return the chicken to the pan and gently coat with the sauce and heat through for 1-2 minutes. Add the chopped parsley on top. Enjoy!

FISH FRANCAISE

Steps:

• Rinse the fish and pat dry. Beat the eggs with 2 tablespoons milk in a large bowl to blend. Mix the flour with the cornstarch, salt and pepper in a shallow pie plate. Place the fish in the flour and turn to coat on all sides. Dip into the egg mixture and lift to let the excess drip off. Return to the flour and turn again to coat on all sides. Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Cook until golden brown, 5 to 7 minutes per side. Transfer to a large platter, cover loosely with foil, and continue with the remaining fish filet's. Add the remaining tablespoon of oil, if needed. Add the lemon juice and wine in the skillet and let it boil until reduced about half. Place the fish back in the sauce and sprinkle parsley over top. Turn to coat and serve hot. Optionally you can add capers and/or artichoke hearts to the pan with the fish for a little more depth.

CHICKEN FRANCAISE

Steps:

• Heat the oil in a pan over medium-high heat.
• Season the chicken breasts with salt and pepper to taste, dredge in the flour, shake off any excess, dip into the egg, shake off excess, and fry in the oil until lightly golden brown on both sides before setting aside.
• Add the butter to the pan and heat, over medium heat, until it sizzles before adding the garlic and red pepper flakes and cooking until fragrant, about a minute.
• Add the broth and lemon juice, bring to a boil and simmer until it thickens a bit, about 3 minutes.
• Remove from heat, mix in the butter and parsley and serve over the chicken!

CREAMY CHICKEN FRANCESE

Steps:

• Place chicken breasts on a board in front of you and with a sharp knife, carefully slice each in half, horizontally, creating two thin chicken cutlets.
• Combine the flour, salt and pepper in a bowl and mix well. Beat the eggs into a separate bowl.
• Coat the chicken first in the flour then in the egg.
• In a large frying pan, heat the oil then fry the chicken in batches until golden brown on both sides. Remove from the pan.
• In the same pan, melt the butter then fry the lemon slices until golden on both sides. Remove and set aside.
• Pour in the wine and allow to reduce for a few minutes then add the stock and lemon juice.
• Bring to a simmer and allow to reduce for 5 minutes then pour in the cream.
• Add the chicken back to the pan and allow to cook for another 5 minutes until the sauce is velvety and the chicken is cooked through.
• Scatter over the parsley and serve.

EASY CHICKEN FRANCESE

Steps:

• Preheat the oven to 200 degrees F (95 degrees C). Pound chicken breasts thin using a meat mallet.
• Combine beaten eggs and Parmesan cheese in a bowl; mix until uniform. Place flour on a wide, shallow plate.
• Soak 1 piece of chicken in the egg and cheese mixture, then place in flour to coat both sides. Place back in the egg mixture again, and coat with flour for a second time; transfer to a wire rack. Repeat with remaining chicken.
• Pour olive oil into the bottom of a large frying pan and heat over medium heat until warm. Add chicken, in batches as needed, and cook, turning occasionally, until browned, no longer pink in the center, and juices run clear, 5 to 7 minutes. Place the cutlets in the preheated oven and use the same pan to prepare the sauce.
• Pour white wine into the pan; bring to a boil while scraping the bottom of the pan with a wooden spoon. Allow to reduce until you no longer smell the alcohol, 3 to 5 minutes. Add chicken broth and increase heat to high; allow the volume to boil down to about half. Add lemon juice. Transfer chicken into the sauce let sit, 3 to 5 minutes, turning once.

SIMPLE VEAL FRANCESE

Steps:

• Place veal pieces between 2 sheets of waxed paper and pound with a mallet until they're thin. Season with salt and pepper. Place the beaten egg in a wide, shallow bowl. Place the flour on a wide plate. Dip the pounded veal in the egg. Remove, letting the excess egg drip off. Place each scallop in the flour, and coat lightly. Remove the scallops from the flour, and hold them in a single layer.
• Add 4 tablespoons of the butter to a saute pan large enough to hold the 6 scallops in a single layer. Melt the butter over medium-high heat. When it foams, add the veal. Saute, turning once, until the scallops are golden on the outside. Remove the scallops and hold in a single layer.
• Spill the butter out of the saute pan, and return the pan to high heat. Add the white wine and reduce it to 1/2 cup. Turn heat to very low. Swirl in the butter until the sauce is thickened. Add the reserved veal to the pan, turning them until they are coated with the sauce. Divide scallops among 2 plates, pour remaining sauce over them, serve immediately.
• Suggested drink: Antinori Castello della Sala, Sauvignon, 1996

CHICKEN FRANCAISE

Steps:

• Preheat oven to 200°F and line a baking sheet with parchment paper or foil for easy cleanup. Place a pot of lightly salted water on to boil for the pasta.