French Farmhouse Garlic Chicken Recipes

FAMOUS CHICKEN FRANCAISE

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.

FRENCH FARMHOUSE GARLIC CHICKEN

Steps:

• Rinse chicken and pat dry with paper towels.
• Season with salt and pepper.
• Heat oil over medium-high heat and add chicken and garlic (yes the whole cloves).
• Cook chicken until just brown on each side, turning once.
• Slowly add the 1/2 cup wine or broth, the 1/2 cup broth, lemon juice, basil and oregano.
• Cover and simmer for 6 to 8 minutes or until chicken is tender and no longer pink.
• Transfer chicken and garlic to a warm serving platter; and keep warm.
• In small bowl, stir together the flour and 2 tablespoons wine or broth.
• Stir in a couple of tablespoons of hot pan juices.
• Stir this mixture into remaining juices in pan.
• Bring to a boil.
• Cook and stir for 1 minute.
• Spoon over chicken.

FRENCH FARMHOUSE GARLIC CHICKEN RECIPE

Steps:

• 1. Rinse chicken; pat dry with paper towels. Season with salt and pepper. In a 10" skillet, heat oil over med-hi heat. Add chicken and garlic cloves. Cook chicken for 2-3 minutes on each side or just until brown, turning once. Slowly add the 1/2 c wine/broth, the 1/2 c broth, the lemon juice, basil and oregano. Cover and simmer for 6-8 minutes or until chicken is tender and no longer pink. 2. Using a slotted spoon, transfer chicken and garlic to a warm serving platter; keep warm. 3. In a small bowl, stir together flour and 2 T wine or broth. Stir into pan juices. Bring to boiling. Cook and stir for 1 minute more. Spoon over chicken. If desired, serve with mashed potatoes or rice. * If you prefer, peel the garlic before cooking (use flat side of knife to mash slightly, then peel off skins) Or, as you eat the cooked cloves, simply slip the skins off with the tip of your knife.

FARMHOUSE CHICKEN

Steps:

• Prepare stuffing mix according to package directions; set aside. Place the chicken in a greased 13-in. x 9-in. baking dish. In a large bowl, combine the soup, milk, celery, onion, salt and pepper; pour over chicken. Top with stuffing. , Bake, uncovered, at 350° for 30-35 minutes or until bubbly.

FARMHOUSE CHICKEN AND GRAVY

Steps:

• Heat a large nonstick skillet over medium-high heat. Cook the flour for 2 minutes, or until light golden brown, stirring constantly. Transfer to a small bowl.
• Reduce heat to medium. Add oil to the skillet and swirl to coat bottom. Cook the chicken smooth side down for 3 minutes. Turn and cook for 3 more minutes or until no longer pink. Transfer to serving plate and cover with foil to keep warm.
• Meanwhile, whisk 1/4 cup of broth into bowl with browned flour until completely blended. Whisk in the remaining broth, milk, garlic powder, salt, and mustard. Pour into skillet, scraping with a falt spatula to dislodge any browned bits. Increase heat to medium high and bring to a boil. Cook for 4 minutes, or until reduced to about 1/2 cup, stirring frequently. Remove from the heat. Stir into the margarine. Spoon over chicken. Sprinkle with the green onions.