French Lemon Chicken Recipes

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FRENCH ROAST CHICKEN WITH LEMON



french roast chicken with lemon image

A truly wonderful roast chicken is a marvellous thing. This roast chicken with lemon is sure to impress.

Provided by romain | glebekitchen

Categories     Main

Time 1h

Number Of Ingredients 9

1 4 lb chicken (- air chilled)
1/2 lemon
1/2 onion
1 sprig rosemary
1-2 sprigs thyme
1 cup white wine
1 cup chicken stock ( plus some concentrated chicken stock if you have it)
1 tbsp olive oil
salt and pepper

Steps:

  • Pre-heat the oven to 385F. Put your roasting pan into the oven.
  • Order is important. Put the thyme and rosemary into the cavity, followed by the 1/2 lemon and finally the 1/2 onion. Tie the legs together with butcher's twine (look closely in the picture). Rub the chicken with olive oil and then season generously with salt and pepper.
  • Place the chicken in the hot pan - it should sizzle - and put it in the oven for 5 minutes. This will prevent the bird from sticking. Remove the pan from the oven and pour 1/2 cup white wine around the chicken. It should sizzle again.
  • Return to oven and roast until you hit an internal temperature of 165F in the breast, 175F in the thigh - 45 to 55 minutes. Baste the bird at around the 25 minute mark - just spoon some fat out of the pan and over the bird.
  • When you hit temp, pull the chicken from the oven and then transfer it to a cutting board.
  • Spoon off all but about 1-2 Tbsp of fat from the pan, taking care only to remove clear fat. Anything liquid with colour is flavour. You want that. You also want all those wonderful brown bits in the bottom of the pan. That's called fond and it's about the best thing you can put into a sauce.
  • Heat the pan over medium heat. When it starts to sizzle, add the remaining 1/2 cup of wine. Boil it down, scraping constantly to dissolve the fond, until it's a wonderful sticky glaze. Add the chicken stock and concentrated chicken stock (this puts it over the top) and reduce by about half.
  • Once the chicken has rested around 15 minutes carve into quarters (whole legs plus a boneless chicken breast picking up the wing). If this doesn't make sense, google "chicken supreme" images. Same thing except keep the whole wing. Pour any accumulated juices back into your sauce (more flavour), re-heat the sauce if necessary and serve.

CHICKEN FRANCESE



Chicken Francese image

Tyler Florence's Chicken Francese recipe from Food Network is similar to veal piccata: a lemony, sauteed chicken cutlet finished with a smooth white wine sauce.

Provided by Tyler Florence

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

4 skinless, boneless, chicken breasts (about 11/2 pounds)
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
4 large eggs
3 tablespoons water
1/4 cup extra-virgin olive oil
1/2 lemon, with rind, cut in thin rounds
1/2 cup dry white wine, such as Pinot Grigio
1 cup chicken broth
1/2 lemon, juiced
2 tablespoons unsalted butter
1/4 cup chopped flat-leaf parsley

Steps:

  • Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, beat the eggs with 3 tablespoons of water to make an egg wash. Heat the oil over medium-high flame in a large skillet.
  • Dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off. When the oil is nice and hot, add the cutlets and fry for 2 minutes on each side until golden, turning once. Remove the chicken cutlets to a large platter in a single layer to keep warm.
  • Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant. Add the wine, broth, and lemon juice, simmer for 5 minutes to reduce the sauce slightly. Roll the butter in some flour and add it to the skillet, this will thicken the sauce. Stir to incorporate and dissolve the flour. Reduce the heat to medium-low and return the chicken to the pan; place the lemon slices on top of the cutlets. Simmer gently for 2 minutes to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.

LEMON CHICKEN BREASTS



Lemon Chicken Breasts image

Tonight, try Ina Garten's surprisingly easy Lemon Chicken Breasts, infused with the flavors of France's Provence region, from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 10

1/4 cup good olive oil
3 tablespoons minced garlic (9 cloves)
1/3 cup dry white wine
1 tablespoon grated lemon zest (2 lemons)
2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons dried oregano
1 teaspoon minced fresh thyme leaves
Kosher salt and freshly ground black pepper
4 boneless chicken breasts, skin on (6 to 8 ounces each)
1 lemon

Steps:

  • Preheat the oven to 400 degrees F.
  • Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.
  • Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
  • Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

CHICKEN FRANCESE



Chicken Francese image

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.

Provided by Julia Moskin

Categories     dinner, easy, weekday, weeknight, poultry, main course

Time 35m

Yield 4 servings

Number Of Ingredients 14

2 eggs
2 tablespoons whole milk
1 teaspoon salt, plus more for seasoning
1/2 teaspoon ground black pepper, plus more for seasoning
1 cup all-purpose flour
1/3 cup olive oil
1/3 cup vegetable oil
4 to 6 large boneless, skinless chicken cutlets (buy the cutlets thinly sliced, or buy regular boneless breasts and slice them in half horizontally to make thin pieces)
3 to 6 tablespoons unsalted butter
1 lemon, thinly sliced, seeds removed (optional)
1/2 cup dry white wine
Freshly squeezed juice of 1 lemon, more to taste
2 cups chicken stock
3 to 4 tablespoons freshly minced parsley

Steps:

  • In a wide, shallow bowl, whisk eggs, milk, salt and pepper until blended. Place the flour in a separate bowl. Line a baking sheet with paper towels.
  • In a wide skillet, heat olive and vegetable oils over medium heat until shimmering.
  • Working in batches to avoid crowding the pan, lightly dredge the chicken in flour and shake off any excess. Dip into egg batter, let excess batter drip back into the bowl and place in the skillet. Fry, turning once, until golden brown on both sides, about 4 minutes per side. Adjust the heat as the cutlets cook so they brown slowly and evenly, with a steady bubbling. Transfer to the paper-towel-lined pan and repeat with remaining cutlets.
  • When all cutlets are browned, remove the pan from the heat and pour off the oil. Wipe out the pan with paper towels. Return the pan to low heat.
  • If making the lemon slices (if not, skip to Step 6 below): Melt 3 tablespoons of the butter and then scatter the lemon slices over the bottom of the pan. Cook, stirring gently occasionally, until the lemon slices are golden and browning around the edges, about 3 minutes. Scoop out the lemon slices and set them aside.
  • Add 3 tablespoons of butter, the wine and lemon juice and bring to a boil. Boil until the liquid is syrupy, 3 to 4 minutes. Pour in the stock, bring to a boil and cook until thickened into a sauce, about 5 minutes. (It will thicken more when you add the cutlets.) Taste and adjust the seasonings with lemon, salt and pepper; it should be quite lemony and not too salty.
  • Reduce the heat, tuck the cutlets into the pan and simmer very gently until the sauce is velvety and the chicken pieces are heated through, about 4 minutes. Turn the cutlets over occasionally in the sauce. Place the browned lemon slices on top. Sprinkle with chopped parsley and serve, spooning some of the sauce over each serving.

Nutrition Facts : @context http, Calories 1129, UnsaturatedFat 54 grams, Carbohydrate 31 grams, Fat 79 grams, Fiber 1 gram, Protein 66 grams, SaturatedFat 20 grams, Sodium 383 milligrams, Sugar 3 grams, TransFat 1 gram

FRENCH LEMON CHICKEN



French Lemon Chicken image

A classic French dish updated for simplicity that's packed with fresh flavours. Created by Lucy Waverman, we fell in love with this dish on the first try. Enjoy!

Provided by Leslie

Categories     Chicken

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 12

1 lemon
1 head garlic
2 cups chicken stock
2 tablespoons olive oil
4 boneless chicken breasts, skin on
salt & freshly ground black pepper
1 tablespoon fresh thyme, chopped or 1 teaspoon dried thyme
1/2 teaspoon granulated sugar
1/2 cup white wine
1/4 cup brandy
1/4 cup whipping cream
2 tablespoons chopped fresh parsley

Steps:

  • Grate enough peel from lemon to make 1 tbsp (15 mL). Remove any remaining peel and white pith from lemon and cut flesh into thin slices.
  • Separate garlic into cloves, cut off root ends but do not peel. Add to chicken stock in a pot and bring to boil. Simmer three minutes. Strain stock and reserve. Peel garlic cloves. If garlic cloves are large, cut in half lengthways.
  • Preheat oven to 450°F (230°C).
  • Heat oil in a skillet over medium heat. Season breasts with salt, pepper and thyme, and fry skin-side-down four to five minutes or until golden brown. Turn over and fry second side for one minute. Remove breasts.
  • Place skin-side-up in oiled ovenproof dish that fits chicken snugly. Discard fat from skillet.
  • Scatter lemon slices and garlic cloves around chicken. Sprinkle sugar on lemon slices.
  • Meanwhile, add wine to skillet, bring to boil, reduce by half.
  • Stir in stock, brandy and grated zest and bring to a boil, stirring.
  • Add cream and continue to boil until slightly thickened, about five to eight minutes.
  • Stir in parsley.
  • Bake chicken for 15 to 20 minutes or until it is tender but not dry. Remove chicken and any lemon bits to serving platter. Scatter over garlic cloves. Remove any fat and pour any juices into sauce.
  • To serve, pour sauce over chicken.

Nutrition Facts : Calories 500.1, Fat 27.3, SaturatedFat 8.6, Cholesterol 116.8, Sodium 274.8, Carbohydrate 14.1, Fiber 1.7, Sugar 2.9, Protein 35

RETRO FRENCH CHICKEN (BAKED LEMON GARLIC BREASTS)



Retro French Chicken (Baked Lemon Garlic Breasts) image

A classic recipe for saucy, bright and savory oven baked lemon garlic French chicken breasts. Ready in just over 30 minutes, French chicken is delish to serve with fluffy mashed potatoes for a quick and satisfying weeknight meal!

Provided by Sommer Collier

Categories     dinner     Main     Main Course

Time 35m

Number Of Ingredients 12

4 boneless chicken breasts ((about 2 pounds total))
1/3 cup all-purpose flour (could be GF flour)
2 teaspoons salt
1 ½ teaspoons paprika
1 ½ teaspoon ground black pepper (divided)
¼ cup olive oil
¼ cup fresh lemon juice
2 tablespoons water
2 tablespoons chopped scallion
1 tablespoon fresh thyme leaves (1 tsp dried thyme)
2 cloves garlic (minced)
2 tablespoons melted butter

Steps:

  • Preheat the oven to 400 degrees F. Set out a large 12-14 inch cast iron skillet or an 9X13 inch baking dish. Pour the melted butter in the pan and swirl around.
  • In a large zip bag, combine the flour, salt, paprika, and ½ teaspoon pepper. Mix well. Then add the chicken breasts and toss to coat.
  • Place the coated chicken in the buttered dish, top side down, and place in the oven for 15 minutes.
  • Meanwhile, in a small bowl, mix the olive oil, lemon juice, water, scallions, thyme, garlic, and 1 teaspoon pepper. Stir well.
  • Once the timer goes off, flip the chicken over and pour the lemon garlic sauce over the top. Place back in the oven for 10 minutes.
  • Once the chicken has cooked through, remove from the oven and serve warm with extra pan sauce.

Nutrition Facts : ServingSize 1 pc, Calories 349 kcal, Carbohydrate 11 g, Protein 26 g, Fat 22 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 87 mg, Sodium 1346 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 14 g

FRENCH LAUNDRY'S LEMON BRINED FRIED CHICKEN



French Laundry's Lemon Brined Fried Chicken image

Chef Thomas Keller of Napa Valley's famous French Laundry and Ad Hoc restaurants has just written a cookbook called "Ad Hoc at Home"; this amazing dish is featured. To make this juicy and delectably crisp chicken, chef Keller soaks it in a lemony brine, then coats and fries it. The chicken, which is served every other Monday at Ad Hoc, is one of the most popular dishes at the restaurant.

Provided by Raquel Grinnell

Categories     Chicken

Time P1DT1h30m

Yield 8 serving(s)

Number Of Ingredients 19

1 gallon cold water
1 cup kosher salt
2 teaspoons kosher salt
1/3 cup honey
12 bay leaves
1 head garlic, smashed but not peeled
2 tablespoons black peppercorns
3 large rosemary sprigs
fresh thyme, 1 small bunch
fresh parsley, 1 small bunch
2 lemons, use finely grated zest and juice of both
2 whole chickens, 3 pounds each
3 cups all-purpose flour
2 tablespoons garlic powder
2 tablespoons onion powder
2 teaspoons cayenne pepper
2 cups buttermilk
vegetable oil, for frying
rosemary and fresh thyme sprig, for garnish

Steps:

  • In a very large pot, combine 1 quart of the water with 1 cup of the salt and the honey, bay leaves, garlic, peppercorns, rosemary, thyme and parsley. Add the lemon zest and juice and the lemon halves and bring to a simmer over moderate heat, stirring until the salt is dissolved. Let cool completely, then stir in the remaining 3 quarts of cold water. Add the chickens, being sure they're completely submerged, and refrigerate overnight.
  • Drain the chickens and pat dry. Scrape off any herbs or peppercorns stuck to the skin and cut each bird into 8 pieces, keeping the breast meat on the bone.
  • In a large bowl, combine the flour, garlic powder, onion powder, cayenne and the remaining 2 teaspoons of salt. Put the buttermilk in a large, shallow bowl. Working with a few pieces at a time, dip the chicken in the buttermilk, then dredge in the flour mixture, pressing so it adheres all over. Transfer the chicken to a baking sheet lined with wax paper.
  • In a very large, deep skillet, heat 1 inch of vegetable oil to 330°. Fry the chicken in 2 or 3 batches over moderate heat, turning once, until golden and crunchy and an instant-read thermometer inserted in the thickest part of each piece registers 160°, about 20 minutes. Transfer the chicken to paper towels to drain, and keep warm in a low oven while you fry the remaining chicken pieces.
  • Transfer the fried chicken to a platter, garnish with the herb sprigs and serve hot or at room temperature.

Nutrition Facts : Calories 990.7, Fat 54.2, SaturatedFat 15.6, Cholesterol 246.3, Sodium 14888.8, Carbohydrate 58.9, Fiber 3.2, Sugar 15.9, Protein 65.5

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In a medium sized baking ... garlic, Worcestershire sauce, lemon juice, water, 2 tablespoons parsley, ... top of the chicken breast with 1/4" deep cuts ... to dunk crusty French bread into. Herbed rice pilaf ... good accompaniments. 4 servings.
From cooks.com


FRENCH ROASTED CHICKEN - WHAT A GIRL EATS
2016-05-23 Place chicken on a wire roasting rack set inside a pan. Roast chicken until skin turns brown, about 30-40 minutes. Baste with any herb butter in the roasting pan, and reduce heat to 350 degrees F. and continue to cook until a thermometer inserted into the thickest part of the thigh reaches 165 degrees F, about 30-35 minutes more.
From whatagirleats.com


CLASSIC FRENCH ROSEMARY GRILLED OR FRIED CHICKEN RECIPE
2022-04-25 Preheat a grill or brush a large skillet with oil and set it over medium-high heat. Arrange all the chicken pieces on the grill or place the chicken, in batches, into the hot skillet. Discard the marinade. Cook the chicken for 4 to 6 minutes on each side whichever way you choose. The chicken is done when the thickest part feels firm to the ...
From thespruceeats.com


EASY FRENCH CHICKEN - OVER THE BIG MOON
2019-03-18 Combine the Onion Soup Mix and approx 8 ounces of French Dressing and mix. Place the chicken in the crockpot fresh or frozen. Distribute the cranberry sauce over the chicken and pour the sauce over the top. Cook on low 4-5 hours. Make sure the chicken is cooked through and ENJOY! Serve over Rice!
From overthebigmoon.com


CHICKEN FRANCAISE RECIPE - FRENCH LEMON BUTTER CHICKEN RECIPE
2017-09-06 1)Take chicken breast and place it over a sheet of plastic wrap. 2)Slit it open. 3)Slit it so it opens like a book. 4)Place another sheet of plastic wrap on top and bash with a rolling pin. 5)Now it is in even thickness. 6)Now make the egg mixture. 12)Heat butter in a pan. 13)Take chicken and coat in the flour.
From yummytummyaarthi.com


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