COUNTRY FRENCH CHICKEN
Provided by Rachael Ray : Food Network
Categories main-dish
Time 44m
Yield 4 servings
Number Of Ingredients 22
Steps:
- In a large skillet over medium high heat, warm the olive oil. Season the chicken, brown it in the oil for 2 or 3 minutes on each side, and remove to a plate.
- Return pan to stove and reduce heat to medium. Add butter to the pan and saute the shallots, carrots, and mushrooms. Saute for 3 to 5 minutes until mushrooms darken and carrot bits are fork tender. Add tarragon and parsley and stir. Add wine and reduce liquid for 1 or 2 minutes. Add tomatoes to the sauce and stir to combine. Add chicken back to the pan and simmer chicken in sauce for 6 minutes or until chicken is cooked through and juices run clear.
- Serve chicken with Herb and Butter Noodles and Sugar Snap Peas.
- Toss the cooked egg noodles with butter bits and herbs in a bowl until butter melts, about 1 minute. Season noodles with salt and pepper.
- Place snap peas in 1/2-inch boiling water with butter and a sprinkle of 1 teaspoon sugar. Reduce heat to simmer. Cover and steam snap peas 3 minutes. Remove cover and season snap peas with a little salt. Serve cooked snap peas with slotted spoon to allow for draining.
FRENCH-STYLE CHICKEN
"When I have friends over, I make this classy light recipe and serve with a tossed salad and crisp French bread," writes Catherine Johnston of Stafford, New York. "Toasted almond slices sprinkled on top add a crunchy, finishing touch."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Sprinkle chicken with lemon-pepper. In a large nonstick skillet coated with cooking spray, cook chicken for 5-6 minutes on each side or until a thermometer reads 170°. Remove and keep warm. , In the same skillet, combine the broth, apples, onion, 3 tablespoons cider, cinnamon and nutmeg. Bring to a boil. Combine cornstarch and remaining cider until smooth; stir into apple mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Top with chicken; sprinkle with parsley.
Nutrition Facts : Calories 186 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 194mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
CHICKEN FRENCH - ROCHESTER, NY STYLE
I've been making this recipe for years, and it is one of my family's most requested meals. Serve with brown and wild rice or rice pilaf along with Italian-cut green beans. Enjoy!
Provided by rocgrandma
Categories World Cuisine Recipes European French
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Mix together the flour, salt, and pepper in a shallow bowl. In another bowl, whisk beaten eggs, sugar, and Parmesan cheese until the mixture is thoroughly blended and the sugar has dissolved.
- Heat olive oil in a large skillet over medium heat until the oil shimmers. Dip the chicken breasts into the flour mixture, then into the egg mixture, and gently lay them into the skillet. Pan-fry the chicken breasts until golden brown and no longer pink in the middle, about 6 minutes on each side. Remove from the skillet and set aside.
- In the same skillet over medium-low heat, melt the butter, and stir in garlic, sherry, lemon juice, and chicken base. Bring the sauce to a simmer, and stir until smooth and slightly thickened, about 5 minutes. Be sure to dissolve any brown flavor bits from the bottom of the skillet as you stir. Return the chicken breasts to the sauce, and gently simmer until no longer pink in the center, about 15 minutes.
- To serve, place a chicken breast on a plate, and top with sauce.
Nutrition Facts : Calories 404.9 calories, Carbohydrate 15 g, Cholesterol 194.4 mg, Fat 22.8 g, Fiber 0.3 g, Protein 32.7 g, SaturatedFat 9.7 g, Sodium 415.8 mg, Sugar 4.1 g
FRENCH ROAST CHICKEN
Julia Child's recipe from 'Mastering the Art of French Cooking.' This makes a wonderful, moist, juicy bird. I think it's the turning technique while roasting that does it. It may sound like a lot of work, but it really isn't much more than roasting a bird any other way. The sauce reduction is a LOT easier than any gravy, and is out of this world! In the book, she suggests serving this with green beans or peas (buttered, of course! this IS French cooking!) and sauted, roasted, fried, or souffleed potatoes, or potato crepes. I have also posted the recipe for brown chicken stock, which can quite easily be simmering away as you cook the bird (you don't need the stock until the very end). Using the homemade stock makes a huge difference in the flavour, but it can be substituted, I suppose.
Provided by ChipotleChick
Categories Chicken
Time 1h21m
Yield 1 bird, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 425.
- Sprinkle the inside of the chicken with 1/2 teaspoon salt, and then smear in 1 tablespoon of the butter.
- Truss and dry the chicken, and rub the skin with the other half of the butter.
- Baste: Melt butter in a small saucepan with cooking oil.
- Leave on stovetop with a basting brush for later use.
- Back to the chicken: Place the chicken, breast side up, in a shallow small roasting pan.
- Scatter the veggies around it, and set it on the rack in the preheated oven.
- Allow the chicken to brown slightly for 15 minutes, turning on the left side after 5 minutes, then onto the right side for the last 5 minutes.
- Baste with butter quickly after each turn so that the oven does not lose a lot of heat.
- Reduce heat to 350.
- Leave chicken on its side, baste every 8 to 10 minutes, using the butter in the bottom of the roasting pan once you have used up all of the baste in your bowl.
- Watch and adjust oven heat so that the chicken is noisy, but fat is not burning.
- Halfway through estimated roasting time (which is 70-80 minutes; so after about 35 minutes), salt the chicken and turn it onto its other side.
- Continue to baste regularly.
- 15 minutes before end of estimated roasting time, salt again and flip chicken breast side up.
- Continue to baste regularly.
- Chicken will be done when drumstick moves easily in socket and juices run a clear yellow.
- Let sit on a platter 5 to 10 minutes before carving.
- Remove all but 2 tablespoons of fat from the roasting pan.
- Stir in shallot or onion and cook slowly for 1 minute.
- Add stock and boil rapidly over high heat, scraping up bits that are stuck in the pan witha wooden spoon.
- reduce to about 1/2 cup.
- Season with salt and pepper.
- Off heat just before serving, swirl in the last 1 to 2 tablespoons butter by bits until it is absorbed.
- Pour a spoon of the sauce onto the chicken, then pour the rest into a gravy boat and serve with the chicken.
Nutrition Facts : Calories 924, Fat 69.8, SaturatedFat 24.4, Cholesterol 295.3, Sodium 896.4, Carbohydrate 5.2, Fiber 0.7, Sugar 2.3, Protein 65.3
FRENCH-STYLE CHICKEN WITH PEAS & BACON
This creamy one-pot chicken dish is a great-value way of feeding the whole family
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 8
Steps:
- In a large frying pan, dry-fry the bacon over a medium heat for 3 mins until the fat is released and the bacon is golden. Transfer the bacon to a small bowl, leaving the fat in the pan. Add the chicken and brown for 4 mins each side.
- Push the chicken to one side of the pan and tip in the garlic and spring onions, cooking for about 30 secs, just until the spring onion stalks are bright green. Pour in the chicken stock, return the bacon to the pan, cover and simmer for 15 mins.
- Increase heat under the pan. Tip the peas and lettuce into the sauce and cook for 4 mins, covered, until the peas are tender and the lettuce has just wilted. Check chicken is cooked through. Stir in the crème fraîche just before serving.
Nutrition Facts : Calories 379 calories, Fat 16 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 51 grams protein, Sodium 1.6 milligram of sodium
13 BEST FRENCH CHICKEN RECIPE COLLECTION
They may look elegant, but these 13 French chicken recipes are deliciously simple. They're ideal for a fancy family feast or a romantic dinner for two.
Provided by insanelygood
Categories Chicken Recipe Roundup
Number Of Ingredients 13
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious recipe in 30 minutes or less!
Nutrition Facts :
FRENCH STYLE CHICKEN BREASTS
I got this recipe from an old cookbook so many years ago I have forgotten which one. It is a wonderfully simple and elegant dish I have served many many times to company. Great with a rice dish and broccoli or green beans.
Provided by ShellyOB
Categories Chicken
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Pound chicken to flatten to about 1/4 inch thick.
- Season with salt, pepper and garlic to taste.
- Place a slice of ham and a slice of cheese on each.
- Roll up as you would a jelly roll and secure with toothpicks or poultry string.
- Brown chicken on all sides in oil or butter and place in casserole dish.
- Mix white wine and mushroom soup and pour over chicken.
- Bake at 350 degrees for 35-45 minutes or until done.
Nutrition Facts : Calories 460.3, Fat 20.6, SaturatedFat 8.3, Cholesterol 110.2, Sodium 1482.2, Carbohydrate 14.4, Fiber 0.4, Sugar 3.2, Protein 41.9
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