Healthy Chicken Francaise Recipes

CHICKEN FRANCESE

Steps:

• Season the chicken with salt and pepper.
• Place the flour in a bowl, and the beaten egg whites in another bowl.
• Heat a very large non stick pan over medium heat. When hot spray with cooking spray to lightly coat the bottom of the pan.
• Lightly flour chicken, then dip in eggs and add to the hot pan a few at a time. Saute chicken 2-3 minutes on each side. When cooked, transfer onto a plate.
• Repeat until all chicken has been cooked and set aside.
• Once all chicken is cooked, place the chicken broth in the bowl with 1 tablespoon of flour and whisk.
• Add to the pan along with the juice of the lemon, white wine, lemon slices, parsley and butter and simmer over medium heat for about 2 minutes so it reduces slightly and thickens. Turn off heat.
• Return chicken to the pan to combine with the sauce.
• Serve immediately.

CHICKEN FRANCESE RECIPE

Steps:

• Prepare 2 stations for the chicken; A shallow dish with the beaten eggs, milk, salt and pepper. A second dish with wheat flour with just a pinch of salt and pepper.
• First, dredge the chicken cutlet into the flour, shaking off the excess.
• Next, dip the chicken in the egg mixture, and finally dredge into the flour again, gently pressing to adhere on all sides. Repeat with all the chicken cutlets.
• Heat the oil in a large non-stick skillet over medium heat.
• Add coated cutlets and cook until golden brown on both sides, about 4-6 minutes per side. You might need to cook them in batches to avoid overcrowding the pan. Place the chicken aside on a plate.
• To the same preheated skillet add one tablespoon of oil. Add in onion and cook until soft, 2-3 minutes. Stir in the flour and cook until bubbles appear 1-2 minutes.
• Pour in the stock and lemon juice, and whisk to combine, simmering over medium-low heat until the sauce thickens. Taste and season to taste.
• Stir in lemon slices and return the chicken back into the pan. Continue to simmer until the chicken is piping hot.
• Garnish with parsley and serve warm. Enjoy

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.

HEALTHY CHICKEN FRANCAISE

Steps:

• Preheat oven to 350 degrees.
• In a bowl mix flour, garlic powder, onion powder, salt and pepper .
• In another bowl mix the eggs with water and add a pinch of salt and pepper.
• Heat olive oil in a medium sauce pan on medium-low heat.
• Pat dry chicken cutlets and dredge in flour mixture, coating both sides evenly shaking excess flour off.
• Place chicken into egg wash mix, coat both sides.
• Allow the chicken to drip excess egg coating and place fully coated chicken into hot oil. .
• Let chicken cook for ]4 to 6 minutes until lightly brown, flip chicken and cook for another 4 minutes.
• Remove chicken and allow to rest.
• Turn stove off and add lemon juice, Earth Balance Buttery Spread and lemon zest to sauce pan.
• Stir until butter is melted.
• Remove butter lemon sauce from pan.
• Place chicken in an oven safe dish and pour sauce on top of chicken.
• Arrange lemon rounds and sprinkle parsley evenly throughout the dish.
• Place chicken in oven for 7 minutes or until sauce has been absorbed by chicken and breading is not wet.

CHICKEN FRANCESE

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.

CHICKEN FRANCAISE

Steps:

• Mix a decent amount of salt and pepper with the flour to make a dredging mixture. You don't need any more than a cup of flour; you're just giving them a light dusting.
• Using a meat pounder, pound the chicken breasts flat so that they are about the size of your hand.
• Dredge the chicken breasts through the flour. When you pull them out, give them a few good slaps so that the extra flour falls off. You want a very light coating, this isn't supposed to be like batter.
• Crack the two eggs into a flat bowl, pierce the yolks with a fork, and scramble them slightly. Combine with about a quarter cup of water to make a light egg wash. It should be pale yellow in color.
• Run the chicken through the egg wash. Keep in mind this is a wash, not a bath. You don't want it soaking in egg, just enough to keep it wet and absorb the flour coating.
• Heat the quarter cup of olive oil in a large fry pan on medium-high heat, and when it is smoking hot, place the chicken into the pan. Cook for 1-2 minutes on each side. You will know when it is ready to flip when the chicken has a nice, slightly browned color and a crisp texture. Remove the chicken from the pan.
• Cut your lemon in half. Using one half, make several paper thin slices of lemon. Save the other half.
• Turn the stove up to high heat, and drop the lemon slices into the frying pan. Wait for them to caramellize and take on a slightly gummy texture.
• Pour in the 1/2 cup of white wine. I recommend Yellowtail Pinto Grigio because it's not too expensive, you can drink it with the meal, and the sweetness of it counteracts the sour of the lemon. Let the sauce reduce for 30 seconds to one minute.
• Sprinkle in salt to taste, and then add in the cup of chicken broth. Allow it to reduce again.
• Take your butter, and dredge it in the flour. Break it up into chunks and drop it into the sauce, swirling it around and allowing the sauce to thicken.
• Once the sauce has thickened sufficiently, put the chicken breasts back into the pan. Coat them thoroughly with the sauce, and let them cook for about another minute or two to warm them back up.
• Transfer to a serving platter, putting a few slices of lemon on top of each chicken breast, and then drizzle the sauce over the whole concoction.
• Garnish with flat-leaf parsley, or whatever greenery you think would go good with the meal.

CHICKEN FRANCAISE

Steps:

• Heat 2 tbsp. of cooking oil in a frying pan. Take your chicken and drudge in flour (add your salt and pepper to flour). Shake of excess flour. Beat your 2 eggs in a bowl. When oil is hot dip your flour coated chicken into the beaten egg and shake off the excess egg. Place in your pan to begin to cook. Cook 3 to 4 minutes on each side depending on thickness of chicken. You want you chicken to have a nicely browned and crisp outer coating. Keep your cooked chicken warm by placing in a dish and cover with tinfoil or put in a warmed oven to keep crisp.
• While chicken is cooking in another pan melt your butter over medium heat add your minced garlic. Add your chicken broth, wine and lemon juice. Bring to a boil and continue to stir until it reaches the thickness of sauce you desire. If you want it a thicker sauce add more butter. Add your sliced lemons a minute or two before you remove the sauce.
• Now plate your chicken and pour the sauce over the top and make sure to put a few lemons over the chicken as well. Garnish with the parsley or basil. Time to enjoy your meal. :-)