Maries Chicken French Recipes

MARIE'S FRIED CHICKEN

Steps:

• Season the chicken with the spices. Cover and refrigerate for four hours. Roll the chicken in flour. Fry for FOURTEEN minutes. Serve with baked potatoes and Marie's Green Beans.Marie is a "Cooks' Cook!" She's a walking encyclopedia of "Southern Cooking" at its best My wife and I met her at Round Top, Texas, while she was cooking for a friend of mine, Howard Konetzke, Jr. Howard owns the "Old Depot Antiques" in Round Top, the central location of two large community-based antique fairs each year. Marie takes time away from her regular cooking to cook in Howard's restaurant during the shows. She keeps the folks smiling, content, and coming back.Spiced with More Tall Tales - Fish and Fowl

CHICKEN FRENCH - ROCHESTER, NY STYLE

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.

MARIE'S CHICKEN FRENCH

Steps:

• 1. Mix together eggs, cheese and parsley.
• 2. Between two sheets of plastic wrap, pound chicken thin. Lightly salt and pepper chicken. Dredge chicken in flour, and then dip in beaten egg mixture. Fry in olive oil until brown on both sides. Remove chicken to platter.
• 3. In same skillet, saute garlic lightly, then add wine and bring to boil. Add broth and lemon juice. Lastly, stir in butter. Add chicken back to pan and bring to boil. Simmer for about 3 minutes.

CHICKEN ROSE MARIE RECIPE

Steps:

• Rinse the chicken in cold water and then roll it in bread crumbs. Spray a skillet with nonstick cooking spray and brown the coated chicken breasts over medium heat about 3 minutes on each side. Transfer the browned chicken to a baking dish. In a small bowl, combine the remaining ingredients, except the lemon and parsley. Pour the sauce over the chicken. Bake the chicken at 325 degrees, uncovered, for 30 minutes until tender. Transfer to a serving platter and spoon sauce over the chicken. Garnish with lemon and parsley. This recipe yields 6 servings. Serving size: 3 to 4 ounces. Exchanges Per Serving: 1 Starch, 4 Lean Meat. Nutrition Facts: Calories 300; Calories from Fat 118; Fat 13g; Saturated Fat 2g; Cholesterol 72mg; Sodium 225mg; Carbohydrates 15g; Dietary Fiber 1g; Sugars 3g; Protein 29g.

MARIE'S CHICKEN BAKE

Steps:

• Dip chicken pieces in butter. Combine remaining ingredients; dip chicken into this crumb mixture. Place on a greased 15-in. x 10-in. x 1-in. baking pan. Drizzle any remaining butter over chicken. Bake at 375 degrees F for 45-55 minutes or until chicken is done.