DELICIOUS EASY CHICKEN FRANCESE
This is an easy and delicious recipe for Chicken Francese. It's great over pasta or rice or with a side of your favorite vegetable
Provided by Elaina
Categories World Cuisine Recipes European French
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Coat chicken with flour, then egg beat, then saute in a large skillet until almost cooked through. Drain on paper toweling.
- Preheat oven to 300 degrees F (150 degrees C).
- In a medium saucepan combine the wine, broth, parsley, salt and pepper to taste, butter or margarine and lemon juice over medium low heat. Stir together while heating slowly. When butter or margarine has melted, slowly stir in cornstarch until sauce thickens slightly. Place chicken in a 9x13 inch baking dish and pour sauce over all.
- Bake at 300 degrees F (150 degrees C) for about 10 to 15 minutes, or until chicken is cooked through and juices run clear.
Nutrition Facts : Calories 394.5 calories, Carbohydrate 19.7 g, Cholesterol 282.4 mg, Fat 18.2 g, Fiber 3.1 g, Protein 35 g, SaturatedFat 9.3 g, Sodium 229.3 mg, Sugar 0.7 g
CHICKEN FRANCESE
I grew up on this tender, lemony chicken Francese recipe that's a classic in Italian cooking. It's delicious as is, but we sometimes add sauteed mushrooms. Serve it with pasta or crusty bread to mop up all that delicious pan sauce. -Joe Losardo, Taste of Home Executive Marketing Manager
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Pound chicken breasts with a meat mallet to 1/4-in. thickness; slice into cutlets 1-1/2 in. wide. Place beaten eggs in a shallow bowl; in a separate shallow bowl, combine the next six ingredients. Dip chicken in egg, then in crumb mixture, patting to help coating adhere., In a large skillet, heat 2 tablespoons oil over medium heat. Brown chicken in batches, adding oil as needed, until golden brown, 2-3 minutes per side. Remove; drain on paper towels., For lemon sauce, add water, lemon juice and bouillon to skillet, stirring to loosen browned bits from pan. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, until liquid is reduced by half, 8-10 minutes. Return chicken to pan; toss to coat. Cook until heated through, 4-6 minutes. Serve with lemon slices.
Nutrition Facts : Calories 318 calories, Fat 19g fat (3g saturated fat), Cholesterol 111mg cholesterol, Sodium 806mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 1g fiber), Protein 27g protein.
CHICKEN FRANCESE
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
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.
DREAMY CHICKEN FRANCESE
This is a fabulous main dish and is company worthy. Serve with rice and a cooked vegetable for a complete meal. Word of warning: it is not diet friendly
Provided by thedailygourmet
Categories World Cuisine Recipes European Italian
Time 35m
Yield 3
Number Of Ingredients 15
Steps:
- Preheat the oven to 200 degrees F (95 degrees C).
- Use a sharp knife to cut each chicken breast horizontally into 3 thin pieces.
- Combine tapioca starch, flour, and salt in a shallow dish and mix well. Place eggs in another shallow dish, and beat well.
- Heat olive oil and 1 tablespoon butter in a skillet over medium heat. Dip chicken first in flour mixture, then into the eggs, coating completely. Cook chicken, in batches if necessary, until golden and no longer pink in the center, 2 to 3 minutes per side. Remove chicken to a rimmed baking sheet lined with a drip tray.
- Place chicken in the preheated oven to keep warm.
- Meanwhile, reduce heat to medium-low, and melt remaining 1 tablespoon butter in the skillet. Saute garlic until fragrant, about 1 minute. Stir in cream, broth, wine, lemon juice, parsley, salt, and pepper. Cook, stirring constantly, until sauce has reduced. Sauce can break if the heat is too high and it's not stirred regularly. Serve chicken topped with sauce.
Nutrition Facts : Calories 732.8 calories, Carbohydrate 14.9 g, Cholesterol 335 mg, Fat 57.5 g, Fiber 1.1 g, Protein 36.6 g, SaturatedFat 27 g, Sodium 1077.8 mg, Sugar 0.9 g
CHICKEN FRANCESE FOR ONE
Chicken breast sauteed and served with a sauce of butter, lemon juice and Parmesan cheese. Very French, very elegant, and also simple and tasty. This single serving recipe is ideal for one of those nights when you're 'caught up in a world all your own'!
Provided by Jerry Schiavo
Categories World Cuisine Recipes European French
Time 20m
Yield 2
Number Of Ingredients 4
Steps:
- Melt 2 tablespoons of the butter in a medium skillet over medium high heat.
- Add chicken to skillet and brown for 5 to 7 minutes, turning occasionally. When chicken is browned, add remaining 6 tablespoons of butter and the lemon juice (if desired, add extra lemon juice to taste).
- Saute for 6 minutes over medium heat, then remove chicken from skillet. Add cheese to skillet, stir all together until mixture has reached the consistency of a sauce, then pour the sauce over the chicken and serve hot.
Nutrition Facts : Calories 587.4 calories, Carbohydrate 3.1 g, Cholesterol 199.3 mg, Fat 50.4 g, Fiber 0.1 g, Protein 31.7 g, SaturatedFat 31.3 g, Sodium 556.8 mg, Sugar 0.9 g
CREAMY CHICKEN FRANCESE
White wine, lemons, garlic, and half-and-half come together for a creamy, delicious sauce on these quick-cooking chicken cutlets. A green vegetable or a salad, and some crusty bread, are perfect sides!
Provided by Bibi
Categories World Cuisine Recipes European Italian
Time 45m
Yield 4
Number Of Ingredients 15
Steps:
- Stir beaten eggs and Parmigiano-Reggiano cheese together in a shallow bowl. Stir flour, salt, and pepper together in a separate bowl. Dredge cutlets in the seasoned flour.
- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes.
- Meanwhile, heat butter and oil in a 12-inch skillet over medium-high heat. Swirl the skillet once the butter has melted to combine butter and oil. Add lemon slices and cook, topped with a splatter screen, for 2 minutes per side.
- Dip floured chicken cutlets into the egg mixture and cook in the same skillet, about 4 minutes per side. Be careful not to disturb the cutlets as they brown. Remove browned cutlets to a rack and keep warm. Add garlic and cook about 30 seconds. Pour in chicken broth, wine, and lemon juice. Bring to a boil and cook until liquid has reduced to about 1/3 cup, stirring occasionally, about 5 minutes.
- Remove skillet from heat and cool sauce slightly, about 2 minutes. Gradually add half-and-half, stirring constantly. Season with salt and pepper. Drain linguine, reserving some of the cooking water.
- Place skillet back on low heat. If the sauce is too thick, add cooking liquid from the pasta, 1 tablespoon at a time, until thinned to your desired consistency. If the sauce is too thin, create a paste from the leftover flour and about 1 tablespoon of olive oil. Quickly stir or whisk the paste into the sauce and allow to cook to desired consistency.
- Return chicken pieces and lemon slices to the sauce to warm through, about 2 minutes.
- Serve each cutlet with two lemon slices and sauce over hot, cooked linguine. Garnish with fresh parsley.
Nutrition Facts : Calories 841.1 calories, Carbohydrate 95.3 g, Cholesterol 200.8 mg, Fat 29 g, Fiber 5.3 g, Protein 46.9 g, SaturatedFat 11.9 g, Sodium 420.5 mg, Sugar 4.8 g
EASY CHICKEN FRANCESE
A good, easy recipe for chicken Francese. Can serve over pasta and pour the remaining sauce over it.
Provided by cmarc
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 200 degrees F (95 degrees C). Pound chicken breasts thin using a meat mallet.
- Combine beaten eggs and Parmesan cheese in a bowl; mix until uniform. Place flour on a wide, shallow plate.
- Soak 1 piece of chicken in the egg and cheese mixture, then place in flour to coat both sides. Place back in the egg mixture again, and coat with flour for a second time; transfer to a wire rack. Repeat with remaining chicken.
- Pour olive oil into the bottom of a large frying pan and heat over medium heat until warm. Add chicken, in batches as needed, and cook, turning occasionally, until browned, no longer pink in the center, and juices run clear, 5 to 7 minutes. Place the cutlets in the preheated oven and use the same pan to prepare the sauce.
- Pour white wine into the pan; bring to a boil while scraping the bottom of the pan with a wooden spoon. Allow to reduce until you no longer smell the alcohol, 3 to 5 minutes. Add chicken broth and increase heat to high; allow the volume to boil down to about half. Add lemon juice. Transfer chicken into the sauce let sit, 3 to 5 minutes, turning once.
Nutrition Facts : Calories 403.2 calories, Carbohydrate 28.7 g, Cholesterol 163.9 mg, Fat 13.7 g, Fiber 2 g, Protein 32.3 g, SaturatedFat 3.2 g, Sodium 734.2 mg, Sugar 1.4 g
PERFECT SUMMER CHICKEN FRANCESE
This recipe is one that my friend, Susie Patterson, gave me a few years ago. We love this with steamed fresh asparagus and roasted new potatoes.
Provided by Berts Kitchen Witch
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Pound out chicken breasts to about 1/4 inch thickness.
- Place flour in a shallow bowl, and mix in 1/2 of the salt and 1/2 of the pepper (reserving other half).
- Beat together the eggs, 1/2 of the lemon juice, the remaining half of the salt and pepper, the parsley, tarragon,garlic powder, and the grated parmesan.
- Heat olive oil and butter over medium-high heat in a large skillet.
- Dredge each chicken breast through the flour, then dip in the egg mixture, letting excess drip back into the bowl.
- After dipping in the egg, redredge in the flour, and shake off excess.
- Place chicken in the skillet, and cook until browned, about 3-4 minutes per side.
- Pour remaining half of the lemon juice over the chicken, and let cook about 2-3 minutes longer. Remove from skillet to a serving platter.
- Garnish with lemon slices and fresh parsley.
- Serve immediately.
Nutrition Facts : Calories 550.9, Fat 32.9, SaturatedFat 9.7, Cholesterol 266.4, Sodium 875.8, Carbohydrate 21.4, Fiber 1.1, Sugar 1.1, Protein 41
CHICKEN FRANCESE
This chicken Francese is moist and tender chicken dredged in flour and eggs to get a nice and crisp outside edge. It's added to a lemony flavored sauce that makes this recipe insanely delicious!
Provided by Alyssa Rivers
Categories Dinner Main Course
Time 20m
Number Of Ingredients 12
Steps:
- Heat the oil in a large skillet. Salt and pepper the chicken. In one bowl add the flour and garlic powder. In another bowl add the eggs.
- Dredge the chicken first in the flour and then the eggs. Add it to the hot oil and fry on each side for 2-3 minutes until golden and cooked throughout. Remove and set aside on a plate. Wipe down the skillet with a paper towel.
- Add the butter to the pan and melt. Add in the flour and whisk until it starts to thicken. Add in the white wine and bring to a boil for a minute.
- Add the chicken broth and lemon juice. Whisk until the sauce has reduced. Return the chicken to the pan and garnish it with parsley and sliced lemons.
Nutrition Facts : ServingSize 1 chicken, Calories 345 kcal, Carbohydrate 13 g, Protein 29 g, Fat 17 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 196 mg, Sodium 378 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 6 g
CHICKEN FRANCESE
Make and share this Chicken Francese recipe from Food.com.
Provided by DrGaellon
Categories Chicken Breast
Time 30m
Yield 8 cutlets, 4 serving(s)
Number Of Ingredients 14
Steps:
- Melt 1 tbsp butter in a medium non-reactive saucepan. Saute onions until translucent, 2-3 minute Add wine, juice and broth. Turn heat to high until sauce boils, then turn down to medium and reduce to 1 1/2 cups. Strain into a measuring cup and set aside.
- Preheat oven to 200 degrees F. Place a baking rack in a rimmed baking sheet and place in oven.
- Slice breasts in half horizontally and pound to an even 1/4" thickness. Whisk salt and pepper into flour in a pie plate. Whisk eggs and milk in a second pie plate. Dip chicken cutlets in flour, then in egg, then back in flour. Set aside on a rack over a baking sheet.
- When all 8 cutlets are coated, melt 1 tbsp butter in 1 tbsp oil in a 12" nonstick skillet. Saute 4 cutlets over medium heat until nicely browned, 1 1/2 to 2 minutes. Flip and brown another 30-60 seconds. Remove cutlets to baking rack in oven.
- Wipe out pan with paper towel, and using another 1 tbsp butter and 1 tbsp oil, cook remaining 4 cutlets. Remove to baking rack.
- Wipe out pan with paper towel and add reserved sauce to now-empty pan over medium heat. Swirl in remaining 2 tbsp butter. Dip cutlets in sauce and serve, 2 cutlets per serving.
Nutrition Facts : Calories 479, Fat 26.4, SaturatedFat 11.6, Cholesterol 213.4, Sodium 842.5, Carbohydrate 19.6, Fiber 1, Sugar 2.4, Protein 35.5
CHICKEN FRANCESE
This recipe is so flavorful, very quick, and very easy! The chicken stays very juicy and tender. It's great on a bun as a chicken sandwich, or with a side at dinner time. Tastes great re-heated too!
Provided by JenSteele23
Categories Chicken Breast
Time 20m
Yield 4-6 breasts, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- If needed, pound chicken breasts down to 1/4"-1/2" thickness to ensure even cooking.
- Heat olive oil and butter in a skillet over medium-medium high heat.
- Pour flour into a shallow dish (for coating chicken).
- Beat eggs, Parmesan cheese, salt, pepper, and parsley together and place in another shallow dish (also for coating chicken).
- Dip the chicken in the flour and allow the excess to fall off.
- Dip the chicken in the egg mixture and allow the excess to run off.
- Place chicken in the skillet and cook until golden brown, about 3-4 minutes per side.
- Enjoy!
ELENA'S CHICKEN FRANCESE
Make and share this Elena's Chicken Francese recipe from Food.com.
Provided by Elena Bedner
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place flour in a shallow bowl.
- Roll chicken in flour to coat.
- Beat eggs, parmesan, parsley, salt& pepper until foamy.
- Heat olive oil& butter in skillet over med.
- high heat.
- Dip chicken is egg mixture.
- Place in skillet, cook chicken until browned, about 3 min per side.
- Squeeze lemon juice on chicken and cook 1 min.
- longer.
WORLD BEST CHICKEN FRANCAISE OR FRANCESE RECIPE RECIPE - (3.8/5)
Provided by kimvess
Number Of Ingredients 12
Steps:
- Remove chicken skin, then butterfly cut your breast. (Hold a long shark knife along the thicker part of the breast, place your hand on top and slice through the breast almost until the end. Cut parallel to your cutting board, and open the breast like a book). Place cling film on a board, add your breast spread open, sandwich it in cling film and flatten using the flat side of a meat mallet or the underside of a saucepan. Season eggs with salt and pepper, give them a light beat. Chop the parsley (keep a few sprigs for garnish) and add half to egg wash. Grate all the Parmesan cheese and add to egg-wash, mix well. Add the plain flour to a plate. Peel the garlic and place in garlic press (or chop finely). To a frying pan on moderate heat, add the olive oil and half the butter. Coat the chicken in the flour, shake off any excess flour. Dip the chicken in the egg wash, make sure it's totally covered and place in hot oil. Cook chicken for approximately 4 minutes each side (depending on thickness). Flip over once brown and cook the other side. Transfer chicken to a hot plate and rest. To the same frying pan on full heat, add the white wine (alcohol can catch fire so be careful, turn off heat first if unsure). Add the crushed garlic. Add the squeeze of half a lemon. Add the chicken stock. Add the remainder of chopped parsley. Add the remainder of butter and reduce for 2 minutes on full heat. Return the chicken to the sauce and continue heating chicken on medium heat. Serve the chicken, and reduce the sauce until it looks a little thicker (not too thick) If wine is not for you, just double the amount of stock and leave the wine out. Add one quarter tsp of sugar.
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