Rice La Frances Recipes

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DELICIOUS EASY CHICKEN FRANCESE



Delicious Easy Chicken Francese image

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

½ cup all-purpose flour
4 eggs, beaten
1 pound skinless, boneless chicken breast halves
½ cup white wine
2 cups chicken broth
1 teaspoon chopped fresh parsley
salt and pepper to taste
¼ cup butter
2 lemons, juiced
1 teaspoon cornstarch

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

PETITS POIS à LA FRANçAISE - FRENCH STYLE PEAS



Petits Pois à La Française - French Style Peas image

A delicious combination of peas, onions and lettuce which are gently poached in a buttery sauce with crème fraiche and vegetable stock; this classic French recipe is a wonderful way to serve tender little peas, petits pois. This recipe makes a delightful accompaniment to any type of main meal, and adds a real splash of colour. I have stated fresh OR frozen peas in the recipe - frozen peas can be used to great effect out of season. In the absence of small silverskin onions, spring onions (green onions) can be used, making this a very versatile recipe to serve throughout the year. Cut back on the butter if you are on a low fat diet - the taste will be less rich, but still as delicious!

Provided by French Tart

Categories     Greens

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

2 ounces butter
16 small white pearl onions (green onions) or 4 spring onions, chopped (green onions)
1 small iceberg lettuce, thickly sliced
1 teaspoon caster sugar
1/4 pint vegetable stock
1 lb fresh peas, weight after being podded or 1 lb frozen peas
2 tablespoons creme fraiche
2 -4 stalks of fresh mint

Steps:

  • Gently heat the butter in a large saucepan and add the onions and lettuce. Cook over a medium heat for 5 minutes until the onions and lettuce soft but not coloured. If the pan gets too hot just add a little vegetable stock.
  • Pour in the vegetable stock and add the caster sugar, bring to the boil and continue to cook on a fast boil for a further 3 minutes. Taste and season with a salt and black pepper.
  • Add the fresh or frozen peas to the stock with the onions and lettuce. Cook over a low to medium heat for 10 minutes for the fresh peas or 5 minutes for the frozen peas - or until they are cooked through, but NOT mushy or too soft; they should still retain their vibrant green colour and have a "bite" to them.
  • Just before the end of the cooking time - add the creme fraiche and gently mix; allow to heat through for about 1 to 2 minutes. Check the seasoning once more and adjust to taste.
  • Serve immediately with the sprigs of fresh mint on top.

CHICKEN WITH BALSAMIC VINEGAR AND MUSHROOMS



Chicken With Balsamic Vinegar and Mushrooms image

I wanted to create a fairly quick and easy recipe for a weeknight meal that was also quite delicious. After some experimentation, this is what developed. I love it served with Rice à la Frances.

Provided by DrBuzzetta

Categories     Chicken Breast

Time 55m

Yield 3-5 breasts, 3-5 serving(s)

Number Of Ingredients 8

6 tablespoons extra virgin olive oil
3 -5 boneless chicken breasts
2 (8 ounce) packages sliced mushrooms
5 garlic cloves (sliced)
1/2-1 cup balsamic vinegar
1/2-1 cup white wine (sherry, vermouth, chardonnay, etc.)
1/2-1 teaspoon salt
1/2-1 teaspoon pepper

Steps:

  • In a large skillet, heat olive oil until very hot.
  • Add chicken breasts to pan (don't crowd them, use splatter screen, and keep temp high) and sear until nice caramel brown - about 5 min per side.
  • Remove breasts to a plate - don't worry if they are not fully cooked, they will be added to the pan again for additional cooking.
  • Add a bit more olive oil if needed and sauté mushrooms and garlic for a couple minutes - don't let the garlic burn or it will be bitter.
  • Take a bottle of balsamic vinegar and make several swirls around the pan to deglaze (approx 1/2 to 1 cup balsamic vinegar).
  • Let bubble for a minute and add some white wine to the mix and salt and pepper to taste.
  • Once it starts to boil, add the chicken breasts back to the pan, cover, and reduce heat to a simmer.
  • Flip the breasts every couple minutes so the balsamic vinegar sauce can penetrate both sides nicely.
  • Cook about 8-10 minutes.
  • Remove breasts and mushrooms to serving platter.
  • Reduce sauce until it is thick and rich, adjust seasoning if needed, and pour over breasts.
  • Good served over Rice à la Frances with a nice vegetable or tossed salad on the side.

Nutrition Facts : Calories 599.3, Fat 41, SaturatedFat 7.7, Cholesterol 92.8, Sodium 499.7, Carbohydrate 15.1, Fiber 1.7, Sugar 9.8, Protein 35.5

CHICKEN A LA FIRE STATION



Chicken a la Fire Station image

Chicken breasts are pounded thin, rolled up with butter and seasonings, and then slow-baked in a rich sour cream and sherry sauce.

Provided by mjhutch

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h50m

Yield 6

Number Of Ingredients 6

6 skinless, boneless chicken breast halves
6 tablespoons butter, divided
1 envelope dry Italian-style salad dressing mix
1 (10.75 ounce) can condensed cream of chicken soup
1 cup sour cream
¼ cup sherry wine

Steps:

  • Preheat oven to 300 degrees F (150 degrees C), and grease a 7x11 inch baking dish.
  • Pound the chicken breasts with a meat mallet until flattened. Place 1 tablespoon of butter on each breast, and sprinkle with Italian dressing mix. Roll up the breasts, secure them with toothpicks, and place in the baking dish.
  • Whisk together the cream of chicken soup, sour cream, and sherry in a bowl until smooth, and pour over the chicken rolls.
  • Bake in the preheated oven until the chicken is cooked through and tender and the sauce is bubbling, about 1 1/2 hours.

Nutrition Facts : Calories 367.4 calories, Carbohydrate 7.4 g, Cholesterol 116.1 mg, Fat 25.2 g, Protein 26.1 g, SaturatedFat 13.9 g, Sodium 737.8 mg, Sugar 1 g

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Top Asked Questions

What's the best way to make Chicken Francese?
This chicken francese recipe is battered chicken breasts that are pan fried to golden brown perfection, then topped with a savory lemon sauce. An easy and unique dinner option that always gets rave reviews! Place each piece of chicken in between two pieces of plastic wrap. Pound with the flat end of a meat mallet to create thin cutlets.
What kind of food do they eat in French Guiana?
French Guianan cuisine or Guianan cuisine is a blend of the different cultures that have settled in French Guiana. Creole and Chinese restaurants are common in major cities such as Cayenne, Kourou and Saint-Laurent-du-Maroni. Many indigenous animal species such as caiman and tapir are used in spiced stews.
How is the batter made for a Francese?
In a Francese, the chicken breast is first dipped in flour, then a beaten egg mixture before being cooked lightly in a tangy lemon buttery sauce. With a Piccata, however, the batter is done in reverse: first the egg and then the flour.

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