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.
SHRIMP FRANCESE
Butterflied shrimp are dipped in flour and egg, then pan-seared until browned on the outside and tender and juicy inside. A quick, buttery white wine sauce and wilted baby spinach complete this easy, elegant dish.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Butterfly the shrimp: Make a deep cut along the outer curved edge of a shrimp, then spread open like a book. Repeat with the remaining shrimp. Pat dry.
- Whisk the eggs with 1 teaspoon salt, 1/2 teaspoon pepper and 1 tablespoon parsley in a bowl. Heat about 1/8 inch olive oil in a large skillet over medium-high heat. Put the flour in a shallow bowl. Working in batches, dredge the shrimp in the flour, dip in the egg mixture and add to the skillet cut-side down; fry, turning, until lightly browned, about 3 minutes. Transfer to paper towels to drain.
- Pour out any oil from the skillet and wipe clean. Add the broth, wine and lemon juice and bring to a boil over medium-high heat. Add the tomatoes and cook until the sauce is slightly reduced, about 4 minutes. Push the tomatoes to one side; whisk in the butter a few pieces at a time. Stir in the shrimp and the remaining 1 tablespoon parsley.
- Meanwhile, put the spinach in a microwave-safe bowl, sprinkle with water and season with salt and pepper. Cover with plastic wrap and pierce the plastic; microwave until wilted, 3 to 5 minutes. Divide the spinach and shrimp mixture among plates and top with the sauce.
FRENCH RICE
This recipe is from "Green Hills Garden Club Cooks...Favorite Recipes from Vicksburg, MS" (June Hebler). Excellent side dish!
Provided by SouthernBell2627
Categories White Rice
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Place rice in a 9x13-inch casserole dish.
- Mix French onion soup and consomme; pour over rice.
- Cut butter in pats and place in dish.
- Bake 1 hour at 350 degrees.
- Check it at 40 minutes.
- I added cheese on the top when I made this dish. Yummy!
Nutrition Facts : Calories 425.6, Fat 24.4, SaturatedFat 14.8, Cholesterol 61, Sodium 1217.3, Carbohydrate 43.2, Fiber 1.1, Sugar 2.2, Protein 9.2
FILIPINO RICE (ARROZ VALENCIANA)
This is a special Filipino rice dish with chicken cooked in a coconut milk that is usually prepared when there is a special occasion.
Provided by lola
Categories World Cuisine Recipes Asian Filipino
Time 1h
Yield 10
Number Of Ingredients 15
Steps:
- Heat olive oil in a skillet over medium-high heat. Saute onion and garlic until onion is translucent, about 5 minutes. Add paprika and mix well. Add chicken, sweet peas, olives, chorizo, salt, and pepper; mix thoroughly. Cover and cook until fragrant, about 5 minutes. Add tomatoes and cook until juices are released, about 5 minutes. Add water; cook until slightly reduced, about 5 minutes. Add sweet rice; mix well. Cover and cook until flavors blend, about 5 minutes.
- Pour coconut milk into the skillet and bring to a boil. Cook until slightly reduced, about 5 minutes. Add red bell pepper. Cover and cook until rice is tender and chicken is no longer pink near the bone, about 10 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Garnish with hard-boiled eggs.
Nutrition Facts : Calories 580 calories, Carbohydrate 38.8 g, Cholesterol 89.2 mg, Fat 39.5 g, Fiber 3.9 g, Protein 17.8 g, SaturatedFat 15.7 g, Sodium 438 mg, Sugar 3.1 g
VALENCIAN RICE (ARROZ A LA VALENCIANA)
Paella originated in the provinces of Spain. An international dish nowadays with as many variations as countries that have embraced it, the different versions of Paella became better known in Latin America as Arroz a la Valenciana (Valencian Rice) and adapted to the agriculture and foodstuff available in the particular country. Nicaragua is quite famous for its love of Arroz a la Valenciana. Whatever you call it, it is delicious and can be very complicated. Most people agree that the traditional Paella must contain rabbit meat. However, if you have ever tried to debone a rabbit you will see why that tradition is not a popular one. So, here for your enjoyment, is a very simple way to make Arroz a la Valenciana. May the Paella gods forgive me.
Provided by Fabio
Categories One Dish Meal
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- 1) Place the whole chicken in a pot. Pour enough water into the pot to barely cover the chicken. Add a pinch of salt, a pinch of pepper and a pinch of poultry seasoning (optional).
- 2) Bring water to a boil, cover and cook at medium/low heat for about one hour. Turn the chicken over about half way through to insure even cooking. Keep an eye on it so that it will not dry out and burn. However, the level of the water at the end should be fairly low, so don't add a lot of water through the cooking process. The tighter your lid fits on the pot, the less water you will need to replace. Remove from heat and allow to cool until it can be handled comfortably.
- 3) Debone the chicken setting all the bones and skin aside in a bowl. Do not discard the broth from the chicken.
- 4) In a very large frying pan, heat the butter and olive oil. Add the diced tomatoes, bell pepper strips, chopped onions (both) and 1 teaspoon of salt. When white onions look transparent, add the tomato paste, capers and olives and stir. Add the sausage slices, shrimp, oysters, the de-boned chicken meat and whatever broth you had left. Now is also the time to add the wine or beer if you are using any.
- 5) Continue to stir over medium/low heat until the mixture becomes almost dry (broth has evaporated and been absorbed). Now add the cooked rice a little at a time while stirring. Finally, add the early peas and stir gently to blend them inches.
- 6) Serve hot accompanied by a large glass of Spanish Sangría poured over some ice, an orange wedge and a wedge of pineapple.
Nutrition Facts : Calories 757.5, Fat 41.9, SaturatedFat 12.9, Cholesterol 122.5, Sodium 980.6, Carbohydrate 60.7, Fiber 6, Sugar 7.5, Protein 33.1
More about "rice la frances recipes"
MEXICAN RICE {RESTAURANT STYLE} | FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
10 BEST FRENCH RICE RECIPES | YUMMLY
From yummly.com
FRANCIS LAM'S BAKED RICE - THE WEDNESDAY CHEF
From thewednesdaychef.com
HOW THE FRENCH MAKE RICE | THE NEW YORKER
From newyorker.com
20 FAMOUS & ICONIC FRENCH DISHES - FRENCH WATERWAYS
From french-waterways.com
RACHAEL'S FISH FRANCESE | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
COOK WITH LOVE FRANCES RECIPE BOOK: RECIPE NOTEBOOK TO WRITE …
From amazon.ca
Author chef Frances's publishingFormat Paperback
FRANCES RECIPE BOOK: PERSONALIZED NAME GIFT FRANCES RECIPE …
From amazon.ca
Author Frances cook publishingFormat Paperback
15 RICE RECIPE IDEAS | ASIAN RECIPES, RECIPES, RICE RECIPES
From pinterest.com
15 pins22 followers
RONALD FRANCES RICE IN SHREVEPORT, LA | 5 RECORDS FOUND | WHITEPAGES
From whitepages.com
CHICKEN FRANCESE - DINNER AT THE ZOO
From dinneratthezoo.com
COPYCAT RESTAURANT STYLE MEXICAN RICE - LET'S DISH RECIPES
From letsdishrecipes.com
10 BEST ALFREDO RICE RECIPES | YUMMLY
From yummly.com
RESTAURANT-STYLE SPANISH RICE RECIPE (MEXICAN RICE) +VIDEO - LIL' …
From lilluna.com
HOW TO MAKE MEXICAN STYLE RICE RECIPE | ARROZ A LA MEXICANA
From mexicoinmykitchen.com
RICE, FRANCES. - ARCHIVES DATABASE
From archives.uwaterloo.ca
50+ BEST RICE RECIPES OF ALL TIME | ALLRECIPES
From allrecipes.com
RECIPE BOX: 2016 - FRANCES-RECIPES.BLOGSPOT.COM
From frances-recipes.blogspot.com
RECIPE BOX: 2020 - FRANCES-RECIPES.BLOGSPOT.COM
From frances-recipes.blogspot.com
FRANCES’ JOLLOF RICE RECIPE | ACCESSIBLE MEDIA INC.
From ami.ca
VEAL FRANCAISE RECIPE - THE RELUCTANT GOURMET
From reluctantgourmet.com
FRANCES RICE - LEAD CLINIC.. - JOHNS HOPKINS MEDICINE
From zoominfo.com
READER RECIPE: PATRICIA MCCORMICK LOUBEAU'S "FRANCES' RICE …
From goerie.com
CAULIFLOWER RICE SALAD — J. FRANCES
From jfrances.com
SUPER EASY MEXICAN RICE (SPANISH RICE) - CREME DE LA CRUMB
From lecremedelacrumb.com
PIN BY FRANCES PROVANCHER ON ALLRECIPES | JASMINE RICE RECIPES, …
From pinterest.ca
CREAMY CHICKEN FRANCESE - CAFE DELITES
From cafedelites.com
9 FRANCES MAYES RECIPES IDEAS | RECIPES, FOOD, COOKING
From pinterest.com
FRANCES RICE - PUBLIC RECORDS
From clustrmaps.com
FRANCES' CHICKEN & RICE CASSEROLE - RECIPE | COOKS.COM
From cooks.com
6 TASTY SPANISH RICE DISH RECIPES FOR YOUR MAIN COURSE
From thespruceeats.com
FRANCES RICE (LYBAS) (C.1777 - 1832) - GENEALOGY
From geni.com
PUERTO RICAN RICE (ARROZ CON GANDULES) - KITCHEN GIDGET
From kitchengidget.com
FRANCES RICE - HISTORICAL RECORDS AND FAMILY TREES - MYHERITAGE
From myheritage.com
FRANCES RICE CASSEROLE - RECIPE | COOKS.COM
From cooks.com
RICE — RECIPES — J. FRANCES
From jfrances.com
ONE-POT MEALS FOR RICE LOVERS | SOUTHERN LIVING
From southernliving.com
SARAH FRANCES RICE IN NEW ORLEANS, LA | 4 RECORDS FOUND
From whitepages.com
RECIPES > RICE > HOW TO MAKE KRISPIE COOKIES BY FRANCES
From mobirecipe.com
FRIED RICE RECIPE - FRANCES SIGNATURES BLOG | FACEBOOK
FRANCES SAUCE RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
LEMON MERGUEZ RICE – LA BOîTE
From laboiteny.com
12 FRANCES’ RECIPES IDEAS IN 2021 | RECIPES, FOOD, DESSERT RECIPES
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love