Tavern On The Greens Chicken Francais Recipes

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.

TAVERN ON THE GREEN'S CHICKEN FRANCAIS

Steps:

• Note: To make clarified butter, slowly melt a stick of unsalted butter until the milk solids melt to the bottom of the pan; skim foam off the top and use only the clear golden liquid.
• Pound chicken breasts between two sheets of plastic wrap to make uniform thickness for even cooking.
• Dredge chicken breasts in flour, shaking off excess.
• Heat clarified butter in sauté skillet over medium-high heat.
• Place chicken in pan and sauté until cooked halfway through, about three minutes; reduce heat to medium.
• Turn chicken over and add minced shallots and garlic; cook for one minute until you can smell the aroma of garlic, and then add wine to deglaze pan.
• Season with salt and pepper.
• Add mustard and stir into sauce; let sauce cook for two minutes to reduce, and then add heavy cream.
• Let sauce cook for another two minutes to thicken sauce slightly.
• Serve with chardonnay.

TIFFIN ON THE GREENS

Steps:

• Fill sandwich round with ham and spinach.
• Mix salad greens and salad dressing together in a small bowl.
• Mix cream cheese, sour cream, white sugar, and vanilla extract together in a small bowl. Add grapes; toss until evenly coated. Sprinkle pecans and brown sugar on top; toss again to combine.
• Assemble tiffin or bento box by placing sandwich, green salad, and grape salad into the compartments.

TAVERN ON THE GREEN'S CHICKEN FRANCAIS REDUCED FAT AND SALT

Steps:

• Mix white pepper, a few shakes or grinds of black pepper and the garlic powder in a sealed container and shake until well mixed.
• Pound chicken breasts between two sheets of plastic wrap to make uniform thickness for even cooking. Make sure to pound the chicken so that the thick parts are roughly the same as the thinnest parts of the chicken in order to get even cooking.
• Put each piece of chicken into the container with the flower and shake well to dredge, shake off excess.
• Heat margarine in saute skillet over medium-high heat.
• Place chicken in pan and saute until cooked halfway through, about three minutes if your chicken is about half an inch thick. Expect about 4 minutes if it is much thicker. After time is up, reduce heat to medium.
• Turn chicken over and cook for an additional 3 minutes.
• Remove chicken to a plate on the side, then add minced shallots and garlic.
• Cook for one minute until you can smell the aroma of garlic, and then add wine to deglaze pan.
• Mix the two tablespoons of cold water with Wondra, then add to the deglaze sauce base.
• Season with No-Salt and pepper.
• Add mustard powder and seeds and stir into sauce.
• Let sauce cook for two minutes to reduce, and then add sour cream.
• Mix all ingredients with a whisk in the pan until sauce has consistent texture and thicken.
• Put chicken back into sauce and let cook for another two minutes to bring all ingredients to the same temperature before serving.
• Serve with rice or pasta, and share sauce over all!