World Best Chicken Francaise Or Francese Recipe Recipe 385

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CHICKEN FRANCESE



Chicken Francese image

My brother-in-law is from Naples, Italy and he and my sister owned a Italian restaurant that I worked at for a little while. This was my absolute favorite dish and I often serve it now 2-3 times a month. Sometimes I add artichoke hearts. When I add the artichoke hearts I use a can of quartered artichokes and drain off the brine and add at the end just long enough to heat through!

Provided by Shawn C

Categories     Chicken

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 11

2 boneless skinless chicken breasts, fileted thinly to create 2 to 3 breasts servings
1 cup very condensed chicken broth
1/4 cup white wine
1 lemon, juice of
3 eggs
grated parmesan cheese
flour
1 garlic clove, crushed
parsley
1/2 cup unsalted butter (not margarine)
linguine

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Steps:

  • Dust chicken with flour.
  • In a flat container mix together eggs and enough parmesan cheese to create a thick batter (something like pancake batter).
  • Dip breasts in batter and cook at medium to med-high heat in a little olive oil, brown a little on both sides.
  • Remove all chicken to a platter- keep warm.
  • In same skillet increase heat to a med-high and quickly brown the garlic (not too brown) then deglaze pan with wine and let"boil" a few minutes.
  • Add broth, butter and let cook until butter has melted.
  • Add parsley, quickly whisking together.
  • Add lemon juice 1/4 at a time until desired taste.
  • Thicken if desired.
  • Ladle over chicken and pasta on individual plates, with a garnish of lemon wedges and parmesan cheese.

CHICKEN FRANCESE FOR ONE



Chicken Francese for One image

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

½ cup butter
2 skinless, boneless chicken breasts
¼ cup lemon juice
¼ cup grated Parmesan cheese

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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

WORLD BEST CHICKEN FRANCAISE OR FRANCESE RECIPE RECIPE - (3.8/5)



World best Chicken Francaise or Francese recipe Recipe - (3.8/5) image

Provided by kimvess

Number Of Ingredients 12

2 chicken breasts
Half cup plain flour
2 eggs
1 handful of fresh parsley
2 ounces (50-g) Parmesan cheese
1 cup white wine
1 cup chicken stock
1 garlic cloves
4 tablespoons olive oil
4 tablespoons butter
Half lemon
Salt and pepper, to taste

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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.

CHICKEN FRANCESE



Chicken Francese image

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

4 skinless, boneless, chicken breasts (about 11/2 pounds)
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
4 large eggs
3 tablespoons water
1/4 cup extra-virgin olive oil
1/2 lemon, with rind, cut in thin rounds
1/2 cup dry white wine, such as Pinot Grigio
1 cup chicken broth
1/2 lemon, juiced
2 tablespoons unsalted butter
1/4 cup chopped flat-leaf parsley

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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.

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