CHICKEN FRENCH - ROCHESTER, NY STYLE
I've been making this recipe for years, and it is one of my family's most requested meals. Serve with brown and wild rice or rice pilaf along with Italian-cut green beans. Enjoy!
Provided by rocgrandma
Categories World Cuisine Recipes European French
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Mix together the flour, salt, and pepper in a shallow bowl. In another bowl, whisk beaten eggs, sugar, and Parmesan cheese until the mixture is thoroughly blended and the sugar has dissolved.
- Heat olive oil in a large skillet over medium heat until the oil shimmers. Dip the chicken breasts into the flour mixture, then into the egg mixture, and gently lay them into the skillet. Pan-fry the chicken breasts until golden brown and no longer pink in the middle, about 6 minutes on each side. Remove from the skillet and set aside.
- In the same skillet over medium-low heat, melt the butter, and stir in garlic, sherry, lemon juice, and chicken base. Bring the sauce to a simmer, and stir until smooth and slightly thickened, about 5 minutes. Be sure to dissolve any brown flavor bits from the bottom of the skillet as you stir. Return the chicken breasts to the sauce, and gently simmer until no longer pink in the center, about 15 minutes.
- To serve, place a chicken breast on a plate, and top with sauce.
Nutrition Facts : Calories 404.9 calories, Carbohydrate 15 g, Cholesterol 194.4 mg, Fat 22.8 g, Fiber 0.3 g, Protein 32.7 g, SaturatedFat 9.7 g, Sodium 415.8 mg, Sugar 4.1 g
CHICKEN PARMIGIANA
Bobby Flay goes Italian with his recipe for mouthwatering Chicken Parmigiana, from Boy Meets Grill on Food Network. Try panko breadcrumbs for a lighter crust.
Provided by Bobby Flay
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Preheat oven to 400 degrees F.
- Season chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off excess, then dip in the egg and let excess drip off, then dredge on both sides in the bread crumbs.
- Divide the oil between 2 large saute pans and heat over high heat until almost smoking. Add 2 chicken breasts to each pan and cook until golden brown on both sides, about 2 minutes per side. Transfer to a baking sheet and top each breast with some Tomato Sauce, a few slices of the mozzarella, salt and pepper, and a tablespoon of Parmesan. Bake in the oven until the chicken is cooked through and the cheese is melted, about 5 to 7 minutes. Remove from the oven and garnish with basil or parsley leaves.
- Heat olive oil in a medium saucepan over medium heat. Add onions and garlic and cook until soft. Add pureed tomatoes with their juices, crushed tomatoes, tomato paste, 1 cup water, bay leaf, parsley, Cubano pepper, and bring to a boil. Season, to taste, with salt and pepper. Reduce heat and cook until slightly thickened, about 30 minutes.
CHICKEN PARISIENNE
This is a stick to your bones meal. Flavorful and creamy! I love it so much and try to make it when I can.
Provided by Annamaria Settanni McDonald
Categories Pasta
Time 1h
Number Of Ingredients 16
Steps:
- 1. Melt butter in a large nonstick skillet over medium-high heat. Add onion; sauté 5 minutes or until tender. Add sage, 1/4 teaspoon salt, 1/8 teaspoon pepper, and mushrooms; sauté 5 minutes or until mushrooms begin to brown. Spoon mixture into a large bowl.
- 2. Combine 1/4 cup flour and paprika in a shallow dish. Cut each chicken breast half in half lengthwise; cut crosswise into 1/4-inch strips. Dredge chicken strips in flour mixture; shake off the excess flour mixture. Heat oil in pan over medium-high heat. Add chicken; sprinkle with 1/4 teaspoon salt and the remaining 1/8 teaspoon pepper. Sauté 4 minutes or until chicken is done. Add chicken to mushroom mixture.
- 3. Add broth and sherry to pan, scraping pan to loosen browned bits. Reduce heat to medium-low. Place sour cream in a small bowl; sprinkle with 1 tablespoon flour. Stir with a whisk until combined. Stir sour cream mixture and remaining 3/4 teaspoon salt into broth mixture. Stir in chicken mixture; cook 1 minute or until thoroughly heated. Add noodles and parsley; stir well to combine.
PARISIAN CHICKEN BITES
When a friend of mine returned from a trip to Paris, she raved about the food she had and described one of her favorite meals. It inspired me to create a similar hors d'oeuvre. -Noelle Myers, Grand Forks, North Dakota
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 4 dozen.
Number Of Ingredients 15
Steps:
- Sprinkle chicken with salt and pepper. In a large skillet, saute chicken and fennel in oil until chicken is no longer pink. Add green onion and rosemary; cook 1 minute longer. Remove from the heat., In a large bowl combine the apple, pecans, parsley and lime juice. Stir in chicken mixture; spoon into endive leaves., In a microwave, melt chocolate chips; stir until smooth. Stir in spreadable fruit and vinegar. Drizzle over appetizers.
Nutrition Facts : Calories 40 calories, Fat 2g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 23mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein.
CHICKEN PARISIENNE
Here is my favorite recipe, it is great served with baked potatoes and sugar snap peas on the side. What a delicious and easy meal to make....
Provided by Bear Rich
Categories Chicken Breast
Time 1h10m
Yield 1 Casserole, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Season chicken with salt and pepper; melt butter in a skillet and brown chicken breasts on both sides.
- Arrange chicken in a 9 X 13 baking dish and top with sliced onion.
- In a large mixing bowl combine remaining ingredients, mix well and pour over chicken and onions.
- Bake at 450 degrees uncovered for 50 min to an hour.
PARISIAN CHICKEN SALAD
Provided by Food Network
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a large salad bowl combine the greens, mushrooms, fennel, carrots, celery, artichokes, olives, and scallion, and toss the mixture to combine. Pat the chicken dry and season with the thyme, salt, and pepper. In a large nonstick skillet set over moderately high heat, warm the oil until hot, add the chicken, and saute it for 2 minutes. Turn and cook for 1 minute more. Transfer the chicken to a plate. Add the wine to the skillet and reduce it by half. Add the broth, whisk in the mustard, and return the chicken to the skillet. Simmer 2 to 3 minutes, or until the chicken is cooked through and springy to the touch. Transfer the chicken to a plate, reduce the remaining liquid to 1/2 cup, and pour it into a small bowl. Make the dressing: Add the olive oil, whisking, to the bowl of reduced cooking liquid and whisk in the vinegar and salt and pepper, to taste. Cut chicken into slices and add to the salad bowl. Pour juices from plate into dressing, whisking to combine, and drizzle over salad. Toss mixture until chicken and vegetables are well coated with dressing.
CHICKEN PARISIAN
This recipe was pass down to my cousins and me from my Aunt Jean. It's something quick, delicious and easy to put together. We always used an electric skillet, I have found the heat is more evenly distributed using that as opposed to a regular skillet on a stove.
Provided by Debbie Bevan
Categories Chicken
Time 45m
Number Of Ingredients 9
Steps:
- 1. Combine flour, paprika, salt and pepper in plastic bag.
- 2. Drop chicken in bag and shake.
- 3. Brown chicken in skillet with margarine
- 4. Add potatoes, onions and broth.
- 5. Cover and simmer for 35 minutes.
- 6. Optional After it is cooked, remove the chicken and potatoes. Add 1 cup of sour cream. Stir in well until sauce is heated, but do not boil.
CHEF JOHN'S CHICKEN FRENCH
Chicken French has everything I love in a recipe. It's delicious and easy, frugal, yet fancy, and everyone loves it. Better yet, it has a vague, confusing history and completely preposterous name. This not-French recipe hails from the Rochester area of New York State, where it's a staple on virtually every Italian-American restaurant menu.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 25m
Yield 4
Number Of Ingredients 15
Steps:
- Beat eggs and milk together in a shallow bowl. Whisk flour, salt, black pepper, and cayenne pepper together in another shallow bowl.
- Gently press chicken into flour mixture to coat; shake off excess flour. Dip into egg mixture and coat completely.
- Heat olive oil and 1 tablespoon butter together in a large skillet over medium heat. Cook chicken in hot oil until lightly browned, 2 to 3 minutes per side. Transfer chicken to a plate.
- Cook and stir vegetable broth, sherry, and lemon juice in the same skillet; bring to a boil and cook until sauce is reduced by half. Remove from heat and add cold butter chunks; stir until butter is melted and sauce is shiny and thickened, 1 to 2 minutes. Stir parsley into sauce and season with salt and pepper.
- Return chicken to the skillet over medium heat, spoon sauce over the top, and cook until chicken is heated through and no longer pink in the center, 1 to 3 minutes more.
Nutrition Facts : Calories 626.8 calories, Carbohydrate 31.5 g, Cholesterol 328.5 mg, Fat 32.1 g, Fiber 1.3 g, Protein 48.4 g, SaturatedFat 13.2 g, Sodium 2305.4 mg, Sugar 1.8 g
CHICKEN PARISIAN
A chicken recipe that uses cooked chicken breast for an easy dinner. Copied from an unknown library cookbook.
Provided by Barb in WNY
Categories Chicken Breast
Time 26m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place the chicken in the bottom of a 10-inch pie plate.
- Top each slice with several pieces of broccoli.
- Sprinkle with half the cheese.
- Top with mushrooms.
- Melt the butter over low heat in a small saucepan.
- Blend in the flour and pepper.
- Cook over low heat, stirring constantly, until the mixture is smooth and bubbly.
- Remove from the heat and gradually stir in the milk.
- Bring the milk mixture to a boil, stirring constantly, boil for 1 minute.
- Stir in nutmeg, soup and Worcestershire.
- Pour this mixture over the broccoli. Sprinkle with remaining cheese.
- Broil until the top is light brown and bubbly. 3 to 5 minutes.
CHICKEN FRANCESE
Chicken francese, sometimes called chicken French, is one of those rare restaurant dishes that's truly easy to cook at home. If you can make chicken cutlets, you can make this lemony, buttery recipe; the only difference is an easy pan sauce that brightens the whole plate. This version includes lemon slices browned in butter, which are pretty and tasty but entirely optional. Although the name suggests that it's a French or Italian dish ("Francese" means French in Italian), it's actually neither: Like spaghetti and meatballs, it's a mostly Italian-American invention. Serve with something starchy to soak up every drop of the sauce; pasta is traditional.
Provided by Julia Moskin
Categories dinner, easy, weekday, weeknight, poultry, main course
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a wide, shallow bowl, whisk eggs, milk, salt and pepper until blended. Place the flour in a separate bowl. Line a baking sheet with paper towels.
- In a wide skillet, heat olive and vegetable oils over medium heat until shimmering.
- Working in batches to avoid crowding the pan, lightly dredge the chicken in flour and shake off any excess. Dip into egg batter, let excess batter drip back into the bowl and place in the skillet. Fry, turning once, until golden brown on both sides, about 4 minutes per side. Adjust the heat as the cutlets cook so they brown slowly and evenly, with a steady bubbling. Transfer to the paper-towel-lined pan and repeat with remaining cutlets.
- When all cutlets are browned, remove the pan from the heat and pour off the oil. Wipe out the pan with paper towels. Return the pan to low heat.
- If making the lemon slices (if not, skip to Step 6 below): Melt 3 tablespoons of the butter and then scatter the lemon slices over the bottom of the pan. Cook, stirring gently occasionally, until the lemon slices are golden and browning around the edges, about 3 minutes. Scoop out the lemon slices and set them aside.
- Add 3 tablespoons of butter, the wine and lemon juice and bring to a boil. Boil until the liquid is syrupy, 3 to 4 minutes. Pour in the stock, bring to a boil and cook until thickened into a sauce, about 5 minutes. (It will thicken more when you add the cutlets.) Taste and adjust the seasonings with lemon, salt and pepper; it should be quite lemony and not too salty.
- Reduce the heat, tuck the cutlets into the pan and simmer very gently until the sauce is velvety and the chicken pieces are heated through, about 4 minutes. Turn the cutlets over occasionally in the sauce. Place the browned lemon slices on top. Sprinkle with chopped parsley and serve, spooning some of the sauce over each serving.
Nutrition Facts : @context http, Calories 1129, UnsaturatedFat 54 grams, Carbohydrate 31 grams, Fat 79 grams, Fiber 1 gram, Protein 66 grams, SaturatedFat 20 grams, Sodium 383 milligrams, Sugar 3 grams, TransFat 1 gram
CHICKEN PARISIENNE
This is an easy dish my mother has been making for me since I was 10 years old. It has become my "birthday dinner" ever since, and it's 25 years later! The rich and creamy sauce over the chicken, onions and mushrooms just does it for me!
Provided by Anniepants927
Categories Poultry
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Season breasts with salt and pepper. Brown chicken using the butter in skillet on both sides.
- Arrange chicken, onions, and mushrooms in a 13 X 9 baking dish.
- Combine soup, sour cream, and wine in separate bowl. Pour over chicken, onions, and mushrooms.
- Bake at 400 degrees for 45 to 50 minutes.
- During the last 5 minutes of cooking, sprinkle the Durkee french fried onions over the top.
- Serve with potaotes, rice, noodles, or couscous!
Nutrition Facts : Calories 650.6, Fat 38.5, SaturatedFat 18, Cholesterol 146.9, Sodium 679.5, Carbohydrate 14.2, Fiber 0.4, Sugar 2.7, Protein 34.7
BAKED GARLIC PARMESAN CHICKEN
A wonderful baked chicken recipe that's quick and easy! Using just a few handy ingredients, create a delicious main dish, that also makes great leftovers - if there are any! Serve with a salad and pasta or rice for a quick, scrumptious dinner.
Provided by KAREN
Categories Main Dish Recipes Chicken Chicken Parmesan Recipes
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- In a bowl, blend the olive oil and garlic. In a separate bowl, mix the bread crumbs, Parmesan cheese, basil, and pepper. Dip each chicken breast in the oil mixture, then in the bread crumb mixture. Arrange the coated chicken breasts in the prepared baking dish, and top with any remaining bread crumb mixture.
- Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
Nutrition Facts : Calories 281.1 calories, Carbohydrate 13.7 g, Cholesterol 75 mg, Fat 10.8 g, Fiber 0.9 g, Protein 30.4 g, SaturatedFat 3.2 g, Sodium 326.4 mg, Sugar 1.2 g
CHICKEN PARISIENNE
I found this recipe listed by a few others with the addition of butter, fresh sliced mushrooms, chopped onions and cooking sherry. This would certainly add a level of punch to the recipe, but mom's version again stresses the quick and easy aspect of our family dinners. Either way, this was good!
Provided by Rutecki Family
Categories Very Low Carbs
Time 1h7m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Place chicken breasts skin side up in an 8 X 12 baking dish.
- Combine other ingredients (including mushroom liquid) and pour over chicken. Sprinkle with paprika.
- Bake at 350 degrees for 1 - 1 1/4 hours. Serve over hot rice.
Nutrition Facts : Calories 377.8, Fat 24.4, SaturatedFat 9.6, Cholesterol 109.7, Sodium 432.9, Carbohydrate 5.6, Fiber 0.2, Sugar 1.1, Protein 32.8
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