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 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
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 SAUTé WITH SHERRY
Provided by James Beard
Categories Chicken Poultry Sauté Quick & Easy Sherry Winter House & Garden
Yield Serves 4
Number Of Ingredients 6
Steps:
- Melt butter in skillet and sauté chicken pieces, turning to color on all sides-do not let them get too brown, the chicken should be just a delicate golden color. Reduce flame and add salt, pepper, and ginger. Add 1/2 cup sherry and cook gently for 15 to 20 minutes, turning chicken once or twice to bathe it evently in the juices. When tender remove to a hot platter. Add remaining sherry to pan, turn up heat, cook, and stir, scraping up the brown crust from the pan and blending it into the sauce. When blended and hot, pour sauce over chicken. Serve with sautéed or fried potatoes and a green salad. With this, drink a dry white wine.
FRENCH CHICKEN IN SHERRY SAUCE
This is a good dish to use when entertaining because you can get everything ready ahead of time and then stick it in the oven at the appropriate time with nothing to do but baste a few times during the cooking. It is also a "beautiful" dish when prepared and garnished with the orange slices. It appears to have taken a lot more effort than exerted.
Provided by TPubmgjbd
Categories Chicken
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Place chicken breasts, skin-side up, on broiler pan and broil 2 inches from heat for 10 minutes or until skin is browned.
- Place chicken in casserole.
- Sprinkle with salt, onion, mushrooms and green pepper.
- Combine orange juice, water, Sherry, flour, brown sugar, orange rind, salt and pepper in saucepan; blend well.
- Cook over medium heat, stirring constantly, until sauce thickens and bubbles.
- Add parsley; pour over chicken.
- Bake at 375 degrees for 45 to 60 minutes.
- Baste several times during baking.
- Sprinkle with paprika; garnish with orange slices, if desired.
Nutrition Facts : Calories 334.9, Fat 13.6, SaturatedFat 3.9, Cholesterol 92.8, Sodium 678.5, Carbohydrate 11.5, Fiber 0.7, Sugar 7.2, Protein 31.3
More about "french chicken with sherry nutmeg sauce recipes"
BéCHAMEL SAUCE - TRADITIONAL FRENCH RECIPE | 196 FLAVORS
From 196flavors.com
FRENCH CHICKEN CASSEROLE - DAMN DELICIOUS
From damndelicious.net
CHICKEN FRANCESE - SAVOR THE BEST
From savorthebest.com
FRENCH CHICKEN WITH SHERRY-NUTMEG SAUCE - BIGOVEN.COM
From bigoven.com
Cuisine FrenchTotal Time 45 minsCategory Main DishCalories 476 per serving
CHICKEN WITH A SHERRY MUSHROOM SAUCE - THEKITTCHEN
From thekittchen.com
17 EASY SHREDDED CHICKEN RECIPES - SHREDDED CHICKEN IDEAS
From thepioneerwoman.com
BEST CHICKEN FRANCESE - HOW TO MAKE CHICKEN FRANCESE - DELISH
From delish.com
DELUXE CHICKEN TETRAZZINI - MOM'S DINNER
From momsdinner.net
CHICKEN FRANçAISE RECIPE - THE SPRUCE EATS
From thespruceeats.com
SAVORY CHICKEN & MUSHROOM CREPES - MOM'S DINNER
From momsdinner.net
CLASSIC FRENCH ROSEMARY GRILLED OR FRIED CHICKEN RECIPE - THE …
From thespruceeats.com
ASTRAY RECIPES: FRENCH CHICKEN WITH SHERRY-NUTMEG SAUCE
From astray.com
CREAMY SHERRY CHICKEN • SALT & LAVENDER
From saltandlavender.com
BECHAMEL SAUCE RECIPE (SAUCE BéCHAMEL) | THE RECIPE CRITIC
From therecipecritic.com
FRENCH CHICKEN WITH SHERRY NUTMEG SAUCE RECIPE - WEBETUTORIAL
From webetutorial.com
15 SHEET-PAN CHICKEN DINNERS YOU'LL WANT TO MAKE FOREVER
From news.yahoo.com
CHICKEN AND ARTICHOKE FRANCESE RECIPE - NYT COOKING
From cooking.nytimes.com
10 FRENCH DISHES YOU ONLY PRETEND TO KNOW ABOUT, EXPLAINED
From thetakeout.com
CHICKEN FRANCESE RECIPE; WITHOUT WINE - AMIRA'S PANTRY
From amiraspantry.com
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #healthy #main-dish #poultry #european #dinner-party #holiday-event #low-fat #chicken #dietary #low-sodium #low-saturated-fat #low-calorie #low-carb #low-in-something #meat #chicken-thighs-legs
You'll also love