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.
SBARRO CHICKEN FRANCESE
This is a copycat recipe for Sbarro's Chicken Francese. Chicken Francese is an Italian-American dish from the New York region.
Provided by Member 610488
Categories Chicken Breast
Time 35m
Yield 5 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 200 degrees F.
- In a medium bowl, beat the eggs and add the cheese and parsley flakes. Put the flour in a shallow bowl.
- Heat the vegetable oil and the olive oil in a skillet When oil is hot enough, dip the chicken in the flour, then the egg mixture, then the flour again. Fry the chicken until golden on both sides, turning once. Drain on paper towels and move to warm oven.
- Discard the oil and add the chicken stock to the skillet. Bring to a boil and reduce by half, making sure to scrape up any browned bits left from the chicken.
- Add the lemon juice then the butter, whisking constantly, until it is melted. Season with salt and white pepper.
- Plate the chicken breasts and pour the sauce over. Garnish with the chopped parsley and lemon slices.
Nutrition Facts : Calories 1271.5, Fat 113.6, SaturatedFat 36.9, Cholesterol 378.2, Sodium 806.1, Carbohydrate 23.1, Fiber 0.8, Sugar 1.6, Protein 41
FAMOUS CHICKEN FRANCAISE
Chicken with lemon juice, egg, butter and garlic. C'est magnifique!
Provided by Paula Tomlinson
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- In a shallow dish or bowl, mix together the egg and juice of 1/2 lemon. In another shallow dish or bowl mix together the flour, garlic powder and paprika. Dip chicken breasts in egg mixture, then flour mixture.
- Heat butter or margarine in a large skillet over medium heat. Add chicken breasts and cook until golden on each side.
- In a medium bowl, mix together broth and juice of 1 lemon, and pour mixture over chicken in skillet. Reduce heat to medium low and let simmer for about 8 minutes. Place on serving platter, and garnish with fresh lemon slices and parsley sprigs.
Nutrition Facts : Calories 268.5 calories, Carbohydrate 21.4 g, Cholesterol 111.1 mg, Fat 6.7 g, Fiber 2.9 g, Protein 31.6 g, SaturatedFat 3.1 g, Sodium 412.6 mg, Sugar 0.6 g
SBARRO CHICKEN VESUVIO
This is a copycat recipe for Sbarro's Chicken Vesuvio. Chicken Vesuvio is an Italian-American dish from the Chicago region.
Provided by Member 610488
Categories Chicken Thigh & Leg
Time 1h35m
Yield 4-5 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees F.
- In a large skillet, heat oil until hot and then saute garlic. When garlic is golden brown, remove from the pan and set aside. In the hot oil, brown the chicken pieces and then remove chicken to paper towels. Brown potatoes in same oil and drain them as well.
- Pour off all but 1/8 cup oil from pan. Reduce heat to low and add the Marsala wine, scraping up any brown bits.
- Place chicken and potatoes in roasting pan along with sliced carrots. Sprinkle with seasoned salt and pepper, Italian seasonings and wine/oil mixture.
- Cover and bake 1 hour. After 1/2 hour, remove top and cook uncovered, basting often. If liquid seems to be evaporating, add water to it.
Nutrition Facts : Calories 2825.6, Fat 191, SaturatedFat 46.6, Cholesterol 680.4, Sodium 699.3, Carbohydrate 43.4, Fiber 4.7, Sugar 6.5, Protein 172.4
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