Can someone give me a simple recipe for Chicken francese.?!
Can someone give me a simple recipe for Chicken francese.?
Answers: Delicious Easy Chicken Francese
"This is an easy and delicious recipe for Chicken Francese. It's great over pasta or rice or with a side of your favorite vegetable"
PREP TIME 35 Min
COOK TIME 20 Min
READY IN 55 Min
SERVINGS & SCALING
Original recipe yield: 4 servings
INGREDIENTS
1/2 cup all-purpose flour
4 eggs, beaten
1 pound skinless, boneless chicken breast halves
1/2 cup white wine
2 cups chicken broth
1 teaspoon chopped fresh parsley
salt and pepper to taste
1/4 cup butter
2 lemons, juiced
1 teaspoon cornstarch
DIRECTIONS
Coat chicken with flour, then egg beat, then saute in a large skillet until almost cooked through. Drain on paper toweling.
Preheat oven to 300 degrees F (150 degrees C).
In a medium saucepan combine the wine, broth, parsley, salt and pepper to taste, butter or margarine and lemon juice over medium low heat. Stir together while heating slowly. When butter or margarine has melted, slowly stir in cornstarch until sauce thickens slightly. Place chicken in a 9x13 inch baking dish and pour sauce over all.
Bake at 300 degrees F (150 degrees C) for about 10 to 15 minutes, or until chicken is cooked through and juices run clear. Source(s):
ttp://www.allrecipies.com there are many ways to do it... depending from which region you're from. my easy way is lightly floured pounded chicken breast or tenderloin cooked with some good olive oil. put aside the cooked chicken and deglaze your pan with chicken broth,(white wine optional) some lemon lower your heat and finish with 2 tablespoons of butter wisked in the pan for a creamy sauce, salt & pepper to taste.
of course you can add some nice fresh chopped Italian parsley. Bon Appetit! There are hardly any ingredients in this chicken dish and yet it's packed full of taste. It has a creamy, smooth onion flavoured sauce that compliments the chicken perfectly.
Serve it with rice or new potatoes and some steamed broccoli for a simple but enjoyable meal.
BROWN CHICKEN FRICASSéE
Serves 4
2 tbsp seasoned flour
8 chicken pieces
3 oz (85g) butter
1 large onion, sliced
1 bay leaf
? tsp dried thyme
1 ? pt (700ml) chicken stock
6 fl.oz (177ml) double cream
2 tbsp beurre manié
chopped parsley to garnish
Coat the chicken in the seasoned flour.
Melt the butter in a large, flameproof casserole over a moderate heat; Add the chicken and fry until brown on all sides. Remove from the pan and set aside.
Add the onion to the pan and fry for about 8 minutes or until lightly browned.
Add the bay leaf, thyme and stock to the pan and bring to the boil.
Return the chicken to the pan, reduce the heat, cover and simmer for about ? hour or until the chicken is tender.
Remove the chicken from the casserole and keep warm while you finish the sauce.
Boil the liquid rapidly until reduced by half then strain and return the liquid to the casserole.
Bring back to the boil, reduce the heat to low and stir in the cream. Season to taste with salt and pepper.
If the sauce is too thin drop in small amounts of the beurre manié, whisking until smooth and thickened.
Return the chicken to the pan, cook for 1-2 minutes, sprinkle with the parsley and serve.