Chicken Francaise Lemon Chicken In Wine Sauce Recipes

DELICIOUS EASY CHICKEN FRANCESE

Steps:

• 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.

CHICKEN FRANCAISE

Steps:

• First, lay each chicken breast flat on a cutting board, and using a knife, split it in half. Find the center of the breast on the side, poke the knife in half-way, and then hold your hand down while cutting through each breast to make two even pieces. It can also help to turn it on its side like a book, and cut it while it folds away. You will get 4 chicken cutlets from 2 whole breasts. Alternatively, buy chicken cutlets that are already thin. If you use chicken cutlets, you need 4 for this recipe.
• In a shallow dish, beat the egg. Separately, in another shallow dish, add the flour, garlic powder, salt and pepper.
• In a large skillet, melt the butter and olive oil. When the butter is sizzling and foaming, the pan is hot enough to add the chicken.
• Dip each chicken breast in the egg, followed by the flour mixture. Use your fingers to press on a thick flour coating that covers every inch of the chicken breast.
• Place the chicken cutlets in the pan, and do not move them while they sear on the first side. After 5 minutes, use tongs to peak and make sure the chicken is getting golden brown.
• Flip the chicken and cook for another 4 minutes on the second side.
• After 5 minutes, pour the chicken broth, lemon zest and lemon juice into the skillet. (Add the white wine, if using). The mixture will bubble and boil. Lower the heat so that the chicken finishes cooking in the lemon sauce, about 3-4 minutes. Use a meat thermometer to ensure the chicken is 165-degrees F before serving.
• Serve two chicken cutlets over pasta (optional)

FAMOUS CHICKEN FRANCAISE

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.

CHICKEN FRANCESE

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.

CHICKEN FRANCESE

Steps:

• Prepare frying station with chicken, a bowl of flour, and a bowl with beaten eggs.
• Heat a large pan to medium-high heat. Season chicken with salt and pepper on both sides. Dredge chicken into flour, shake off excess and dip into egg. Add a bit of butter and 1 tablespoon of olive oil to pan and fry the cutlets. Do not crowd. Work in batches. Use more oil/butter as required for subsequent batches.
• Fry cutlets for 3 minutes per side, then place on paper towels to drain.
• Add sliced lemons to the pan and cook for 10-15 seconds. Add in the white wine, chicken stock, and the juice of half a lemon. Turn heat to medium-high and bring sauce to boil for 3-4 minutes.
• Turn heat to medium-low and add small butter pieces rolled in flour (2 tablespoons worth). If the sauce is too thin add a touch more flour (~1 teaspoon) and continue to cook for 1-2 more minutes. Add a nice bit of black pepper and if necessary adjust salt and/or lemon juice amount.
• When satisfied with the sauce's taste and consistency return the chicken to the pan and gently coat with the sauce and heat through for 1-2 minutes. Add the chopped parsley on top. Enjoy!

LEMON CHICKEN FRANCESE

Steps:

• Use thick Chicken Breast. Run a knife lengthwise from the thickest part of the breast and run it through the chicken breast. Open the Chicken into a butterfly and cut the center. You'll get two perfect-sized Chicken Filets.
• Season the Chicken Fillets with Salt and Pepper and keep them in a shallow bowl. Make a breading station on your kitchen counter using two more shallow bowls.
• In one bowl, spread All-Purpose flour, followed by salt and pepper. Toss to combine and spread it out in the bowl.
• In the next bowl, crack open two eggs. Pour Heavy cream, lemon juice, lemon zest, and Parmesan cheese into this. Whisk the eggs using a wired whisk or a fork.
• Heat a skillet with olive oil. As the oil shimmers, reduce the heat to medium-low. Now, starting with the battering, dip the Chicken fillets, first in the flour mixture and once it gets coated with flour, dip them in the egg mixture. After dipping in the egg mixture, transfer to the skillet and cook for 2-3 minutes (each sides). Once the Chicken cutlets are ready, transfer to a serving dish.Do not feel tempted to coat all the chicken fillets at once. This needs to be done slowly and in batches. Do not crowd the skillet with Chicken Fillets. Add not more than four fillets at a time.
• Get rid of the excess oil from the skillet. Add a stick of butter to the same skillet. As the butter shimmers, add the lemon slices and turn the heat down to medium-low. Allow them to brown for 2-3 minutes, tossing midways. Once they start to turn brown, remove them from the pan and arrange over the Chicken Cutlets.
• Finally, to make a creamy sauce, add some more butter in the same skillet. As the butter shimmers, add minced garlic and saute until fragrant for 1 minute over medium-high heat. Now, pour in White Wine along with Lemon Juice, and toss to combine. Allow the White Wine to reduce. As the sauce reduces, pour Heavy Cream and Chicken Broth and reduce the sauce for 2-3 minutes over medium-low heat. Once the sauce gets creamy, serve over the chicken cutlets.
• Garnish with some freshly chopped Parsley and serve immediately

CHICKEN FRANCESE

Steps:

• Place the chicken breasts on your workspace, sandwiched between plastic wrap. Use the flat side of a meat pounder and pound each breast at the thickest end so the chicken breast is equal in thickness.
• Add the flour, Parmesan cheese, cornstarch, salt and pepper to a shallow dish and whisk together to combine for dredging.
• Add the eggs to another shallow dish and whisk with two tablespoons of cold water for dipping.
• In a large skillet, heat the olive oil over medium heat. Working with one chicken breast at a time, add to the flour mixture and turn to coat each side. Dip the flour-coated chicken into the egg mixture and turn to coat with egg wash. Add the chicken breast to the skillet and continue with the remaining chicken breasts. Cook the chicken breasts 2 or 3 minutes on each side to a golden brown. Transfer to a plate and reserve.
• Pour off all but 2 tablespoons of the oil remaining in the skillet. Over medium-low heat, add the grated garlic and the lemon slices. Sauté, turning the lemon slices and cook just until the garlic is fragrant. Add the white wine and cook for another minute or so to burn off the alcohol. Remove the lemon slices and reserve. Add the chicken broth and lemon juice and simmer gently for 3 or 4 minutes to reduce slightly.
• Combine the soft butter with the cornstarch, mixing with the back of a spoon mashing to a paste. Whisk the mixture into the sauce and cook to thicken. Taste and adjust seasoning if necessary.
• Add the reserved chicken breasts to the sauce and simmer for 2-3 minutes to reheat.
• When ready to serve, transfer the chicken breasts to a serving platter, garnish with the reserved lemon slices and the chopped tarragon.
• Pour the skillet sauce into a small dish or pitcher and serve with the chicken.

CREAMY LEMON CHICKEN FRANCESE

Steps:

• Pound each fillet to 1/2-inch thick, if needed.
• Beat eggs, parmesan cheese, 2 tablespoons of lemon juice, a pinch of salt and some black pepper in a shallow bowl.
• To another shallow bowl, add the flour and season with salt and pepper. Mix with your hands.
• Heat the oil and butter in a skillet or nonstick pan over medium-high heat. When the oil/butter is hot enough for frying, dredge the fillets in the flour first, coating completely, then coat in the egg wash. Allow any excess egg mixture to drip off, then fry fillets in batches of two if you need to for about 4 minutes each side until nice and golden brown. Place each cooked fillet on a paper towel lined plate.
• To the same frying pan, add the crushed garlic, and cook for one minute until fragrant. Add in the white wine, chicken broth and parsley. Allow to cook for about 5 minutes on high heat to reduce down, while swirling the pan occasionally. Reduce heat and add the cream. Simmer on low until slightly thickened. Taste test and season with salt and pepper, as desired.
• Stir in the juice of half a lemon, and return the chicken to the sauce to heat through on low heat for two minutes.
• Serve the chicken and sauce together over rice or pasta and vegetables, if desired. Garnish with extra parsley.

CHICKEN FRANCAISE

Steps:

• Preheat the oven to warm, or to its lowest setting.
• Start a large pot of water for the pasta and bring to a boil while you prepare the rest of the ingredients. When the chicken and sauce is almost ready, drop the pasta and cook to package directions for al dente.

CHICKEN FRANCAISE

Steps:

• Using a very sharp knife, slice each chicken breast in half horizontally then Put the chicken breasts on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a meat mallet or rolling pin until they are about a quarter-inch thick.
• Put the flour in a shallow platter and season with salt and pepper and mix to combine.
• In a separate shallow bowl, beat the eggs with 3 tablespoons of water.
• Heat the oil over medium-high heat in a large skillet.
• Dredge both sides of the chicken in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off.
• Add the coated chicken to the hot oil and fry for 2 minutes on each side until golden, turning once. Remove to a large platter in a single layer to keep warm.
• Add the garlic to the pan and cook for 30 seconds. Add the wine, broth, and lemon juice, simmer for 5 minutes to reduce the sauce slightly.
• Mix the melted butter into the flour until combined. Add to the sauce, raise the heat, and bring to a boil to thicken.
• Reduce the heat to medium-low and return the chicken to the pan; add the parsley, place the lemon slices on top of the chicken and simmer for 2 minutes to heat the chicken through. Taste for seasoning and Season with salt and pepper to taste before serving.

CREAMY CHICKEN FRANCESE

Steps:

• Place chicken breasts on a board in front of you and with a sharp knife, carefully slice each in half, horizontally, creating two thin chicken cutlets.
• Combine the flour, salt and pepper in a bowl and mix well. Beat the eggs into a separate bowl.
• Coat the chicken first in the flour then in the egg.
• In a large frying pan, heat the oil then fry the chicken in batches until golden brown on both sides. Remove from the pan.
• In the same pan, melt the butter then fry the lemon slices until golden on both sides. Remove and set aside.
• Pour in the wine and allow to reduce for a few minutes then add the stock and lemon juice.
• Bring to a simmer and allow to reduce for 5 minutes then pour in the cream.
• Add the chicken back to the pan and allow to cook for another 5 minutes until the sauce is velvety and the chicken is cooked through.
• Scatter over the parsley and serve.

CHICKEN FRANçAISE

Steps:

• In a shallow dish, whisk together the eggs and milk. A pie plate works well for this. Set aside. Combine the salt, pepper and flour in a separate shallow bowl and place next to the egg mixture. Line a baking sheet with paper towels and set aside.
• In a large skillet, heat two tablespoons of olive oil and two tablespoons butter over medium heat until the butter is melted. Using tongs, dredge the chicken cutlets in flour shaking off the excess. Dip the chicken in the egg mixture allowing the extra egg to drip back into the bowl. Transfer to the flour once again, turning to coat. Shake off the extra flour and place in the hot skillet.
• Cook 2 or 3 cutlets at a time, turning once, until the chicken is well browned, about 3 minutes on each side. Transfer to the prepared paper-towel lined baking sheet. Repeat, adding more butter and olive oil if needed until all chicken is cooked. Set chicken aside. Discard the grease and wipe out the skillet with clean paper towels.
• Add 3 tablespoons butter to the now empty skillet over medium heat.
• Toss in the minced onion and cook, stirring occasionally until soft. Sprinkle 2 tablespoons of flour and stir for 2 minutes. Pour in the wine, lemon juice, lemon zest, and chicken broth. Increase the temperature to medium-high and bring to a boil, stirring constantly. Reduce the heat to medium and cook the sauce, stirring frequently, until it is reduced to about 1 1/2 cups and slightly thickened, about 10 minutes.
• Strain the sauce through a fine mesh sieve to remove the onions. Some small bits of zest may remain after you've passed the sauce through the sieve, and this is okay. Return the sauce to the pan and reduce the heat to low. Add the last tablespoon of butter to the sauce. Stir gently until melted. Check the seasoning and add salt and pepper as needed. The lemon flavor will be intense.
• Add the lemon slices to the sauce and then add the chicken cutlets back to the pan atop the lemon slices. Heat gently for 4 to 5 minutes, turning once, or until heated through.
• Remove the cutlets and the lemon slices from the sauce and set aside. Using tongs, take about half of the cooked pasta and add it to the sauce. Twirl the pasta in the sauce taking care to coat it well. Toss the coated pasta with the remaining pasta in a serving bowl. Remember, the sauce is lemon intense, so by coating only half and tossing with the remainder, you will have a nice flavor without it being overpowering or drippy.
• Add the chicken to the serving bowl atop the pasta. Top the chicken with the sautéed lemon slices and garnish with minced parsley. Pour any remaining sauce in a sauce boat for serving at the table. Serve immediately.