Chicken Francaise With Rice Ala Chris Recipes

CHICKEN ALA RICE KRISPIES

Steps:

• In one bowl, mix cereal crumbs, seasonings & flour.
• Place the melted butter in another bowl.
• Dip the breasts into melted butter then coat with the cereal mixture.
• Place into a greased 9x13-inch baking dish.
• Drizzle remaining melted on top of chicken and coat with remaining mixture if you like extra breading.
• Bake, uncovered at 400°F for 30 minutes or a bit longer for outside crispiness.

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 FRANCAISE WITH RICE ALA CHRIS

Steps:

• briefly rinse 1 1/2 cups long grain rice in strainer under cold running water.
• place in saucepan with about 2 cups chicken broth.
• broth should measure to your first knuckle on your hand.
• add few threads saffron.
• bring to boil, stir, lower heat to simmer and cover.
• simmer for about 15 mins.
• check rice to see that all liquid is absorbed.
• fluff with fork when ready to serve.
• make roux- in small saute pan melt 2 tbsp unsalted butter.
• whisk in 1 tblsp flour until blended, add small amounts of flour until roux is a light paste consistency.
• do not allow roux to brown.
• place pan on side place about 1 cup flour in shallow dish.
• salt and pepper cutlets to taste.
• dip chicken cutlets in flour to coat lightly.
• heat oil in large frying pan.
• dip floured cutlets in beaten eggs and fry until light brown.
• remove from oil and drain on paper towels.
• remove oil from pan and wipe clean.
• add 2 tbsp unsalted butter, slowly melt.
• add wine, chicken broth and lemon juice.
• bring to slow boil.
• whisk in roux until sauce is lightly thickened.
• return chicken cutlets to pan and slowly heat.