Elenas Chicken Francese Recipes

BROWN BUTTER CHICKEN FRANCESE WITH LEMON AND CRISPY CAPERS

Steps:

• Pat the chicken breasts dry with a paper towel. Press your palm down on a chicken breast and slice the chicken in half with a sharp knife parallel to the cutting board. Repeat with the second chicken breast to make a total of 4 cutlets.
• Heat the oil in a large heavy-bottomed skillet over medium-high heat until shimmering. Add the capers and fry until golden brown and crispy, 1 to 2 minutes. Remove from the skillet using a slotted spoon and drain on a paper towel-lined plate. Reserve the oil in the skillet and remove from the heat.
• Set up a dredging station with 2 shallow bowls or pie plates. Combine the flour with 1/4 cup of the Parmesan, 1 tablespoon kosher salt and the lemon zest in 1 bowl; stir with a fork to combine. Whisk the eggs with 2 tablespoons of the cream in the other bowl.
• Heat the reserved oil in the skillet over medium heat.
• Working in an assembly line, dredge 1 chicken cutlet in the seasoned flour and turn to coat both sides; tap off any excess. Dip the chicken cutlet into the beaten eggs and coat both sides, letting any excess drip off. Carefully lower the cutlet into the skillet. Repeat with the remaining chicken cutlets, frying them in a single layer, until the chicken is opaque and golden brown, 4 to 5 minutes per side. Transfer the chicken to a paper towel-lined baking sheet and set aside.
• Carefully pour off the oil and discard. Wipe out the skillet with a paper towel. Add the butter and cook over medium heat, swirling the skillet occasionally, until the butter bubbles and begins to brown, 1 to 2 minutes. Add the wine and the juice of 1/2 the zested lemon, increase the heat to medium-high and continue to cook, stirring occasionally, until the liquid is reduced and thickened, 5 to 6 minutes.
• Add the chicken stock to the skillet and continue to cook over medium-high heat, stirring occasionally, until the sauce is reduced and thickened, about 5 minutes.
• Reduce the heat to medium-low and whisk in the remaining 1 tablespoon cream until emulsified.
• Taste and adjust the seasoning, if necessary. Return the chicken to the skillet, add the lemon slices and increase the heat to medium. Cook, spooning the sauce over the chicken, until it's warmed through and the lemons have started to soften, 3 to 4 minutes.
• Divide the chicken among plates, top with the lemon slices and spoon the sauce over the top.
• Sprinkle with the remaining 1/4 cup of Parmesan, the parsley and fried capers and enjoy.

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.

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.

ELENA'S CHICKEN FRANCESE

Steps:

• Place flour in a shallow bowl.
• Roll chicken in flour to coat.
• Beat eggs, parmesan, parsley, salt& pepper until foamy.
• Heat olive oil& butter in skillet over med.
• high heat.
• Dip chicken is egg mixture.
• Place in skillet, cook chicken until browned, about 3 min per side.
• Squeeze lemon juice on chicken and cook 1 min.
• longer.