Yamsalafrancaise Recipes

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!

POULET YASSA RECIPE (SENEGALESE CHICKEN RECIPE)

Steps:

• Combine all of the ingredients except for the last 2 Tbsp. of oil in a large zip-close bag and allow chicken to marinate in the refrigerator 8 hours, or overnight. When ready to cook, remove the chicken from the bag, but save the marinade.
• Heat a large saute pan over medium-high heat and add 2 Tbsp. peanut or vegetable oil once hot. Sauté chicken for two minutes on each side. Remove, and set aside on a plate.
• Use a slotted spoon to scoop the onions out of the marinade bag, add to the hot pan and cook for 5 minutes. Add the remaining marinade and bring to a boil. Cook at a boil for ten minutes.
• Continue to cook the marinade until it becomes a sauce (about 20 minutes). Reduce heat to medium, then return the chicken and drippings to the sauce, cover and simmer until chicken is cooked through (about another 10-15 minutes). Serve with rice.

CLASSIC CHICKEN FRANCESE RECIPE

Steps:

• Lightly pound each sliced chicken breast with a mallet between plastic wrap or in a plastic zip bag until slightly flattened and tenderized and set aside.
• Whisk together ¾ cup flour with salt and pepper in a dish, pie pan or shallow bowl.
• Next, whisk together eggs with salt and pepper in a dish, pie pan, or shallow bowl and set aside.
• Heat the olive oil in a large frying pan or rondeau pot over medium heat. It will be ready to use when you add some flour, and it fries but does not burn.
• In batches dredge the chicken breast in the flour on both sides and pat off any excess.
• Next, add it to the egg wash and coat on both sides. Drain any excess.
• Add the chicken to the pan and cook for 2 ½ to 3 minutes per side or until browned and just cooked through. Repeat the process with the chicken and set aside on a plate. It's ok if you layer the cooked chicken, the breading will not fall off.
• Next, stir in the garlic and shallots in the rendered cooking oil over medium heat in the pan and cook for 1 to 2 minutes or until lightly browned and cooked.
• Deglaze with white wine and cook until there's about a ½ cup of liquid left and then stir in the butter and ¼ cup of flour until completely mixed.
• Pour in chicken stock, or brodo, lemon juice, salt and pepper and mix until combined and turn the heat to medium-high to activate the roux and thicken. It will only take 4-5 minutes, or less, for the sauce to thicken.
• Add back in the chicken and cook for 2-4 minutes to heat up, turning once to make sure they're coated.
• Serve with lemon wheels and parsley.