Tuesday, February 16, 2010

Chicken Francese

I visited a blog recently that featured this Chicken Francese. I knew this was a dish my husband would love so I proceeded even though I didn't have lemons. I followed the recipe to the letter except that I substituted oranges. It was very good. I plan making it again with the lemons soon.Thank you Ramblings of a Bored Cook, for posting this great recipe and clear directions for preparing! I will be visiting you often! Here is her recipe:
CHICKEN FRANCESE
Serves 4 – 6 (*See Note)
4 Boneless and Skinless Chicken Breasts
1 14.5 oz. Can Low Sodium Chicken Broth
3 Large Eggs
1 Cup Flour (or more if needed for breading)
1/4 Olive Oil
3 Lemons
1 Teaspoon Salt
1 Teaspoon Freshly Ground Black Pepper
3 Tbsp. Butter
1/4 Chopped Fresh Parsley

Trim chicken breasts of any fat. Take each breast and flatten it out with a mallet. If the breasts are very thick, you will want to filet them before pounding them out thin. I had four thick breasts, which I had to filet and then pound out thin.

Set the chicken to the side and then prepare your work station for dipping and flouring. Crack the eggs into a shallow bowl and beat together well. You can add a teaspoon of cool water to the eggs to help thin them out a bit. In a separate shallow bowl add your flour and season with your salt and pepper. Stir to combine.

Dip each chicken breast first in the flour, then the egg, and then the flour again, pressing to make sure you get a nice even coat. Set each breast on a plate until you finish dipping and breading each one.

Set the oven to 350 degrees.

In a non-stick skillet, add 2 tablespoons of olive oil and set the heat to medium. Once hot, add two chicken breasts at a time and cook until just done on each side. You want them to be a very light golden brown. We are not looking for a deep brown color to these. Cook each breast until just about done. Remove to a casserole dish and continue browning each chicken breast, continuing to add oil 2 tablespoons at a time as needed. Once you are done, place the casserole dish with the chicken in the oven uncovered and allow to cook for 10 – 12 minutes.

Meanwhile wipe out the skillet with some paper towels. You don’t want to clean the pan completely, but you do want to remove all that flour that has browned in the bottom. You won’t remove the flavor by doing this, but you will allow yourself to have a nice lemon colored sauce.

Set burner to medium heat and pour in your chicken broth. Add some salt and pepper if you feel it needs it. Squeeze in the juice of two lemons. Bring to a boil and then quickly whisk in about 1 teaspoon of flour. Add in the 3 tablespoons of butter and whisk again. Turn the heat down to simmer and allow to reduce to almost half.

Once the sauce is done, add the chopped fresh parsley and stir. Set the chicken breasts out on a rimmed platter or baking dish, and pour the sauce all over the top of each breast.

Take your last lemon and slice it thin, with the skin on. Place pieces of sliced lemon across the whole dish and serve.

Note: If you are using 4 thin chicken breasts, even before pounding them thin, you will serve about 4 with this dish. If you are using 4 thick cut breasts like I used, you should filet them into 8 breasts and then pound each thin.

33 comments:

Deb said...

Yummy....looks soooo good!!!

Tara said...

Mmmmmm....does look yummy!

Hugs,
Tara

Susan Wicker said...

Hi ldh, the chicken looks luscious. Your photo is beautiful, too. Thanks so much for sharing! Sincerely, Susan from writingstraightfromtheheart.blogspot.com

Amanda said...

Wow that looks incredible, I bet it was delish!

Jan @ bobbypinsboardwalk said...

That sounds really really delicious. I'm going to save it to my recipes and defrost those chicken breast!

Julie Harward said...

Well, the rhyme was very cute and the recipe look so delicious! A very pretty dish too! I will go check out her blog too. We had warm sun here today too, it was SO nice to leave the treadmill behind and go for my walk outside! Come say hi :D

Marsha's Mpressions said...

Love the first photo! The chicken looks divine! I think I'll try it out! Thanks!

Miss Jen said...

Lovely, Mrs.H! ;)
Beautiful pictures...
and that chicken looks amazing.

Many Blessings~ Jen

P.S.
I am praying for your
little girl in Haiti!

Light and Voices said...

Your photo posted of sun, snow and yes, I can see the world in that raindrop. Chicken recipe looks delightful. Enjoy!
Joyce M

LV said...

You tied it all together very well. The outdoor scene is beautiful and makes you want of your warm chicken.

Regina said...
This comment has been removed by the author.
Regina said...

Happy Outdoor Wed LHD.
Gorgeous and yummy!
Love it.
Thanks for the recipe.
Have nice day.

janice said...

Loved the opening photo and the recipe sounds wonderful!

Mildred said...

Good Morning Lorraine, This recipe sounds absolutely delicious and I love the brilliant sunshine on the melting ice. Hope you have a wonderful Wed.

Jenny said...

That looks totally scrumptious...and I have a tree full of lemons just out the front door a few steps. I will try this for sure! Thank you for posting it.

kim said...

Oh, that is one of my favorite Italian dishes. I always order that at Provino's . Love your melting ice pic, too....Kim

Sandi said...

OH my this chicken looks delicious and I am a big chicken fan!!! Please bring some over to me asap...or you can ship it to me. LOL
Blessings~

Sandi said...

PS My verification word was "forkn"....I think these means I need some chicken on my fork!! :)

♥ Kathy said...

The ice looks cool and the recipe delicious..Happy Outdoor Wednesday

Dayle said...

That picture is a beauty and that recipe sounds divine. It's a win-win situation. :)

Patriotic Mom said...

Chicken looks like a winner as does the picture! Nice post. I'll be adding it to my blogger recipes. Joan

Ann said...

Chicken is my favorite and this looks delicious. I'll have to try it out.

Abounding Treasures said...

Chicken is one of our favourites and this dish looks scrumptious!!

Joy said...

This looks simple enough for me to try... looks really delishious. Have you ever heard anything about your sponsored child in Haiti?

Cindy. Lo. said...

I bet it'll be lovely with pasta!

Jana said...

Tossed the sauce with spaghetti noodles and had it for dinner. Very tasty! I think we will keep this one.

Patricia Collins said...

My roommate makes this but she uses white cooking wine, no chicken broth, and she also adds mushrooms. To die for!!!!

Patricia Collins said...

My roommate makes this but she uses white cooking wine, no chicken broth, and she also adds mushrooms. To die for!!!!

Patricia Collins said...

My roommate makes this but she uses white cooking wine, no chicken broth, and she also adds mushrooms. To die for!!!!

Patricia Collins said...

My roommate makes this but she uses white cooking wine, no chicken broth, and she also adds mushrooms. To die for!!!!

Patricia Collins said...

My roommate makes this but she uses white cooking wine, no chicken broth, and she also adds mushrooms. To die for!!!!

Gloria Rokosz said...

I haven't made this in years. Can't wait to try this recipe. Look as good as I remember. You can also use veal.

Kathy said...

This is the chicken francese recipe I have made numerous times. It is absolutely delicious.

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