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LOCATION: Recipes >> Poultry >> Chicken Francaise

Print this Recipe    Chicken Francaise

Recipe By : Buddy Shrago, Ft. Lauderdale Sun-Sentinel 11/14/91
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Main Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 eggs
1/4 cup light cream
1/4 cup grated Parmesan cheese
1 teaspoon chopped fresh parsley
salt and pepper -- to taste
4 boned and skinned chicken breast halves
1/2 cup flour
4 tablespoons butter
1/2 cup white wine
1 lemon -- juiced

Combine eggs, cream, Parmesan cheese, parsley, salt, and pepper to make a
batter. Dredge chicken in flour, shaking off the excess. Then dip chicken in
batter.

Heat the butter in a skillet over medium-high heat. Add the chicken and cook
until golden brown on each side. Place browned chicken in oven-proof serving
dish. Pour wine and lemon into skillet and scrape bottom with wooden spoon to
remove browned bits. Bring to a boil and let cook until slightly thickened. Pour
juices over chicken. Cook in a preheated 350!F oven for 15 minutes.

- - - - - - - - - - - - - - - - - -

Per serving: 401 Calories; 22g Fat (51% calories from fat); 31g Protein; 16g
Carbohydrate; 280mg Cholesterol; 352mg Sodium

NOTES : This light chicken dish is a traditional Italian preparation.

Buddy Shrago caters food to film crews shooting on location in Florida.

_____


* Exported from MasterCook Mac *

Drew Nieporent's Chicken Francese

Recipe By : LifetimeTV "0ur Home" show recipes web page
Serving Size : 6 Preparation Time :0:00
Categories : Chicken

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 chicken breasts -- (4 to 6)
1 cup flour
4 eggs -- lightly beaten
2 lemons
1/2 cup white wine
2 tablespoons olive oil
3 tablespoons chopped oregano and parsley
1 onion -- finely diced
salt and pepper -- to taste

Cut chicken into desired shape (strips or round medallions are best), dredge
with flour. Put floured chicken into the beaten eggs and immediately place into
a preheated skillet with olive oil. Cook for two minutes on each side, then
remove chicken to a serving platter. To make sauce, add white wine to the same
pan in which the chicken was cooked -- reduce wine by half. Then squeeze juice
from lemons into pan over high flame. Add herbs, salt and pepper. Pour sauce
over chicken and serve.

- - - - - - - - - - - - - - - - - -

Per serving (excluding unknown items): 682 Calories; 34g Fat (41% calories from
fat); 90g Protein; 21g Carbohydrate; 368mg Cholesterol; 221mg Sodium

NOTES : Manhatten restaurateur Drew Nieporent may not live in the fish-eyed
lense, but the meals dished up from his world famous Tribeca Grill -- which
Nierporent co-owns with film star Robert DiNiro -- are the stuff of legend.
Nierporent's Chicken Francese show s just how far the chef has come since his
first day job as a grill man at New York's first McDonald's!

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1 of 4 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Buddy knows chicken, May 12, 2006 - 10:20 AM
Reviewer: Anonymous from New York
Best Chicken Francis Iíve ever had! 1st recipe

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7 of 10 people found the following review helpful:
Taste: Ease of Prep: Appearance:
My Favorite Dish -, December 9, 2004 - 05:32 PM
Reviewer: Lori from Monroe Twp NJ
I came home from work today to a surprise meal from my husband who knows I love Chicken Franchese. I waitressed in Italian restaurants for years and this meal was by far one of the best I have had. He was worried I wouldn't like the taste, but he was very wrong... :-) I am so full right now but wanted to share my comments. Kuddo's to the person who posted this. Cheers!

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