Link of the video CHICKEN FRANCAISE or CHICKEN FRANCESE
One of the best chicken recipes you will taste.
Tender and delicate this recipe chicken francaise or chicken francese was part of my menu in my restaurant in Paris and in Australia. No wonder people love this recipe the Chicken Francese, I must admit it is a delicious recipe. I was serving it with a Gratin Dauphinois and Broccoli. The Gratin Dauphinois will be published soon. Use a medium chicken breast. If you want to omit the wine you can substitute it with chicken stock and squeeze a little extra lemon. There are some no alcoholic wines available.
Ingredients for the Chicken francaise for 4 persons
4 skinless chicken fillets
20 g of unsalted butter
200 ml fresh chicken stock (SEE MY PREVIOUS VIDEO)
200 ml good dry white wine Chardonnay or Pinot Grigio
3 eggs
Oil and butter for frying
50 g grated fresh parmesan cheese
juice of 1/2 lemon
1 bunch of parsley washed, dried and chopped
salt and pepper to taste and paprika
2 Shallots
3 Swiss mushrooms
2 cups of plain flour
3 eggs
This Chicken Francaise recipe is very popular in the US specially in New York. Some say chicken Francaise was invented by Italian American cooks who were tired of the traditional way of frying chicken cutlets. Chicken Francaise is said to be a French derivative of the same flour and egg-dipped chicken cutlets.
Method:
– Prepare your ingredients: dice mushrooms and shallots in little cubes of 3 mm x 3 mm
– Chop your parsley
– Flatten your chicken filet in glad wrap
– Dip in flour then in the egg wash
– Cook in a pan 3 minutes both sides
– Drain the oil from the chicken on a paper towel keep warm with a foil cover.
– Deglaze with white wine, chicken stock and ½ lemon juice
– Reduce the sauce 50 %
– Thicken the sauce with beurre manié
– Dip again your chicken filets in your nice velouté sauce
– Serve your chicken Francaise immediately when ready
Bon Appetit – Chef Gérard Garbé
Contact : gerardgarbe@hotmail.com
#chickenfrancaise #chickenfrancese
Link of the video: